When I look back in time, watermelon always was the ultimate summer fruit for me when I was a child. We had peaches, cherries, young apples, and apricots, but nothing could top up a large wedge of chilled watermelon and all that juice that was flowing dawn our arms as we tried to eat our way to the rind.
You may disagree, but for me there is nothing better on a hot summer day than a watermelon!
Watermelon is rich in vitamins, minerals, amino acid citruline and lycopene. Because of its very high water content, watermelon is a wonderful thirst quencher. Moreover, in Traditional Chinese Medicine the red flesh of the fruit is considered as cooling.
Watermelon is quite versatile and can be eaten in many ways. You can add it to smoothies, salads, and juices. You can turn it into a sorbet, granita, or a slush.
In the recipe that follows I used a very ripe watermelon. Since it was very sweet I did not have to add any sweetener. I also did not discard the seeds. Many people do not know that the seeds are rich in B Vitamins, minerals, especially magnesium, omega 6 fatty acids, and the cardiovascular system supporting amino acid arginine.
~ Watermelon Slush Recipe ~
- 2 cups watermelon, cubed
- 2 cups frozen watermelon, cubed
- juice of 1/2 lime (optional)
- 1 tsp chopped fresh mint leaves (optional)
- Cut watermelon into manageable chunks. Put 2 cups into freezer and wait for 20 minutes or so. Thanks to a high water content watermelon freezes quite quickly.
- Place the fresh and the frozen watermelon in a blender, add lime juice and chopped mint. Blend until smooth. Done!
- Pour into tall glasses and enjoy in good company on a hot summer day.
By Dominique Allmon