TRAVERSE CITY, Mich. (Michigan News Source) – With summer upon us and watermelon season coming up soon, it’s time to take a look at the parts of the watermelon that should be eaten, but are not, by most Michiganders and other melon lovers across the country.

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The Weather Channel did a recent segment saying that Americans are not eating watermelon the right way and that there are parts of the watermelon that everyone should be eating but are throwing away instead. Those parts include the rind which they say has more fiber than the inside of the fruit and is “great pickled or sautéed with other veggies if you find it too hard to crunch through raw.”

The Watermelon Promotion Board agrees with the Weather Channel about using the whole watermelon. Their website says, “Waste not, want not” and they add, “Using the whole watermelon is a sustainable way to create nutritious meals without creating food waste.

They have a video on how to cut the rind and they say that the rinds are perfect for making pickles, cutting cubes for stews, and cutting strips for slaws and stir fry recipes.

The Weather Channel segment also recommends eating the watermelon seeds which they say are packed with protein and heart-protecting fatty acids. But which seeds should you be eating? The white ones or the black ones? Or both? Many of us are already eating the white seeds because they are often next to impossible to ferret out of the fruit. But what about the black ones? Well, they aren’t bad for you and, no, they won’t cause a watermelon to grow in your stomach. But they are pretty tasteless and hard to chew. Another option besides just eating them is to do what you do at Halloween with pumpkin seeds – you can roast them. There’s even a recipe out there (or two) for watermelon seed butter. Rich in protein, fiber and iron, it’s also gluten-free and vegan.

So how does one go about picking a nice, ripe watermelon that’s ready to be sliced and put on your plate? Well, just like the story of watermelon seeds growing watermelons in your tummy, the story about thumping a watermelon to find a good one is just that – a story. Contrary to popular belief, thumping on a watermelon does not give an actual indication of whether or not the melon is ripe. This information comes from the Michigan State University Extension office. They say to, instead, choose a watermelon that has a hard rind and feels heavy for its size.

And if you’re lucky enough to pick your own watermelon instead of finding it in a store, MSU says to look for the tendril closest to the fruit. If the tendril is brown and dry, the watermelon is ready to harvest. Also, a yellow color on the “belly” also indicates ripeness.

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As you seek a delicious treat this summer, keep in mind that watermelons are healthy, delicious, and low in calories. According to fruitsandveggies.org, “Watermelon contains a wide variety of nutritional benefits for minimal calories. For just 80 calories, two cups of diced watermelon provide 25% and 30% the Daily Values for vitamins C and A, respectively, as well as potassium, vitamins B6 and BI, fiber, and magnesium.”

They go on to say, “This sweet fruit is also considered the ‘lycopene leader’ among fresh produce. Lycopene is an antioxidant which gives fruits and veggies like red grapefruit and tomatoes their red color. This particular antioxidant is being studied for its ability to protect the skin from harmful UV-rays and reduce risk of heart disease and certain cancers.”

Hydration is another benefit of watermelon, with one cup providing 92% water.

The fruits and veggies website suggests some more “normal” ways of eating watermelon that don’t involve rinds or seeds. Their suggestions include making watermelon juice, making a watermelon smoothie, grilling it and – if you ARE thinking about eating the rind, they provide a slaw recipe.

According to the USDA Economic Research Service, over 100,000 acres of watermelons were grown in the country in 2020, producing 38 million pounds. Nearly 80 percent of all U.S. watermelon production hails from four States – Florida, Georgia, Texas and California. Florida surpasses all other States as the main supplier of U.S. watermelons.

In Michigan, although there are farms that grow watermelons, the state is not a huge supplier of them. However, we are a huge eater of them – so don’t forget the seeds and rind next time!