watermelon was considered a rare overseas delicacy. It's very hard to overestimate the culinary, medicinal and nutritional value of watermelons. These berries (yes, watermelon is a berry!) are dearly loved by adults and children of all ages and generations alike. Watermelon is juicy, sweet, fragrant and fresh...
The list of watermelon's beneficial properties and flavors is quite long. After all, even small pieces of watermelon flesh are an indispensable ingredient in many original dishes. Cuisines around the world have thousands of interesting recipes with watermelon. Since ancient times
watermelons
were soaked in sugar syrup, boiled with pepper and various spices, and made into a delicious
honey
.
And these days watermelons are used not only as a standalone product but also as an addition to many summer salads. People cook
compote
from watermelon and make fruit soup. From watermelon rinds they make a very tasty, tender
jam
. Watermelons are salted and pickled. Watermelon juice is used to make fragrant ice for alcoholic and non-alcoholic cocktails, and a very interesting and original salad recipe can be made from watermelon and yellow tomatoes. Take 2 kg of watermelon flesh and 1 kg of yellow tomatoes. Cut into fairly large pieces and pour over a dressing of 1 tablespoon of lime juice, 2 tablespoons of rum and coriander leaves.
Watermelon rind is also used to decorate the festive table. By carving various patterns on its surface, you can also use the watermelon rind as a salad bowl for vegetable and fruit salads.
Watermelon also holds no small place in the field of medicine. It contains many trace elements the body needs, B vitamins, and beneficial fructose.
Watermelon dishes can be tasted in many refined, luxurious restaurants, but still, the tastiest are the ones we make at home ourselves.
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