Healing Foods: Watermelon with Lemon Mascarpone Cream

Ahhhh, Summertime. Picnics and barbecues, swimming and sparklers, so many lovely memories come to mind when I hear that word. Living in Manhattan, I really miss barbecue grilling and alfresco picnics in the summertime, which in my family were fun events with delicious food. And after a sumptuous barbecue, we kids were treated to a big slice of juicy watermelon, and my friends and I would sit on our patio spitting the seeds as far as we could into the garden. Good times.

Watermelon is packed with some powerful antioxidants, and is an excellent healing food. It is a great source of vitamin C and a good source of vitamin A through its concentration of beta-carotene. My favorite of the melons, pink watermelon, is also a source of the potent carotenoid antioxidant, lycopene. Lycopene neutralizes free radicals, which can cause heavy damage in our system by oxidizing cholesterol, which can cause heart attack and strokes. Free radicals also add to asthma severity by causing airways to close, and they increase arthritis inflammation. Vitamin C and beta-carotene help rid the body of these harmful free radicals and prevent the damage they would otherwise cause. As if that were not reason enough to enjoy delicious watermelon, it also stimulates and cleanses the kidneys.

While there is nothing more satisfying than a sweet juicy slice on the rind, watermelon recipes have evolved considerably since my childhood, and one of my favorites is a dessert salad of watermelon with lemon mascarpone cream. While in France this summer, I tasted this amazing dessert again while dining outdoors on a beautiful night with great friends. It is a sweet/tart, crunchy/creamy combination that marries perfectly. So good and so good for you, who could ask for more than that?

Watermelon Salad with Lemon Mascarpone Cream

3 cups watermelon, seeded and cut into bite sized chunks

1 tablespoon lemon zest, chopped fine

Juice of 2 lemons

8 oz. mascarpone cheese

3/4 cup sugar

Fresh mint sprigs for garnish

Peel, seed and slice watermelon. Put into a bowl, cover and keep chilled.

In a separate bowl, whisk mascarpone, sugar, lemon juice and sugar. Whip mascarpone mixture (I use a food processor) until it is a creamy, spoonable consistency. Adjust with lemon zest, sugar or lemon juice according to your taste to get a tart/tangy but creamy sauce. Spoon mascarpone onto dessert plate, top with watermelon and garnish with fresh mint.