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 ~
Ingredients:
- 2 cups watermelon, cubed
- 2 cups frozen watermelon, cubed
- juice of 1/2 lime (optional)
- 1 tsp chopped fresh mint leaves (optional)
Method:
- 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
Dominique Allmon©2014