National Watermelon Promotion Board
Watermelon adds a sweet twist to a salsa.

Fruits flavor
summer

WATERMELON, that sweet treat of summer, probably originated in South Africa's Kalahari Desert. The ancient Egyptians harvested watermelons at least 5,000 years ago and decorated cave and tomb walls with paintings of them.

Early sea traders sold watermelon seeds around the Mediterranean coast; the fruit was known in China by the 10th century, and by the 13th century the Moors had introduced it into southern Europe.

Watermelons came to North America with African slaves and European colonists. Yet there's also evidence to suggest that early French explorers found American Indians growing watermelons in the Mississippi Valley.

Island watermelons are a good buy this week. Times has them for 19 cents a pound, while at Safeway it is priced at 15 cents a pound.

Papaya also comes in cheap this week. You can get solo or sunrise papaya at 68 cents a pound at Daiei and 69 cents for the Waialua version at Star.

Island pineapple is priced well at 48 cents a pound at Daiei and 69 cents a pound at Safeway. Kiwi fruit is five for $1 at Star. (Prices are for club-card holders.)

With all this fresh fruit, a combination would provide a refreshing salad on muggy days.

As for watermelon, while the simplest way to serve it is just chilled and sliced, there are recipes for the more ambitious. Here's a juicy no-fat, no-cholesterol salsa.

Watermelon Sweet
Onion Salsa

2 cups chopped watermelon (seeds removed)
3/4 cup chopped sweet onion
3/4 cup canned black beans, rinsed and drained
1/4 cup chopped seeded jalapeno chilies
1/4 cup chopped fresh cilantro
1 large clove garlic, finely chopped
1 tablespoon brown sugar
1/2 teaspoon salt

Stir together all ingredients in bowl. Refrigerate, covered, at least 1 hour to blend flavors. Stir before serving.

Approximate nutritional analysis per 1/2-cup serving: 52 calories, 11 g carbohydrates, 2 g protein, 0.3 g fat, no cholesterol, 148 mg sodium.*

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Staff and wire reports

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