July brings with it a special kind of sweetness: It's National Watermelon Month. Watermelons have a rich history in Illinois, where the state, known for its fertile soil and ideal growing conditions, has been producing a large quantity for decades.
In regions like Central and Southern Illinois, where the summers are hot and the soil is sandy, watermelons thrive. Farmers grow several varieties, from the classic Crimson Sweet to the seedless triploids, ensuring there's a watermelon to suit every taste. Beardstown is particularly known for producing high-quality watermelons. The fertile soil and favorable growing conditions of the Illinois River Valley make it an ideal location for watermelon cultivation.
National Watermelon Month was established to celebrate the peak season of watermelon harvest and to promote the fruit's nutritional benefits. Recognized by the National Watermelon Association and celebrated every July, it encourages people to enjoy the hydrating and delicious qualities of watermelons during the hottest month of the year.
The world record for the heaviest watermelon was set in 2013 by Chris Kent from Sevierville, Tennessee. His colossal watermelon weighed an astounding 350.5 pounds (159 kg). This record-breaking feat showcases the potential of this beloved fruit and the dedication of growers who strive to cultivate the largest and juiciest watermelons.
To celebrate National Watermelon Month, here's a delightful watermelon dessert recipe that's perfect for hot summer days:
Watermelon Sorbet
Ingredients:
4 cups cubed seedless watermelon
1/2 cup sugar
1/4 cup water
2 tablespoons fresh lime juice
1 tablespoon honey (optional)
Fresh mint leaves for garnish (optional)
Instructions:
Prepare the Simple Syrup: In a small saucepan, combine the sugar and water. Heat over medium heat, stirring until the sugar is completely dissolved. Remove from heat and let it cool to room temperature.
Blend the Watermelon: Place the cubed watermelon in a blender or food processor and blend until smooth. You should have about 4 cups of watermelon puree.
Mix Ingredients: In a large bowl, combine the watermelon puree, cooled simple syrup, lime juice, and honey (if using). Mix well to combine.
Chill the Mixture: Pour the mixture into a shallow dish and place it in the freezer for about 1-2 hours, or until it starts to freeze around the edges.
Stir and Freeze: After 1-2 hours, remove the dish from the freezer and stir the mixture with a fork to break up the ice crystals. Return to the freezer and repeat this process every 30 minutes until the sorbet is fully frozen and has a smooth, scoopable consistency (about 3-4 hours total).
Serve: Scoop the watermelon sorbet into bowls or cones and garnish with fresh mint leaves if desired. Enjoy this refreshing and healthy summer treat!