Watermelon is a summer treat that I enjoy on a hot day. My family teases me about how the juice runs down my cheeks and chin and about my slurping sounds.
It’s so refreshing because the watermelon is 92 percent water, which makes it an excellent way to stay hydrated and cooled on hot days.
One cup (250 mL) of watermelon is an excellent source of the amino acid, citrulline. It also contains high levels of the antioxidant lycopene and is a good source of vitamins C, B1, B6 and A. It is also low in sodium and a source of potassium.
Read Also
Alberta crop diversification centres receive funding
$5.2 million of provincial funding pumped into crop diversity research centres
In addition to eating slices, it can be mixed with other fruits in a fruit salad, pureed to make ice cubes or beverages, added to salsa or used as a marinade for shrimp. It also makes a cooling balm for sunburned skin.
The shell can be carved to create serving bowls or table decorations. If you are a Saskatchewan Roughrider fan, you can make a watermelon helmet for the big game.
The National Watermelon Promotion Board website offers ideas for carving, games, kids activities and recipes. Visit www.watermelon.org.
Agua fresca is Spanish for fresh, cold waters.
4 c. seedless watermelon, cut into chunks, divided 1 L
1 c. cold water, divided 250 mL
1 tbsp. freshly squeezed 15 mL lime juice (or to taste)
1 tbsp. honey (or to taste) 15 mL
ice cubes
watermelon triangles and lime wedges
Blend half the watermelon pieces with 1/2 cup (125 mL) of water until smooth.
Strain into a serving pitcher. Repeat the process with the remaining watermelon and water. Add lime juice and honey to taste. Stir until blended. Pour into ice-filled glasses and garnish with watermelon triangles skewered with lime wedges. Makes four servings.
Source: www.watermelon.org.
WATERMELON FETA CHEESE SALAD
The taste of my favourite salad will surprise you.
3/4 c. halved, thinly sliced red onion 175 mL
1 tbsp. fresh lime juice 15 mL
6 c. seeded, cubed watermelon 1.5L
3/4 c. crumbled feta cheese[ 175 me
1/2 c. pitted black olive halves 125 mL
1 c. chopped fresh mint 250 mL
1 tbsp. honey, melted 15 mL
2 tbsp. oil 30 mL
black pepper to season
Optional:
1 English cucumber, peeled, without seeds and cut in 1/4 inch (1 cm) cubes
1/3 c. roasted, salted sunflower seeds 75 mL
Place the onion slices in a small bowl with the lime juice. The acid of the lime will mellow the flavour of the raw onion. Let stand for 10 minutes.
In a large bowl, combine the watermelon cubes, feta cheese, black olives and onions with the lime juice and mint. Combine the honey and oil, drizzle over ingredients in the bowl and toss to mix. Season as desired with pepper.
WATERMELON, BLACK BEAN AND CORN SALSA
3 1/2 c. rinsed and drained canned whole kernel corn 875 mL
3 1/2 c. rinsed and drained canned black beans 875 mL
1 red onion, finely diced
2 jalapeno peppers, seeded and finely diced
2 cloves garlic, minced
1/4 c. chopped fresh cilantro 60 mL
1 tbsp. ground cumin 15 mL
2 tsp. mild chili powder 10 mL
juice of 2 limes
1/4 c. oil 60 mL
salt to taste
3 c. finely chopped seedless watermelon
750 mL
In a large bowl, add corn, beans, onion, jalapeno, garlic, cilantro, cumin, chili powder, lime juice, olive oil and salt. Mix until well combined. Add watermelon and gently fold until combined. Chill. Serve with tortilla chips.
Makes 12 to 18 servings. Source: www.watermelon.org.
GRILLED SHRIMP WITH WATERMELON GLAZE
2 tbsp. oil 30 mL
4 cloves garlic, minced
1 tbsp. minced fresh ginger 15 mL
2 tbsp. minced fresh 30 mL lemongrass or 1 tsp (5 mL) dry shredded lemongrass
1/4 c. extra dry vermouth 50 mL or substitute a dry white wine or chicken stock
2 tbsp. soy sauce or to taste 10 mL
1 c. watermelon purée 250 mL
1/2 c. sugar 250 mL
2 lb. peeled medium-sized shrimp, skewered 1 kg
Make the glaze by heating the oil in a three quart (3 L) saucepan over medium high heat and sauté the garlic, ginger and lemongrass for a few minutes. Reduce heat to low and stir in vermouth, soy sauce, watermelon and sugar. Divide the mixture in two, setting aside one half for serving as glaze/ drizzle.
Do not mix liquid from the two halves to avoid contaminating the glaze/drizzle. Over medium-high heat, grill skewered shrimp, basting occasionally until shrimp are cooked and opaque. Serves six to eight.
Source: www.watermelon.org.
Betty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com .
Selecting and storing a watermelon
•Look for a watermelon that is symmetrical and free from bruises, cuts or dents.
•Rap the side of the melon. If there is a hollow thump, it’s likely ripe.
•Wash the outside and pat dry before cutting. Cover with plastic wrap to keep the flesh firm or store chunks in a container.
Source: www.watermelon.or g
