Picky eaters shun tomatoes (technically a fruit) because they travel with the veggie crowd in salads. A great swap: watermelon. Both offer similar amounts of vitamins A and C, although the melon packs twice as much of the plant compound lycopene as raw tomatoes, says Ronald Prior, Ph.D., a retired chemist at USDA Children’s Nutrition Research Center in Little Rock, Arkansas. Known for fighting cancer, lycopene may have a more immediate benefit for kids — some early research with mice from the University of Newcastle, in Australia, suggests it may help prevent asthma attacks. Store watermelon on the counter for a few hours before you’re ready to cut it: USDA research shows the warmer temp bumps up the lycopene level as much as 40 percent.Nutrition per serving 76 calories; 3g protein; 1g fat (0 sat. fat); 17 carbs; 1g fiber; 31mg calcium; 1mg iron; 298mg sodium
- 4 1/2 cups watermelon cubes
- 1/2 teaspoon salt
- 1/4 teaspoon ground coriander
- 1/8 teaspoon pepper
- 1/4 cup plain Greek yogurt
- 2 tablespoons raisins
Place watermelon, salt, coriander, and pepper in a food processor or blender (split into two batches if equipment is small). Cover and puree until smooth. Mix in the Greek yogurt just until combined.
2. Serve soup in bowls and top with raisins to look like “seeds”.
These gardening craft ideas are sure to plant a seed for great backyard fun. Click thumbnail to go back to item in the gallery
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