Being six months pregnant, I'm not complaining at all. I have a lower tolerance for the heat, so the cool air feels like a personal gift to me. It's still nice out- sunny everyday with some warmth with it- but I'm not sweating as I sit.
Luckily the low temps don't mean we're deprived of California's fresh summer produce that comes with the season. We're still gorging on corn, zucchini, cherries, peaches, tomatoes, strawberries, basil . . .
And watermelon. Its appeal occurred to me in the last few years; we had it as kids but I'd reach for berries or stone fruit instead. Now I love its mild sweet flavor and watery texture. Right now that extra water is helpful with hydration as well as the nutrition it provides- vitamins C, A, B6, and B1, potassium and magnesium. About 50 calories in a cup makes it a low calorie snack option too.
For a fun snack with some balance, I puree the fruit with some plain yogurt, ice, vanilla, and some xantham gum for thickness. That latter turns a smooth drink into a spoonable bowl. Topped with a little garnish. You have to have a bit of garnish on something in a bowl. It's quick to make; it actually takes longer to clean up the food processor. Which may be the one downer to this snack.
1 cup watermelon
1/2 cup nonfat plain yogurt
4 ice cubes
splash of vanilla
1 tsp xantham gum
Whirl all ingredients in food processor or blender until smooth and slightly thick. Pour into a bowl and top as you please. I like two teaspoons of granola.