Watermelon

Recipe List:
Cantaloupe and Watermelon Salad
Watermelon and Cucumber Gazpacho
Watermelon Sorbet
Thai Spiced Watermelon Soup
Watermelon and Tomato Salad
Roasted Watermelon Seeds
Watermelon Salad with Mint Leaves


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Cantaloupe and Watermelon Salad

Submitted by apprentice Cheryl Kastanowski

Ingredients:
2 cups cantaloupe, cubed
2 cups watermelon, cubed
2 tablespoons mint leaves, finely chopped
3 ounces feta cheese
2 tablespoons lime juice
1 tablespoon oil, safflower suggested
1 tablespoon walnuts, finely chopped
1 teaspoon honey

Directions:
Mix fruit nuts and mint together. Whisk juice and oil and honey together. Toss the feta into the dressing, then toss with fruit.

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Watermelon and Cucumber Gazpacho

From Bon Appetit, August 2005

Ingredients:
1 watermelon, seeded and diced (about 5 cups), divided
1 small cucumber, peeled, seeded, diced (about 1 cup)
1 medium-size red bell pepper, seeded, diced (about 1 cup)
1 medium-size yellow bell pepper, seeded, diced (about 1 cup)
1 small jalapeño chile, seeded, minced
3 pale green inner celery stalks, diced (about 1/2 cup)
1/2 small red onion, diced (about 1 cup)
1/4 cup finely chopped fresh mint
3 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/2 cup crème fraîche or sour cream

Directions:
Puree 4 cups watermelon in blender until smooth. Transfer puree to large bowl. Add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine. Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours.
Divide gazpacho among bowls; top with dollop of crème fraîche.

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Watermelon Sorbet

Recipe from Alton Brown

1. Puree 1 lb, 5 oz watermelon (without the seeds).
2. Mix puree with 3 Tbsp lemon juice, 2 Tbsp vodka, and 9 oz sugar.
3. Refrigerate mixture for 2 hours. Put cold mixture into ice cream maker and follow manufacturer’s instructions (usually takes about 30 minutes in maker).

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Thai Spiced Watermelon Soup

From PlanetGreen

Ingredients:
5 cups coarsely chopped seeded watermelon (from a 4-lb piece, rind discarded)
1 fresh lemongrass stalk
3 tablespoons finely chopped shallot
1 1/2 tablespoons finely chopped peeled fresh ginger
1 tablespoon finely chopped garlic
1 1/2 tablespoons mild olive oil
1 small hot green chile such as Thai or serrano, finely chopped (including seeds), or to taste
2 tablespoons fresh lime juice, or to taste
3/4 teaspoon salt, or to taste

Directions:
In a large bowl, purée the watermelon using an immersion blender.

Discard 1 or 2 outer leaves of lemongrass and trim root end. Thinly slice lower 5 to 6 inches of stalk and then mince, discarding remainder.

Cook lemongrass, shallot, ginger, and garlic in oil in a 2-quart heavy saucepan over moderately low heat, stirring, until aromatics are pale golden, about 5 minutes. Add the watermelon purée and simmer over moderate heat, stirring, 5 minutes. Add chile, lime juice, and salt.

Serve hot, or chill for at least two hours and serve cold.

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Watermelon and Tomato Salad

From NY Times

Ingredients:
2 1/2 cups seedless watermelon, in 1-inch cubes or
balls (cut over a bowl to catch the juice and
reserve it)
1 1/2 cups cherry or grape tomatoes, cut in half
1/2 cup finely diced or crumbled Stilton, Gorgonzola,
Roquefort or Maytag blue cheese
1/2 cup minced scallions
Salt
2 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar
Pinch cayenne
1/2 cup parsley, roughly chopped

Directions:
1. Combine the watermelon, tomato, cheese, scallions and salt in a bowl.

2. Whisk or blend together about 2 tablespoons of the watermelon juice, oil, vinegar and cayenne. To serve, dress the salad with this mixture and garnish with parsley. Do not refrigerate and serve within 30 minutes.

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Roasted Watermelon Seeds

Ingredients:
1 cup raw watermelon seeds, rinsed and dried
Olive Oil
Sea Salt

Directions:
Preheat oven to 325 F.

Toss seeds with a little olive oil and sea salt. Spread on baking sheet and roast in oven for 10-15 minutes.

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Watermelon Salad with Mint Leaves

From Paula Dean

Ingredients:
1 5-lb. watermelon
1 red onion or sweet onion
1/4 cup red wine vinegar
salt and pepper
1/2 cup extra-virgin olive oil
2 tbsp. chopped fresh mint
4 oz. feta cheese, crumbled
6 whole mint sprigs

Directions:
Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into rings.
In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings.
In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs.
To serve, divide salad among individual plates and garnish with mint leaves.

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