At this time of year watermelon is very much on the menu especially if you are barbecuing and entertaining. Not only is a good wedge of watermelon refreshing on a hot sizzling day but it offers amazing nutritive value. As it is 92% water it is low in calories and actually has a low glycemic load.
Where watermelon really shines is its antioxidant level. This is useful if you have eaten a barbecued meal which gives lots of free radicals!!! Then you can quench them with the antioxidants in the watermelon. The fruit is an excellent source of:
Beta Carotene (plant form of Vitamin A), Vitamin C, Vitamin B1,B6, B5, Biotin, Magnesium Potassium, Lycopene and fiber
BENEFITS
Watermelon can help several health conditions. Being rich in L-citrulline and L-Arginine it may lower blood pressure both systolic and diastolic. Citrulline is actually the Latin word for watermelon! It is a metabolic precursor to arginine which influences Nitric Oxide (NO) as a vasodilator. There is no doubt that eating watermelon is good for your heart.
It can help purify your kidneys (good for kidney stones) may help relieve leg cramps and is beneficial for post workout recovery for athletes. Lycopene can improve the skin’s ability to protect against UV rays and reduce reaction to sunburn.
WAYS OF SERVING
I don’t think people realise how economical watermelons can be. Do you eat the whole fruit? Well, you can. The rind contains more citrulline than the flesh. This can be used in stir fries, in curries. Some people enjoy picking them! There are several recipes on the web for this. Usually the seeds are just thrown away too. Try roasting them in a low oven with lime juice and a shake of chili powder or cinnamon. Sprinkle on your next salad or have as a snack – Full of essential minerals. 1oz of seed can contain 2 mgms iron, plus the copper in them helps in iron transportation. The seed contains magnesium which can help with your ener
Here is a most refreshing, simple and light recipe that you can serve anytime
- 1.5lb watermelon
- 1 sweet onion
- 1/4 cup red wine vinegar
- Salt & Pepper
- 1/2 cup olive oil
- 2 tbs chopped fresh mint
- 4oz feta cheese, crumbled
- 6 whole mint sprigs
Cut the flesh from the melon and cut into bite size pieces, Peel and chop the onion. In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings.
In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs. To serve, divide salad among individual plates and garnish with mint leaves.
