This watermelon and cucumber recipe will appeal to many on hot summery. A great way to up your vegetable intake…
According to Wikipedia, a watermelon contains about 6% sugar and 91% water by weight. As with many other fruits, it is a source of vitamin C.
Also, like many people I throw away the rind but according to an extract from Wikipedia, Watermelon rinds, usually a light green or white color, are also edible and contain many hidden nutrients, They are sometimes used as a vegetable. In China, they are stir-fried, stewed or more often pickled. When stir-fried, the skin and fruit is removed, and the rind is cooked with olive oil, garlic, chili peppers, scallions, sugar and rum. Pickled watermelon rind is also commonly consumed in the Southern US. Watermelon juice can be made into wine
Watermelon and cucumber salad
Thanks to our friends at the www.heartfoundation.org.nz for supplying us with this wonderful watermelon and cucumber recipe. The Heart Foundation help people affected by heart disease. It funds research and helps people make healthy living choices. It also runs programmes to encourage Kiwi heart health.
Mummy to three small boys
- ¼ Watermelon, peeled, deseeded and diced
- 1 Cucumber, peeled, deseeded and diced
- 2 Tbsp Mint leaves, chopped and sprigs for garnishing
- 2 Tbsp Yoghurt, natural, reduced fat
- 2 Tbsp White vinegar
- 2 tsp Brown sugar
- 1 Garlic clove, crushed
- ¼ cup Vegetable oil
- Place watermelon in a sieve and leave to drain for about 30 minutes.
- Place cucumber in another sieve and leave to drain.
- Mix chopped mint and yoghurt together and leave in refrigerator.
- Combine drained watermelon and cucumber in a serving dish.
- Combine dressing ingredients in a jar.
- Shake dressing and pour over watermelon and cucumber.
- Garnish with mint sprigs and serve with a refreshing drink and something BBQ’d…