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| Watermelon Recipes |
Breakfast Lasagna - An Easy Breakfast in 1-2-34 cups corn flakes 2 cups minced watermelon 2 cups fresh blueberries or sliced strawberries 2 cups vanilla yogurt Place 1/3 of the corn flakes in an even layer in the bottom of an 8 X 8 serving dish. Mix together the watermelon, blueberries and yogurt and spoon half of it over the corn flake layer evenly. Sprinkle another layer of the corn flakes over the yogurt and then layer the remaining yogurt over that. Sprinkle the remaining corn flakes evenly over the top. Serves 6. 
Watermelon Crab Cups - Perfect For Lunch or Brunch6 to 8 watermelon cups (see below) 1/2 cup mayonnaise 1/2 cup sweet pickle relish 1 teaspoon minced fresh dill 1/2 cup chopped celery 1/2 cup chopped scallions 2 hard boiled eggs, chopped or grated 1 pound cooked crabmeat, rinsed and picked over for shell Make the watermelon cups by cutting 3 inch tall and 3-inch wide cylinders of seedless watermelon. Hollow out the cylinders to form 'cups' reserving the watermelon from the center for another use or to snack on while cooking. Once the cups are made, keep them on a paper towel until ready to fill and serve. The cups can be made ahead of time and covered on a tray and refrigerated until ready. Make the filling by mixing together the mayonnaise, relish, dill, celery, scallions and hard-boiled eggs. Fold in the crab. Fill the watermelon cups and enjoy. Makes 6 to 8 servings. 
Sweet and Sour Watermelon Chicken - A Perfect, Quick Family Supper2 pounds hot baked or fried breaded chicken tenders 1 onion, sliced into thin strips 3 tablespoons vegetable oil 2 red bell peppers, seeded and cut into small pieces 2 cups sweet and sour sauce 2 cups seedless watermelon chunks 2 tablespoons toasted sesame seeds Keep the chicken tenders warm in a single layer on a baking sheet in a 275-degree oven. Sauté the onions and peppers in the oil in a 2-quart sauté pan and stir in the sweet and sour sauce. Arrange the watermelon chunks on a warm serving platter with the chicken and pour the hot sauce over the chicken and watermelon. Sprinkle with sesame seeds and serve immediately. Serves 6 to 8. 
Watermelon Cilantro Salsa Tropical - Fresh and Light2 cups chopped seedless watermelon 1 cup chopped fresh pineapple 1 cup chopped fresh mango Juice from 4 fresh limes 1 cup trimmed and chopped scallions 1/2 cup chopped fresh cilantro Salt and pepper to taste Toss all ingredients together in a mixing bowl and season with salt and pepper just before serving. Makes about 4 cups serving 8 to 12. Great with chips or on grilled anything. 
Grilled Shrimp with Watermelon Lemongrass Glaze - A Light and Delicious Entree2 tablespoons vegetable oil 4 cloves garlic, minced 1 tablespoon minced fresh ginger or 1 teaspoon ginger powder 2 tablespoons minced fresh lemongrass or 1 teaspoon dry shredded 1/4 cup extra dry vermouth 2 teaspoons soy sauce or to taste 1 cup watermelon puree 1/2 cup sugar 2 lbs. skewered grilled shrimp Make the glaze by heating the oil in a 2- or 3-quart saucepan over medium high heat and in it sauté the garlic, ginger and lemongrass for a few minutes. Reduce heat to low and stir in the remaining ingredients. Divide the mixture in two, setting aside one half for serving as glaze/drizzle. Use the other half for basting or marinating the raw shrimp. Note: do not mix liquid from the two halves to avoid contaminating the glaze/drizzle. Makes enough glaze for 2 pounds of grilled shrimp serving 6 to 8. 
Minced Pork and Watermelon Lettuce Wraps - Easy Wraps You Can Do At Home1 pound lean ground pork 1 tablespoon fresh minced garlic 1 tablespoon fresh minced ginger 1 teaspoon soy sauce 1 cup fresh chopped scallions 1 cup Hoisin sauce 1 cup toasted pine nuts 1 cup minced seedless watermelon 8 large Bibb (or iceberg) lettuce leaves In a heavy, non-stick skillet over high heat brown the pork until well done. Reduce heat to medium and add the garlic, ginger and soy sauce to the pan. Stir for a few minutes and then add the scallions. Remove from heat and add the Hoisin sauce and pine nuts. Stir to mix well. Fold in the watermelon. Divide among the lettuce leaves, wrap and serve immediately. 
Lobster Spring Rolls with Watermelon Sesame Sweet Sour Sauce - An Asian Favorite with a Watermelon Twist1/2 pound cooked lobster meat, cut into small pieces 1 cup finely shredded cabbage 1 bunch scallions, trimmed and chopped 1/3 cup Hoisin sauce (In the Asian foods section) 8 egg roll wrappers A bit of water for sealing spring roll 1 cup toasted sesame seeds Oil for deep-frying Toss together the lobster meat, cabbage, scallions and Hoisin sauce. Divide into long mounds across the diagonal of the wrappers leaving enough space at each end of wrap to fold over the filling to enclose tightly when rolled up. Wet the edges of the wrapper and fold the short ends over the filling. Roll the wrapper from the bottom to enclose the filling completely and tightly. The water will act like glue to seal the edges. Deep fry the Spring Rolls in 360-degree oil such as rice bran oil, peanut oil or canola oil. As you remove them from the oil, drain quickly on paper towel and then dust with the sesame seeds. Serve with Watermelon Sesame Sweet Sour Sauce below. Makes 8 serving 4 to 6. Watermelon Sweet Sour Sauce 1 cup watermelon puree 1 tablespoon sesame oil 2 tablespoons seasoned rice bran vinegar 1 tablespoon soy sauce 1 tablespoon fresh minced ginger Mix ingredients together and serve as a dipping sauce. Makes about 1 1/4 cups. For more Watermelon Recipes visit www.Watermelon.org |
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Let's Get Cooking!
