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 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
1/2 seedless watermelon
1 tsp. sea salt, preferably a fleur de sel (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.