Locally grown organic watermelons are on the way out. We’re fast approaching the tail end of peak season.
While melons may be available year-round, know what you’re buying. The U.S. peak season runs from May to September. If you purchase a watermelon between October and April, odds are you’re buying an imported fruit that has traveled a long way to reach your table. This reduces freshness and increases your carbon footprint.
Take advantage of the final 2010 bounty: September’s crops, which are grown primarily in Central California, Oklahoma and Texas.
Today’s recipe will appeal to adults and children alike, and it’s a heart-healthy alternative to chips and pretzels. Also check out our recently posted recipes for Grilled Spicy Watermelon and Watermelon and Tomato Salad.
Organic Watermelon Dippers
8 ounces low-fat sour cream
Your favorite natural sweetener (equivalent to 4 tablespoons sugar)
1 teaspoon vanilla extract
Fresh watermelon, cut into sticks or small wedges
- Blend together the sour cream, sweetener and vanilla in a small serving bowl.
- Serve as a dip for the watermelon. (See photo for plating suggestion.)
Recipe and photo courtesy of the National Watermelon Promotion Board