Watermelon Water and Mint
Spending time with the family. That’s what summer break was about for me. My parents moved north when my brother and I were young, but most of our family was still in the South. During my childhood, we spent summers making the drive down to visit my grandparents. These visits reside in my heart and mind, as they are a part of many core memories from my childhood. I was surrounded by loved ones, eating soul food with several things fresh from the garden (delicious!), attending revivals at the Baptist church down the road, and running around the yard, woods, and pasture every day. It was childhood. Carefree, safe, and with just enough risk to make me bold, but never put me in any real danger.
My grandfather on my dad’s side would grow the best watermelons in his garden. He would have them waiting for us when we arrived. We’d pull up, and see the big deep freezers on the porch, with ripe watermelons sitting on top. I loved watermelon! It was better than ice cream, popsicles, or candy. Grandpa would slice the melons for us, and we would have a real treat. When we went to visit my mom’s side, my cousins and I would eat watermelon and spit the seeds at each other (mostly the boys did that). We would also stand on the porch with the juice running down our arms and chins, and see who could spit seeds the farthest. It was so much fun!
Things change when you go from being a child to an adult. I’m grown now, and if someone spit a watermelon seed at me, I’d be irritated about it. I might even have some choice words to say, because that’s just nasty! But, if I was in a more free and light hearted moment, I would probably chase them down and try to spit one back at them. Well, this watermelon recipe is for the grown folks. It’s time to try watermelon in a different way. This herbal watermelon water is quite refreshing on a hot day. You’ll need the following ingredients:
Ingredients
Chilled watermelon, cubed (seeds removed)
Cold coconut water (feel free to substitute plain water or sparkling water for added bubbles)
1 lime, cut into 4-6 wedges (depending on the size of the lime)
A few sprigs of mint (peppermint)
Honey
Optional, frozen cubes of watermelon
Directions:
Place watermelon cubes (not frozen) into the blender. The amount of watermelon that you use is up to you. I like to fill the blender as much as I can.
Blend the watermelon until the juice and flesh have separated.
Using a strainer, pour the liquid into a glass, filling the glass halfway. Set the pulp aside.
Fill the glass the rest of the way with the water of your choice.
Squeeze the juice of one lime wedge into the glass. If you want a stronger lime flavor, you can then toss the lime into the drink.
Add a small amount of honey to the glass (a teaspoon, or more based on your taste).
Garnish the drink with a few mint leaves tossed right into the liquid.
Stir everything together and enjoy.
For a little more fun, and a post beverage bite, place frozen watermelon cubes into the glass first, then follow the steps above. For the grown-grown folks (over 21 and wanting a little kick), you can add a splash of tequila, vodka, or even champagne. You can even skip the water and just add the alcohol, but be warned, that’s going to hit different.
Now, you can take that leftover watermelon pulp and use it in several ways:
Freeze the pulp and use it later for smoothies or homemade popsicles
Add it to yogurt
Use the pulp to make a sweet watermelon salsa to add to a summer salad, fish, or to eat with chips.
There you go. No waste, no guilt.
Alright melanin mamas…
Let’s quickly cover the healthy bits. Remember, this info is for educational purposes only, and should not be taken as medical advice.
Mentha piperita or Mentha spicata aka Mint is the featured herb in this recipe. Mint contains vitamin A, iron, and a bit of folate (known as vitamin B9). I chose peppermint, for it’s bright flavor. It is native to the Mediterranean, which is pretty cool, because that region is known for its healthful foods and way of life. It is also near a lot of that Bible action, so the foods originating there are some of the oldest foods consumed by humans.
Mint is also some of the oldest medicine. Mint has been used for oral and digestive health for centuries. It has made its way into toothpaste to fight bacteria and freshen breath, and is used further downstream to relieve stomach distress (such as gas, bloating, or upset stomach). Mint oil has been used to relieve headaches, and to help with allergies. If you use a product with mint oil in it, you may feel the tingle on your skin, which is attributed to the menthol. Menthol is a chemical compound that is commonly used for aches and pains, which is why you may find some pain relieving creams, soaks, or balms with peppermint oil in them. Diffusing mint oil has been known to help with respiratory illness, such as a cough or cold. Mint leaves have been used for cooking, and decoratively, as well as for their fragrance. If you’re feeling tired, the scent of peppermint might perk you up, and it may help you focus. If you're feeling nauseous, the scent may help to calm your roiling guts. Mint has many uses and benefits, making it an ideal herb to add to your herb garden.
A note of caution regarding the essential oil of mint. Peppermint is a very potent oil. Children under the age of 3 years old should not have mint applied to their bodies. I hesitate to diffuse mint around children under this age, as well. You may find some different recommendations online that are a little less strict. Personally, due to the risk of seizures and other potential health problems, the benefits do not outweigh the risks. For further insight on the use of mint essential oil in children, seek out the support of a trained professional.
Did you know: Watermelon is from Africa. You can find pictures of watermelon in Egyptian hieroglyphics. African women braided watermelon seeds into their hair, which is likely how some of the seeds made their way to America. In Asia, roasted watermelon seeds are eaten as snack. You can eat the watermelon rind. In fact, in the South, watermelon rind is pickled, for a tasty treat.
As a reminder, this article and this website are not intended for medical purposes, and should not take the place of information you receive from your doctor. The information on this website is for informational purposes only. Please consult with your doctor for your medical questions and concerns.
Resources:
The Encyclopedia of Healing Foods by Michael Murray, N.D., and Joseph Pizzorno, N. D., with Lara Pizzorno, M.A., L.M.T.
Herbal Remedies by Andrew Chevallier
The Top 100 Herbal Remedies by Ane McIntyre
