As summer’s most hydrating fruit, watermelons are nutritional powerhouses rich in vitamins A and C, Potassium, Magnesium and Lycopene (in the red melon).
What’s even more amazing is that besides the fruit part (red or yellow), which alone is what is consumed usually, the rind with the white pulp and the green outer skin renders itself to wonderful nourishment possibilities – if you have a juicer. Among other phytonutrients, the rind is a particularly rich source of Citrulline – an amino acid that helps relax and dilate blood vessels.
A medium-sized melon can make about three liters of juice, half of it from the rind alone, which makes watermelon a highly cost-effective and nutritious hydration option.
The rind yields a wonderfully refreshing chlorophyll-rich green juice that tastes better than cucumber juice. Make sure to get melons that are organic, or are from a farmers market (if you’re juicing the outer skin). Here are three cool options that help make the most of your melons: