Watermelon, more hydrating summer fruit


Mark Twain once said that "the watermelon is the main of the luxuries of this world". And no reason was missing. Refreshing and with hints of herb, this cousin far away from the cucumber and melon fruit originated in North Africa. Its use goes back to the Egyptians, who already knew it, extending its use to other countries of the Mediterranean basin. It is one of the most widespread fruits in the world, doubling its production of melons.
Those who have not had the privilege of walking through a field of watermelons, should know that they come from a creeping plant that does not raise over two spans of the soil. The fruit of the plant, of large size, has seeds surrounded by a placental tissue of edible red color, sweet flavor and crisp but tender consistency.
While the traditional watermelon varieties have black seeds in recent years have appeared seedless varieties. However, if you are looking for is flavor, those with nuggets know better than not have. Curiously, in the latter case the Nuggets are undeveloped, hence they are small, soft and white. These varieties began to be cultivated in Japan in the 1930s.
The watermelon does not develop more flavor collected once, so the best time for consumption of this fruit is the summer and early autumn, although it is also cultivated in the greenhouse with what can be available throughout the year.

Dietary and nutritional value of watermelon

Watermelon is one of the most characteristic of the summer fruits. Its high water content makes it a refreshing snack that each year will delight young and old by this season.
And that is, watermelon fruit containing more water (about 93%) which gives it a nutritional value really low of less than 23 Kcal per 100 g. Its red color is due to the presence of lycopene, a carotenoid antioxidant activity which has been studied for its possible protective effect front some types of cancer such as the prostate.
Moreover, not noted considerably by the presence of any other nutrient. With respect to carbohydrates, they are represented by small amounts of sugar that does not exceed seven grams per 100 grams of watermelon (which would be equivalent to a packet of sugar). In terms of minerals, its content is also low, although the potassium and magnesium have some role, within a content reduced compared to other fruits.
Thus, their low nutritional value makes from the dietary point of view nor have much interest, apart from being a very low fruit calorie that fits perfectly in the food pattern of thinning.
Due to the low content of potassium with respect to other fruits, those people who have to restrict the intake of this mineral, as in acute and chronic renal failure, can rating with your doctor the inclusion of watermelon in your diet. However, fruits and vegetables provide water to our food and watermelon, and fruits with high water content must be excluded when renal failure resulting in dialysis.
Watermelon contains about 93% water, which gives it a really low nutritional value
On the other hand, this same property helps healthy people, who valued the watermelon as one of the most desirable options to consider in the summer as a source of hydration. It should not be forgotten that during high temperatures risk of dehydration can be elevated in certain areas and certain groups, such as children and the elderly, since you can see altered the perception of thirst. So, take a few pieces of watermelon to the beach or eat it between meals, as a dessert or snack during the summer can complement the guideline recommended hydration.
Recently it has developed a new variety of watermelon that guarantees that benefits about diabetes, asthenia and cardiovascular problems. However, these benefits have not been evaluated by the European's food safety authority (EFSA), who looks after making the virtues that is granted to food on the basis of the current scientific evidence, so prudence to promises that have not been available to following strict scientific standards.

Tips for buying a good watermelon

Bring us a (good) watermelon home can be an exercise in random having nothing to envy take a primitive. Fortunately, in the vast majority of the establishments it is possible to buy them in pieces, and if we have confidence with the dependent, we can up to try it to make sure that do not you give us cucumber for watermelon.
The signs of a good watermelon quality focus on weight, which should be considerable in terms of size, yellowish tones in the outer skin, which indicate that the fruit is ripe, and solid resonance when struck (must sound like a hollow). Rather than rely on "how much weigh the piece," the important thing is that the weight is considerable in terms of size, i.e. for the size that have the heavier than expected. When you buy watermelons to pieces, it is important to ensure that the pulp has good color, is bright and has no opaque pieces.

How to well preserve the watermelon

Once home with our watermelon, it is advisable to wash the shell since it is a creeping plant, the fruit grows in the soil and can bring together land and other impurities.
Watermelon is a fruit of warm weather, so the cold does not come you very well. When we buy it whole, you can keep well out of the refrigerator in a cool, dry place at a temperature of 15 ° C up to two weeks, and it can be extended to three if you leave a 10 - 7 ° C. Temperatures soften the flesh, hence it is only advisable to store it in the coldest part of the refrigerator for a few days, and only when it is open. To do this, do it is essential to do it in airtight containers so that take no smell or give it to other foods.

The watermelon in the kitchen

As a fruit that is more typically consume watermelon for dessert after meals. However, pulp can also be set (after drying previously) and is cooked to make a syrup or pure thick.
Given its high content in water is not a fruit that lends itself to being cooked, but with a little imagination can be added in summer recipes providing a fresh touch to salads or cold cream. Here are some ideas to give to watermelon value that goes more than close a meal:
Salads: given its flavor sweet, soft and delicate, the watermelon is very good with mozzarella, feta type cheeses or goat. Adding quinoa, brown rice or buckwheat with Mint vinaigrette Gets a rich, complete and refreshing summer salad.
Juices and smoothies: from the simplicity of shredding pieces of watermelon to add other fruits, a few tablespoons of Greek yoghurt or tomato to make a different gazpacho. The watermelon Smoothies are refreshing and loves to large and small.
Sorbets and ice cream: once blending watermelon, you can add a few drops of lemon or lime, leaves of mint or even chocolate chips and prepare delicious and refreshing poles for snacking.
Article contributed for educational purposes
Health and Wellness

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