It is closing in on that time of year again, Spring is (somewhere) in the air and lots of delicious fruits are going to be sprouting up! One of my favorite fruits now and when I was little was watermelon, I used to eat it right down to the rind, no red left to see. And while when I was little it was said that this melon doesn’t have much nutritional value … I’ve come to tell you that is wrong!
According to Women’s Health Magazine, watermelon has scores of vitamin A & C and lycopene, a potential cancer fighting antioxidant. Ever wonder where it got the name WATERmelon by the way? Because it is about 92% water! So munching on this fruit will also help with those 8 glasses a day.
Now, it’s delicious all on its own but mixing it in with a few other way is fun and exciting. All these little tips I found on Women’s Health Magazine’s website and am so excited to try them.
Cut the melon into chunks, soak them in spiced rum (optional), then freeze. When ready to eat, dust with sea salt and a bit of turbinado sugar. “The sweet and salty combination with the icy texture is amazing,” says Hoffman.
Lightly coat two-inch pieces with olive oil, then place on a skewer and grill for 1 to 2 minutes per side. (Use melon that’s just peaking; overripe fruit will disintegrate when heated.) After grilling, top with fresh mint or basil and serve alone or over grilled whitefish.
A thin slice makes a great sandwich topper in place of tomato. “Make sure you smear mustard or oil on the bread to create a barrier so that the bread doesn’t get soggy,” notes Hoffman.
Tropical Watermelon Salsa
1 cup watermelon, seeded and diced into 1/4-inch cubes
1 cups mango, diced into 1/4-inch cubes
1 cup cucumber, seeded, peeled, and diced into 1/4-inch cubes
1 jalapeno pepper, seeded and finely diced
4 Tbsp lime juice
2 Tbsp cilantro, finely chopped
1 tsp Italian parsley, finely chopped
How to make it:
In a medium bowl, combine all ingredients and add salt and pepper to taste. Toss gently to combine the flavors. Cover and chill for 30 minutes.