Watermelon explosion

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.

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.