Anyway, I must not cut it up for the fridge and then try to eat lunch. I tend to eat half of the watermelon when I chop it up. I use a cleaver and chunk it into large triangles and then store in a glass jar in the fridge so I have a quick treat at my fingertips. There is always a lot of watermelon left on the rind when I do this, so I gnaw the pieces before I discard them. Leaving me with a full belly after this preperation for the days ahead.
Contrary to what you may think, watermelon can be cut up and stored for several days (except it only lasts a few in my house) without any loss of nutrients or flavour. Here is what I found on the internet regarding a study of this.
After 6 days, losses in vitamin C
were less than 5% in the watermelon, mango, and strawberry pieces, 10% in
pineapple pieces, 12% in kiwifruit slices, and 25% in cantaloupe cubes.
No losses in carotenoids were found in the watermelon cubes and
kiwifruit slices. Pineapples lost 25%, followed by 10-15% in cantaloupe, mango,
and strawberry pieces.
No significant losses in phenolic phytonutrients were found in any
of the fresh-cut fruit products.
"Contrary to expectations, it
was clear that minimal processing had almost no effect on the main antioxidant
constituents. The changes in nutrient antioxidants observed during nine days at
five degrees Celsius would not significantly affect the nutrient quality of
fresh cut fruit.
As for wielding the cleaver, I am totally impressed with my skills. For you who know my culinary expertise, I cannot dice with a darn. That is what a food processor is for, isn't it? Well, no food processor here, so I finally found a cleaver, and I can dice with the best. Must have some Asian ancestry in me.
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