Summer sun signals watermelon time
Watermelon is almost as essential to the summer as sunshine. The refreshing, juicy melon is one of the key elements to picnics and parties.
Yet there's no need to wait for a crowd to enjoy the watermelon's sweet, summery flavor.
Chunks of fresh watermelon can be incorporated into many meals, including grilled kabobs or a chicken salad lunch.
In addition to the fun and good taste watermelon inspires, a two-cup serving of watermelon adds the nutrition of 15 to 20 milligrams of lycopene, vitamins A, B6 and C and the amino acids citrulline and arginine, which help maintain blood flow and heart health.
Even the not-so-savvy cook can let their creative juices flow by transforming watermelon into humorous and fun carvings that serve as a bowl for a fruit salad.
For more recipes or carving ideas, visit www.watermelon.org.
Source: National Watermelon Promotion Board
How to choose a watermelon
n Look for a firm, symmetrical watermelon, free from bruises, cuts or dents
n The watermelon should be very heavy for its size
n The underside of the watermelon should have a creamy yellow spot from where it sat on the ground
1 4-to-5 pound pork butt24 ounces dark beer2 cups BBQ sauce2 cups minced seedless watermelonPressure cook or slow cook the pork butt in the beer until the meat is pull-apart tender (in a covered roaster all night in a 275 degree oven, or under pressure about 45-50 minutes or according to manufacturer's directions).Cool, trim and discard the fat from the meat. Chop the meat and reheat.Warm the barbecue sauce and just before serving, stir in the watermelon.Serves 8 to 12.
12 1-inch-x-inch fresh seedless watermelon chunks12 1-inch cubes fresh pineapple½ cup unrefined granulated sugar1 tablespoon cinnamon sugar1 cup warm fudge sauce of choiceAlternate 3 of each cube of watermelon and pineapple on skewers and sprinkle the fruit skewers with the unrefined sugar and cinnamon sugar.Grill over medium hot coals on all for sides about 30 seconds per side. Arrange on a platter and drizzle with warm fudge sauce.Serves 4.
1 tablespoon butter1 cup slivered almonds2 peachesJuice from 2 fresh lemons4 cups small watermelon cubes1/8 cup raw or organic white sugar½ teaspoon ground cinnamon2 cups vanilla yogurtIn a saucepan over medium heat, melt the butter and then add the almonds to the pan. Stir the almonds until they are toasted and golden. Remove the almonds from the pan to aluminum foil or heatproof plate to cool.Thinly slice the peaches and toss in a bowl with lemon juice. Add the watermelon cubes to the bowl with the peaches and toss together. Mix together the sugar, cinnamon and yogurt and pour over the watermelon and peaches. Sprinkle the almonds over the top. Serve immediately.Serves 6 to 8.
8 watermelon triangles8 sheets filo pastryMelted butter4 cups cut up marinated grilled chicken breast, cooled1 cup chopped celery1 cup light mayonnaise or plain low-fat yogurt½ teaspoon mild curry blend1 tablespoon snipped dillDash seasoned salt8 3-inch watermelon isosceles triangles about Z\x-inch thickArrange a filo sheet on a work surface and brush with butter. Fold in half and brush again, repeat brushing and folding until a rectangle is formed that can be pressed into a cupcake tin with the corners laying over the top edge of the cup. Repeat to create 8 filo rectangles and press them into the cups of a buttered 8-cup cupcake tin. Bake in preheated 400 degree oven until golden and brown. Remove from oven and cool on rack.Place the chicken and celery in a mixing bowl, set aside. In another bowl stir together the mayonnaise, curry, dill and dash of seasoned salt. Pour over the chicken and celery, and toss to coat. Divide the chicken salad among the cups and press a watermelon triangle into the center of each mound. Serve immediately.Serves 8.
