Watermelon contains about 92 percent water, making it a good thirst quencher and diuretic. It also consists of about twelve percent fiber and is an excellent source of vitamin C and a very good source of vitamin A because of its beta carotene. High intakes of vitamin C and beta-carotene have been shown to reduce the risk of heart disease, improve asthma conditions, reduce the risk of colon cancer, and alleviate some of the symptoms of osteoarthritis and rheumatoid arthritis. Watermelon is also a very concentrated source of the carotenoid lycopene, which has antioxidant and cancer-preventing properties.
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross; Cooking Light
Marge Perry
August 09, 2012

You often see people in the store or at the farm stand slapping, thumping or knocking on a watermelon. While some people swear by their methods for choosing the best, sweetest, ripest watermelon, most are not based on reliable science.

To choose a watermelon that has been allowed to ripen on the vine, which presumably means it will be sweeter and juicier, look for one with a dark brown “field spot” on the rind.

For more watermelon recipes and tips, see 7 Ways with Watermelon and Superfood: Health Benefits of Watermelon

You May Like