Serving this puree is perfect for the warm summer days. The watermelon is in season and feels refreshing to the palate. Best of all, this requires only 3 ingredients and takes no time to make since it doesn’t require any steaming or cooking.
Here are some of the nutrients:
Watermelon: Vitamins A& C, B6 Vitamin, Potassium, Lycopene
Apples: Fiber, Vitamin C, Antioxidant, Potassium
Kale: Vitamins A C & K, Vitamin B6, Folate, Manganese, Potassium, contains ALA, contains more Vitamin C than an orange.
Step By Step Instructions:
This recipe makes 12 ounces. May easily double the amount to make more.
Using a vegetable scrub, thoroughly scrub 2 medium apples and the exterior of the watermelon. Also, wash 1 kale using your hands. Pat them all dry.
Note: I left the skin on the apples because they contain nutrients, but they may be peeled off.
Remove the core of the apple and cut the apple into chunks. Cut the watermelon into 1 inch cubes and measure 1 cup. For the kale, either remove the stem and cut the leaves into 1 1/2 inch pieces or you may tear the leaves off of the stems into 1 1/2 inch pieces.
Place them in a blender and blend until you get a pureed like consistency.
Fill the puree into glass jars or puree containers.
Store it in the refrigerator for up to 2-3 days, or in the freezer (using a freezer safe container).
Enjoy!
Recipe:
Pureed Watermelon, Apple and Kale
Makes about 12 ounces
Ingredients: Organic if Possible
- 1 cup diced watermelons, 1 inch diced
- 2 medium apples
- 1 kale
Using a vegetable scrub, thoroughly scrub 2 medium apples and the exterior of the watermelon. Also, wash 1 kale using your hands. Pat them all dry.
Note: I left the skin on the apples because they contain nutrients, but they may be peeled off.
Remove the core of the apple and cut the apple into chunks. Cut the watermelon into 1 inch cubes and measure 1 cup. For the kale, either remove the stem and cut the leaves into 1 1/2 inch pieces or you may tear the leaves off of the stems into 1 1/2 inch pieces.
Place them in a blender and blend until you get a pureed like consistency.
Fill the puree into glass jars or puree containers.
Store it in the refrigerator for up to 2-3 days, or in the freezer (using a freezer safe container).
Enjoy!
