It’s not as though you need a reason to lug home an entire watermelon, but we were happy to see that our latest Cook the Book [1] pick added another reason to buy one. Watermelon is an excellent source of vitamins A, B6 (good for energy production), and C (one cup provides 24.3% of your daily requirement). This sweet juicy fruit is also jam-packed with some of the most important antioxidants in nature - beta-carotene and lycopene. The high nutrient density of watermelon, due in part to its high water content (watermelon is 92% water) and low calorie content (only 48 calories per cup), delivers more nutrients per calorie than most any other food – a fantastic health benefit.

Recipe: Watermelon Juice

½ seedless watermelon
1 tsp. sea salt, preferably a fleur de sel [2] (optional)

Remove the rind from the watermelon and slice the flesh into large chunks. Place in a blender and puree until smooth. Add salt, mix. Refrigerate overnight, or serve over ice – but be sure to serve very cold. (Frozen, this juice makes for great popsicles as well).

Note: When looking for watermelon ripeness, slap the side of the melon; if ripe, it will resonate with a hollow thump.