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Rinds are lower in sugar and higher in fiber than the flesh of a watermelon, Meyer-Jax says, “When eaten with the rest of the melon, it helps slow down sugar absorption in the gut and mellows ...
Winter melon plant in Cambodia Nearly mature wax gourd. In Cambodia, it is known as tralach (Khmer: ត្រឡាច), and used in soup and stews in Cambodian cuisine. It is commonly used to make samlor tralach, which is winter gourd and pork soup, or stuffed pork in the gourd.
Egusi – fat- and protein-rich seeds of certain cucurbitaceous (melon, squash, gourd) plants. Egusi soup is thickened with egusi. Egusi sauce is prepared using egusi. Gelu di Muluni – Sicilian dessert of ground watermelon flesh cooked with starch and sugar then cooled to solidify, topped with jasmine, candied fruit bits, pistachios and cinnamon.
Watermelon rind preserves are made by boiling chunks of watermelon rind with sugar and other ingredients. The mixture is then canned in glass jars . According to some recipes, the rind is pared to only the white portion, strips or cubes of which are soaked overnight in a solution of lime or salt and water, then rinsed.
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Fortunately, watermelon contains lycopene and potassium, which can make bones and joints stronger, helping to lower the risk of injury or bone deterioration. Benefit #6: Lowers Blood Pressure ...
Watermelon is grown in favorable climates from tropical to temperate regions worldwide for its large edible fruit, which is a berry with a hard rind and no internal divisions, and is botanically called a pepo. The sweet, juicy flesh is usually deep red to pink, with many black seeds, although seedless varieties exist.
For a simple frozen drink, Urrutia recommends blending watermelon ice cubes with 3 cups watermelon, 1 cup water, ¼ cup agave syrup and ¼ cup fresh lime juice to make an agua fresca.