Woof!! it's getting HOT in here!!! Summer is here... it's that time of the year when the clothes start getting skimpier (and husband's who keep turning their neck in order to admire the pulchritude... hope you get a crick in your neck!)... kids cannonball into pools and yell .. you get the picture!
It is also time for some super summer coolers! No cokes, phokes for me please!!! I have always had this aversion to colas... I completely favour water and fruit juice (fresh fruit juice) ANYTIME! and what better time than now to experiment with a riot of flavours and fruit!!
Just sitting in a rocking chair with a chilled summer cooler.. a nice book to read.. the gentle breeze (oh yes, despite the heat, we do have the gentle wind blowing!) .. sipping slowly and just for that moment, forgetting the everyday hustle bustle !!! Feels GOOD!
And what better than getting a BIG watermelon ... cutting chunks of it, blending them with some vanilla ice cream ? Yep, that's what I did!!!
To make this drink all you need is:
Chunks of Watermelon (seedless is effortless!)
Scoops of vanilla Ice cream (or French Vanilla Ice cream )
Small cubes/ chunks of watermelon to top
Sorry, no measurements for this, just help yourself!
A bit of gyan........Taste apart.. here are some benefits of the watermelon (source : Wiki)
Watermelon as food and drink
Fresh watermelon may be eaten in a variety of ways and is also often used to flavor summer drinks and smoothies.
A one-cup serving of watermelon will provide around 48 calories.Watermelon is an excellent source of vitamin C and vitamin A, with one serving containing 14.59 mg of vitamin C and 556.32 IU of vitamin A. Watermelon also provides significant amounts of vitamin B6 and vitamin B1, as well as the minerals potassium and magnesium. Pink watermelon is also a source of the potent carotenoid antioxidant, lycopene.
Grilled watermelon, known as watermelon steak due to its visual similarity to raw steak, has started to become a popular item in restaurants.
Watermelon rinds are also edible, and sometimes used as a vegetable. In China, they are stir-fried, stewed, or more often pickled. When stir-fried, the de-skinned and de-fruited rind is cooked with olive oil, garlic, chili peppers, scallions, sugar and rum (and provides a great way to utilize the whole watermelon). Pickled watermelon rind is also widespread in Russia, Ukraine, and Romania.
Watermelon seeds are rich in fat and protein, and are widely eaten as a snack, added to other dishes, or used as an oilseed. Specialized varieties are grown which have little watery flesh but concentrate their energy into seed production. In China watermelon seeds are one of the most common snack foods, popular especially with women, competing with sunflower seeds, and sold roasted and seasoned. In West Africa, they are pressed for oil, and are popular in egusi soup and other dishes. There can be some confusion between seed-specialized watermelon varieties and the colocynth, a closely-related species with which they share many characteristics, uses, and similar or identical names.
Watermelon is 92 % water by weight, the highest percentage of any fruit. In the United States and South Africa, one may also find an alcoholic novelty known as a hard watermelon, or a watermelon that has been enhanced with an alcoholic beverage. This process involves boring a hole into the watermelon, then pouring the liquor inside and allowing it to mix with the flesh of the fruit. The watermelon is then cut and served as normal.