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    3 Unique and Healthy Watermelon Recipes

    By | Shine Food – Tue, Jun 19, 2012 3:58 PM EDT

    Sarah-Jane Bedwell, SELF magazine

    Nothing beats an ice-cold piece of watermelon on a hot summer day, but eating it sliced is just the beginning! This healthy fruit is high in lycopene, a cancer-preventing antioxidant and Vitamin A, which is great for protecting your vision. Here are my favorite creative ways to enjoy this healthy fruit!

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    Watermelon Salsa. When I went to the Healthy Kitchens conference at the Culinary Institute of America this spring, we made fresh watermelon salsa in one of the workshops. I have been anxiously awaiting the arrival of fresh watermelons at the farmer's market so I could make it again. The cool sweetness of the watermelon is the perfect balance to the crisp, spicy peppers. Here's the awesome recipe:

    Whisk together 1/2 cup lime juice, 4 tbsp brown sugar, packed, and 2 tbsp. low-sodium soy sauce in a large bowl until sugar dissolves. Add 8 cups of diced seedless watermelon, 2 diced medium cucumbers, 1 cup diced red onion, 1/2 cup chopped fresh mint, 4 tbsp finely chopped crystallized ginger, 1 tbsp seeded and minced jalapeno peppers. Toss gently. Season with salt and pepper, to taste. Cover and chill before serving. Makes 8 half-cup servings.

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    Watermelon Spa Water.     Put watermelon's refreshing properties to a whole new use by using it to flavor your water!

    Fill a pitcher with 8 cups water. Add six cups chopped seedless watermelon, 3 sliced limes, and a half cup of mint leaves. Chill in the refrigerator overnight or at least 4 hours so flavor can develop. Then strain and pour into glasses. Makes 10 servings.

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    Watermelon salad.     I had a version of this salad at a restaurant last summer and thought it was so delicious, I made up my own recipe. It makes the perfect starter to any summer dinner.

    Toss together 5 cups of chopped seedless watermelon with 1 cup crumbled feta cheese, 1 cup thinly sliced red onion, and half a cup chopped mint leaves. Divide among 6 plated and drizzle each plate with balsamic vinegar, extra virgin olive oil, and season with salt and pepper to taste.



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