Eastern North Carolina is rich in farmland, and this time of year, that means plenty of fresh produce is making its way from farm to table. Choosing fruits and vegetables that are in season supports local farmers and also ensures better flavor, higher nutrition, and often lower prices.
Right now, markets and roadside stands are stocked with summer favorites. Watermelons, pears, hot peppers, and boiled peanuts are at their peak, offering a refreshing way to beat the late summer heat.
Watermelon - Watermelons are nearly 90% water, so aside from a sweet snack, it’s also a great choice to stay hydrated. Choose a melon that has a hard, smooth rind and is heavy for its size. Refrigerate cut fruit covered or tightly wrapped up to three days.
Scuppernong Grapes - This variety of muscadine grape was named for the Scuppernong River in northeastern North Carolina and is the official state fruit of North Carolina. A ripe Scuppernong will have a rich, deep golden color and should feel slightly soft and give a little. Store in a covered container in the fridge for up to one week.
Peanuts - North Carolina has over 650 peanut growers who are responsible for making North Carolina the number one provider of all bagged roasted in-shell peanuts at sports stadiums! Nutrients in peanuts may also help to slow or prevent cognitive decline in old age thanks to niacin, so peanuts make a great snack.
Melon and Mint from MyPlate.gov
Ingredients- 1 tablespoon lime juice
- 1/4 cup fresh mint leaves
- 6 teaspoons packed brown sugar (2 tablespoons)
- 3 cups watermelon cubes
- 3 cups honeydew cubes
Directions
- Blend lime juice, mint leaves, and brown sugar together in a small food processor.
- Place melon cubes in a bowl. Drizzle dressing over melon and toss gently.
