The National Watermelon Promotion Board Helps Consumers Get Their Watermelon – and Lycopene – All Year-Round

ORLANDO -While watermelon and summertime are synonymous, the juicy fruit can add a delicious element of surprise and a healthy dose of the antioxidant lycopene to fall, winter and spring dishes, as well, says Elizabeth Somer, MA, a nutritionist and registered dietitian for the National Watermelon Promotion Board (NWPB).

“What many people don’t know is that red watermelon contains more lycopene than any other fresh produce item; even more than tomatoes,” she says. A 2-cup serving of watermelon provides up to 20 milligrams. The red pigment that gives watermelon its distinctive color, lycopene is a highly efficient antioxidant shown to provide protection against cardiovascular disease and some cancers.

“With most grocers stocking watermelon year-round, consumers no longer need to relegate chin-dribbling, nutrient-packed watermelon to the summer months,” Somer adds.

To help consumers enjoy the health benefits of watermelon year-round, NWPB has developed a host of seasonal recipes available at www.Watermelon.org, along with a new tip sheet on purchasing watermelon in the “import season.”  The United States produces its own watermelon May through November, and other countries in peak season between December and April help keep watermelon on the shelves.

According to a 2011 study commissioned by NWPB, of the U.S. consumers surveyed during the import season, 95 percent said they had purchased watermelon in the summer, 45 percent said they had bought it in the spring, followed by 40 percent in the fall, and 19 percent in the winter.

“It’s easier and more affordable than you think to enjoy watermelon in spring, fall and winter,” says Stephanie Simek, director of PR and social media for NWPB. “To keep costs down for shoppers, grocers typically offer watermelon ‘quarters’ or ‘halves,’ with the latter running about a nickel less per pound. Consumers can find seeded, seedless, yellow, orange and mini watermelon, but seedless is the most common. It’s usually less expensive and the most popular. Fresh cut chunks also are available, and make a great addition to a fruit and cheese platter.”

Three Ways to Warm up with Watermelon
To inspire shoppers to think about nutrient-packed watermelon this fall and winter, NWPB has compiled the following seasonal creations:

• Welcome winter with a Watermelon Snowman. “No need to venture out in the cold to build it – other than to pick up whole or halved watermelons at the store,” Simek says. “Fill with balled watermelon and other fruit, and serve alongside a winter feast.”
• Throw a few logs on the fire and enjoy pickled watermelon rind, paired with manchego cheese and a glass of pinot noir. “Canning has made a major comeback,” Simek says. “You can squeeze even more value out of each juicy watermelon by preserving the rind. Prepared in cloves and other spices, pickled rinds are a traditional Southern favorite!”
• Huddle around this Fire and Ice Salsa on game day, and you’ll be warm in no time. Serve in a Football Helmet carved from the rind, and you’ll score big time with guests!