The Beauty of Watermelon

Summer has officially begun. It’s been over 90 degrees and extremely humid for five days in a row. We’ve been living on bean salad, orange juice freezer pops, and watermelon, our absolute favorite summer fruit. Remember when watermelon became the trendy ingredient in salads (with feta and basil), in cocktails (watermelon margaritas), and on the grill (just barely caramelized)? I loved seeing my big old girl getting more play and some of these concoctions are quite delicious (sauteed rum-soaked watermelon chunks sprinkled with sea salt and sugar!), but ultimately I like it best straight up and cold from the fridge.

I have, however, become addicted to watermelon rind juice. Since most of the nutrition from melons are packed into the rind, juicing clean (and ideally organic) watermelon rind produces a very refreshing tonic rich in enzymes, chlorophyll, vitamins, and minerals like potassium and magnesium. And there’s no waste which gets my sustainability juices flowing.

I wash the melon well before I cut it up. As my kids and I eat the fat wedges on these drippy hot days, we toss the rinds into a large container in the fridge. When the container’s full, it’s time to make juice. To add some color and a bit more sweetness, I juice a large piece of watermelon flesh along with the rinds. If your melon isn’t seedless, you can go ahead and juice the seeds. I make a bunch at a time and then store what I don’t drink in a mason jar in the fridge.

I like it best first thing in the morning, before I’ve had my caffeine. It feels as cleansing and detoxifying as is it purported to be. If you want, you can make a blend with half rind and half flesh, then puree the juice with ice and lemon in a blender. Slush puppy detox!

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            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
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            Eastwick College , Hackensack
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