By Kendra Lay
August is prime time for watermelon. From salads to desserts, BBQs to gourmet restaurants, watermelon is showing up everywhere this time of year.
In Florida, where I grew up, watermelon was around all summer. Almost every week, my father would stop at a roadside stand and carefully select one of the heavy, green melons. There would be thumping, weighing, and sniffing—and finally he would select his prize.
When we got home, he’d cut off the watermelon in large rounds, place it on a plate, and eat it with a spoon—leaving behind just an empty, cylindrical rind and seeds floating in sweet juice. He would always cut me off a piece, and I’d enjoy this summertime ritual with my dad.
It wasn’t until I became an acupuncturist that I learned watermelon was much more than a sweet summer treat. It is actually a useful medicinal food, especially during the summer and for people who live in hot climates. Keep reading