Watermelon Cake

Is that true that watermelon store and keep ripe at room temperature is more nutritious than ice cold watermelon? Researchers compared the level of antioxidant between watermelon ripe at store room temperature for two weeks increases it nutritional value than one stored in the lower temperature.

Watermelon is like tomatoes that owes its ripening process on the amount of antioxidant lycopene, an organic pigment of carotenoid family. The only differences the watermelon has lower level of beta carotene than tomatoes. 

Based on the research, the lycopene level is dependent on the storage temperature. Watermelon left uncut at the kitchen or room temperature doubled its beta carotene compared to the one stored in lower temperature did not increase. Low temperature halted the ripening process of watermelon reducing the beneficial antioxidant to build up.

But, it's not good to leave your food sitting in the table for safety concerns. It's better to put it inside the fridge once you cut it.

Ingredients:

1 watermelon

8 oz fat free frozen whipped topping, thawed

8 oz nonfat light lemon yogurt

Fresh fruit to decorate cake (strawberries, blueberries, kiwi fruit, grapes, apples,

pineapples)

Method:

 Choose 7 inches diameter symmetrical watermelon.  Cut 3 "thick cross section from watermelon.  Cut 4 slits through rind without cutting the red flesh.  Cut the white rind.  Fold together whipped topping and yogurt. Pat watermelon cake dry with paper towel. Place the watermelon cake on serving plate.  Put around the top and sides with whipped topping mixture. Decorate with fresh fruit as desired.  Refrigerate until ready to serve. Cut to 10 pieces.