Watermelon

Summer in Santa Barbara – a little overcast, a lot sunny, and, in my opinion, the best produce. Her Produce has some crispy, juicy, refreshing watermelon right now and this hydrating, water-heavy fruit is full of vitamins, minerals, and antioxidants. Watermelon is botanically categorized as a berry, and appears in oval, round, baby, large, seedless, yellow, red, or pink varieties. Watermelons are approximately 92% water. As for humans, staying hydrated is necessary to regulate temperature, help organs function normally, and deliver nutrients to cells. Citrulline, an amino acid that may help your exercise performance, is abundant in watermelon. This refreshing fruit also contains antioxidants such as vitamin C, carotenoids, lycopene, and cucurbitacin E, all of which help fight free radicals that may damage your cells and lead to illnesses such as diabetes, heart disease, and cancers. Let’s look at lycopene, one of the antioxidants found in great supply in watermelon – it is associated with lowering risks of certain cancers, lowering blood levels of IGF (insulin growth factor), lowering cholesterol, lowering blood pressure, lowering inflammation, lowering oxidative damage, and may help prevent and inhibit age-related macular degeneration. This powerful fruit is a wonderful one to add to your summer days. 

Watermelon and Tomato Salad with Serrano Chilies and Pepitas 

Yield: 4 Servings

4 cups 1 ½ inch cubed seedless watermelon, yellow or red or mixture of both 
2 cups cherry tomatoes, halved 
2 serrano peppers, thinly sliced on a mandolin
1 tablespoon lime zest 
1/3 cup fresh lime juice 
2 scallions, thinly sliced on the diagonal 
¼ cup cilantro, finely chopped 
2 tablespoons extra virgin olive oil 
¼ cup toasted and salted pepitas 
1 cup microgreens 
Maldon sea salt 

Directions:

1. In a large bowl, combine the watermelon, tomatoes, ½ of the scallions, ½ of the cilantro, and pepitas. Mix to combine. 

2. In a small bowl, combine the lime zest, lime juice, ½ of scallions, ½ of cilantro, and olive oil. Whisk to combine. 

3. Add the watermelon – tomato mixture to a large platter. Arrange the sliced serrano peppers on top, drizzle with the dressing, sprinkle with Maldon sea salt and top with the microgreens.