I love biting into a wedge of sweet summer watermelon and letting the juice dribble down my chin. (I’ve been known to compete in seed-spitting contests with my friends, too.)
As enjoyable as that is, watermelon can be even more delicious when it’s prepared in unexpected ways—with a little fanfare added. I once devoured a bowlful of Watermelon Salsa (see recipe below) by myself…in one sitting. I also love watermelon in sweet treats, like frosty beverages and creamy-frozen desserts.
Health bonus: Watermelon averages 40% more of the cancer-fighter lycopene per serving than tomatoes. Lycopene in watermelon is easily absorbed without cooking, unlike that in tomatoes, and is relatively stable when the fruit is stored and refrigerated.
Load up on your antioxidants and find cool summer refreshment from these delicious watermelon recipes:
Watermelon Agua Fresca: This refreshing drink is served by roadside vendors all over Mexico. Not too much fruit, not too much sugar, just a beautiful way to quench your thirst on a summer day.
Grilled Shrimp with Melon & Pineapple Salsa: Grilled shrimp pairs deliciously with this summery pineapple-melon salsa. The flavors are light and fresh, just right for a hot day. Use just one melon or any combination of melons—including watermelon—for this versatile salsa.
Watermelon-Yogurt Ice: Inspired by creamy watermelon sherbet, this light and refreshing dessert captures the essence of summer.
Watermelon Salsa
Sweet, savory and crunchy salsa accompanies grilled pork or chicken
nicely. Try it with tortilla chips as a refreshing alternative to a
tomato salsa.
3 cups finely diced seedless watermelon (about 2 1/4 pounds with
the rind)
2 jalapeno peppers, seeded and minced (see Note)
1/3 cup chopped cilantro (about 1/2 bunch)
1/4 cup lime juice
1/4 cup minced red onion (about 1/2 small)
1/4 teaspoon salt, or to taste
Place watermelon, jalapenos, cilantro, lime juice and onion in a medium bowl; stir well to combine. Season with salt. Serve at room temperature or chilled.
Makes 8 servings, 1/2 cup each.
Per serving: 26 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 7 g carbohydrate; 1 g protein; 1 g fiber; 75 mg sodium; 122 mg potassium. Nutrition bonus: Vitamin C (60% daily value).
Note: The seeds and surrounding membrane are the spiciest part of the chile pepper. To increase the heat of the salsa, use some or all of the seeds, depending on your preference, along with the flesh of the pepper.
By Carolyn Malcoun
When associate editor Carolyn Malcoun came to Vermont to attend New England Culinary Institute, she knew she didn't want to work in a restaurant but knew that she wanted to do something in the food industry. Luckily she discovered EatingWell, where she's able to combine her love of food and writing.
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