Nothing tastes better on a hot day than a slice of cold, crisp watermelon. Its mouthwatering flavor and refreshing burst of juicy goodness have made watermelon a favorite for summertime picnics and barbecues for centuries.
Advertisement
But, watermelons have so much more potential. Chef Harry Schwartz, Fox News food guru, PBS star and the self-proclaimed Pied Piper of Kids' Health, says watermelon is not just a summertime treat. It is a super-healthy, super-versatile superfood that is often overlooked and underused.
The Tulsa native, who was the host of PBS' "Chef Harry and Friends” and is the author of five books, says that not only are watermelons a fun and innovative food to include in your favorite recipes, but they are chock-full of vitamins A, B6 and C, and are a great source of lycopene, an antioxidant that helps remove toxins from the body.
"We have five senses, and from the moment we're conceived, we're absorbing. We're little sponges. A little bit of everything we absorb, whether were watching it or eating it or hearing it or touching it, stays with us for our whole lives. We do get a lot of toxins, and antioxidants have become very important in our diets,” Schwartz said.
Watermelon offers other bonuses. Since it is 92 percent water, it is a great source of hydration. And because it is fat free and low in calories, you can eat as much of it as you want. Maybe that's why watermelon is the official state vegetable of Oklahoma.
Wait a second ... vegetable? That's right! Watermelon is a vegetable. Watermelon's official name is citrullus lanatus of the botanical family curcurbitaceae. It is a cousin to cucumbers, pumpkins and squash.
"I think if kids knew it was a vegetable, it would always be their favorite one,” Schwartz said.
Watermelons have been enjoyed for centuries. The first harvest was documented in Egypt 5,000 years ago. Early explorers used them as canteens. And, by weight, watermelon is the most-consumed melon in the United States. The largest watermelon on record — 262 pounds — was grown in 1990 by Bill Carson of Arrington, Tenn.
Schwartz has been the spokesman for the National Watermelon Promotion Board for five years, a job he takes very seriously. During that time, he has created hundreds of scrumptious recipes that prove watermelons can be incorporated into every meal of the day, every day of the year. From watermelon-glazed chicken to watermelon salsas and salads, his recipes delight the palates and spark the imaginations of adventurous chefs everywhere.
But his is more than just a crusade to inspire people to buy watermelons. He wants to cure the country's growing epidemic of overweight and obese children. He has taken his quest on the road, cruising cross-country in a recreational vehicle decorated with a larger-than-life portrait of himself holding a watermelon bursting with a rainbow of fruity flavors and emblazoned with the words "Chef Harry's Fitness From the Start Tour!”
His tour has taken him from coast to coast, spreading the virtues of watermelons while also teaching young people from kindergarten to college about the healthy benefits of changing their lifestyles, one meal at a time.
"Exposing them to flavors and letting them create with those different flavors, I think, definitely inspires these kids to try new things and consume new things. I want them to know that they're making a good choice but I do consider it an experience in exposure,” he said.
Schwartz was an overweight child. He said that from the time he woke until he went to bed at night, he had a fork in his hand. His daily after-school snack was two double cheeseburgers and two large orders of fries.
"I saw no reason to drink water when you could have Dr Pepper. It was so delicious and so sweet and so wonderful,” he said. By high school, he was obese and miserable.
"I found a lot of solace in food. As my size increased and my self-esteem decreased, my socialization decreased, as well, and I ended up spending a lot of time at home,” he said. He said one of his favorite treats was macaroni and cheese, from a blue box, part of the first generation of processed convenience foods. He would add extra butter and cream and eat the entire contents.
But, when he went to college, he decided to get his weight and health under control. He had learned much about cooking and preparing food from his mother, the "Martha Stewart of the Midwest,” and he decided to put that knowledge into practice to lose weight. By watching what he ate and exercising more, he lost 100 pounds.
"A lot of people think that a piece of broiled fish is a bore, and that pureed cauliflower instead of mashed potatoes with butter and sour cream is a bore. But it doesn't have to be,” he said. "When you combine freshness with flavor and the right seasonings, it can still be healthy, but you don't have to suffer for it, and you don't have to leave the table angry. If you feel like you're dieting, it's not going to be a success long-term. So, you have to focus on what makes a lifestyle long-term.”
Schwartz is in the process of shooting a PBS show called "Fitness From the Start.” He has written a book with the same title and will be shooting episodes of the show on the road as he travels, teaching people how to improve their health by eating better, exercising more and changing their lifestyles. The show will premiere in about a year, along with a Web site where youths can blog about their experiences.
"The byproduct of this — which was a hope but not necessarily an expectation — is, because the kids are taking ownership and developing this with me, it's improving their self-esteem,” Schwartz said. "They are gaining knowledge and confidence and belief in themselves because they're seeing their opinions and their words online, in a book, in a feature, in their face. They're proud.”
For more watermelon facts and recipes, go online to www.watermelon.org or www.chefharry.com.
Thank you for joining our conversations on newsok. We encourage your discussions but ask that you stay within the bounds of our terms and conditions. Please help us by reporting comments that violate these guidelines. To review our rules of engagement, go to Commenting and posting policy.
There is a common misunderstanding that cucumbers, tomatoes, squash and the like are vetetables. They are not. They are all fruit. A fruit is the part of the plant just beneath the flower that develops as the ovary of the plant and thus contains the seeds. Any plant product that contains seeds is by botanical definition a fruit. A vegetable is any other part of the edible plant such as the stem, leaves, or roots. Celery, spinach and carrots are vegetables.
Fourth of July Page
Share your July 4th photos with NewsOK and view other stories and videos.
Multimedia
More Info
Touring Oklahoma
Chef Harry Schwartz visited Shawnee Middle School, the University of Oklahoma and Grimes Elementary School in Tulsa last week. During his presentations, students learned how to create smoothies by adding bananas, strawberries, peaches and other fruits to watermelon and pureeing them with a hand mixer inside the watermelon's rind. He served watermelon salsas and sandwiches made from watermelon and fresh mozzarella cheese. The Department of Agriculture filmed the presentations, which may be used during episodes of "Fresh From the Start,” a PBS reality series starring Schwartz that is set to premiere next year.
From farms to schools
Oklahoma schools are taking big steps toward improving the quality of the foods they serve in their cafeterias. Oklahoma's Farm to School Program connects schools with local farmers to bring fresh, seasonal fruits and vegetables to cafeterias. The program, started by the state Agriculture Department in 2006, has grown to include 40 schools. Recently, the University of Oklahoma has become the first university to participate.
Program administrator Chris Kirby said, "One thing that's really nice about the Farm to School Program is that it's serving the fresh, locally grown fruits and vegetables into the cafeteria but also tying in school gardening so kids can touch it and feel it and see how it grows, and pluck it off the vine and taste it. And that becomes their candy, the fresh fruits and vegetables.”
Choosing a watermelon
Watermelons are in season in Oklahoma from early July until the end of October. But watermelons can be bought year-round, if you know how to choose a good one. When shopping for a fresh watermelon, look for one that is uniform in color. Stripes are common and to be expected in many varieties. The watermelon should be heavy for its size and should have a creamy underbelly, which indicates that it has ripened on the ground instead of in a crate or on a truck during transport.
Toasted Jalapeno and Tomatillo Watermelon Salsa 09/26/2007 Toasted Jalapeno and Tomatillo Watermelon Salsa Makes about 3 cups 8 to 10 medium tomatillos, peel off parchment-like coating and rinse 2 tablespoons...
Watermelon Frozen Treats 09/26/2007 Watermelon Frozen Treats Watermelon Chunks of fresh fruit — try grapes, strawberries, or kiwi fruit •Puree watermelon and pour into Popsicle molds....
Crab Cakes With Watermelon Dipping Sauce 09/26/2007 Crab Cakes With Watermelon Dipping Sauce Makes about 16 crab cakes, serving 8 as an appetizer 8 ounces cooked, shelled and picked over crabmeat, drained 2...
Roasted Pepper Watermelon Salsa 09/26/2007 Roasted Pepper Watermelon Salsa The first recipe chef Harry Schwartz created for a salsa with watermelon was so popular, he decided to make another.
Watermelon Banana Split 09/26/2007 Watermelon Banana Split Makes 4 servings 2 bananas 1 medium watermelon 1 cup fresh blueberries 1 cup diced fresh pineapple 1 cup sliced fresh strawberries...
Fresh Mozzarella Watermelon Salad With Purple Basil 09/26/2007 Fresh Mozzarella Watermelon Salad With Purple Basil Serves 6 to 8 2 cups small watermelon balls 2 cups fresh mozzarella pieces 1 cup chopped fresh basil...
Watermelon Cranberry Glazed Pork Chops 09/26/2007 Watermelon Cranberry Glazed Pork Chops A flavorful glaze for a traditional favorite. Serves 8 GLAZE 2 cups watermelon puree 4 cups fresh or frozen...
Watermelon Pie a la Mode 09/26/2007 Watermelon Pie a la Mode A new twist on a classic favorite. Serves 6 6 ( -inch thick) pie wedge-shape slices of pound cake 6 (3-inch thick) wedges of...
Watermelon Teapot 09/26/2007 Watermelon Teapot •Using a round watermelon, slice off a piece about 1 1/2 inches down on the stem end. •Cut the small, round cover handle out of the...
Maple Citrus Watermelon-Glazed Chicken 09/26/2007 Maple Citrus Watermelon-Glazed Chicken Serves 8 GLAZE 2 cups watermelon puree Juice from 3 fresh lemons 1 tablespoon lemon zest 1/2 cup maple syrup 1/2...
Smoked Mozzarella Watermelon Pumps 09/26/2007 Smoked Mozzarella Watermelon Pumps You may add shaved smoked ham to these pumps for a heartier sandwich. Makes 8 appetizer sandwiches 1/4 cup honey...
1
Prev
Something to say about this topic? Submit a Letter to the Editor online
Thank you for joining our conversations on newsok. We encourage your discussions but ask that you stay within the bounds of our terms and conditions. Please help us by reporting comments that violate these guidelines. To review our rules of engagement, go to Commenting and posting policy.
Log in below or sign up (it's free).