In Italy, the Gelatin of Watermelon is found on the shelves of gourmet grocery stores, but never equals the Gelo di Muluna homemade in a Sicilian kitchen. In season all good gelaterie,- ice cream parlors-, make a similar delicacy called Granita di Mellone, a granulated frozen mixture of watermelon juice, sugar, a hint of cinnamon and a dash of lemon juice. Because watermelon contains 92% of water, it is a great remedy to quench the tropical thirst typical of the season and the light and sweet taste makes it a very popular fruit. 

In choosing a watermelon, hold it in your hands and prefer the one that is heavier for its size, it will be denser and juicer. Some skin may have discoloration where it laid on as it ripened. The dietary qualities of the watermelons are well known by the nutritionists and they are valued not only for the reason that they are low in calories and very nourishing, but because watermelons are high in lycopene, a potent antioxidant, which is useful in the prevention of cardiovascular diseases and some forms of cancer. The content of lycopene in watermelon is higher than any other fruit or vegetable and it reaches the uppermost point when it is mature. This fruit contains dietary fiber, potassium and other minerals that are valuable aids in the control of blood pressure; also it contains beta-carotene which makes the watermelon an important instrument in the fight against all diseases. 

But let’s go back to the tasty part of this dialogue!