How did you manage to grow yellow watermelons. Composition and useful properties of a new species. Contraindications to use and methods of preparing an exotic fruit. Interesting facts and a brief description of the varieties grown in the middle zone of Eurasia. Yellow watermelon increases the immune status, inhibits the vital activity of pathogenic microflora. When viruses and bacteria enter the body, the production of toxins begins. The pulp of watermelon, which contains more than 90% water, is assimilated, while the concentration of pathogens decreases, which are subsequently quickly washed out naturally. Reducing the sugars in the pulp is useful not only for people with diabetes, but also for those who are obese, as well as for pregnant women. During pregnancy, anemia often develops, and the berry will help make up for the lack of iron.
In yellow watermelons, nitrates and toxic compounds from the soil do not accumulate, which makes them compare favorably with their red counterparts.
Harm and contraindications to the use of yellow watermelon
There are few contraindications to the use of yellow watermelon, but they must be taken into account so that acquaintance with a new product does not turn out to be stress for the body. There is only one absolute ban - an allergy to watermelons.
Relative restrictions for introduction into the diet:
- Renal failure The kidneys will not be able to get rid of excess fluid, and edema will appear.
- Violation of urination associated with a thickened bladder wall or sphincter dysfunction. The inability to quickly get rid of excess fluid will provoke stagnation, which in the future will cause painful sensations and an inflammatory process of the bladder - cystitis.
- Urolithiasis, if the stones are large.
- Gallstone disease, regardless of the size of the stones, so as not to provoke their movement.
- Infectious diseases occurring with symptoms such as diarrhea, colitis, intestinal spasms. In this case, the acceleration of peristalsis worsens the condition.
Despite the decrease in the amount of sugars in the composition, diabetics, when introducing yellow watermelon into their diet, need to consult an endocrinologist and read information about berry varieties. With endocrine disease, you can use unsweetened species grown in the middle lane in the open field.
Yellow watermelon recipes
The most delicious watermelons are fresh. Moreover, they are not even cut into pieces, but scooped up the pulp with a spoon. It is even more convenient to eat yellow watermelons with a spoon - you do not have to spit out the seeds, there are very few of them. But if you want to eat summer fruits all year round, then you can make desserts.
Before choosing recipes from yellow watermelon, you need to get acquainted with the peculiarities of the variety. If the sweetness is not enough, the jam is not boiled. In Ukraine, breeders have bred the "kavbuz" variety, from which you can cook porridge.
Yellow watermelon dishes
- Porridge … Watermelon pulp, 200 g, cut into small cubes. Put a saucepan with a glass of milk on the fire, bring to a boil, add bright yellow cubes, boil them for 5-7 minutes. Then add 1 tablespoon of semolina and, stirring constantly, cook over low heat. Do not be distracted, as the porridge burns very quickly. Add salt and sugar to taste, cook for another 2-3 minutes. The semolina should swell completely. Eating undercooked cereals negatively affects the gastric mucosa and has an irritating effect. In order for the semolina to “reach”, the already cooked porridge is wrapped in a warm blanket and left to “stand”. It is impossible to obtain a uniform consistency without languishing. A piece of butter is added to each plate before serving. Usually, it is not recommended to sweeten porridge with watermelon, but if there is not enough sweetness, then honey is used.
- Jelly … The yellow and red watermelon dish is not only tasty, but also looks original. From the pulp of 2 varieties, you can get a healthy multi-colored dessert without the addition of dyes. Little ingredients are required: 1 kg each of yellow and red watermelon pulp, a bag of gelatin - 10 g, a tablespoon of grated dark chocolate. For sprinkling, you need icing sugar. The gelatin is diluted in water at room temperature and allowed to swell. For this, 15 minutes is enough. The yellow watermelon is immediately interrupted in a blender, and the bones are pre-selected from the red one. To separate the juice, the contents of each portion of the blender are filtered through a sieve. Red juice is poured into one mold, yellow juice into another. The gelatin is divided into 2 parts, heated in a water bath so that it begins to pour freely, and poured into each portion in a thin stream, while adding chocolate chips. Stir and put in the refrigerator for solidification. In the morning, the jelly is cut into beautiful slices, alternated in plates and sprinkled with powdered sugar.
- Watermelon jam … Pulp and sugar by weight are taken in equal quantities, for 500 g of pulp, 250 ml of water and 2 medium-sized lemons are enough. The pulp is cut into equal pieces with edges no more than 2 cm. The seeds, if any, are removed. If they get caught in the jam, it's okay, it is impossible to break a tooth with a soft seed. First, the pulp is poured with water in the amount of 1/3 of the total volume, and put to simmer over low heat. As soon as the pulp has softened, remove the pan from the heat and set it aside. The peel of the lemon is rubbed to get the zest, the juice is squeezed out of the pulp. Syrup is boiled from half of the prepared sugar and the rest of the water, adding lemon juice. Pour the zest into the finished syrup and pour it into a saucepan with boiled watermelon pulp. Bring to a boil, stirring constantly, and simmer over low heat until thickened, gradually adding the remaining sugar. When the jam thickens, it is poured hot into sterilized jars and closed. They check the readiness, like with ordinary jam: drip a drop on the nail and turn it over, if it has not spread, the jam is ready.
- Panna cotta … First, 10 g of gelatin are diluted and allowed to brew. While it is brought to readiness, 100 g of pulp of a yellow watermelon is interrupted in a blender. When the gelatin swells, 2 glasses of milk are poured into a ladle, boiled, removed from heat and cooled a little. Swollen gelatin, watermelon puree, 150 g of condensed milk are dipped into hot milk and everything is stirred. To stir, you can lower the blender again or use a whisk. The mixture is filtered through a sieve, poured into a mold and left for 2 hours to thicken everything. The second portion of gelatin, another 10 g, is again diluted in water and another 100 g of watermelon pulp is interrupted in a blender. The gelatin is heated in a water bath so that it spreads freely, poured into the watermelon puree, add a heaped tablespoon of sugar and interrupt again. Also filter the watermelon puree through a sieve with large holes. The watermelon mixture is poured onto the already frozen milk-watermelon panna cotta, again put into the refrigerator. Garnish with mint leaves or grated chocolate before serving.
Unlike red watermelon, yellow peels are not used to make candied fruits and jam, because they are denser and bitter.
Interesting facts about yellow watermelon
In Thailand, yellow is believed to attract wealth. That is why yellow watermelon quickly gained popularity, and if the owners put this product on the table for guests, then they sincerely wish prosperity.
Spanish and Thai varieties attract consumers with taste notes of mango and carambola, but in Russian varieties, lemon and pumpkin are clearly felt. Thanks to the latest addition, the agricultural crop cultivated in Ukraine was called "kavbuz".
Knowing that yellow varieties are less sweet, unscrupulous "breeders" inject unripe red watermelons through the peel so that they acquire a "fashionable color". If the pulp of the berry is colored unevenly, the taste is absolutely unsweetened, when a piece of pulp is immersed in water, the latter is colored, it is not recommended to use the fruit. He was probably "improved" with a dye.
The most common varieties of yellow watermelons that can be grown in the warm climate of the European part:
- Lunar … Small oval fruits with bright lemon-colored flesh and honey flavor. The peel does not differ in appearance from the usual Astrakhan variety - bright green, with dark stripes. Fruits are small - up to 3.5 kg.
- Orange honey … It differs from the lunar only in the color of the pulp - it is a rich orange color. The size is even smaller, weighing no more than 2.5 kg.
- Yanosik … It looks interesting, there are small dark green spots on the light green peel. The pulp is dryish, the amount of sugars is increased.
- Yellow dragon … Covered with a bright yellow skin, the pulp is juicy, with a mixed taste of honey, lemon and mango, the weight of the fruit can reach 6-8 kg. Grown only in greenhouses.
- Seedless … Berry with orange flesh, dark green skin. The shape is spherical. The taste is watermelon-orange, the size is small, the maximum weight is 4 kg.
Watch a video about yellow watermelon:
The cost of a yellow watermelon is much higher than a regular one. You can meet it only on the shelves of supermarkets that offer consumers organic products. If possible, it is worth buying a new variety and planting it on your site.
