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Watermelon is a wonderful addition to a heart-healthy diet and is proudly American Heart Association Heart-Check Certified. It is cholesterol-free, fat-free, sodium-free, and only 80 calories per 2 cups. 2 It also contains an antioxidant-rich phytonutrient, Lycopene (12.7 mg per 2-cup serving). Lycopene has been studied for its potential role.
My story in recipes Watermelon Cups and Watermelon Cape Cod
Watermelon Cups Are Juicy Vessels For Crisp, Refreshing Toppings. A good watermelon is so juicy and sweet, it's like dessert. Watermelons are about 92% water so a crunchy bite helps to beat the heat and stay hydrated. However, the fruit's refreshing goodness isn't one-dimensional in use. Watermelon's snack-like qualities and clean flavor make.
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Sugar: 9.4 g. Vitamin C: 12.5 mg: 14% DV. Vitamin A: 43 mcg: 5% DV. Watermelon is reasonably high in vitamin C, which acts as an antioxidant and supports immune health, wound healing, and healthy growth and development. Watermelon is a natural source of lycopene, known for its potential to reduce the risk of prostate cancer and heart disease.
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Instructions. Preheat the oven to 350°F/180°C and line a muffin pan with 12 cupcake liners. Set aside while you make the batter. In a large bowl, using an electric hand mixer, cream together the butter and sugar at medium speed until lighter in color and smooth.
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According to the United States Department of Agriculture (USDA), a 1-cup serving of diced watermelon has the following nutrients: Calories: 46. Total fat: 0.2 gram (g) Carbohydrates: 12 g. Dietary.
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Watermelon contains a variety of nutrients, including potassium, magnesium, and vitamins A and C. It's also relatively low in calories. Here are the nutrients in 1 cup (152 grams) of raw, diced.
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Cut the watermelon into 1½-inch (4 cm) cubes, removing the rind. Using a teaspoon measuring spoon or a melon baller, scoop out the center of each watermelon cube, only going about halfway through. In a large bowl, combine the cucumber, feta, mint, olive oil, and salt. Spoon the cucumber mixture into the watermelon cubes.
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Watermelon is a poor source of fiber, providing only 0.4 grams per 2/3 cup (100 grams). However, due to its fructose content, it is considered high in FODMAPs , or fermentable short-chain.
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Dice 2/3 cup of watermelon in to cm or smaller uniform cubes using the excess pieces from trimming the rectangle. Set the diced aside in a mixing bowl, reserved for the salad. From the large rectangle cut out either all 2-3 inch cubes or varying sizes of rectangles and cubes to use for your watermelon cups.
My story in recipes Watermelon Cups and Watermelon Cape Cod
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Instructions. Cut watermelon into 1 ½ - 2 inch circles using a cookie cutter. Use a melon baller to scoop out the inside of the watermelon. Diced leftover watermelon. You need about ¾ a cup. Toss diced watermelon, cucumber and ½ cup of feta cheese with red wine vinegar and olive oil. Season with salt and pepper.
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Pour mascarpone into a large mixing bowl. Add the pulsed cranberry mixture to the bowl and mix by hand. Remove the paper towel pieces from each watermelon well and discard the paper towels. Use about ½ to 1 teaspoon of cranberry mascarpone mixture in each watermelon well.
Bowl and cup of watermelon stock photo. Image of nourishment 48388852
Watermelon cups can be filled with refreshing beverages like fruit punch or lemonade, adding to the overall summery feel. They make for great Instagram-worthy moments, encouraging guests to snap photos and share their experience online. Enhances the overall theme or decor.
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Cut the cucumber into thin strips and then cut into small square pieces. Lightly salt the cucumber. Set aside to drain for 15 minutes. Blot with a paper towel and add to a bowl. Stir in the feta cheese. Chop the mint into fine pieces. Add to the cucumber mix. Spoon into the watermelon cups. Refrigerate until ready to serve.
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Using a cookie cutter or two-inch biscuit cutter, cut watermelon into circles. Use a melon baller to scoop out the inside of the watermelon. Diced leftover watermelon. You need about ¾ a cup, reserve the rest for snacking. Toss diced water melon, cucumber and ½ cup of feta cheese with red wine vinegar and olive oil.