Wonderful Watermelon

Meghan A.T.B. Reese

Watermelon, it brings to mind days of being a kid— the sweet, sticky pink juice dribbling down your chin on summer nights. Watermelon is associated with summer because its season spans May to September but peaks between June and August. But watermelons aren’t just for picnics and kids. Watermelon has been a celebrated treat for centuries. Watermelon seeds were recovered from the tomb of Pharaoh Tutankhamun.

Given its name, it’s not surprising that a watermelon is 92 percent water by weight—the highest percentage of any fruit. And because of that high water content, a one-cup serving of watermelon has only about 48 calories. This summer favorite is an excellent source of vitamins C and A and provides significant amounts of vitamins B6 and B1, as well as potassium and magnesium. Pink watermelon is also a source of lycopene.

Buying the best melon is an art. Watermelon will not continue to ripen after it's picked from the vine, so scan for one that was picked ripe. Look for a creamy yellow mark on the belly or underside that shows where the melon rested on the ground. White and pale green bottoms mean that the watermelon was picked green. Also, a ripe watermelon sounds hollow if you tap it with your knuckles. Select watermelons that are free of dents and bruises and show no other signs of poor handling. Once you've found your perfect melon, the best way to slice it is to cut it crossways and then to carve the resulting round slabs into halves or quarters.

Watermelon is a versatile summer treat that can be eaten alone for breakfast and snacks, and used in sandwiches, salsas, desserts, and chilled beverages. Plus, there are few things more refreshing than watermelon sherbet. But it’s as good hot as it is cool. Grilled watermelon, known as watermelon steak because it resembles raw steak, is becoming a popular item in restaurants.

To enjoy the season's juicy treat, try these recipes from the National Watermelon Promotion Board and look for more ideas at www.watermelon.org

Shrimp and Watermelon Watercress Salad

3 tablespoons softened butter
1 teaspoon granulated garlic
2 tablespoons grated Parmesan cheese
1 18-to-24 inch sour dough baguette
2 or 3 ounces of fresh stemmed watercress
4 cups seedless watermelon balls
12 potato chip-sized shaves of aged white cheddar cheese
1/2 cup balsamic vinaigrette of choice
16-20 chilled cocktail shrimp (optional)

Mix together the butter, garlic and Parmesan. Cut the baguette in half. Slice the halves down the center to form 4 pieces of bread. Spread the butter mixture evenly over the cut side of each piece of bread. Place on the rack of a preheated 400-degree oven and bake just until browned. Wrap in foil and keep in a warm oven. Sprinkle the watercress over 4 salad plates. Add the watermelon balls, cheese, and shrimp if desired. Drizzle with vinaigrette and serve with the warm bread. Serves 4.

Watermelon Citrus Soup

1 box lemon-flavored gelatin mix
1 box lime-flavored gelatin mix
2 cups boiling water
6 cups seedless watermelon puree, chilled
3/4 cup fresh mint leaves

Place the gelatin mixes in a heatproof bowl and pour in the boiling water. Stir until dissolved. Stir in the watermelon puree and divide among 6 to 8 serving bowls. Sprinkle the mint over the tops of each bowl and serve immediately. Serves 6 to 8.

Watermelon Pad Thai

8 ounces flat rice noodles
1/4 cup canola oil
1 tablespoon minced garlic
1 tablespoon fresh minced ginger
1 pound cleaned medium shrimp
1 to 2 teaspoons soy sauce
1 cup fresh bean sprouts
1/2 cup fresh cilantro leaf
1 cup chopped scallions
1/8 cup catsup
1 cup seedless watermelon puree
1 tablespoon sesame oil
1 cup chopped dry roasted peanuts

Place the noodles in a heatproof bowl and cover with boiling water. Allow to stand, nudging them apart with a fork, until tender. About 10 to 15 minutes. Drain. Heat the oil in a large heavy sauté pan or wok over medium high heat. Sauté the garlic and ginger for 60 seconds and add the shrimp. Stir fry, while adding the soy sauce, for 2 to 3 minutes. Add the noodles and stir fry another minute or two and stir in the sprouts, cilantro leaf and scallions. Mix the catsup into the watermelon and stir into the pan with the sesame oil. Cook until hot, sprinkle with the chopped peanuts and serve immediately. Serves 4.

Pulled Pork with Watermelon BBQ Sauce

1 4-to-5 pound pork butt
24 ounces dark beer
2 cups BBQ sauce
2 cups minced seedless watermelon

Pressure 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 re-heat. Warm the barbecue sauce and just before serving, stir in the watermelon. Serves 8 to 12.

Minced Grilled Chicken Salad Cups with Watermelon

8 watermelon triangles
8 sheets filo pastry
Melted butter
4 cups cut up marinated grilled chicken breast, cooled
1 cup chopped celery
1 cup light mayonnaise or plain low-fat yogurt
1/2 teaspoon mild curry blend
1 tablespoon snipped dill
Dash seasoned salt
8 3-inch watermelon isosceles triangles about 1/2 inch thick

Arrange 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 pre-heated 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.

My Favorite Vegetable Casserole

About 6 ounces baby spinach leaves, cut into strips
3 cups shredded carrots, blanched and cooled
3 cups small cubes of seedless watermelon
1 cup Japanese-style ginger dressing
1 cup toasted sliced almonds

In an 8 x 11 inch serving dish, layer the spinach on the bottom, then the carrots and the watermelon on top. Pour the dressing over the top and sprinkle with almonds. Serve immediately. Serves 6 to 8.