From my Petaluma Post column, July 2015:
On a hot summer day there is nothing sweeter or more refreshing than watermelon. You can’t have a
picnic or a barbecue without thick slices of red
watermelon. To me it just screams summer
and hot days. It is a healthy snack; low
calorie, and like tomatoes the red color gives you lycopene, which is good for
bone health, and most recently they have found citrulline is an amino acid that is commonly converted by
our kidneys. But forget that, it tastes
|Compressed Tomato and Basil with Watermelon |
with Sherry & Wild Baby Arugula
Obviously the most traditional way is just to serve it as wedges. When cutting wedges I like to cut the corners off the peel side, just to make it easier to eat; that way don’t really have to stick your face in it. But I prefer to cut it into sticks, with the peel just on one end; it’s easy to handle and eat that way.
But that is not all you can do with it. A simple “watermelon salad” is easy by cutting it into chunks and finishing with lime juice, and maybe a little salt. But for a more gourmet alterative try
Watermelon Salad with Feta and Mint
Serves 8 to 10
3 lbs Peeled Seedless Red or Yellow Watermelon
2 stems Mint
8 oz Crumbled Feta
¼ cup Sherry Vinegar
Cut the water melon into 1 inch cubes. Chiffonade (very thinly slice) the mint and add to the watermelon. Add the rest of the ingredients and toss gently. It is best prepared the same day. Serve well chilled.
There are plenty of watermelon themed hors d’oeuvres, but one of my favorites is Watermelon with Chèvre and Basil.
Watermelon with Chèvre and Basil
Yield approx. 40 pieces
1 Small watermelon, seedless
8 oz Chèvre
1 bunch Basil, cut chiffonade
Peel the watermelon and cut into 1” cubes, then using a melon baller, remove a small scoop from the top of each cube to hold the Chèvre. Place approximately half of a teaspoon of Chèvre in each divot, then drizzle with balsamic syrup and finish with the basil.
As refreshing as watermelon is to eat it is great in beverages. A perfect addition to a pitcher of water, just add cubed watermelon plus a few basil leaves. Allow it to rest for 1 to 2 hours, and you have a great infusion. You might also want to try
6 cups cubed seedless watermelon, chilled (2 lbs after peeling)
4 cups cold water
3/4 cup fresh strained lemon juice, chilled
2/3 cup granulated sugar (more or less to taste)
For an added fresh touch try cutting extra watermelon in to cubes and freeze as ice cubes, which would also be a great idea for your watermelon infused water or cocktails.
Watermelon’s delicate flavor can pair well with so many things. Add a little bit of citrus and cilantro and you have a great salsa, serve with chips or grilled pork or chicken. Feel free to add you own ideas.
3 cups finely diced seedless watermelon, (about 2¼ pounds with the rind)
2 jalapeno peppers, seeded and minced
1/3 cup chopped cilantro, (about 1/2 bunch)
1/4 cup lime juice
1/4 cup minced red onion
1/4 teaspoon salt
Mix gently and allow to rest 30 minutes.
Did you know that the rind of the watermelon is also edible? Have you had pickled watermelon rind? Pickling is making a comeback, with the interest in heirloom foods, their processing is returning as well.
Pickled Watermelon Rind
4 lbs watermelon rinds, cut in 1” pieces
¼ cup salt
4 cup water
2 cup white vinegar
2 cup water
4 cup sugar
1 tsp whole cloves
1 tsp allspice
1 lemon, sliced
Soak the watermelon with salt and water over night, drain and rinse well. Bring the remaining ingredients to a boil, simmer 5 minutes. Add rind and simmer 15 to 30 minutes until tender. At this point you can use as refrigerator pickles and keep in your fridge for 45 to 60 days. Or place in sterilized jars, top with boiling syrup and process in boiling water. Use them to round out a summer themed hors d’oeuvres station with other pickled veg and meats. Or as the beginning of a watermelon relish.
You can also look for yellow watermelon to add some color. And remember to be creative!