Betty Kaiser
As our summer days wind down to a precious few, I find myself savoring every morsel of fresh fruits and vegetables — especially watermelons. There is absolutely no other time of year that a juicy, red ripe watermelon can be enjoyed at a backyard picnic so I keep the frig stocked and we eat a wedge daily.
One of my readers sent me a few fun facts about watermelon that I’m going to pass on for your scrutiny. Some of them are a little suspect but all of them are interesting. So check out these tidbits as you’re enjoying one of the last fruits of summer.
First, did you know that there is some debate whether or not watermelon is a fruit? Some say that it is a low calorie vegetable (disguised as a fruit) because it is related to the cucumber, squash and pumpkin plants.
On a diet? Watermelon is an ideal health food because it doesn’t contain any fat or cholesterol. It is high in fiber and vitamins A & C and is a good source of potassium.
Conservationists will appreciate this: Every part of a watermelon is edible, even the seeds and rinds.
History buffs may recall that early explorers used watermelons as canteens.
Some sources claim that watermelon not only quenches your thirst but it can also quench inflammation that contributes to conditions like asthma, atherosclerosis, diabetes, colon cancer and arthritis.
There are over 1,200 varieties of watermelon grown worldwide.
It matters not whether watermelons are pink or red. Both colors are a source of the potent carotene antioxidant, lycopene. These powerful antioxidants travel through the body neutralizing free radicals
In China and Japan watermelon is a popular hostess gift. Ad in Israel and Egypt, the sweet taste of watermelon is often paired with the salty taste of feta cheese.
Now, on to the recipes. I’m sure you know that it doesn’t make much sense to actually cook with watermelon. However, there are many things that can be quickly put together for your family or company to enjoy without turning on the stove or oven.
Serve a sweet n hot salsa or salad with chicken or fish and you’ll have everyone asking for your recipe. And of course, a thirst quenching watermelon sorbet will make a sweet ending to any meal. Try one of these soon. You’ll like them!
Watermelon-Prosciutto Salad
Southern Living 2004
1/4 pound prosciutto, cut into thin strips
1 tablespoon fresh basil, chopped
3 tablespoons white balsamic vinegar
2 teaspoons honey
1/8 teaspoon paprika
1/3 cup olive oil
3 cups watermelon, seeded and cubed
2 bunches watercress
1/2 teaspoon freshly ground pepper
Garnish: watermelon wedges
Brown prosciutto in a small nonstick skillet over medium heat 5 min. Remove prosciutto and set aside.
Whisk together basil and next 3 ingredients; gradually whisk in oil until blended. Arrange watermelon cubes over watercress. Sprinkle with prosciutto and pepper and drizzle with vinaigrette. Serve immediately. Garnish if desired.
Watermelon Peach Salsa and Tomatoes
Southern Living 2011
1/2 cup hot pepper jelly
1 tablespoon lime zest
1/4 cup fresh lime juice
2 cups seeded and diced fresh watermelon
1 cup peeled and diced fresh peaches
1/3 cup chopped fresh basil
1/3 cup chopped fresh chives (or red onions)
3 cups baby heirloom tomatoes, halved
Salt and freshly ground pepper
Garnish: fresh basil sprigs
Whisk together pepper jelly, lime zest, and lime juice in a bowl; stir in watermelon and next 3 ingredients.
Season halved baby tomatoes with salt and freshly ground pepper to taste; spoon into cocktail glasses. Top with salsa. Garnish, if desired.
Watermelon, Mâche, and Pecan Salad
Southern Living 2008
3/4 cup chopped pecans
5 cups watermelon, seeded and cubed
1 (6-oz) package mâche, thoroughly washed (see note below)
Pepper Jelly Vinaigrette (or thin jelly with balsamic vinegar)
1 cup crumbled Gorgonzola cheese
Preheat oven to 350° F.
Arrange pecans in a single layer on a baking sheet. Bake 5-7 min. or until lightly toasted and fragrant. Cool on a wire rack 15 min. or until completely cool.
Combine watermelon and mâche in a large bowl; add vinaigrette, tossing gently to coat. Transfer watermelon mixture to a serving platter and sprinkle evenly with pecans and cheese.
Note: Mâche is a wild lettuce with small round leaves that may be used for salads or cooked and used as you would spinach. It is not easy to find. Butter lettuce or another variety of your choice will work just as well.
Watermelon Sorbet
Southern Living 2003
3 cups water
1 cup sugar
4 cups watermelon, seeded and chopped
1/4 cup lime juice
Bring 3 cups water and sugar just to a boil in medium saucepan over high heat, stirring until sugar dissolves. Remove from heat. Cool.
Process sugar syrup and watermelon in batches, in a blender until smooth. Stir in lime juice. Cover and chill 2 hours.
Pour mixture into the freezer container of a 1-gallon ice-cream maker and freeze according to manufacturers instructions. Yields about 1/2 gallon
Keep it simple and keep it seasonal!
Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes
that are delicious, family oriented and easy to prepare.
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