Summer Recipes with Fresh Watermelon
Watermelon Salad, Soup, Tea and a Carved Melon Bowl
Jun 19, 2009
Watermelon is the obvious choice at any summer barbecue or picnic. The thirst quenching melon is also packed with antioxidants to help fight inflammation. One cup of watermelon provides almost 25% of the daily value for Vitamin C. Its Vitamin A, magnesium, B vitamins and lycopene make it a mighty warrior in the fight for good health.
Watermelons are known to have originated in Africa, first cultivated in Egypt where their legacy was recorded in hieroglyphics. The fruit was also placed in the tombs of Egyptian kings, a dependable source of water for the unknown journey ahead. A Southern food historian, John Egerton, author of Southern Food, believes that watermelon showed up in the United States along with African slaves. The love affair with this fruit is as deep as its history.
Watermelon Salad
courtesy of Corporate Executive Chef Brian Averna
Ingredients:
- 4 cups cubed, seedless watermelon
- 1 or 2 thinly sliced red onions
- 1 cup crumbled feta cheese
- a bunch of fresh basil leaves
- 1 Tbls balsamic vinegar
- 1/4 cup olive oil
- salt & pepper to taste
- optional: fresh sliced tomatoes and matchstick cut jicama for a more substantial side dish
Directions:
- After chopping watermelon, add the sliced onions, feta cheese and fresh basil leaves.
- Combine 1 Tbls of balsamic vinegar with 1/4 cup olive oil and drizzle over all. Season with salt & pepper. Serve immediately.
Watermelon Sun Tea
A long-held tradition in Florida, Sun Tea can take on a whole new attitude with pureed fruits added to make a thirst quenching drink even tastier!
Ingredients:
- 4 cups water
- 3 or 4 peppermint tea bags
- large pitcher
- honey (or splenda)
- fresh mint leaves
- 4 lbs watermelon, cubed, seedless (makes about 6 cups)
Directions:
- Set pitcher out in sun with water and tea bags. Let tea steep for an hour to two hours in full sun, or until the tea is the preferred color.
- Puree watermelon, strain and discard pulp.
- Add watermelon juice to Sun Tea in pitcher. Sweeten with honey or splenda, to taste.
- Serve over ice with fresh mint leaves in each glass.
Watermelon Fruit Soup
Ingredients:
- 4 cups cubed watermelon
- 2 cups cubed canteloupe
- 2 kiwis
- 8 oz plain yogurt
- dash of cinnamon
Directions:
- Puree all fruit together.
- Swirl in as much yogurt as desired to make the soup.
- Add a dash of cinnamon on top.
Piggy Melon Party Bowl
Ingredients:
- 1 watermelon, round is best
- red and green grapes
- 1 honeydew melon
- 1 canteloupe
- two Persian limes
- raisins
Directions:
- To create a piggy melon bowl, you will need a good carving knife, a melon baller, and toothpicks.
- Begin by cutting out a large round hole from the top of the melon. Reserve the cutout top to make ears and nose of the pig.
- Next cut out a 2-inch diameter circle from the top to use as the piggy's snout. Stick two raisins in the watermelon snout for nostrils and set aside. Cut two triangle shapes from the top to be used as pig ears and set aside.
- Use a melon baller to scoop out the watermelon until it is empty. Discard seeds or use instead of raisins for nostrils. Dry out the inside with a paper towel.
- Cut the other two melons in half, remove seeds and scoop out melon balls with the baller.
- Add all melon balls and grapes into the empty watermelon.
- To decorate the outside of the watermelon, attach the snout and ears with toothpicks. Attach red grapes for eyes with toothpicks. Cut the limes in half and attach to bottom of piggy watermelon for feet (and to keep the watermelon from rolling around). A curly tail can be added with ribbon and attached with toothpicks.
Carving the watermelon into a pig, a turtle, a fish or a basket are all very simple with good carving tools.
Today watermelon remains a summer staple, an easy addition for any party, indoors or out. For more summer recipes, read Summer Recipes with Fresh Peaches , Tropical Mango Recipes , White or Red Chilled Gazpacho.
