Released July 2, 2009
MANHATTAN, Kan. – Fresh melons complement summer meals and snacks, yet melons of any size can intimidate children, or be bypassed by teens and family members looking for finger food or a quick snack, said Sandy Procter, Kansas State University Research and Extension nutrition specialist.
When washed, cut, chunked, placed in a covered container and refrigerated, summer melons are readily available for a snack or quick addition to a meal, Procter said.
Fresh melons typically have a high water content that makes them refreshing and helpful in maintaining hydration during summer heat. Melons also are low in calories, usually about 60 calories or less per one cup serving, said Procter, who suggested using a measuring cup as a serving scoop to help family members judge serving sizes.
Combining chunks of muskmelon such as a cantaloupe (which is orange) and a light green honeydew melon with blueberries, blackberries, raspberries or fresh sliced strawberries adds color, a wide range of nutrients and variety with minimal calories, she said.
Washing the skin of a melon before cutting into it will prevent transferring any microorganisms that may have been present in the garden or on the skin of the melon to the edible portion of the melon, Procter said.
Berries stay fresher longer if stored unwashed and washed directly before eating, said Procter, a registered dietitian and state coordinator for the United States Department of Agriculture’s Expanded Food and Nutrition Education Program.
More food, nutrition, food safety and health tips are available at county and district K-State Research and Extension offices and on Extension Web sites: http://www.ksre.ksu.edu, http://www.ksre.ksu.edu/humannutrition, http://www.ksre.ksu.edu/foodsafety/ and http://www.rrc.ksu.edu.
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http://www.oznet.ksu.edu/ksrenews/story/briefs070209.aspx
Writer: Elaine Edwards, elainee@ksu.edu
