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| Watermelon: Not Just For Picnics Anymore |
by watermelon.orgWatermelon is for everyone all year round. It is sweet, juicy, bright and fun! It's not just for summer. It's not just for slicing. The National Watermelon Promotion Board wants to tell everyone about watermelon's versatility, its health benefits, and its availability year round. Watermelon Oat Crumble 2 cups rolled or quick cook oats 1/2 cup light brown sugar 1/8 cup honey 1 teaspoon cinnamon 1 cup chopped pecans 6 cups watermelon balls Toss the oats, sugar, honey, cinnamon and pecans until mixed well. Spread into an even layer on a parchment paper-lined cookie sheet. Bake in pre-heated 300 degree oven until golden brown. Turn off oven leaving the tray in for an additional 10-15 minutes. Remove and cool. Break into crumbles. Arrange the watermelon balls in 6 to 8 small bowls or wide stemmed glasses and top with the oat crumble. Makes 6 to 8 servings. 
Watermelon and Peaches Dessert1 tablespoon butter 1 cup slivered almonds 2 peaches Juice from 2 fresh lemons 4 cups small watermelon cubes 1/8 cup raw or organic white sugar 1/2 teaspoon ground cinnamon 2 cups vanilla yogurt In 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. 
Grilled Scallops and Watermelon Kebabs12 sea scallops 4 cups boiling vegetable or chicken broth 24 1" x 1" watermelon cubes 1/4 cup soy sauce 1 tablespoon sesame oil 1 tablespoon minced garlic 1 tablespoon fresh minced ginger Cut the scallops into halves across the diameter to create half-moon shapes. Place them in a heatproof casserole dish in a single layer. Pour the boiling clear broth over the scallops and let them poach for 5 minutes. Drain and cool the scallops. On each skewer alternate 1 half-moon scallop, then 2 watermelon cubes, then another half-moon scallop. Mix together the soy sauce, sesame oil, garlic and ginger and brush the kebabs as they are grilled over a medium hot grill for about 90 seconds per side turning once. Serve warm. Serves 12 as an appetizer. 
Grilled Kielbasa with Watermelon Relish1 cup minced watermelon 1/4 cup minced onion 1/2 cup finely chopped cabbage 2 tablespoons seasoned rice vinegar 2 tablespoons honey mustard 3 pounds kielbasa Mix the watermelon, onion and cabbage in a mixing bowl. In another small bowl slowly mix the vinegar into the mustard and then pour the mixture over the watermelon/onion/cabbage mixture and toss together. Grill the kielbasa until brown and crisp on the exterior but still juicy inside. Remove from grill to a cutting board and cool for 5 minutes before cutting the kielbasa into bite sized pieces and skewer them with a pick. Serve warm with the relish for scooping with the kielbasa. Serves 12 as an appetizer. 
Crabcakes with Watermelon Dipping Sauce8 ounces cooked, shelled and picked over crabmeat, drained 2 eggs, lightly beaten 1 tablespoon mayonnaise 1/2 cup seasoned breadcrumbs 1/4 cup drained sweet pickle relish Butter for frying 1 cup minced and drained watermelon 1/2 cup bottled chili relish In a bowl, mix the crab, eggs, mayonnaise, breadcrumbs and sweet pickle relish. Heat a generous amount of butter (you may use a combination of canola oil and butter if desired) in a 10- to 12-inch sauté pan over medium high heat. Using 2 teaspoons as tools, drop small dollops (about 1 teaspoon full) of the crab mixture into the butter and fry, turning once, until golden brown on each side. Fry the crabcakes in batches keeping them warm on a baking sheet in the oven as they come out of the pan. Mix together the watermelon and relish and serve with the crabcakes for dipping. Makes about 16 crabcakes, serving 8 as an appetizer. 
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. 
Shrimp and Watermelon Watercress Salad3 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. 
Pulled Pork with Watermelon BBQ Sauce1 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. 
Watermelon Pad Thai8 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. 
My Favorite Vegetable CasseroleAbout 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. |
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