When it comes to thirst, most of us think more about what to drink than what we eat, but 20-30% of your daily water need is met through the food you eat.

Not only are fruits and vegetables full of water, but they also absorb minerals during the growing process, which helps to alleviate thirst by balancing your electrolytes. Celery is an excellent source of sodium, potassium, magnesium, chloride, and phosphorus. Lemon is really high in electrolytes, and bananas are rich in magnesium and potassium.

Other foods like chia seeds, brown rice, and quinoa hold on to water and carry it through your digestive system aiding in the hydration process. 

Check out this list of hydrating foods with a high water content that help you alleviate your thirst. 

Let’s take a moment to take an in-depth look at three thirst-busting, liquid-rich foods: watermelon, cucumber, and pineapple.

Alleviate Your Thirst with Waterlogged Watermelons

Today over 4 billion pounds of watermelon are produced every year in the U.S. But we only grow about 5% of the world’s supply of watermelon. 

By comparison, China produces over half!

Tips

• The whole watermelon is edible! The seeds are enjoyed as a snack, and you can pickle the rind!
• Choose an organic watermelon that is heavy for its size.
• Look for one with a smooth rind that is slightly dull on top. Its underbelly should be a pale creamy yellow color. If it’s white or green, it’s not ripe. Also, don’t be afraid to look for scarring from where the bugs have tried to get in. That means that it’s really ready to eat.
• Wipe it with a clean wet cloth before cutting.
• When you cut it open, the richer the pink/red, the more nutrients that are in there. Also, look for dark black or totally white seeds.
• Store it away from ethylene-producing fruit like passion fruit, apples, peaches, pears, and papaya. 
• Store cut watermelon in the fridge for up to 6 days.

Serving Suggestions

• Purée watermelon, cantaloupe, and kiwi together. Swirl in a little plain non-dairy yogurt and serve as a refreshing cold soup.
• Roast watermelon seeds and season.
• Marinate or pickle the rinds.
• Make a summer salad with watermelon mixed with thinly sliced red onion, salt, and black pepper.
• Watermelon is a wonderful addition to fruit salad. 

Slake Your Thirst with Cool Cucumbers

Cucumbers belong to the same family as some melons (including the watermelon) and some squashes. Believe it or not, they come in several shapes and colors, white, yellow, and even orange, and some are oval or even round. They are technically fruits.

Tips

• They are sensitive to heat, so pick refrigerated ones and store them in the fridge.
• Look for firm ones, rounded at the edges, and bright medium to dark green.
• Avoid ones that are yellow, puffy, have sunken water-soaked areas, or are wrinkled at their tips.
• English cucumbers make you less gassy than other varieties.
• Eat the whole thing, skin, flesh, and seeds. The skin and seeds are very rich in nutrients. Always choose organic varieties where possible.

Serving Suggestions

• Use half-inch thick cucumber slices as petite serving dishes for chopped vegetable salads.
• Mix diced cucumbers with sugar snap peas and mint leaves and toss with rice wine vinaigrette.
• Add diced cucumber to tuna fish or chicken salad recipes.

Quench Your Thirst With Palatable Pineapples

Throughout history, pineapples became a status symbol of great wealth because only the affluent could afford to have them shipped to their table.

Pineapples have been cultivated in Hawaii since the 18th century. It’s the only state in the U.S. where they still grow. In addition to Hawaii, other countries that commercially grow pineapples include Thailand, the Philippines, China, Brazil, and Mexico.

Tips

• They stop ripening when they are picked.
• Heavy pineapples are usually riper.
• Avoid spots, bruises, and darkened eyes, which tell you they are past their best.
• Pick ones that smell sweet at the stem end, not musty, sour, or fermented.
• Leave them at room temperature for 1-2 days to soften up.
• Then store in the fridge tightly wrapped in a plastic bag.
• Cut the top and bottom off the pineapple, slice off the skin and remaining eyes, remove the core, and dice.
• Store in its own juice in the fridge.

Serving Suggestions

• Check out this video where my colleague Jeanne Petrucci, MS, RDN, demonstrates how to make a quick Pineapple Beef Stir Fry with Peppers.
• Combine diced pineapple with chopped shrimp, grated ginger, and a little olive oil. Season to taste and serve on a bed of romaine lettuce.
• Mix diced pineapple and chili peppers for an easy-to-prepare salsa that compliments halibut, tuna, and salmon.
• Chopped pineapple, grated fennel, and cashews go well together and are especially delicious as a side dish to chicken.
• Pineapple is a wonderful addition to fruit salads, especially those containing other tropical fruits such as papaya, kiwi, and mango.

Conclusion

Your healing is dependent on your ability to stay hydrated. Feelings of thirst mean you may already be dehydrated. Fruits and vegetables play a vital role in alleviating that. If you want to know which foods keep you hydrated, don’t forget to download our free giveaway: Hydrating Foods.

What’s Next?

For most people, minor lifestyle changes will make a big difference. However, there are times when the problem runs deeper, and you need professional help. If you’ve tried to figure this out on your own, or you feel like you’re lost in a maze of information and aren’t sure which path to take, don’t give up hope.

We have a range of different approaches that will help you figure out the root cause of your dysfunction and stop the cycle of sickness so you can feel better now. Book your free 30-minute Breakthrough Strategy Session today.