The Wonders of Watermelon

I've always associated watermelon with my childhood summers in Massachusetts.  It brings me back to memories that I now cherish so much…and would give anything to go back to – even if only for a moment – to relive just one more time.

When I was a little girl, I would get so excited when my mom would give me watermelon in the afternoon…once I finished, I'd take the seeds, gently wash them and then plant them in the ground…. or sometimes even in a can, and hope the seed would grow into my very own watermelon.  Most of the time, (when I remembered to water them)… the seeds would sprout into a little plant of some sort but (of course) they never grew into a watermelon.

Summertime means watermelon time.  So before summer ends, I thought I’d share some watermelon recipes and hope that they bring back wonderful childhood memories to you.  These are from Real Simple.

Watermelon-Lime Cooler

Ingredients

• 6 cups seedless watermelon chunks
• 4 tablespoons frozen limeade concentrate
• 2 tablespoons fresh lime juice
• 1 1/2 cups crushed ice
• lime slices for garnish
• vodka (optional)
• 
  
• Directions
• Combine all ingredients in a blender and puree until smooth. 
• (add a few tablespoons of water, if necessary). 
• Transfer to a pitcher filled with ice and serve in tall glasses. 
• Garnish with lime slices. Add vodka to taste, if desired.

Watermelon Salad With Mint and Crispy Prosciutto

Ingredients

• 4 ounces thinly sliced prosciutto
• 3 pounds watermelon (including rind)
• 6 radishes, quartered
• 4 scallions, sliced
• 1/4 cup fresh mint, torn
• 1/4 cup salted peanuts, chopped
• 2 tablespoons fresh lime juice
• 1 tablespoon extra-virgin olive oil
• kosher salt and pepper
• 
  
• Directions
• Heat oven to 400° F. Arrange the prosciutto in a single layer on a baking sheet. 
• Bake until crisp, 8 to 10 minutes.
• Trim and discard the rind from the watermelon. Cut the flesh into 1/4-inch-thick triangles. 
• Place the watermelon in serving dishes and sprinkle with the radishes, scallions, mint, and peanuts. 
• Drizzle with the lime juice and oil. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
• Break the prosciutto into pieces and sprinkle over the salad before serving.

Minted Watermelon Salad

This is on the cover of this months issue. Aug 2010




ENJOY!

Directions

Cut up a quarter of a medium watermelon (about 2 pounds) and arrange on a plate.

Sprinkle with ¼ thinly sliced red onion, ½ cup tornfresh mint leaves, and ¼ teaspoon each kosher salt and black pepper.