As I washed the outside of the watermelon before cutting it, she said, “Don't tell me you eat the skin too. Is that supposed to be healthy?”
That question led to a long conversation about food handling and cooking methods. But that's not why I was soaking a giant 20-pound watermelon in water, but we'll get to that later. It reminded me of a conversation I had with my grandmother when I was about 8 years old. We were eating watermelon and she told me that I should eat more of the white rind like she did. I looked at her leftovers and sure enough, all that was left was the green rind with a thin white layer. I tried to eat at least the whole juicy red flesh, but the white parts were ruined and I gave up.
I thought my grandmother's advice was not to waste money. She came to America with only two sons, my father and my father's brother, and a nickel in her pocket. I know her first few years in America were tough, but now I realize there may have been more to the story. She grew an aloe plant, and would break off a bit of it to treat burns. It turns out that the white rind of watermelon, which makes up about a third of the fruit, does have health benefits.
Endothelium is rich in citrulline, a non-essential amino acid that promotes arterial dilation and improves blood circulation. It's also a good source of nutrients like protein, carbohydrates, and dietary fiber, according to a 2023 study published in the National Library of Medicine.
Still, the taste of the skin doesn't really appeal to me, and I might try pickling the skin someday, as I hear it's not an uncommon treat in the South.
I explained to my grandmother why we wash watermelons.
Watermelons grow in the ground, and they may have soil on them from where they grew, and they may have picked up more dirt on their way from the farm to the store. Many people have touched this green giant before it got to my house and onto my chopping board: farmers, workers, packers, custodians, cashiers, baggers. Other shoppers have probably smacked the watermelon once or twice. Where have those hands been? I wash my hands because, as I handle fruit, my hands and knife are likely to come into contact with parts that I or others may ingest. If I don't wash the watermelon, any germs or bacteria that may be on the watermelon will be transferred to my hands and knife.
She responded, “I'd never thought of that.” I'm not trying to be critical – after all, how many everyday things do we do with food without really thinking about whether they're best practices?
As the weather gets warmer, we have more opportunities to eat cold, uncooked foods. Without heat to kill dangerous bacteria, it's important to wash away foreign matter. Vegetables and fruits in salads may have been sprayed with pesticides. Organic is a great option, but we want to avoid ingesting organic matter unintentionally. I'll leave this for you to ponder. 😊
I'm not just paranoid. Well, maybe a little, but I don't want to get sick if I can avoid it. There's good reason for my caution. See this article from the state Food Safety Department: “Washing Cantaloupe.”
Just as you wash your hands to stay clean and prevent the spread of germs, be sure to wash any food surfaces that come into contact with your hands and mouth. Once you've safely prepared your food, here are some plating tips to help you get started. Check out The Alameda Post's “Happy Healthy Fourth of July” column.
Contributor Denise Lamb is a health and fitness coach living in Alameda. Contact her at [email protected] Or visit FitnessByDsign.com. Her articles are collected at AlamedaPost.com/Denise-Lum.
