One of my all-time favorite ways to prepare watermelon is also exceedingly simple, inspired by the classic fruta con chile y limón (or “fruit with chili and lime”), a preparation I fell in love with on my travels in Mexico.
The Mindful Kitchen: Try this watermelon recipe
Cube or slice up a watermelon, sprinkle it with fresh lime juice, spicy red pepper flakes, and salt, let it marinate in the fridge for at least half an hour, and then toss the melon in the juices left behind. The tingle of the chili and tang of the lime add a little dazzle, while the sweet luscious fruit takes the spotlight.
Both watermelon flesh and seeds are packed with antioxidant benefits and vitamin C. They’re also rich sources of vitamin A, copper, and potassium—and have even more lycopene than tomatoes.
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