The watermelon is undoubtedly the representative fruit of the summer and the seasonal fruit par excellence. I remember perfectly the summer evenings at my parents’ house, all together on the terrace eating slices of watermelon. In Vermicino, where I grew up, there is also a famous kiosk where a guy sells slices of watermelon for the whole summer. This for me is the last watermelon of the season, and my watermelon juice marks the end of the summer.
This fruit is sweet, refreshing, colorful and versatile in all its forms. The recipes with watermelon are many, from sweet to pairing with salty. Watermelon is not very caloric, this is due to the fact that the pulp is made up of 95% of water. Rich in micronutrients, watermelon is a source of minerals and antioxidants. Helps rehydrate and counteract water retention. Perfect as a snack or at breakfast, it is better to avoid consumption immediately after meals. In fact, the abundant water content could slow digestion.
Watermelon juice is perfect to drink on hot days, its sweet and refreshing flavor never hurts 🙂
- 1kg of watermelon pulp
- 2 lemons
- 4 mint leaves
- Cut the watermelon into cubes, taking care to eliminate all the seeds.
- Peel the lemon, taking care to remove the white part.
- With an extractor or a centrifuge, create the watermelon and lemon juice.
- Add a mint leaf to each glass.