Watermelon, blueberries make great summer combo

Melons and berries, oh my! This juicy combo with its vibrant colors is perfect for some front porch savoring and picnicin' fun.

A great way to quench a hot summer day is with a ripe, juicy melon for a big dose of benefits. Watermelons, along with other red fruits such as tomatoes, get their beautiful bright red color from lycopene — a beneficial antioxidant compound. A red-ripe melon can have three times more lycopene than a melon that is semi-ripe and pale in color, so color is key for the benefit of your beautiful body. Why? Lycopene is a potent quencher of free radicals.

How do you select the sweetest and most nutritious melon? Look for the "ground spot," the part of the melon that was in contact with the soil. It should be yellow, not green or white. Next, tap on the watermelon and listen for a hollow sound rather than a flat thump.

Enjoy!

Watermelon Blueberry Basil Salad

1 seedless organic watermelon (2-3 pounds)

1 pint organic blueberries

1/4 cup fresh basil, chiffonade (see instructions below*)

1-2 limes, juiced

1. Begin by chopping watermelon into halves and then into quarters. Remove rind and cut quarters into cubes and place in a large mixing bowl.

2. Add the fresh blueberries and basil and douse with fresh lime juice. Chill before serving for a refreshing summer treat. Enjoy!

*Chiffonade chopping technique: Stack 4-5 basil leaves on top of each other. From the base of the stacked leaves, roll upward creating a cigar-like shape. Use a chef's knife to make very fine, parallel cuts to produce fine ribbons.

ABOUT

Fran Benedict is a certified holistic health counselor, nutrition educator and raw chef instructor who recently moved back home to Nashville after living in San Diego for 15 years. She spends her time between coasts and is following her passion for healthy living and sharing recipes and tips at www.simplymindful.com.