2 Melon Recipes That Help You Stay Hydrated This Summer
In case you’ve missed them last year, you should definitely not forget melons this summer. They are packed with healthy nutrients, they are excellent for weight loss and on top of that, they can improve the effects of sunbathing.
Just like carrots, melons have an orange yellowish color due to the abundance of vitamin A. Just one cup of chopped melon has about 40% of the daily recommended dose of vitamin A which is important for eyesight and bone growth. In addition, melons are rich in vitamin C too. One cup of chopped melons contains almost a whole daily recommended dose of vitamin C.
Melons have dietary fibers, important for digestion and against bloating and, in addition, it also contains 90% water which is the key ingredient when it comes to prevention against dehydration. Since this fruit contains some powerful antioxidants (beta-carotene and vitamin C), it is very useful for the skin especially for those who enjoy sunbathing. Nutritionists recommend a daily intake of two cups of chopped melons.
We bring you two interesting melon recipes that help you stay hydrated.
Mixed Melon Salad
Ingredients:
– ½ cup of yogurt
– ½ cup of light mayonnaise
– 1 teaspoon of pure lemon juice
– 1 tablespoon of chopped young onions
– 2 ½ cups of cooked chopped chicken breasts
– ½ teaspoon of salt
– 5 cups of chopped melon
– 1 chopped medium-sized cucumber
– 1 cup of green grapes (cut in half)
Instructions:
Mix all the ingredients in a big bowl. Gently mix for a minute or two. Cool before serving.
Melon in Coconut Cream (Ice Cream)
Ingredients:
– One small melon
– Coconut cream (600 ml of milk, 6 gelatin sheets, 150 g of coconut, 20 g of cornstarch, 70 g of sugar)
– 2 tablespoons of honey
– ½ teaspoon of cardamom powder
– Fresh mint and pistachios (optional)
Instructions:
First of all, prepare the coconut cream. Soak the gelatin sheets. Add the coconut in the milk and bring to boil. After that, add cornstarch and sugar until the mixture becomes thick. Drain the gelatin sheets and add them to the warm coconut mixture. Stir all the ingredients and leave it until they become cold.
Use a small spoon to get the ice cream balls out of the melon and leave them in the fridge.
In a small bowl mix the cooled coconut cream with cardamom, honey and a small amount of plain water (you can use rose water or ginger water too). Leave the mixture in the fridge.
When you serve this dessert in larger glass dishes, put some coconut cream first and a couple of melon ice cream balls after that. Use the mint and pistachios as decoration.
These two recipes will surely keep you hydrated this summer!
Do you have some other melon recipes? Feel free to share your experience.