Recipes


Watermelon And Cantaloupe Salad

Published On  March 31, 2016 By
10 min cook time
10 min prep time
Preperation Time:
10 mins
Cooking Time:
10 mins

nutrition facts

Serving Size1 ServingSaturated Fat0.1g0%
Per Serving%Daily Value*Cholesterol0mg0%
Calories80Sodium598mg25%
Calories from Fat3Potassium319mg9%
Total Fat0.3g0%Carbohydrates20.0g7%
Dietary Fiber1.8g7%Sugars17.8g
Protein1.4gVitamin A64% ·
Calcium·4%Vitamin C53%
Iron11%

nutrition facts

Serving Size1 Serving
Per Serving%Daily Value*
Calories80
Calories from Fat3
Total Fat0.3g0%
Dietary Fiber1.8g7%
Protein1.4g
Calcium·4%
Iron11%
Saturated Fat0.1g0%
Cholesterol0mg0%
Sodium598mg25%
Potassium319mg9%
Carbohydrates20.0g7%
Sugars17.8g
Vitamin A64% ·
Vitamin C53%

Procedure:

  1. Deseed the watermelon and cantaloupe and cut into wedges/ thick slices. On a serving
  2. dish, arrange the watermelon slices followed by the cantaloupe wedges. Drizzle the
  3. honey over the fruit. In a pan, lightly toast the cumin seeds for 30 seconds. Crush it
  4. along with the chili flakes in a mortar and pestle. Mix this cumin-chili mixture with
  5. enough salt.
  6. Sprinkle this cumin-chili mix over the entire salad. Spread mint leaves over the salad.
  7. Cover with cling wrap and refrigerate for 1 or 2 hours and serve chilled.

Watermelons are mostly water — about 92 percent — but this refreshing fruit is soaked with nutrients. Each juicy bite has significant levels of vitamins A, B6 and C, lots of lycopene, antioxidants and amino acids and has even a modest amount of potassium .Cantaloupe scores “very good” for potassium, and “good” for a host of B vitamins (B1, B3, B6, and folate) as well as vitamin K, magnesium, and fiber. When the edible seeds of the cantaloupe are eaten, this melon also provides a measurable about of omega-3 fat in the form of alpha-linolenic acid.

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