Watermelons and sweet melons are among the most popular summer fruits. They are not only refreshing and juicy but also provide the body with valuable nutrients. Due to their high water content, these fruits can help replenish the daily intake of fluids, and the vitamins and minerals they contain contribute to a balanced diet, according to a press release from the retail chain “Rimi”.
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These fruits contain vitamin C, which helps maintain normal immune system function, as well as the vitamin A precursor beta-carotene and potassium, important for normal muscle and nervous system function. In addition, they contain antioxidants that help protect the body’s cells from oxidative stress.
Although watermelons and melons are mostly valued for their refreshing taste, they also add dietary fiber to the diet, which is important for normal digestive system function. Therefore, these seasonal fruits can be not only a tasty snack on a hot summer day but also part of a balanced diet.
Salad with Melon and Mozzarella
A vegetarian option for those looking for a quick dish on a hot summer day.
Ingredients:
- 225 g of various salad leaves;
- 1 ripe melon;
- 225 g of small mozzarella balls;
- salt and pepper (to taste);
- 2 tablespoons of balsamic vinegar to season the salad.
Preparation:
Wash and dry the salad leaves well. Place the salad leaves in a serving bowl, then arrange the scooped melon balls and mozzarella on top. Drizzle with extra balsamic vinegar to taste, sprinkle with salt and freshly ground black pepper.
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Watermelon Jelly Cake
A cold and creamy watermelon jelly dessert will become an inseparable summer choice when you want a refreshing treat that doesn’t require baking.
Ingredients:
- 1 packet of watermelon-flavored jelly;
- 60 ml of boiling water;
- 1 container (340 g) of frozen whipped cream;
- 2 cups of seedless watermelon cubes;
- 200 g of cookies;
- 80–100 g of melted butter.
Preparation:
Crush the cookies into crumbs. Mix with melted butter. Spread the mixture in a 23 cm diameter cake or pie pan and press firmly. Place in the refrigerator for 20–30 minutes to set the base.
In a large bowl, dissolve the jelly in boiling water. Let cool to room temperature. Stir in the whipped cream, then gently fold in the watermelon cubes. Pour the mixture over the cookie base. Keep in the refrigerator for about 2 hours or until the cake is fully set.
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