There is nothing like a fresh watermelon picked straight from the field. The red flesh is not only thirst quenching, it is delicious with a glass of red wine.
Try juicing an entire watermelon, seeds, red flesh and rind. We throw away a lot of the nutritional benefits when we only eat the red flesh, and the resultant juice is lower in sugar content than if we only juiced the red flesh. For that extra zing, try adding celery and ginger. As the whole watermelon is used, it is important to use an organic watermelon to avoid pesticide contamination of the skin.
Watermelon is a rich source of vitamin B and C, beta-carotene and lycopene. In addition, watermelon is a good source of thiamin, potassium and magnesium.
Top story in What’s For Dinner Daily (Thursday 6 January 2011).