Watermelon, with its refreshing red flesh, is the queen fruit of summer. In addition to eating, it in bites, you can use it in recipes full of flavor and color.
Light and cleansing, watermelon not only quenches thirst when the heat is on, but also provides vitamins and other antioxidant substances, such as lycopene, which help to support health.
CARAMELIZED WATERMELON AND CRUNCHY VEGGIES
Ingredients for 4 servings
- 600 g cleaned watermelon pulp
- 16 cherry tomatoes, halved
- 1 large carrot, peeled and sliced lengthwise
- 80 g brown sugar
- 40 ml water
- 60 ml oil
- 30 ml Modena vinegar
- A splash of soy sauce
- A tender mustard and fennel flush
Preparation (15′ + 30′ cooking)
- Dip the carrot in a freshly prepared syrup with the sugar and water; Drain and bake on a tray lined with parchment paper at 120ºC until crispy.
- Cut four rectangles of watermelon, pass through the pan in the hot oil and, when flipped, add the syrup and vinegar.
- Remove, reduce the sauce and add the soy sauce.
- Serve the watermelon seasoned with the sauce, the tomatoes with salt and pepper, the leaves and the carrot.
Nutritional Information
- One serving covers more than 80% of the daily vitamin A.
- It provides 173 calories, 17 g of carbohydrates, 1 g of protein and 1 g of fat.
FRESH WATERMELON AND CUCUMBER SALAD
Ingredients for 4 servings
- 400 g watermelon pulp
- 1 cucumber
- 200 g tofu
- 1 lemon, juiced
- Fresh mint and curly parsley
- 60 ml olive oil, pepper and salt
Preparation (15′)
- Dice the tofu and marinate with oil, salt, pepper and lemon juice for about 10 minutes. Meanwhile, shred the tofu and set aside.
- Cut the cucumber into slices, remove it with a scoop and set aside with a little salt. The watermelon is diced and pitted as well.
- Assemble the salad with all the ingredients, including the tofu dressing, the aromatic plants cut into thin strips and a drizzle of oil.
You can add nori or dulse seaweed flakes if you want to give it a marine touch and, instead of lemon, you can use Modena vinegar.
Nutritional Information
- One serving provides 35% of daily vitamin C.
- It provides 394 calories, 12 g of carbohydrates, 13 g of protein, 32 g of fat.
HOMEMADE WATERMELON JAM
Ingredients for 2-3 jars
- 1 large watermelon
- 750 g white or brown sugar
- 1Apple, skin
- 1 lemon, zest and juice
- 1 vanilla bean
- 10 g agar-agar (optional)
Preparation (25′ + 45 minutes cooking)
- Peel the watermelon. Chop the whitest part near the skin, mix with 100 g of sugar and bring to the boil for about five minutes.
- Chop the rest of the pulp and remove seeds, although if there is any left, it will give some pectin. Add the previous mixture and the rest of the sugar and let it rest overnight covered with plastic wrap.
- The next day, bring to a boil with the vanilla, apple peel, lemon peel and juice. Then, cook until you get the desired consistency.
- If it doesn’t thicken, in the last few minutes it throws agar-agar.
- Pour into sterilized jars, cover and sterilize 25 minutes in boiling water.
Nutritional Information
- Agar-agar is a 100% plant-based and natural gelatin.
- 100 grams provide: 280 calories, 68 g of carbohydrates, 0.3 g of protein and 0 fat.
