Sweet, moisturizing, fresh and summery at best: thewatermelon is a fruit that you cannot do without this season and that knows how to conquer everyone with simplicity and taste.

Tradition has it that you eat a triangular slice of the right thickness that allows you to bite it without having to portion it further. The watermelon plant is native to tropical Africa, but we love it so much that we now consider it a local product in all respects. The fruit, which is a massive false berry, is rich in fructose and vitamins A and C. Composed of water up to 90% of its entire constitution, the watermelon is useful for quenching thirst and countering the drop in sugar due to the heat.

But in the kitchen, how do we treat the fruit? Ideal for the preparation of smoothies, sorbets, ice cream and fruit salads, it is usually eaten raw and relegated to the function of a light dessert, snack or snack. But with watermelon, more can be done!
The particular caqueous onsistence makes it perfect for giving softness to cooking and the natural sweetness of the fruit can give pleasant contrasts in savory dishes, highlighting the taste of fish such as squid, cod, amberjack and cuttlefish and herbs such as rosemary.

As for desserts, a good alternative to ice cream and sorbets may be the frost, to be enjoyed with a spoon and very cold. And given the high temperatures, why not try the watermelon, tomato and almond gazpacho? This recipe is light, moisturizing and refreshing, but it does not give up on taste and is perfect for surprising guests with a surprising dish. You can then prepare the watermelon, melon and tomato soup, the tasty carpaccio with rosemary with avocado cream, i squid sauteed with watermelon, the fresh cod with tomato and watermelon water, the watermelon and grapefruit sorbet with amberjack, the exquisite jelly in green tomatoes and a tasty finger food: sepia and watermelon.

Here are 9 amazing watermelon recipes:

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