Watermelon belongs to the cucumber family, so botanically it is considered a vegetable. However, due to how it’s consumed, we treat it as a fruit. With its 95% water content, watermelon is one of the best natural diuretics. It contains only 21 kcal (88 kJ) per 3.5 oz (100 g), and like melon, it’s rich in easily digestible sugars.
Thanks to its water and sugar content, watermelon is not recommended for those with diabetes or high triglyceride levels in the blood.
Watermelon also contains important minerals such as potassium, magnesium, and iron, and it’s rich in vitamins A and C. Its refreshing taste comes from natural malic and citric acids, which help with digestion by breaking down proteins into easier-to-digest forms. Red watermelon is especially valued today for its lycopene content, a powerful antioxidant.
Though watermelon is usually eaten fresh, it can also be made into juice, used in oil-based dishes, or even grilled—just like other fruits.
Watermelon is considered risky when it comes to transmitting intestinal infections. That’s why it should always be washed before cutting and, once sliced, stored in the refrigerator.
Watermelon in Chocolate
Ingredients:
- 2.2 lbs (1 kg) watermelon
- 1 oz (25 g) cooking chocolate
- A few drops of oil (e.g. sunflower or coconut)
Instructions:
- Clean and slice the watermelon into slices about 1/2 inch (1 cm) wide.
- Grate the chocolate and melt it by stirring over steam (double boiler method).
- Add a few drops of oil to the melted chocolate to smooth the texture.
- Dip half of each watermelon slice into the chocolate.
- Place the dipped slices on aluminum foil and refrigerate until the chocolate hardens.
