With over 90% of its weight coming from water, watermelons are no doubt one of the most refreshing foods of the summer.
I’ve always been a purist when it came to eating the fruit—plain and simple, not salt or additives. But this summer I’ve had a change of heart.
On a hot day over the weekend, I was feeling a little daring and ordered a watermelon juice at a cafe. Not only was the juice refreshing and almost too pretty to drink, it was also less acidic and sugary than the other drink options around—a big plus in my book!
That night I had to make my own, and here’s what I came up with. Feel free to leave out the salt, but I like how it enhances the sweetness and flavor of the melon.
1 small or mini watermelon (about 7 pounds), refrigerated
Pinch salt (optional)
Yield: 8 to 10 servings
1. Remove the rind from the watermelon and cut the flesh into chunks.
2. Blend the watermelon flesh in a blender until smooth and liquefied. Squeeze the juice from a lime and add a pinch of salt, if desired. Blend for another 10 seconds.
3. Serve over ice.
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