Welcome to our new series where we’ll let you know what fruit and vegetables are market fresh this week, give you handy storage tips and recipes to make the most of seasonal produce.
Originally from Southern Africa, watermelons are one of the most popular types of melon and are available in two main varieties: the traditional seeded melon and the newer unseeded variety, which is becoming increasingly more popular. A yellow-fleshed Champagne variety is also available.
As a good source of vitamin C and beta carotene, choose melons that sound hollow when tapped. If you are not eating your watermelon straight away, store it on the benchtop out of direct sunlight – leaving melons out at room temperature helps maintain nutrients and flavour. In air-conditioning or temperate weather, a fresh watermelon will be fine sitting on the counter for one to two weeks.
If your watermelon is ripe and you don’t have time to eat it, don’t panic! Don’t slice it either!
Slide the whole watermelon into the fridge, where it will stay fresh for two to three more weeks. The cool temperature of the refrigerator will slow the ripening process.
Time to slice:
Wash the outside of your melon thoroughly and use a sharp Chef’s knife or cleaver to slice off the bottom of the rind, leaving a flat surface for the rest of the carving.
From here, you can make pie-shaped watermelon slices, cubes or use a melon baller. If you prefer eating your watermelon cold, throw the fresh pieces into the fridge for an hour to chill.
Make sure all the cut watermelon is tightly wrapped in an air-tight food storage container or with plastic wrap (or an eco-friendly alternative) to preserve the texture and juiciness.
Can you freeze watermelon?
Yes, you can – but definitely don’t freeze the fruit whole. A whole watermelon in the freezer will get grimy, be impossible to slice into unless defrosted when it will be super-mushy at this point and depending on juice content, it could even burst in your freezer!
Freezing watermelon can yield quite delicious results and is a great way to prevent food waste. Frozen melon will stay fresh in the freezer for about a year.
First cut the melon into small pieces – balls or cubes work best, as they are easy to use in a variety of dishes. Remove the seeds if not de-seeded. Spread pieces or balls on a baking sheet lined with baking paper, making sure they don’t touch each other.
Place the tray in the freezer for a few hours to flash-freeze, you will know they are frozen once they are firm. Move them to a freezer-safe container or storage bag, label it with the date and place in the freezer.
You can use these pieces in cold Summer drinks like sparkling water, lemonade and seasonal cocktails, or freeze in popsicle molds for a refreshing treat.
Here are three recipes to incorporate this delicious fruit into November barbeques:
This refreshing Summer salad is the perfect accompaniment to any barbeque and pairs well with seafood, chicken and a steak cooked to your liking. The combination of sweet, juicy fruit with the salty tang of salty feta cheese and zing of fresh mint is sure to turn this humble dish into a dinner winner!
Watermelon is good mood food; brilliant eaten outside, somewhere warm and sunny. Quickly pickle the watermelon along with the red onion not only to balance the salty halloumi and intense sun-dried tomatoes but also to draw out its naturally sweet juices and help form a great dressing for the chewy spelt grains.
A Korean-inspired dish with salmon, soft tofu, gochujang, radishes and fresh watermelon, this a vibrant and tasty recipe ideal for any Summer celebration, or just because! You can make your own kimchi as per the recipe using wombok, carrots and spring onions, or purchase your favourite from the local supermarket or Asian grocery store.
