As the summer heats up, you’ll need a refreshing treat to keep you cool. But don’t reach for a sugary confection or unhealthy snack – watermelon is almost always on sale during this season, and it has so many great applications that go beyond eating it in wedges.
Watermelon is packed with lycopene, which is vital to cardiovascular and bone health. The sweet and juicy fruit is a good source of vitamin C and other minerals. Its high water content makes it very filling and the perfect snack for children or adults. On sale, you can get a whole seedless watermelon for roughly $5 each, helping you eat your way to debt relief.
Many people are intimidated by the size and difficulty of cutting a watermelon. To save yourself time and hassle, simply use a large knife to cut the watermelon in half. Then use a melon baller to carve out chunks of watermelon and place directly into a large plastic container, then store in the fridge. This way, you’ll have an easy and healthy snack on hand in the fridge. I use a metal ice cream scoop, which creates bigger pieces and thus takes less time.
Watermelon makes an excellent side for any dinner or barbecue, too. It pairs really well with tangy savory items. Here is an easy (and affordable) watermelon salad that I make for every summer party, using fresh mint I grow in my garden.
Watermelon and Mint Salad
The flesh of 1 seedless watermelon, cubed or scooped
8 fresh mint leaves, chopped or chiffonade
¼ cup white balsamic vinegar
1 tbsp olive oil
1 cup of feta cheese, crumbled (optional)
Mix the vinegar and oil in a small bowl, with a pinch of pepper. Combine the watermelon and mint leaves in a large bowl, and drizzle the dressing over it. If opting to use feta cheese, add and mix.
Put the salad in the fridge to let the flavors develop. Serve cold.
Also, hold on to those rinds! They can be pickled or stir-fried, and contain many nutrients and health benefits. Don’t feel like eating them? Clean the rinds with a knife and apply directly to the skin for a soothing and revitalizing facial.