·Explorers used watermelons as canteens.

·All melons are thought to have originated in India.

·The first recorded watermelon harvest occurred nearly 5,000 years ago in Egypt. Pictures of them can even be seen in ancient Egyptian hieroglyphics.

·Always wash the outside of melons before cutting into them to keep them safe to eat.

·Melons often taste better if left out of the refrigerator for a few days before you cut and eat them.

·A creamy yellow spot on the underside of the watermelon indicates a watermelon full of flavor.

·Typically, honeydew melons have green flesh but there is also an orange variety called the temptation melon.

For those of you that are not fans of drinking basic water, there are a plethora of beverages and foods to help keep you hydrated. Embracing the superfood of the month and enjoying this fantastic Watermelon Cucumber & Basil Salad with Pumpkin Seeds is just one way to keep that H2O level up.

Portion: ½ cup

Serves: 4

Ingredients

• 1 ¼ cups Watermelon, Cubed 1”
• 2 Tbsp Pumpkin Seeds, Hulled
• ¾ tsp Fresh Serrano Peppers, Seeded, Sliced ¼”
• ¾ cup English Cucumbers
• 1 tsp Soy Sauce
• 1 tsp Fresh Ginger Root, Grated
• 1 tsp Fresh Garlic Cloves, Chopped
• 2 tsp Fresh Lime Juice
• 2 tsp Red Wine Vinegar

Method

1. Prep all the ingredients. Toss together in a bowl. Set aside.
2. In a separate bowl, whisk together the dressing. Drizzle over top of the melon mixture and toss gently.

Nutrition Facts

• Calories - 70
• Total Fat - 3.5g
• Sat Fat - 0.5g
• Total Carb - 9g
• Protein - 3g
• Dietary Fiber - 1g
• Sodium - 85mg

The superfood for July is one in a melon. Only kidding, it’s just one in twelve but in case you want to dive deeper into this fruit, I have some juicy information for you.