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Summer cannot officially kick off before you bite into your first juicy, sweet and refreshing slice of watermelon. A dry slice has the power to disappoint more than a summer blockbuster with a weak plot, and when they disappear from the produce department, your heart sinks as it recognizes that summer’s “fun” season has ended.
On average, you will eat more than 15 pounds of watermelon each year. The United States produces more than 4 billion of the fruit each year. Forty-four states produce them today. Humans have been eating them since 900-1,000 A.D. as they moved from their origination in Africa through Asia and the Middle East. China continues to harvest the most watermelon in the world.
You can’t seem to tire of its unique texture and tang, so it’s a good thing your immense appetite mirrors the immense nutrition it provides.
Each one is a powerhouse of vitamins: vitamin A (an antioxidant), vitamin C (helps prevent cell damage) and vitamin B6 (increases the conversion of protein to energy). It also has the highest concentrations of lycopene of any fresh fruit or vegetable. Can’t stomach bananas? Get your potassium from watermelons. Potassium is critical for balancing your acidity level and can also be found in spinach and beans. The fruit serves heart health as well, as it is full of amino acids (citrulline and arginine), which can help maintain good blood flow in your arteries.
The more ripe a watermelon is, the larger amount of vitamins it will produce. Research has shown that when the flesh changes from white to different shades of red, beta-carotene and lycopene content get higher and higher.
You’re hungry now! With so much going for it, you can’t wait to add it back to your daily breakfast routine or your summer fruit salad. Sure, you can just slice up watermelon and enjoy it plain and simple. But why not try out these fun recipes for a new twist on how to enjoy this spectacular summer staple? Your appetite might not be appeased, but it will be pleased.
WATERMELON, CHICKEN AND COUSCOUS
Serves 4
• Purchase rotisserie chicken from the store. Remove meat from bones and skin, place in large bowl.
• Prepare package of couscous according to directions.
• Add one cup of diced watermelon to the chicken.
• Dice one red and one yellow pepper and add to the bowl.
• Make dressing. Mix three big tablespoons of fresh thyme with a quarter cup of high quality olive oil. Stir in a tablespoon of minced garlic, and then add tablespoon of balsamic cream. Add salt and pepper to taste.
• Toss dressing with watermelon, chicken and peppers.
• Divide couscous onto each plate and spoon mixture on top. Swirl with balsamic cream in top.
WATERMELON AND CHICKPEAS
Serves 4
• Dice two cups of watermelon, add to large salad bowl.
• Add a can of drained chickpeas.
• Add a thinly sliced large, sweet onion.
• Add half cup of crumbled feta cheese.
• Drizzle in two tablespoons of quality olive oil.
• Season with garlic salt and pepper.
MOCK WATERMELON MOJITO
Serves 6
• Half a large watermelon and scoop out the flesh. Place in blender with juice from three limes (around 1/3 cup) and one quarter cup mint leaves. Puree until fine. Set up a fine strainer over a bowl. Pour puree mixture over fine strainer, collecting watermelon juice underneath.
• Take leftover watermelon pulp and add back to the blender, with two cups of ice water. Puree again.
• Pour puree mixture through strainer again. Discard pulp.
• Add in two single portion coconut waters to the watermelon juice.
• add in a quarter cup of vanilla flavored syrup.
• Mix vigorously, then serve over ice with fresh mint slivers.
WATERMELON LAYER CAKES
Serves 4
• Cut eight one-inch slices of watermelon wedges.
• Create the filling by mixing a half cup of mascarpone cheese with one half cup of whipped cream over low speed. Add in 1/2 teaspoon vanilla extract. Mix until fluffy.
• Layer the filling in between two watermelon wedges. Layer the filling on top of each watermelon wedge as if it were a cake slice. Garnish the watermelon cakes with nutmeg and lemon peel.
