It’s hot out there and no better time to eat some watermelon. June is peak season for this berry masquerading as a melon. Whether as a snack, part of a fruit salad, made into a juice, or part of a recipe, watermelon is delicious and nutritious!
Like our other powerhouse read fruits and vegetables, watermelon is a great source of lycopene, an antioxidant that we mostly correlate with tomatoes. If you are not a tomato lover, then get a regular serving of watermelon. Along with the lycopene, watermelon is high in vitamin c, with 1 cup of cubed watermelon providing almost a quarter of daily needs. From keeping our immune system strong, to helping combat asthma and keeping our skin healthy, getting daily vitamin c needs met is important.
Outside of these nutrients, just the high water content of watermelon is beneficial. Many people do not get enough water during the day, but eating fluid filled foods helps meet those needs. The water content of watermelon, paired with its’ fiber content, also helps to keep the digestive tract regular.
Next time you buy a watermelon, enjoy some on its’ own, but keep half for our delicious cubed salad recipe.
Sweet and Spicy Watermelon Salad
½ a small watermelon, cut into small cubes
1 jicama, peeled, and cut into small cubes
1 English cucumber, skin partially removed, cut into small cubes
- I remove the cucumber peel in alternating strips around the cucumber using a peeler or knife.
4-6 mint leaves, diced for garnish
1 tbsp Sriracha or chili sauce of your choice
1 tbsp honey
Juice from 1-2 limes
Combine the chopped fruit and veggies in a bowl. Combine dressing ingredients in a small bowl and whisk until combined. Pour dressing onto salad and gently stir. Sprinkle with mint. Serve chilled straight form the fridge.