Research shows that Lycopene is more bioavailable when its food sources are pureed or cooked. Some great sources of Lycopene include tomato soups, sauces, juices and organic catsup.
1 teaspoon honey
1/4 cup olive oil
Since watermelon is so watery, it is best to blend it with a fruit that adds more viscosity and enhanced sweetness when pureed. With your “leftover” melon, cut it into chunks, remove seeds and add to blender. For every two cups of melon, add one chopped pear. Pour into ice cube trays to freeze for later use. When ready to serve, place frozen cubes in a blender. Add water or a little pear nectar until reach desired consistency. Garnish with chopped fresh tarragon or mint leaves and a squeeze of fresh lime juice.
Juice of one lime
2 teaspoons Dijon mustard
1/3 cup olive oil
4 cups of mixed greens, your choice, such as arugula, endive, mache, baby romaine