Watermelon juice

water melon

water melon

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).

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2 Responses to “Watermelon juice”

  1. Elaine Says:

    I’m definitely with you here, Keith. Watermelon juice is the bomb! I grow them, and also drive 120 miles to get fresh Greenriver watermelons. Oh my, you have not tasted watermelon until you have tasted vine ripened Greenriver watermelon. And the juice is, “to die for.” 🙂 Darn you Keith, you have started a craving in this girl that cannot be satisfied until next August ;-b.

  2. keithpp Says:

    I know, there is nothing like a fresh watermelon straight from the field. I will have them in May in Cyprus!

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