"All watermelons are equally huge, which is unusual for Astrakhan varieties, and the strips are not contrasting, but washed out, muddy - this is a sign that the watermelon gained weight, water, but not ripe." The nutritional and biological value of watermelons is the topic of publication.
If you are not ready to go to melons, you will have to look for your watermelon among the giants. If all berries are large, then the ripe can not be less than the rest. In addition to the contrast of the stripes, the traditional ripening feature is a dry, shiny crust. Well, if it has dry "wrinkles". But if the watermelon is covered with a waxy coating and the cuticle is easily pierced with a fingernail, it is definitely not ripe. If the watermelon seems to you ripe, you can really squeeze it in a strong embrace. In theory, the ripe must crackle. But due to the long transportation the flesh slightly breaks, and the test can not pass even the richest specimen. But even in large shops and markets, watermelons contain less harmful substances, but they look exactly the same: they are huge and almost all are unripe. Where all the numerous Soviet watermelon varieties with a thin crust and bright red sweet pulp that have now replaced huge and equally unsweetened skorospelki have disappeared, is unclear. A couple of years ago, Astrakhans even registered in Astrakhan "Astrakhan watermelons" and to protect the local brand promised to glue on each watermelon holographic protective sticker. But to Moscow, Astrakhan watermelons, small and brightly colored, neither with stickers, nor without stickers do not reach. The fact that watermelons, collected before the put, are intensively fed with fertilizers containing nitrates, they know everything. But while watermelons that appeared on the market ahead of time for a month, too, buy everything. At the norm of the content of nitrates in the watermelon at 60 mg / kg, the excess can be 120 mg / kg, and even 600 mg / kg. Watermelons, which are sold in shops and markets, are subjected to laboratory research. This guarantees at least that nitrates will not be more at times and you at least will not get poisoned. But no one controls watermelons from street trays. The old kind way to determine how much "nitrate" watermelon you bought - cut a slice of pulp and put it in a glass with clear water. If the water is pink, there are too many nitrates. This seemingly simple method has significant flaws. First, to subject the watermelon to such an analysis, it must be bought and brought home. Secondly, the results will have to wait a long time - not less than an hour, during this time you probably already eat half a watermelon. Finally, the water will turn pink only if the excess of nitrate content is significant.
Salad with watermelon and cheese
Pulp of watermelon, brynza, pumpkin seeds, olive oil, balsamic vinegar, salt, white pepper.
Preparation:
Pullet watermelon cut into large cubes. Cut the flesh of the cheese into the same cubes. To mix. Brynza should be about half as much as watermelon. Season the salad with olive oil and balsamic, season with salt and white pepper. Before serving sprinkle with pumpkin seeds.
Watermelon balls with yoghurt and mint
Watermelon, fresh mint, natural yogurt, lemon juice, honey.
Preparation:
With a special round spoon, cut the balls from the pulp of watermelon. Mix yoghurt with honey and lemon juice. Drizzle with this sauce watermelon balls. When serving, decorate with fresh mint leaves.