A slice of watermelon is a two-in-one treat: It can satisfy hunger pangs and quench a hot thirst at the same time.
Food companies have been incorporating that nostalgic summer flavor in their products for years. Just two years ago, Skyy Vodka introduced its Skyy Melon with an infusion of honeydew, cantaloupe and watermelon flavors. But peruse your grocery store shelves and you’ll find that there are plenty of new watermelon palate pleasers.
Let us help you get reacquainted with the giant green and red fruit. From chewing gum to non-alcoholic cocktails, from exotic rum to watermelon salad, indulge in the taste of an old favorite.
Watermelon agua fresca
1 very ripe, red seedless watermelon, about 12 pounds
Juice of 4 limes
3/4 cup sugar
1 cup crushed fresh mint leaves, plus sprigs for garnish
4 cups sparkling water
3 limes, thinly sliced
2 quarts ice cubes
Cut the watermelon in half and, using a metal spoon, scoop the flesh into a large bowl. Working in batches, puree the watermelon in a blender or food processor. Transfer the batches to another large bowl.
Add the lime juice, sugar and mint leaves to the puree, and stir to dissolve the sugar and combine the ingredients. Cover and let stand at room temperature for at least 1 hour or up to 3 hours to allow the flavors to develop.
Pour the watermelon mixture through a medium-mesh sieve into a large, clear glass jar. Add the sparkling water, lime slices and ice. Ladle or pour into glasses, and garnish each glass with a mint sprig. Makes 8 servings.
PER SERVING: Calories 280 (3 percent fat), fat 1 g (no sat), no cholesterol, sodium 7 mg, fiber 3 g, carbohydrates 71 g, protein 4 g
SOURCE: Adapted from Williams-Sonoma Entertaining
Watermelon mango margarita
2 cups chopped seedless watermelon
Flesh of 1 ripe mango
Juice of 2 fresh limes
1 tablespoon sugar
1 tablespoon triple sec
2 jiggers tequila (A jigger is about 1 1/2 ounces or just under 1/4 cup)
2 cups ice
Place all ingredients in a blender and puree until smooth. Makes 2 to 3 servings.
PER SERVING: Calories 188 (2 percent fat), fat 1 g (no sat), no cholesterol, sodium 2 mg fiber 1 g, carbohydrates 27 g, protein 1 g
SOURCE: National Watermelon Promotion Board
Watermelon mocktail
1 cup watermelon puree
1 teaspoon grenadine syrup
Juice of 1 fresh orange
1 tablespoon granulated sugar
2 cups ice cubes
Place all the ingredients in a martini shaker and shake for 20 seconds. Strain the chilled liquid into a sugar-rimmed martini glass. Makes 1 or 2 mocktails.
Note: Add a shot (1½ ounces) of chilled premium vodka to the shaker and make this mocktail a cocktail.
PER SERVING: Calories 104 (3 percent fat), no fat, no cholesterol, sodium 3 mg, fiber 1 g, carbohydrates 26 g, protein 1 g
SOURCE: National Watermelon Promotion Board
Spicy watermelon salad
1(4-pound) watermelon (we mixed red and yellow watermelon)
2 serrano chiles or 1 jalapeno, minced
3/4 cup gin
1 red onion, sliced very thin
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
Slice the watermelon. Cut the flesh into bite-sized chunks. Ease out the seeds with the tip of a paring knife. Combine the watermelon, chiles, and gin in a large zip-top plastic bag. Refrigerate for 2 to 3 hours, turning the bag a few times so the watermelon will macerate evenly in the gin. When you’re ready to serve the salad, drain the melon in a sieve, and combine it with the onion and olive oil in a mixing bowl. Season with salt and pepper, toss, and transfer to a platter or salad bowl. This is best served very cold. Makes 4 to 6 servings.
PER SERVING: Calories 211 (21 percent fat), fat 5 g (1 g sat), no cholesterol, sodium 101 mg, fiber 2 g, carbohydrates 25 g, protein 2 g
SOURCE: Tasty: Get Great Food on the Table Every Day
Shrimp watermelon satay
½ cup seasoned rice vinegar
½ cup chunky peanut butter
1 teaspoon minced fresh garlic
1 tablespoon minced fresh ginger
1 teaspoon soy sauce or to taste
A couple of dashes of hot pepper sauce, to taste
16 jumbo shrimp, cleaned, poached and chilled
16 (2-inch) cubes seedless watermelon
Fresh basil leaves or baby romaine leaves for garnish
Slowly stir the seasoned rice vinegar into the peanut butter until completely blended. Stir in the garlic, ginger and soy sauce until mixed well. Season with hot pepper sauce to taste. Pour all but two tablespoons of the dressing over the shrimp and toss to coat them well. Chill for 1 hour. To serve, alternate shrimp and watermelon cubes on four skewers and baste with the remaining dressing. Serve over fresh basil leaves or romaine leaves. Makes 4 servings.
PER SERVING: Calories 290 (48 percent fat), fat 17 g (3 g sat), cholesterol 54 mg, sodium 928 mg, fiber 3 g, carbohydrates 25 g, protein 15 g
SOURCE: National Watermelon Promotion Board
LOOK, DON’T THUMP
The National Watermelon Promotion Board offers these tips for choosing and storing watermelon:
-Pick a firm, symmetrical watermelon free of bruises, cuts and dents.
-Pick it up: It’s 92 percent water and should feel heavy for its size.
-Turn it over and look for the yellow spot that shows that the melon ripened on the vine.
-Watermelons typically need warmer storage than other fruit. 55 F is ideal, but whole watermelons will keep seven to 10 days at room temperature.
-Once a melon is cut, it should be wrapped and stored at 37 to 39 F.
THEY’LL FRY ANYTHING
We know September is still a ways off. But for those of you already in a state fair frame of mind, check this out. It’s something Southerners would do with – or to – watermelon.
DEEP-FRIED WATERMELON
1 watermelon, about 10 pounds
11 tablespoons flour
7 tablespoons cornstarch
2 egg whites, beaten
3 cups vegetable oil for deep-frying use
Powdered sugar
Cut the watermelon in half and scoop out the pulp. Remove any seeds from the pulp and cut the pulp into diamonds. Coat with flour.
Mix the egg whites with cornstarch and a little water into a batter.
Heat the oil in a wok or skillet over high heat to about 250 F, or until small bubbles appear around a 1-inch cube of day-old bread dropped into the oil.
Dip the watermelon pieces in the batter and add to the oil. Deep-fry until the coating becomes firm. Turn off the heat, and continue to deep-fry the watermelon until light brown. Remove, drain well, sprinkle with the sugar, and serve. Makes 12 servings.
SOURCE: homecooking.about.com
Comments are no longer available on this story