9 refreshing recipes with watermelon

[DIAPORAMA] Watermelon is undoubtedly the fruit that symbolizes holidays and the sun. Full of benefits, it has no equal to refresh during the hot weather. Discovery of a fruit to savor without counting with Mathilde Gibeaux, dietician nutritionist and president of Miam, an association encouraging the consumption of fruits and vegetables.

Low in calories (34 Cal per 100 g), watermelon is the ultimate slimming ally. Composed of 90% water, it is perfect for hydrating and pleasantly quenching thirst in hot weather. “Its water content also has an effect on the feeling of satiety”, explains Mathilde Gibeaux, dietician nutritionist and president of Miam. “And its fibers help to fight against hunger pangs.” Much better than ice cream to cool off after the beach, unless you choose to consume it in the form of homemade equiments.

In video: the recipe for watermelon eskimos

A fruit rich in antioxidants

“Watermelon is a good source of beta-carotene. This precursor of vitamin A helps, among other things, to maintain good vision and beautiful skin”, underlines our expert. It is also a fruit rich in antioxidants. “Its flesh is stuffed with it. It contains lycopene, which gives it its pretty color (yellow watermelon contains less) and helps fight against certain diseases, including l’hypertension. “According to American studies, a daily consumption of watermelon would also be beneficial in preventing cardiovascular disease.

To note : “Watermelon is one of the foods that can be implicated in oral allergy syndrome (itching in the mouth), affecting some people sensitive to pollen and almost always preceded by hay fever.”, Points Mathilde Gibeaux. Avoid if this is the case.

The different varieties of watermelon

  • Classic: green with a red flesh studded with black seeds. There are several varieties: Sugar Baby, with a beautiful plain green skin; Crimson Sweet, streaked; Charleston Gray, with a rather marbled bark; Golden Crown with yellow skin. Their flavor is more or less the same.
  • Seedless: iowing to a natural genetic mutation, the watermelon Apyrene has the particularity of being seedless. We find it more and more on our stalls (Queen of hearts, Jupiter, Reina…). But the dietician tempers: “The seeds are edible and provide a significant amount of vitamin C, excellent for the immune system, and vitamin B3 (niacin) necessary for the proper functioning of the nervous system. They also contribute to good iron intakes. and in magnesium. Finally, they have a slightly laxative effect. “The condition for benefiting from their advantages? Chewing or crushing them well (without overdoing it …). Another tip, toast them in a pan to give a touch of crunch to salads .
  • Yellow flesh: surprisingly, with a slightly sweeter taste. To be served with its red cousin in alternating quarters.

>> We can also drink it. After coconut water, here is the madness of watermelon water. Well provided with minerals such as potassium, it also contains lycopene, vitamin C and L-citrulline, an amino acid that would boost physical performance and reduce muscle pain. The singer Beyoncé was not mistaken, who invested in the start-up WTRMLN WTR (name imagined from the consonants of “watermelon water”, or “watermelon water” in English). A company that distributes cold pressed watermelon juice in bottles. To take advantage of it, you can also mix the flesh and squeeze it through a sieve.

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2/9 – Tomato-mozzarella and watermelon
Remove the seeds from 200 g of watermelon, and cut into triangles. Cut 200 g of red and yellow cherry tomatoes in 2. Peel and slice 1 red onion. Peel a black radish and cut it into thin sticks. Mix in a food processor 1 bunch of basil, 2 tbsp. pine nuts, 1 tbsp. grated Parmesan cheese and 1 peeled garlic clove, until smooth. Pour 3 tbsp. tablespoons of olive oil and mix again. Salt and pepper. Divide the watermelon, tomatoes, radish sticks, onion, watercress and 2 mozzarella balls cut in half. Drizzle with a little sauce and serve the rest on the side.

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3/9 – Fresh pastèque water
Spend 160 g of watermelon, 25 cl of water, a dash of lime juice or 2-3 fresh mint leaves (optional) in a blender. A dense foam forms on the juice. Filter or not, as desired. Serve over ice cubes, with a slice of lime.

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4/9 – Pizza-style watermelon
Cut a nice slice from a whole watermelon. Place pieces of fruit of your choice on top. Sprinkle with a few pecans. serve chilled, cut into triangular arts.

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5/9 – Watermelon gazpacho
Clean, seed and cut 3 tomatoes and 1/2 pepper into small cubes. Peel and chop 1 small onion. Remove the skin and seeds from 400 g of watermelon. Mix everything in a blender. Season and serve chilled.

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6/9 – Watermelon granita
Cut the flesh of 600 g of watermelon into pieces, remove the seeds and mix with 1 punnet of raspberries. Place the preparation in a plastic container and set in the freezer for 2 to 3 hours, stirring the preparation to obtain a granulated texture. Decorate with a few raspberries and sprinkle with fresh mint.

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7/9 – Watermelon skewers
Alternate 1 cube of watermelon, 1 cube of melon, 1 dice of feta and 1 basil leaf on skewers. Serve as a starter or as an aperitif.

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8/9 – Watermelon-strawberry smoothie
Rinse 250 g of strawberries and remove the stems. Peel the watermelon wedges. Mix in a blender with 1 teaspoon of agave syrup. Serve chilled with ice cubes.

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9/9 – Watermelon crumble
Mix 150g of flour, 40g of sugar, 60g of olive oil and 50g of chocolate chips with your fingertips. Compote 1/4 of watermelon into pieces with 2 stems of diced rhubarb and 20 g of sugar for 20 min Spread in a gratin dish and sprinkle with crumble crumbs. Bake for 45 min at 200 ° C (th. 6-7).


Source: Topsante.com by www.topsante.com.

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