You can turn it into a family project by getting the kids to remove all the seeds. And it’s especially appropriate for today, National Watermelon Day.
Slice the watermelon and remove the rind. Cube the flesh.
Remove the seeds, keeping the watermelon in a shallow bowl to preserve any juice that results from de-seeding.
Purée in a blender. Taste and add cold water to create your desired consistency (it may be perfect as is).
We don’t add any sweetener. Watermelon is a low-acid fruit, so it is generally sweet enough naturally. Taste a cube: If it’s sweet enough to eat, it’s sweet enough to drink without added sweetener. You may also want to leave it unsweetened and let people add their own sweetener.
Refrigerate to chill.
Serve garnished with a wedge of lime, to be squeezed for an extra shot of flavor.
We like our watermelon juice plain, but you can blend in blackberries, fresh lime juice, pomegranate juice or other favorite fruits or juices.
Add a shot of gin, tequila or vodka for a refreshing summer cocktail.
WATERMELON IS HEALTH FOOD
Watermelon is rich in the antioxidant lycopene, a powerful antioxidant that may help reduce the risk of certain types of cancers (breast, cervical, lung and prostate cancers) and cardiovascular disease. Lycopene may also prevent macular degeneration, the most common form of age-related blindness.
Watermelon has 40% more lycopene than an equal amount of raw tomatoes.
Watermelon juice is fat-free and loaded with vitamins A, B6 and C. It’s an excellent source of potassium, which protects against high blood pressure and muscle cramps.
The American Heart Association gives watermelon their “heart healthy” seal of approval.
Watermelon is so much more than a juicy summer treat.
Pour a mixture of watermelon juice and and lime zest into your ice cream maker to create an invigorating and slushy sorbet.
Watermelon is related to the cucumber, and it works well in dishes with its equally seedy cousin. A light salad of cucumbers, mangoes and chopped parsley came together gracefully when tossed with a light coating of watermelon juice and rice wine vinegar (you can add olive oil, but it isn’t necessary).
Sweetness watermelon juice pairs well with fish and seafood. Use it as the base for a sauce in dishes that call for crab, shrimp, lobster or scallops. Contrast the sweetness with a bit of chopped jalapeño (remove the seeds and ribs).