Watermelon is one of my favorite summer foods. I try to create as many raw food recipes with it as I can. Especially when they are local. Refreshing, filling and a lovely summertime dessert with it’s slightly sweet flavor! The pink, greatly hydrated flesh of the watermelon is very nutrient packed. It is the perfect alternative for summer energy drinks that are packed with processed sugar and chemicals.
Watermelon is packed with antioxidants. A great source of vitamin C and also A (from it’s beta carotene) it is also rich in B6, B1 and magnesium which are needed for energy production. It has almost a 90% water content and is considered to be more nutritious than other fruits.
Watermelon is also a great source of lycopene, which is a potent carotene antioxidant. These antioxidants neutralize free radicals, which can cause much damage to us. It contains higher amounts of lycopene than any other fruit or vegetable including tomatoes. In fact, it has 40% more lycopene than tomatoes!
Watermelon is rich in electrolytes sodium and potassium and has a cooling effect on the body. It is no wonder that we find ourselves reaching for a piece on those hot summer days! Who knew it was biological?
Watermelon is fat free but great for energy production. It is also more effective that carrots for protection against macular degeneration.
One of my favorite ways to enjoy watermelon (besides just attacking it with a fork) is to make watermelon lemonade. It is a great way to concentrate all of the wonderful nutritious elements into a great, refreshing summer time drink.
- 4 cups watermelon
- 2 lemons, juice from
- agave to taste (or other liquid sweetener of choice)
- Place watermelon and lemon juice in blender, blend. Add agave to taste.
The lemons add another health factor with their ability to be a powerful antibacterial.