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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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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 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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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.
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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.
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Directions. Using a small melon baller or measuring spoon, scoop out the center of each watermelon cube, leaving a 1/4-in. shell (save centers for another use). In a small bowl, combine the remaining ingredients; spoon into watermelon cubes.
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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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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.
Cup of watermelon stock photo. Image of green, slice 42490230
Using melon baller, scoop out center of each watermelon cube from top (about 3/4-inch deep), and reserve for another use. Transfer watermelon cups to serving platter. In medium bowl, mix strawberries, olive oil and salt. Spoon strawberry mixture into watermelon cups. Top with cheese and shredded basil.
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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.
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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.
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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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Watermelon Nutrition Facts . One cup of diced watermelon (152g) provides 46 calories, 0.9g of protein, 11.5g of carbohydrates, and 0.2g of fat. Watermelon is an excellent source of lycopene and vitamins A and C. The following nutrition information is provided by the USDA.
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Instructions. Pour green Jello into the bottom of each cup, about 1/4 of the way full. Place cups in fridge for about 2 hours, or until Jello sets. Prepare pudding according to box instructions. Stir in 2-3 drops of pink food coloring until pudding is a bright pink. If adding watermelon extract, do so now.
Bowl and cup of watermelon stock photo. Image of nourishment 48388852
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.
