We owe a big “thank you” to the person who first thought of combining the sweetness of watermelon with the salty taste of feta. In a culture of striking contrasts, and we take pleasure in these surprising flavor combinations that may seem mismatched. In fact, some enhance the mix by adding herbs, extra virgin olive oil, aged balsamic vinegar, chopped chives, dried onions, fresh mint, and other ingredients that connect the flavors.

Watermelon and feta is considered by many to be “the ultimate summer combination”. However, it is not the only coexistence of a carbohydrate from a fruit with protein. For the same blissful reasons we enjoy other combinations such as: melon with prosciutto, Roquefort with fresh or dried figs, Parmesan with grapes.

Good news comes from the scientific community that provides answers to those who control their sugar levels and avoid sharp spikes. It doesn’t take effort and deprivation of favorite foods. It wants a way and smart food choices that contain all the essential nutrients: vitamins, fiber, antioxidants, etc.
When watermelon, which contains mainly carbohydrates, is combined with a food containing fat or protein or both, as is the case with feta, the following happens: the carbohydrates in watermelon are not absorbed suddenly but gradually. As a result, blood sugar levels and insulin levels do not rise sharply, which should be avoided in diabetic or pre-diabetic patients and in women with polycystic ovary syndrome, explains nutritionist Panagiotis Zisis.

In general then, fruit combined with a good source of protein is now the norm. But in particular, watermelon, which has the highest glycaemic index, should definitely be eaten with a food containing protein and fat. However, there should not be an excess of either. It is recommended to choose a lower-fat feta and not a barrel-aged feta with 40-45% fat.

Apart from the good relationship between watermelon and feta, equally good combinations are: apple with yoghurt, pear with walnuts, apricots with cassis and pistachio nuts. Rarely, melon with prosciutto as processed foods are good to be few times on our table, stresses the specialist pathologist specializing in cardio-metabolic diseases, Nikos Georgiadis.