Watermelon never was one of my favorite foods. Consuming it seemed like a waste of time since its name obviously came from its most apparent property; it's mostly water. When I eat, I want to be nourished, not hydrated; I work on that enough throughout the day. So when I heard that watermelon has more lycopene than raw tomatoes, I did a little research and was surprised at what I found. Would you believe this icon of summer also contains potassium, thiamin, riboflavin, niacin, vitamins A, C, and B-6, folate, pantothenic acid, magnesium, phosphorus, copper, selenium, choline, betaine, citrulline, and zinc? If you want to know the benefits derived from these nutrients, vitamins, and minerals (and anything else I may have missed), check out http://livelovefruit.com/8-amazing-health-benefits-of-watermelon/.
From its ability to reduce the creation of body fat to its anti-inflammatory properties, and everything else in between, watermelon seems to be the new buzz word in healthy eating. It's low in calories, it hydrates, and just looking at it makes you feel summery. Now is the time to buy it, but if you're not a fan of watermelon, it may be because you've tried it before and it wasn't sweet---yuck! Well, I just learned the secret to making sure you are cutting into a perfectly ripe watermelon. Simply let it set on your kitchen counter until the yellow spot on the bottom has darkened. I never thought I'd say this, but I actually reach for the watermelon, instead of chips or candy, and now that I know I'm also being nourished, I'm really quite satisfied!
The sea glass picture above is called, "Pink Ones". I know that a really ripe watermelon is more reddish than pink, but it's close enough.
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