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Try out these low cal recipes with the popular watermelon
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FULL OF GOODNESS Whip up great eats with the watermelon
Watermelons are popular summer fruits in India. Watermelon lovers know that a generous helping, two cups of watermelon, has only about 90 calories, no fat and 1 gm fibre. It also has 25 per cent of the daily recommendation for vitamin C and 10 per ce
nt of the daily recommendation for vitamin A. Watermelon is one of the best sources of a powerful cancer-fighting compound, lycopene. The fruit is also used in many versatile preparations such as jam, jelly, pie, mousses, salsa, sherbet, muffin, sauce, cake and sandwich.
Here are a few other easy to make watermelon recipes.
Watermelon fire and ice salsa
Ingredients
Seeded and chopped watermelon: 3 cups
Chopped coriander: 1 tbsp
Black pepper: 1/2 tbsp
Green peppers: 2 tbsp
Lime juice: 2 tbsp
Chopped green onion: 1 tbsp
Salt to taste
Method
Combine all ingredients; mix well. Cover and refrigerate for at least 1 hour. Makes 3 cups. Serve with corn or potato chips or serve on sliced oranges.
Watermelon pie
Ingredients
Sweetened condensed milk: 1 can
Lime juice: 1/4 cup
Watermelon cubes: 2 cups
Refrigerated non-dairy whipped topping: 4 ounces
9-inch pie crust: 1
Method
Fold together milk and topping. Add lime juice. Fold in watermelon cubes, reserving some for the garnish. Pour into pie crust. Place remaining watermelon cubes on pie to garnish. Chill for two or more hours before serving.
Watermelon mousse
Ingredients
Pureed watermelon: 2 cups
Unflavoured gelatine: 2 1/2 tsp
Sugar: 1 cup
Lemon juice: 1 tbsp
Heavy cream: 1 cup
Method
To puree watermelon, remove seeds from about two-and-a-half cups of watermelon chunks. Puree in electric blender or by mashing through coarse sieve. Soften gelatine in quarter cup cold watermelon puree. Heat two cups pureed watermelon in a medium saucepan over low heat until almost boiling. Add softened gelatine and stir until dissolved. Remove from heat. Add sugar and lemon juice. Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon. Whip cream and fold in. Turn into a 4-cup mould and freeze. Remove from mould and garnish with lemon slices, melon balls and mint sprigs.
Watermelon sherbet
Ingredients
Water: 1 1/4 cups
Watermelon juice: 2 cups
Non-fat dry milk: 1/2 cup
Lemon juice: 1 tbsp
Sugar: 1/2cup
Egg whites, beaten stiff - 2
Method
Blend half cup water and sugar in a heavy pan. Heat until sugar dissolves. Bring to a boil and let simmer for 5 minutes. Meanwhile place 3/4 cup water and lemon juice in a mixing bowl. Add non-fat dry milk to the mixture and beat until it is thick and fluffy. Blend in watermelon juice and crushed watermelon; add syrup. Pour mixture into refrigerator tray and begin freezing. When partially frozen, remove from tray and beat with rotary beater. Fold in stiffly beaten egg whites. Return to freezer until frozen firmly.
LEENA LEON
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