Drill Down: Watermelon

All kinds of wrong.

In honor of Independence Day, I've been thinking about the food I've eaten around this time. I've never been a big burger n' grilling guy, though my dad would bust out the hibachi and grill a damn good flank steak. What gives me the sweetest memories is not the steak, or boiled corn, or dessert, but something much rarer in my nutritionally lacking childhood: I loved me some watermelon.

Unlike apples, oranges or bananas, watermelon pretty much remains a seasonal fruit despite the industrialization of the world food supply. Even today, after all this food-thinkin', I'm still not a big fan of fruit. On one hand, sugar is sugar and even when matched with nutrients, fiber and water, it still is sugar. On the other hand, fruit doesn't deliver the man-made manipulated uber-thrill of a chocolate bar or perfect cookie. Unlike the season-free cupcake or ice cream, watermelon is a crap-shoot. In the weeks before July, watermelon appears kind of expensive and not very good, and by mid-September the prices creep up and the quality turns down. In-between though, hold on to you hat -- nothing beats a cold wedge of well-ripened watermelon on a summer day.

Actual photo of blogger, back in the day.

Watermelon originated in southern Africa, was cultivated by Egyptians and used to the fullest by the Chinese. The Chinese were the first to go hard on using the whole watermelon. The rind is actually edible and relatively nutritious, but not sweet and tastes a bit astringent. The Chinese learned to pickle it, stew it and stir fry it with aromatics. Watermelon came over with the first European explorers, and was soon cultivated by Native Americans. It stands to reason that the stereotype of black slaves affection for watermelon might have become entrenched because watermelon was one of the few familiar African foods available in the New World.

Or not, as the watermelons of Africa might have looked mighty different than those here. We recognize the deep red flesh, white rind and green speckled skin as "watermelon", but as with bananas, there are 100s of difference varieties that are not common because mono-culture has elevated a very narrow band of varieties to prominence. Outside of the great variety of sizes (less than a pound to over 250, go 'Murica!) they are come in yellow, orange, white and pink. Not surprisingly, the fruit is high Vitamin C and carotinoids, and over 90% water and about 6% sugar. Compared to breakfast cereals that regular hit 50% sugar or "energy drink" that hit 35% sugar, this is looking like a pretty good breakfast.

For when you can't decide between watermelon or candy, the worst of both worlds.

Oklahoma's official state vegetable is the watermelon. Technically, watermelon plants are flowering vines and what we call fruit is actually a berry. Fruit, berry, why not a vegetable?

This (past) Friday, I'm going to serve wedges of watermelon to my kids, who dig it as deeply as I do. For the adults, I'm gonna also rock a Mediterranean style salad. I think I did something similar in c-school but just make it free-style every year. Toss these together:

• Small cubed deseeded watermelon
• Small cubed fresh full-fat feta
• Splash of olive oil
• Freshly chopped mint & basil
• Salt to taste
• Fresh ground back pepper to taste

I don't like feta, but in combination with the melon and the oil and the salt and the herbs, it's just right.

And finally, when you chose your watermelon, it's all about the bottom spot. From the guys who want to sell you ever more watermelon:

1. Look the watermelon over. You are looking for a firm, symmetrical watermelon that is free from bruises, cuts or dents.
2. Lift it up. The watermelon should be heavy for it's size. Watermelon is 92% water, most of the weight is water.
3. Turn it over. The underside of the watermelon should have a creamy yellow spot from where it sat on the ground and ripened in the sun.

My mom would always try to temp me with delicious, ripe plums and peaches, though I'd only let an occasional apple or banana in my mouth. I don't blame ya, momma! Watermelon is a happy exception to my childhood/lifelong aversion to fruit. Happy 4th! Hopefully I'll be filling up less on burgers n' ice cream and more on water n' melon!

'Murica! I mean, Japanana!

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WEEKLY AVERAGE: 2567

Not the greatest eating week, but got two solid rides on the back end. Regardless, I think the worm is turning, to prevent another gain this month.

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MONDAY COUNT: 2550

SLEPT: 8pm-5:30am, 9.5 hrs

AM SNACK: 5:45am, iced green tea, 0 cal

BREAKFAST: 8:45am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 10am, steel cut oatmeal, 450 cal

LUNCH: 12:45pm, falafel and hummus, tomato soup, health salad, pickles, 720 cal

PM SNACK: 4 pm, momma salad, Grazebox nut mix , 320 cal

DINNER: 6:30pm, broiled flounder, roasted asparagus, poppa salad with ranch dressing, 600 cal


EVENING SNACK: 7:45pm, homemade popcorn, +/- 300 cal

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TUESDAY COUNT: 2240

SLEPT: 9:30 - 4:30, 7 hrs
Best eating day calorie-wise in quite a while. Did have some cravings that felt a bit like hunger pangs after dinner, but drank a quart of water and felt quite comfortable after. It's hot and humid now, I should not discount hydration, like sugar cravings, for false readings of hunger.

AM SNACK: 4:45am, iced green tea, 0 cal

BREAKFAST: 8am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 10am, Fage whole yogurt with honey, vanilla and almonds, 500 cal

LUNCH: 12:45pm, chicken meatballs, mushroom masala, steamed string beans, pickles, 680 cal

PM SNACK: 3:45 pm, momma salad, Grazebox seed mix , 270 cal

DINNER: 6:45pm, grilled chicken breast, roasted brussel sprouts, poppa salad with ranch dressing, 630 cal

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WEDNESDAY COUNT: 2450

SLEPT: 9pm - 2:15am, 5.25 hrs
Good eating day, though easy to keep it under control because aiming to get a good ride in in the morning.

AM SNACK: 2:30am, iced green tea, 0 cal

BREAKFAST: 7am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 10am, steel cut oatmeal, 450 cal

LUNCH: 12:45pm, grilled chicken breast, roasted brussel sprouts, quinoa, pickles, 715 cal

PM SNACK: 3pm, momma salad, Grazebox cheesy crackers, 240 cal

PM SNACK: 4pm, poppa salad with ranch dressing, 130 cal

PM SNACK: 6pm, cashews, 390 cal

DINNER: 8:30pm, shiritaki stir fry with shrimp, shitaki mushrooms, oyster sauce, 365 cal

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BIKE CREDIT: 680 cal
THURSDAY COUNT: 2905

SLEPT: 10pm - 3am, 5 hrs
Nice AM ride, though rain slowed me down a little. Weekend started a little early on the eating end.

AM SNACK: 3:15am, iced green tea, granola bar, 150mg caffeine, 320 cal

BIKE SNACK: 4:45am, granola bar, 320 cal

BREAKFAST: 8am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 9:45am, Fage whole yogurt with honey, vanilla and almonds, 500 cal

LUNCH: 12:45pm, almond butter and grape jelly on whole wheat, roasted broccoli, pickles, 645 cal

PM SNACK: 2pm, momma salad, cheezits, 310 cal

PM SNACK: 4:30pm, Grazebox popcorn, 130 cal

DINNER: 6:30pm, shrimp burrito, chips and guac, digestive cookies, homemade brownie, +/- 1200 cal

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BIKE CREDIT: 1360 cal
FRIDAY COUNT:2690

SLEPT: 8:30pm - 1:15am, 4.75 hrs
Holiday, and ate like it. Cooked a nice linner for family.

AM SNACK: 2am, iced green tea, 150mg caffeine

BIKE SNACK: 4:45am, granola bar, 300 cal

BIKE SNACK: 6:45am, granola bar, 150mg caffeine, 300 cal

BREAKFAST: 8am, bagel with cream cheese, diet coke (75mg caffeine), +/- 500 cal

BREAKFAST 2: 11:15am, fruit smoothie,450 cal

LINNER: 4pm, water melon feta salad, turkey burgers, mac n' cheese, corn ice cream and brownies, +/- 1.300 cal

DINNER: 7pm, perogies, ice crea, +/- 1200 cal