• Watermelon and melon: instructions for use

    On the first days of August, mountains of watermelons and melons rise around the city and beyond. Iran, Thailand, Brazil, Ecuador - over the past ten years, the geography of the export of giant berries has grown to ugliness, and this is despite the fact that Russia was, is and will be the leader in the cultivation of these. You need to be careful that under the guise of "Astrakhan" you do not sell the luring, which is not enough that is unlikely to meet your gastronomic expectations, it can also be harmful to health. How to choose watermelons and melons correctly (after all, mid-August, September and another piece of October is the time to buy the right and tasty fruits)? Sharing secrets.

    Choice: the task is impossible?

    When melons with watermelons are piled up with striped yellow piles, it is very difficult to choose the very single, juicy and fragrant “dessert” that is worthy of getting to your table. Usually, with the kind of “connoisseur” in the choice of giant berries, we first clap-sniff the fruit lying on the window, and as a result, blindly trusting the seller’s advice, we risk getting poisoning instead of the expected pleasure.After all, no matter how strict the Rosselkhoznadzor, the probability of acquiring fruit packed with nitrates is always somewhere near. Therefore, when choosing melons and watermelons, one should be guided by simple safety rules.

    The first and most important rule when choosing watermelons and melons is:

    Acquire fruit only in season, that is, not earlier than the second half of August. During the season, the likelihood of intestinal disorders is much less.

    The second rule:

    In no case do not buy watermelons and melons on the side of the road or near the highway. The rind of fruit has the ability to absorb harmful substances from the air, like a sponge.

    The third rule:

    Do not settle for the fact that your purchase in confirmation of maturity cut on the spot. Just like you should not take the semi-finished and wrapped in food film fruits. First, no one answered for the cleanliness of the knife; secondly, the sugar pulp of melon or watermelon is an ideal breeding ground for bacteria.

    Mature watermelon should be:

    Mature watermelon should be:

    • no cuts and cracks;
    • large, but not heavy (hold in hand a couple of fruit to make sure that the size of the berries corresponds to its weight);
    • with a distinct striped pattern;
    • brilliant, without a dull plaque;
    • with a dry stalk and a pale yellow spot on one side (the spot says that the watermelon spent enough time in the sun, ripening, and was not harvested immature);
    • Watermelon should make a dull sound and crack when compressed.

    Mature melon should be:

    Mature melon should be:

    • tinted in a pale golden color (if the fruit has a greenish tint, you can be sure that it is still ripe and mature!);
    • with a distinct mesh pattern;
    • with a bright muscat aroma, aggravated at a high temperature (the pungent smell of perfume indicates an over-ripe fruit);
    • medium-sized, but heavy by weight (hold a couple of melons in your hands to determine for sure that it is heavy enough for its relatively small size);
    • to make a dull sound with cotton;
    • with a dry stalk.

    Well, chosen?

    Before serving watermelon and melon to the table, the fruit must be thoroughly washed and wiped. Everybody knows long ago that no nitrates can compare with the number of infections that get into the plate from a poorly washed peel.

    Melons with watermelons contain five hundred million useful biologically active substances for the body.However, in order to successfully digest and assimilate all the useful bonuses, neither of them can be combined with other products. The fact is that the gentle fiber and the abundance of sugar juice and pulp are digested quickly only when the stomach is not busy with other, heavier food.

    We eat watermelon and melon correctly:

    Watermelon and melon: instructions for use

    Namely, an hour before meals or two to three hours after (depending on the density of the previous meal). For those who do not represent a slice of watermelon without a slice of Borodino bread, and a melon eats exclusively with Parma ham, I advise you to quickly forget this disastrous affair or not to complain of a swelling and heaviness in the stomach.

    Flour in combination with even yeast-free sourdough and sweet watermelon juice will cause such a great ferment that you will be ready to climb on the wall. With melon it is generally difficult. She, being a close relative of a pumpkin, requires much more attention from your GI tract than other berries and fruits. The fact is that this person does not like to stay long in the stomach. Prefers melon mass in the intestines. And if you only prevent it, you will not end up with problems: flatulence, diarrhea, colic, nausea and further on the list.To avoid unnecessary surprises with well-being, remember once and for all that it is best to enjoy the taste and aroma of watermelon and melon on an empty stomach.

    Bon Appetit!

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