I don’t know about you, but as far as I’m concerned summertime would not be the same without watermelons. I get started eating one and can hardly stop. Same for cantaloupes.

This week, I received a recipe from a friend for watermelon pie. I can honestly say I have never heard of watermelon pie and wasn’t sure I even wanted to see it. But after reading it, I had to give it a try. Come to find out, I have been in the dark. Lots of folks have had or made watermelon pie.

Several people have told me that they have made this, each with different results -- some good, some bad. One of the major problems seemed to be that it never got solid enough to cut and serve as a “slice.” I made it, and reduced the water the recipe called for and had no problem. It was great!

So below is my version of a watermelon pie, which I think would be a fantastic summer party dessert. First, here’s some new interesting information about watermelons that you may not have heard yet!

I have always liked my watermelon and cantaloupe at room temperature. I have a good reason for eating them that way since recent studies have found that watermelons kept at room temperature for two weeks had more antioxidants. Researchers say the juicy summer fruit is most nutritious when stored and served at room temperature.

In an earlier report in the Journal of Agriculture and Food Chemistry, researchers compared the levels of antioxidants in whole, uncut watermelons that were either refrigerated or stored at room temperature for two weeks.

They found that the amount of lycopene went up about 20 percent when left out at room temperature, while beta-carotene actually doubled.

The juicy, red fruit of watermelons is due to an abundance of lycopene, an organic pigment from the carotenoid family that ranges in shade from pale yellow to deep red. Beta-carotene is also a nutritional feature of watermelons, but at lower levels. After harvesting, light, temperature, packing and moisture changes can alter a watermelon’s lycopene content by as much as 20 percent. wwThe testing was done using whole, uncut samples of 20 different varieties of ripe melons kept in a cooler overnight at 68 degrees F, before being cut to study color, condition and carotenoid content. Samples of each variety were then weighed and stored in coolers set at 41, 55 or 70 degrees F.

After two weeks, the researchers found that lycopene levels were dependent on storage temperature. The room-temperature melons contained higher levels of lycopene. Carotenoid levels were up between 11 percent and 40 percent, depending on the variety.

Anyway, I guess the real scoop here is that Watermelon is healthier for you if it is stored and eaten at room temp. Make sure though, that you don’t store a cut watermelon at room temperature. That’s not safe. You can, however, take it out of the fridge and let it set for a while to warm up. Now for dessert!

Watermelon Pie

1 (3 ounce) package watermelon flavored gelatin

1/8 cup water

1 (12 ounce) container frozen whipped topping, thawed

2 cups watermelon, cut into bite-size pieces

1 (9 inch) prepared graham cracker crust

Mix the gelatin and water together. Fold gelatin mixture into the dessert topping. Add cut watermelon. Pour mixture into graham cracker crust. Cool in refrigerator for 4 hours or overnight. Cover with whipped topping and serve.