The blood-red heart of summer (or sunny yellow in some varieties), the watermelon (or watermelon) represents one of the symbols of the hottest season of the year. one of the symbols of the hottest season of the year: when you eat the first slice of watermelon... summer begins! summer begins!It is a member of the Cucurbitaceae family, a family that also includes melon, pumpkin, courgette and the cucumber, for example, plants that are very common in our vegetable gardens and on our tables due to their ease of cultivation and versatility in the nutritional field.
Watermelon, as we were saying, is considered one of the queens of summer thanks to its truly essential nutritional aspects for support in the hot months. indispensable for support in the hot summer months: out of 100 g of product, 95 % comes from water.
The remaining 5% comes mainly from sugars, we are talking about 4g per 100g of product, a quantity to be considered in the presence of certain pathologies such as diabetes, but one that is safe for all to use. In addition, among the vitamins contained in watermelon, vitamin A deserves special mention, as it can support the skin in protecting it from the summer sun's rays in coordination with vitamin C, both of which are present in good quantities in our red or yellow-fleshed queen. In summer, we often remember to take potassium as a mineral, and the watermelon has a very considerable amount, 100g of which provides 6% of the daily requirement... but who eats just a measly 100g of watermelon?
In the kitchen, it is usually used in sweet preparations such as desserts or fruit salads, but there are also savoury recipes, we will see one below.
WATERMELON AND FETA SALAD
- Ingredients (ingredients for 2 persons)
- Watermelon pulp 500g
- Greek feta cheese 200g
- Rucola 200g
- Taggiasca olives 60g
- Corn nachos 40g
PREPARATION
Scoop out the flesh of the watermelon, taking care to remove the white part and the black seeds. Cut the pulp into regular cubes if possible and place them in a bowl.
Clean and clean the rocket carefully and place it in a bowl.
Cut the feta into regular cubes, mix the arugula with the watermelon, feta cheese and Taggiasca olives and garnish with the corn nachos.
Then with corn nachos for a hydrating, complete and colourful dish!
(Article by Dr. Gallo Paolo)
