Watermelon (Citrullus lanatus)

Introduction:

Like cucumbers, courgettes or pumpkins, watermelons belong to the cucurbits, but are eaten as fruit. Ripe fruits taste refreshingly sweet and watery.

Use/Preparation:

In summer, watermelon is a special treat when eaten raw and chilled. However, it is also suitable for fruit salads, savoury salads, shakes or sorbet, in punch bowls, juices and ice cream.

Health:

Watermelons are over 90% water. They are refreshing, low in calories and contain valuable vitamins such as vitamin C, vitamin A, vitamin B6 and the minerals iron and potassium. They also contain health-promoting secondary plant substances. Lycopene and beta-carotene have an anti-inflammatory effect and protect against free radicals.

Alternatives:

Honeydew melons, cantaloupe, papaya, mango and pineapple are fruits that taste similarly sweet. But other juicy fruits such as peach, kiwi or orange are also suitable alternatives.

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Average nutritional values raw	per 100 g
Energy (kcal/kJ)	30/127
Fat	0,2 g
Healthy fatty acids	0,02 g
Carbohydrates	7,6 g
Sugar	6,2 g
Protein	0,6 g
Salt	0 g