Crops are great this year, all over!
Watermelons are one of the easiest fruit to prepare and serve. There's no peeling, pitting, coring or cutting. Just slice, bite, and spit!
Select plump, full watermelons with a yellowish cast to the spot that rests on the ground and a dried stem. A hollow thud sound when gently rapped also helps!
Keep in mind that watermelons vary in density and moisture content, so these ranges are approximates.
A normal batch of 10 eight-ounce jars watermelon jelly requires 6 cups of watermelon flesh, minus seeds and rinds. But the rinds can be used to make pickled watermelon rinds, so there is no waste. Especially if your children have fun spitting the seeds at each other, too!
Watermelon nutritional values, raw
Nutritional value per 100 g (3.5 oz)
|Nutritional value per 100 g (3.5 oz)|
|Energy||127 kJ (30 kcal)|
|- Sugars||6.2 g|
|- Dietary fiber||0.4 g|
|Vitamin A equiv.||28 μg (4%)|
|- beta-carotene||303 μg (3%)|
|Thiamine (vit. B1)||0.033 mg (3%)|
|Riboflavin (vit. B2)||0.021 mg (2%)|
|Niacin (vit. B3)||0.178 mg (1%)|
|Pantothenic acid (B5)||0.221 mg (4%)|
|Vitamin B6||0.045 mg (3%)|
|Choline||4.1 mg (1%)|
|Vitamin C||8.1 mg (10%)|
|Calcium||7 mg (1%)|
|Iron||0.24 mg (2%)|
|Magnesium||10 mg (3%)|
|Manganese||0.038 mg (2%)|
|Phosphorus||11 mg (2%)|
|Potassium||112 mg (2%)|
|Sodium||1 mg (0%)|
|Zinc||0.1 mg (1%)|
|Link to USDA Database entry|