Watermelon is the quintessential summer treat.
It happens to be one of my favorite things to eat. It just always tastes good.
My daughter was actually allergic to watermelon when she was young so I never kept it in the house. I am now making up for lost time and I am rarely without this versatile fruit.
A few fun facts :
Watermelon originated in South Africa and it grows wild there today. It is now commercially grown in 44 states in the U.S. with California, Florida, Georgia and Texas prodcung the most. Watermelon is 92% water and it contains lycopene and beta carotene. The rind is edible and is often used in Aian dishes. The largest watermelon ever grown weighed 262 pounds!
Wheteher you are enjoying a sliver of this bright red fruit at the beach or as the base of an iced drink - it is refreshing and thirst quenching.
Try the yellow variety for a change. Unless you enjoy the seeds, purchase seedless watermelon - you will spend more time enjoying the wonderful taste of this delicious fruit.
Watermelon, Strawberry and Mozzarella Salad ~
Cut a half of a large seedless watermelon into chunks. Gently toss this with
one cup of strawberries (cut in half), eight mozzarella balls (cubed with a melon baller),
and a 1/2 cup of blueberries. Lightly toss the fruit and cheese with vinaigrette dressing and serve immediately.
Perfect for July 4th!
Watermelon, Cucumber and Feta Salad ~
Combine one large seedless Watermelon (cut in cubes), three Persian cucumbers (seeded and cut in cubes), one cup crumbled feta cheese, 1/2 of red onion (thinly sliced) and 1/4 cup of mint leaves (thinly sliced).
Drizzle two tbsp fresh lime juice and two tbsp evoo and gently toss.
Watermelon Coooler ~
Place three cups cubed seedless watermelon, 10 ice cubes, 1/3 cup fresh lime juice, 1/4 cup sugar and 1/8 teaspoon salt in a blender. For an extra kick - add vodka.
Garnish with fresh mint and serve immediately.
Mix two cups finely chopped seeded watermelon, one cup crushed pineapple (drained well),
one cup sweet onion (minced), 1/4 cup orange juice, 1/4 teaspoon hot sauce (Tabasco or your favorite brand), four tbsp fresh cilantro (optional) - chill for several hours before serving.
This salsa is great on chicken and fish.