At last we can enjoy the watermelon, because we already have it in the greengrocers to eat it throughout the summer. This fruit is usually grown in Andalusia and in the Levante area, so, as nutritionist Patricia Ortega advises, when you go to buy it, make sure it is produced nationally: "You have to start making sustainable decisions."
Apparently, the caloric value of this fruit is very low thanks to the fact that it is very rich in water (more than 90% of watermelon is water), so it can also be an interesting source of hydration. “This fruit can be included in any type of food guideline. For example, it's great for weight loss and maintaining good eating habits,” he says.
According to the experts of the FEN (Spanish Nutrition Foundation), the most remarkable thing about its composition is its content of carotenoids without provitamin activity (lutein and lycopene), among which lycopene stands out, since it is found in a high quantity, being this food one of the main dietary sources of the phytochemical (2.454 µg/100 grams of edible pork).
In return, this fruit would not be recommended for people who are intolerant to fructose (a type of other sugar naturally present in fruit and foods such as honey), since its fructose content is high and could cause some type of digestive discomfort. .
- It is an excellent source of water and fiber, since its composition is almost 95% water. 100 grams of watermelon contains only 30 calories and 0,4 grams of fiber
- It is rich in potassium and magnesium, as well as vitamin A and pantothenic acid.
- Its consumption improves cardiovascular health, favors the metabolism of arginine and citrulline
- It is rich in lycopene and vitamins that improve cardiovascular health
- It has antioxidant power
- Relieves muscle fatigue and promotes relaxation
- Its potassium content strengthens the muscular apparatus and the nervous system
- very moisturizing
On watermelon day we share some delicious recipes with which you can enjoy this summer fruit.
Watermelon carpaccio with pistachio pesto
Watermelon carpaccio with pistachio pesto – Tictacyummy
Ingredients: 50 grams of pistachios, 30 grams of basil, 70 grams of Parmesan cheese, 2 cloves of garlic and 150 ml of virgin olive oil.
Preparation: start by cutting thick slices of watermelon. Now cut thin slices and place them on a plate. Blend all the pesto ingredients until you get a fine texture. Cover with a little pesto for the top of the watermelon. And finally decorate with a little Parmesan, basil leaves, salt, pepper and EVOO.
You can find the full recipe at @tictacyummy.
Watermelon Caprese Salad
Watermelon Caprese Salad – Tictacyummy
Ingredients: 1 fresh mozzarella, some basil leaves, 3 slices of watermelon, pepper, salt and EVOO.
Preparation: cut three large slices of watermelon approximately 1,5 cm thick. With the help of a cookie cutter or a glass, cut perfect round slices. Cut a fresh mozzarella in half, lengthwise. Assemble the salad vertically with a slice of watermelon, a mozzarella and some basil leaves, until finished. Then decorate with some basil leaves and seasoned with EVOO and pepper.
You can find the full recipe at @tictacyummy.
Watermelon, pistachio and chocolate snack
Ingredients: watermelon, 70% sugar-free chocolate and pistachios.
Preparation: cut the watermelon in the form of small trees, as it is a very comfortable way to eat it with your hands without staining yourself as little as possible. Microwave the chocolate for 1 minute, then in 15-second increments so it doesn't burn. Crush or crush the pistachios to decorate. Put the chocolate with the help of a spoon and then the pistachios. Put in the never for a few minutes until the chocolate solidifies and that's it!
You can find the full recipe at @paufeel.
Cheesecake with watermelon
Ingredients: for a 15 cm cake you will need 80 g of biscuits and 40 g of melted butter for the base. For the filling, 460 g of Light cream cheese, 4 sheets of gelatin of 2 g each, 80 g of erythritol, a tablespoon of vanilla, 60 g of cream and 140 g of vegetable drink. For the coverage, 190 g of watermelon puree and 4 sheets of gelatin.
Preparation: Start by crushing the cookies and mix the butter to spread the base of the cake pan. Next, hydrate the gelatin, and in the meantime mix the filling ingredients little by little (the cream cheese with the erythritol, the tablespoon of vanilla, after the cream and the vegetable drink, previously including the gelatin), mix and include in the mold on the basis of biscuit and butter. It will refrigerate four hours. While beating the watermelon, heat part of the puree to break up two sheets of gelatin, add it to the rest of the mixture and refrigerate.
You can find the full recipe at @deliciousmartha.
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