Summer Health: The health benefits of a Watermelon!

Summer Recipes: The health benefits of watermelon

Grégoire Provost

26 Jun 2014

updated the 6 October 2015 à 23:59

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Juicy
Delicious when sliced and eaten, watermelon also makes a yummy red juice. For two large glasses, mix 200g of its flesh, some strawberries - you can add sugar or not according to taste - and top off with the juice of half a green lemon. If you want to refine it all, sprinkle a few drops of rose water.
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Immunostimulatory
Despite its very low calorie and high water composition (24 to 30 calories per 100g), the flesh also contains vitamin C, some minerals (magnesium, copper), carotenoid antioxidants and citrulline - an amino acid which the body converts to arginine, onther immune booster amino acid that protects the cardiovascular system.
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Fruit of the sun
Already known in ancient Egypt, watermelon is native to Africa, where it grows wild. The flesh colour often displays a bright red (especially with the varieties Sugar Baby and Charleston), but it can also be white, yellow, and even orange. In the late '40s, Americans have developed seedless watermelons, which have boosted consumption. Unlike melons, whose seeds are gathered in the center of the fruit, here they are spread everywhere in the flesh. Weight reflects the maturity of the fruit, so weigh before you buy.
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Refreshing
Its English name, watermelon says it all: watermelon is full of water, 92% on average. It provides hydration without risks in areas where drinking water could be a problem. Provided, of course, eating it uncontaminated as there it could be a common cause to traveler's diarrhea.
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Recipe
A watermelon steak is a Yankee invention which you can try using the barbecue or a pan. Cut with a serrated knife to slices with the thickness of a regular beef steak. Lightly coat both sides with oil. Cook for 3-4 minutes on each side over fairly high heat, season with salt and pepper. Enjoy with summer vegetables or grilled eggplant for example. Surprising but delicious!
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Antioxidant
One serving contains as much lycopene (antioxidant) as an average tomato. With this feature, revealed by a U.S. study: it is assimilated without being heated. In contrast, the cold decreases the quantity of these antioxidants faster. Thus, if the fruit is whole, it is better to keep it out of the refrigerator. Fat also facilitates the absorbtion of lycopene, so it could be eaten with almonds, walnuts, hazelnuts or cheese.

Refreshing, low in calories, rich in antioxidant and vitamins … who can resist some watermelon to cool down the summer’s heat?

Not only watermelon is the perfect food to cool down this summer, but it is also rich in vitamins and antioxidants. So, how can you resist? Here’s all you need to know about the health benefits of this delicious fruit and how to best consume it.

Grégoire PROVOST

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Summer Recipes: The health benefits of watermelon

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