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Archive for Wednesday, July 17, 2002

Watermelon Recipes

July 17, 2002

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Watermelon and Feta Salad



6 cups baby spinach or mixed field greens
2 cups cubed, seeded watermelon
1/2 cup sliced red onion
1/2 cup crumbled feta cheese
1/2 cup watermelon vinaigrette
Freshly ground black pepper

In a large serving bowl, combine the spinach, watermelon, red onion and feta cheese. Just before serving, drizzle with the vinaigrette and sprinkle with fresh ground black pepper.

Makes 6 servings.




Watermelon Vinaigrette



2 tablespoons cherry jelly or honey
1/4 cup pureed watermelon
2 tablespoons white wine vinegar
1/4 teaspoon garlic powder
1 teaspoon olive oil

In a small saucepan, heat the jelly just until melted; set aside to cool. Whisk in the watermelon puree, white wine vinegar, garlic powder and olive oil. Store in the refrigerator. Shake well before using. Makes about 1/2 cup.




Filled Watermelon Basket



1 large oblong watermelon
1 cantaloupe
1 honeydew melon
1 pineapple
2 fresh peaches (or nectarines)
2 cups fresh strawberries or favorite berries
Mint leaves for garnish

Honey-lime sauce:

2 tablespoons lime juice
3 tablespoons honey
1/2 cup white wine or ginger ale

Lengthwise, cut off the top third of watermelon (save top for other purpose) or carve watermelon into desired shape or design. With a melon baller, cut balls from larger section of watermelon. Remove seeds from balls and refrigerate. Remove remaining pulp from melon to make a basket. Drain, and if necessary cut thin slice from bottom so shell will sit flat. Refrigerate.

Cut balls from cantaloupe and honeydew melons (about 3 cups of each) and remove rind and core from pineapple. Cut pineapple into bite-size pieces. Mix with cantaloupe and honeydew balls; cover and refrigerate. Just before serving, peel and slice peaches, and rinse and hull the strawberries. Drain melon balls and pineapple chunks. Combine all fruit in large bowl.

In a small bowl, mix together the honey-lime sauce ingredients. Pour over the fruit and toss to coat. Pour fruit into watermelon shell and garnish with mint leaves.

Makes 16 servings.




Watermelon Martini



2 cups sliced watermelon
1 ounce vodka

Puree watermelon in blender to produce about 6 ounces of liquid. Put the watermelon juice and the vodka in a martini shaker along with 5-6 ice cubes. Shake ingredients vigorously. Strain into a martini glass. Serve chilled or add several ice cubes. Garnish with a small slice of watermelon. You can make a frozen cocktail by combining the watermelon, vodka and ice cubes in a blender.

Makes 1 martini.




Watermelon Strawberry Mint Salsa



1 cup diced watermelon (seeds removed)
3/4 cup diced strawberries
1/4 cup diced red onion
2 tablespoons diced, seeded jalapeno chile
2 tablespoons finely chopped fresh mint leaves
2 tablespoons olive oil
1 tablespoon lime juice
1 teaspoon sugar

In a large bowl, gently stir together all ingredients. Let stand about 1 hour to blend flavors. Serve with grilled chicken.

Makes 4 servings.

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