Monday makeover

watermelon

Watermelon is filled with lycopene and vitamin C, is incredibly hydrating and can be soothing on your tummy too. Locally grown watermelon is only available for a short season in New Zealand, so I try to make the most of them when they are here.

Watermelon and strawberry slushy

This recipe can be used in several ways. I originally created it to serve as a granita on its own, but found once kombucha or sparkling wine was added, it totally transformed into a delicious slushy or summer cocktail. I’ve added a little bit of sweetener as an optional addition, it really depends on how sweet the fruit you’re using is, and your personal preference — a nice ripe watermelon will have all the wholefood sweetness you need.

Serves 4

4 cups watermelon,

roughly chopped 1 cup strawberries 2 Tbsp coconut nectar

(optional) 1 Tbsp lemon juice Pinch sea salt ½ pomegranate , optional,

to serve 1 Place watermelon and strawberries in a sealed container and freeze for a minimum of 4 hours. 2 Place the frozen watermelon, strawberries, coconut nectar, lemon and sea salt in a food processor and blend for 30 seconds, or until it has broken down into a smooth icy mixture. At this point you can freeze again for a few hours or serve straight away. If you freeze it for too long the second time you will need to fluff it up by blending in the food processor again before serving. 3 Serve in small bowls topped with pomegranate, or, for a kombucha slushy or cocktail, fill your glass half full with the granita and pour over your favourite kombucha or sparkling wine.

Watermelon and cucumber summer salad

A visually spectacular and incredibly hydrating dish that is full of juicy summer fruits and vegetables. This is a great salad to take to a barbecue: everyone will love it, including the kids. You can omit the dressing if you like, and just add a pinch of salt, as it’s incredibly delicious on its own.

The main ingredients, cucumber and watermelon, are comprised of around 90 per cent water, making this a great salad to whip up after a day spent out in the sun. I find eating water-rich fruits and vegetables during the summer months is the best way to keep me hydrated in the heat.

Serves 4-6

3 cups watermelon, cut

into 2cm cubes 1 cup cherry tomatoes, cut

into quarters 2 cups cucumber, cut into

2cm cubes ⅓ cup fresh pomegranate seeds (approx ⅓ pomegranate) 1 Tbsp fresh lemon juice ½ tsp red wine vinegar 1½ Tbsp olive oil ¾ cup finely chopped flat

leaf parsley ½ cup finely chopped mint Place the watermelon, tomato, cucumber and pomegranate in a large bowl; lightly toss with a few pinches of salt, lemon juice, vinegar and olive oil. Fold through the herbs and serve on a plate or in a large bowl. Season with freshly cracked pepper and more salt to taste.

Megan May is the creator of Little Bird Organics and The Unbakery cafes. See more at theunbakery.co.nz and bite.co.nz