Watermelon is rich in a chemical called citrulline (iv) that helps make nitric oxide, which dilates blood vessels. It also contains the phytonutrient lycopene and beta-carotene, which act as antioxidants, protecting our cells. This is the perfect time of the year to enjoy it; don’t be afraid to eat the white part of the watermelon rind where much of the citrulline is found, either. To maximize the nutrients, (if you buy the fruit whole), leave it at room temperature until it's cut, then store the leftovers in the fridge. Eat it right off the rind, in a fruit salad, or try it in this delicious gazpacho.
[Photo via @txm_d]
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