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Live Best With Judy Barbe: Watermelon

Judy BarbeThe grocery store is filling up with red foods. Plums, strawberries, raspberries and watermelon. Besides being some of the best fruit of the season, they are also over-the top with vitamin C and rich in potent cancer-fighting phytonutrients.

Remember when watermelons had seeds? You’re showing your age. Seedless watermelons were created about 50 years ago and today the majority of watermelons sold are seedless. When choosing watermelon, give it the once over. You are looking for a firm, symmetrical melon that is free from bruises, cuts or dents. It should be heavy for its size. The underside of the watermelon should have a creamy yellow spot. That’s where it sat on the ground and ripened in the sun. A deep-red watermelon has more health promoting lycopene that a semi-ripe one. Rinse the melon in running water, no soap, and pat dry. Cut it with a clean knife. Cut watermelon into sticks (like fries) to dip in yogurt or brush slices with lime juice, honey, and garlic chili sauce and then grill it.

This is Judy Barbe helping you LiveBest.

 

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