Cooling recipes with melon and watermelon

What is better than savouring a slice of fresh watermelon or melon to counter the heat of these summer days. Melon and watermelon are light, healthy and tasty fruits which are perfect for combating the high temperatures during hot summer days. Their flavours are the most appetising, they combine well with each other, with savoury foods in salads, with fresh mint leaves and drizzled with oil and lemon, with oranges and cress or with finely chopped celery, onion and olives. 

Given their high water content, they are a powerful source of hydration and, therefore, are two highly recommended options when they are in season for the elderly, those who find it hard to drink enough liquids, and for children, who can dehydrate easily. In addition, the extra smooth texture of their pulp makes them easy to chew.

Both watermelon and melon are low in calories. Melon is a source of fibre and vitamin C, the latter of which contributes to protecting cells from oxidative damage, improves the absorption of iron and helps to reduce tiredness and fatigue. Watermelon contains carotenes such as lycopene, responsible for the red colour of its pulp. 

Although nowadays we can find them all year round, the most sustainable and best way is to eat them in season: between the end of May and beginning of September (watermelon) or October (melon).

The questions we usually ask ourselves when we see them is: Will it be ripe?, will it be sweet? Here we give you some suggestions to remember when choosing them:

• Hard to touch: the lack of hardness indicates they are overripe or have been damaged.
• Without cracks: reject ones that have flaws, but without obsessing too much. A lighter speck is not a bad sign: the fruit may be ripe, but it is the area that was rested on the ground during cultivation. 
• Touch and pressure: tap the watermelon gently and if it is ripe, it will sound hollow. With melon, press each end: if it is ripe, the base will give way slightly and the other end (the stem) will bulge a little.
• Aroma of ripe fruit: the stem area should smell fresh.
• Moderate colour: melons with a bright green colour are not yet ripe, although there are more nuances with watermelon.

Once at home, to preserve them, the ends should be cut off the melon (this is not necessary in the case of watermelon) and remove the seeds. Any leftovers should be stored in the least cold part of the fridge, well covered so they don’t take on other smells. 

Given they are large items, we have to find different ways of eating them, so we give you some suggestions below.

SPICED MELON AND PINEAPPLE SMOOTHIE

Ingredients (1 person):

- 1 cinnamon, cardamom and ginger teabag 

- 150 ml of boiling water

- 115 g of melon 

- 115 g of peeled pineapple without the heart

- Ice cubes

Method

• Place the teabag in a cup, pour in boiling water and leave to infuse for 5 minutes. Remove the teabag and leave to cool.
• Remove the skin and seeds from the melon and cut into pieces. Liquefy the melon and pineapple in a liquidiser until you obtain a smooth texture. Pass the juice through a colander to remove the pulp. 
• Add 3 tablespoons of cold tea, pour into a glass with ice cubes and serve immediately.

Melon, wholemeal rice and sesame salad

Ingredients (2 people)

- 140 g of wholemeal rice

- 150 g of Italian green pepper 

- 150 g of melon or other seasonal fruit

- 50 g of cherry tomatoes

- 5 g of sesame seeds

- 20 ml of virgin extra olive oil

- 5 ml of Modena vinegar

- Salt flakes to taste

Method

• Boil the rice. Wholemeal rice takes longer to cook and, as a result, more water, so be careful it doesn’t turn out hard. Leave it to cool.
• Cut the pepper and the melon into very small cubes. Cut the tomatoes in half. Place the portion of rice for one person in a bowl, add the pepper and melon. Finally, sprinkle with sesame seeds and salt flakes. Drizzle with oil and balsamic vinegar.

Ingredients (4-6 units)

- 400 g clean watermelon

- 80 g of fresh coconut

- 140 g of kiwi

- 5 ml lime juice

Method

• Cut the watermelon into chunks and liquefy it. Fill the moulds 3/4 full with liquefied watermelon and place them in the freezer for 3 or 4 hours. Then, place the previously liquefied fresh coconut around it and place in the freezer again. 
• To finish, complete with a blend of kiwi and lime and leave to freeze for another 3 hours.