We love it for its lightness. Slipped into a salad, sherbet or simply sliced, what could be more refreshing than watermelon? In addition to its refreshing side, this fruit is a real slimming asset. Only problem: to feast, you have to know how to prepare it. One way to make sure it is tasty, sweet and above all, crunchy.
How to choose a watermelon without making mistakes?
It is not always easy to find the rare pearl on market stalls. And for good reason, some people tend to want to go for a perfectly green and unbranded fruit. In fact, however, a sweet watermelon full of water can be recognized by its slightly marked skin. The latter must include a very yellow task, and especially not white. And if it is a little damaged, it's even better. The brands like "cobwebs" are even a guarantee of quality. They are a sign that bees have come to pollinate the fruit. With this, your watermelon will be more likely to be tasty and above all, sweeter than the others. The skin, meanwhile, don't have to be bright, a sign that the fruit is not yet ripe.
Why you shouldn't freeze watermelon?
Few products do not keep in the freezer. Like raw vegetables, eggs or mayonnaise, watermelon is one of these foods that should not be frozen. The reason : it would simply risk exploding ! Composed of more than 90% water, the watermelon does not support temperature change. With freezing, the water in the fruit turns into ice crystals. With such pressure, caused by the cold, the fruit can be compressed. This is what causes it to explode. If, this does not always happen, it is especially at the time of thawing the watermelon that the drama happens. The ice crystals melt, but do not return to their original shape. The watermelon will then become spongy, even very soft and all its flavors evaporate.
Why don't we throw out the watermelon peels?
Like pickle water or citrus peel, it is quite possible to give a second life to watermelon peel. You thought they weren't eaten? Think again ! According to our colleagues from Current Cuisine, the white part, which is located between the green bark and the red flesh of the watermelon, would even be delicious. Its taste would even approach that of cucumber. Surely easier to prepare than cucumber, it must be said that cooking this vegetable requires avoiding certain traps, the watermelon rind has the advantage of being anti-waste. To add it to our summer salads or to prepare it as jam, it must first be collected. To do this, use a peeler to gently detach the white part of the green. Then, you just have to decide how to taste it!
Do you run out of ideas for cooking your watermelon? Discover all our gourmet recipes and our original ideas to cut it and present it. Enough to impress your guests with delicious products.
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