How many of us are waiting for the harvest of watermelons! Their delicious pulp carries freshness, sweetness and health.. The fruit of the watermelon is a large spherical false berry that was known in Egypt 4000 years ago.. In the drawings of the ancient Egyptians, in the tombs, images of watermelons were found, which, in fact, is not surprising, because the Kalahari and Nabib deserts in the south and the deserts of Sudan in the center of Africa are considered its homeland.. Until the end of the 17th century, watermelons were brought to Russia from abroad as an overseas delicacy.. The most interesting thing is that they were not eaten fresh. Watermelon slices were soaked for a long time and boiled with pepper and other spices. Under Peter I, watermelons were no longer imported from abroad, but grown by themselves. They were often served in palaces. But again, not fresh, but soaked in sugar syrup.

By the way, watermelon got its Russian name from the word “harbyuz”, which in Iranian languages \u200b\u200bmeans “melon” or “huge cucumber”.

Beneficial for health The pulp of watermelon contains highly digestible natural sugars, most of which are fructose and glucose, less - sucrose. Watermelon also contains vitamins B1, B2, C, PP, folic acid, carotene, pectin polysaccharides, fiber and trace elements: potassium, magnesium, iron, sodium, calcium, phosphorus, etc.. Such a rich assortment of nutrients has a beneficial effect on the cardiovascular system, endocrine glands, and helps to increase the activity of beneficial intestinal microflora..

Watermelon is recommended to be included in the diet (up to 2-2.5 kg of fresh pulp) for diseases of the liver and gallbladder (cirrhosis, Botkin's disease, biliary dyskinesia), constipation, gout, arthritis, atherosclerosis, hypertension, coronary insufficiency, tonsillitis. Since watermelon is rich in iron, which is necessary for blood formation, it helps with anemia.. The high content of easily digestible sugars in its pulp makes this fruit very useful in diabetes mellitus, and a large amount of delicate fiber has a beneficial effect on digestion, enhances intestinal motility, and accelerates the excretion of cholesterol..

In folk medicine, watermelon is used as a diuretic for edema of renal and cardiovascular origin.. It is also indicated for urological diseases - cystitis, nephritis, pyelonephritis. It is very important that the fiber of watermelons contains potassium, which is washed out of the body when taking other diuretic drugs..

Watermelon fasting For general cleansing of the body (in the absence of contraindications! ) the so-called watermelon fasting is used, when only watermelons and black bread are eaten for 3-4 days. Intensive excretion of urine during this procedure washes the kidneys and urinary tract, removing grains of sand and small stones due to the high dynamics of the process..

Watermelon fasting is also used in combination with the application of pulp to the affected areas in psoriasis and eczema.. For skin care and rejuvenation, masks made from watermelon pulp or watermelon juice are used - they are impregnated with gauze folded in several layers, which is then placed on the face and neck. After 20 minutes, the gauze pad is removed, the skin is rinsed, blotted with a towel and cream is applied..

Interesting facts Watermelon is one of the leaders in the content of lycopene, a very strong antioxidant..

Watermelon is 92% water.

A couple of slices of watermelon contains half the daily value in vitamin C.

To test a watermelon for nitrates, just dip a piece into a glass of water: a watermelon with nitrates will turn the water red or pink, and a “clean” watermelon will only make the water cloudy.

More recently, square watermelons have appeared on sale.! Their price is much higher than usual, but the shape does not affect the taste..

How to choose a watermelon When buying a watermelon, be sure to pay attention to its appearance. As a rule, fruits grown with the help of chemical fertilizers do not withstand long-term storage, and over time, rounded softened areas of a darker color begin to appear on the peel. The pulp of such watermelons loses its taste and becomes unusable..

Take a closer look at the hill of watermelons and select it according to the following features:.

The larger and lighter the watermelon, the riper it is..

Watermelon should resonate when tapped on the peel.

The light spot on which the watermelon lay should be dark orange..

The ponytail and the transition from the ponytail to the watermelon must be dry.

The rind of a ripe watermelon is difficult to pierce with a finger..

The color of the watermelon rind should be the most contrasting and bright.

In cooking, they don’t do anything with watermelons: they are pickled, salted, canned, jam and candied fruits are cooked from the peels, the peel itself is used as a salad bowl or even as a table decoration, cutting various shapes on its surface. Juice, honey, as well as original ice for drinks are made from watermelon.. And of course, watermelon is eaten raw - as a refreshing dessert or as part of fruit salads..

Salted watermelon 5 medium-sized watermelons, 700 g of salt, 10 liters of water Wash the watermelons, removing the stalks. Pierce in 10 places with a wooden skewer, put in a barrel, fill with brine (mix water and salt) and leave to ferment at 3 degrees C for 25-30 days.

Watermelon honey (bekmez) 5-6 ripe watermelons Wash fully ripened sweet watermelons, cut into 2-4 parts with a knife. Select the pulp with a metal spoon, chop with a chopped or wooden pestle, wipe through a sieve or colander, strain through cheesecloth. Now boil the pulp, stirring all the time and removing the reddish foam. Strain again and put on fire again, evaporating water from the juice at a moderate boil, stirring so as not to burn. When the volume of juice decreases by 5-6 times, check the readiness of cooking. If the chilled drops on the plate do not spread or do it very slowly, watermelon honey is ready..

By the way, watermelon honey is not recommended for patients with diabetes and obesity, as it contains a lot of sugars - up to 90%. Diabetics should eat watermelon very little, and in small doses it is even useful..

Watermelon peel jam 1 kg of watermelon peels, 1.5 kg of sugar, 2 cups of water, 2 g of citric acid Remove the top layer from the watermelon peels, leaving the pulp. Cut the pulp into thin pieces (cubes, sticks, sticks - at your discretion) and boil lightly in water. Drain the water, and put the crusts in syrup and cook until transparent.. At the end of cooking, add citric acid.

Salad with watermelon, pineapple and feta 1.5 kg of watermelon pulp, 250 g of fresh pineapple, 100 g of feta cheese (or cheese), 2 tbsp. olive oil, 1 lemon, 100 g pine nuts, basil leaves and ground black pepper Cut watermelon flesh into triangles. Remove the seeds and place on a platter. Place slices of fresh pineapple on top and crumble feta cheese (or cheese). Then spread fresh basil leaves and drizzle with olive oil, lemon juice, pine nuts and black pepper..

Watermelon juice with raspberries and mint 500 g watermelon pulp, 175 g raspberries, 4-5 mint leaves Peel the watermelon and cut into pieces, chop the mint leaves and combine with raspberries in a blender or food processor. Strain if you want to drink the juice through a straw..

Watermelon and ham salad 1 slice watermelon, 150 g green salad, 200 g ham, 1 green apple, 1.5 lemons, 8 mint leaves, 5 tablespoons. olive oil, pepper to taste, salt Chop the lettuce leaves, cut the ham into strips. Wash the apple thoroughly, cut it together with the peel into small slices, discarding the core. Sprinkle the apple with the juice of half a lemon to keep it from turning brown.. Now cut off the watermelon rind, remove the seeds. Cut watermelon pulp into small cubes. Wash the mint leaves well, pat dry. Then put all the cooked ingredients (watermelon, lettuce, ham, apple) in a large bowl. In a separate cup, pour the juice of one lemon, olive oil, pepper, salt. Mix well. Drizzle the dressing over your salad and garnish with mint leaves on top..

Watermelon sherbet 800 g watermelon pulp, 1.5 cups of water, 2 tbsp. lemon juice, 5 leaves of basil, 1 glass of sugar, 1 pinch of ground black pepper First, prepare the syrup: pour sugar with water and simmer for 15 minutes. Then chop the watermelon pulp, combine with chopped basil, chilled syrup, black pepper, lemon juice and put in the freezer for three hours. Stir the sherbet 3-4 times while freezing. Garnish with basil leaves when serving..

Red currant jam with watermelon 1 kg of watermelon pulp, 1 kg of red currant, 4 cups of sugar Crush currants with sugar, add watermelon pulp and mix. Bring to a boil and cook for 35-40 minutes. Let cool slightly and pass through a sieve. Pour into clean jars with plastic lids.. Store in the refrigerator.

Candied watermelon rinds 2 kg watermelon rinds, 700 g sugar, 100 g icing sugar, 1 liter water Watermelon rinds, peeled, cut into pieces, washed in cold water, dipped in sugar syrup and boiled until soaked. Then throw them on the sieve. Let the syrup drain, then lay it out in one row on plywood sheets.. Dry at room temperature or in an oven at 35-40 degrees C for 12-24 hours. After this, sprinkle the crusts with powdered sugar or granulated sugar, mix well, sift off excess sugar, dry again (without heating) and place in jars, covered with parchment, cellophane or airtight lids. Use candied fruits to decorate confectionery and as a dessert for tea.

Watermelon ice Watermelon pulp - any quantity Cut watermelon pulp into pieces, remove stones and beat in a blender or food processor. Pour into ice cube trays and freeze.

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