Weight 6-15 pounds May have yellow, orange, or white flesh

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1 WATERMELON Best clue to ripeness is a yellow or creamy underside, not white or pale green. Heavy with a hard rind. The flesh should be deep colored with dark brown or black seeds; a few white seeds if seedless. Rinse whole watermelons with clean water before slicing to remove any bacteria. The flavor of watermelon is best enjoyed raw. Watermelon tastes best icy cold in fruit smoothies, slushes or simply eaten from the rind. Store uncut watermelon 2 weeks at cool room temperature. Tightly cover cut pieces in plastic wrap and refrigerate for 2 to 3 days. Personal Weight 6-15 pounds May have deep red, yellow, or orange flesh Icebox Weight 6-15 pounds May have yellow, orange, or white flesh Picnic Weight over 15 pounds Flesh from red, pink, orange, yellow; some seedless Sout h Dakot a St at e Univer sit y, Sout h D a kot a c ount i es, a nd U.S. D epa r t m ent of Agr i c ul tur e c ooper a t i ng. Sout h Dakot a St at e Univer sit y adheres t o AA/E E O gui del i nes i n offer i ng educ a t i ona l pr ogr a m s a nd s er v i c es. This mat er ial was f unded by USDA's S uppl em ent a l N ut r i t i on As s i s t a nc e Pr ogr a m (S N AP ). Publication:

2 Nutrition Notes Watermelon s high water content refreshes but also carries many antioxidants and minerals. Water moves nutrients and wastes in the body by carrying foods through the digestive system and wastes out of the body. Cells must maintain just the right amount of water. Water is part of the body s cooling system and balances the acid-base ratio. Foods high in water as well as fluid water contribute to the daily needs. Find recipes & videos at igrow.org Watermelon Smoothie Ingredients 1-8 ounce lemon, fat-free yogurt 3 cups cubed, seeded watermelon 1 pint fresh strawberries, cleaned and hulled 1 tablespoon honey or strawberry jam 3 ice cubes Directions 1. In a blender or food processor, combine yogurt, watermelon, strawberries, honey and ice cubes. 2. Process until smooth and frothy. 3. Serve in tall glasses with a straw. Makes 4 Servings Nutrition Facts per Serving: Calories 140; Fat 0g; Cholesterol 0mg; Sodium 680mg; Carbohydrates 34g; Fiber 4g; Sugar 26g; Protein 5g Sources:

3 WATERMELON Best clue to ripeness is a yellow or creamy underside. Heavy with a hard rind. The flesh should be deep colored with dark brown or black seeds; a few white seeds if seedless. Store uncut 2 weeks at cool temperature. Tightly cover cut pieces and refrigerate for 2 to 3 days. Rinse whole watermelons with clean water before slicing to remove any bacteria. The flavor of watermelon is best enjoyed raw. Watermelon tastes best icy cold in fruit smoothies, slushes or simply eaten from the rind. Find recipes & videos at igrow.org South Dakota State University, South Dakota counties, and U.S. Department of Agriculture cooperating. South Dakota State University adheres to AA/EEO guidelines in offering educational programs and services. Publication: This material was funded by USDA s Supplemental Nutrition Assistance Program (SNAP).

4 Watermelon Smoothie Ingredients: 1-8 ounce lemon, fat-free yogurt 3 cups cubed, seeded watermelon 1 pint fresh strawberries, cleaned and hulled 1 tablespoon honey or strawberry jam 3 ice cubes Directions: 1. In a blender or food processor, combine yogurt, watermelon, strawberries, honey and ice cubes. 2. Process until smooth and frothy. 3. Serve in tall glasses with a straw. Makes 4 Servings Nutrition Facts per Serving: Calories 140; Fat 0g; Cholesterol 0mg; Sodium 680mg; Carbohydrates 34g; Fiber 4g; Sugar 26g; Protein 5g Sources:

5 Watermelon South Dakota State University, South Dakota counties, and U.S. Department of Agriculture cooperating. South Dakota State University adheres to AA/EEO guidelines in offering educational programs and services. This material was funded by USDA s Supplemental Nutrition Assistance Program (SNAP).

6 Watermelon South Dakota State University, South Dakota counties, and U.S. Department of Agriculture cooperating. South Dakota State University adheres to AA/EEO guidelines in offering educational programs and services. This material was funded by USDA s Supplemental Nutrition Assistance Program (SNAP).

7 Watermelon Smoothie WATERMELON Ingredients 16 Samples 32 samples 48 samples Samples: 1/4 cup serving Lemon fat-free yogurt Cubed, seeded watermelon Fresh or frozen strawberries cleaned & hulled Honey or strawberry jam Ice cubes Yields about 3 cups. Make this amount in the blender each time. 8 oz. 3 cups 2 cup 1 Tablespoon 3 Yield 6 cups. Makes 2 blender batches. 16 oz. 6 cups 4 cup 2 Tablespoons 6 Yield 9 cups. Makes 3 blender batches. 24 oz. 9 cups 6 cup 3 Tablespoons 9 Directions: 1. Cube and seed watermelon. Clean and hull strawberries. 2. In a blender or food processor, prepare one batch at a time. 3. Combine yogurt, watermelon, strawberries, honey/jam and ice cubes and process until smooth and frothy. 4. Keep chilled and place in an airtight container or sealed pitcher. Materials needed: Sampling Display Instructions Table/tablecloth Garbage can/paper bag Paper towels/wet wipes/plastic gloves Ingredients used in the recipe Paper plates or cups, plastic forks or spoons Spoon, fork, spatula for serving Recipe video (optional) org/m/article/pick-it-try-it-like-it/ Pick it! Try it! Like it! produce sign as table tent Pick it! Try it! Like it! flyer or recipe card Food allergy sign on table Notes: Transport ingredients to the store in a sealed container in a cooler over ice. Using the blender prepare one pitcher of watermelon smoothie at a time. Keep samples chilled on a cake pan with a layer of ice. Wear hair tied or clipped back. Wear plastic gloves when serving food. Post the allergy warning sign. Place only a few samples at a time. Ask parent s permission before children may sample. Ask them if they use watermelon often as snacks. Ask them if they could use this recipe. Remind them that this is a good way to use slightly soft bit still good watermelon. South Dakota State University, South Dakota counties, and U.S. Department of Agriculture cooperating. South Dakota State University adheres to AA/EEO guidelines in offering educational programs and services. This material was funded by USDA's Supplemental Nutrition Assistance Program (SNAP). Publication: