Mouthwatering Melons

A Piece of Watermelon
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Mouthwatering Melons

“The true Southern watermelon is a boon apart, and not to be mentioned
with common things. It is chief of this world’s luxuries, king by the grace
of God over all the fruits of the earth. When one has tasted it, he knows
what the angels eat.”
~ Mark Twain

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Two Slices of Watermelon Photographic Print
Schieren, Bodo A.
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La Belle Cuisine

Mouthwatering Melon
Cold, juicy watermelon is yummy all by itself,
but it's also delicious in drinks and salads
The Times-Picayune, New Orleans, LA
Thursday, July 21, 2005
by Marcelle Bienvenu

“During the summer we call Al, my brother-in-law, the watermelon man.
Several times a week you'll find Al thumping watermelons at the local super-
market or produce stands along the highway in and around St. Martinville.
The melons are kept iced down in two large ice chests on his screened-in back
porch and, like clockwork, he cuts one or two open about 6 in the evening to
serve around his swimming pool.
At any given time during the summer, there are at least a dozen or so grand-
children and neighborhood kids squealing and splashing around in the water,
but when they see Al carrying his melons to the picnic table, all of them stop
and join Al for an afternoon treat. Once the eating is over, the seed spitting
starts, and the shrieking begins anew.
You probably already know that all parts of the watermelon are edible.
Asians are especially fond of roasting the seeds, and the rinds can be pickled.
Of course, it's the sweet, refreshing watery flesh, which ranges in color from
yellow to pink, that's the drawing card.
The flesh can be scooped out with a melon baller and teamed with cantaloupe, honeydew and seasonal berries for a cool summer dessert. I like drizzling the
fruit with grenadine and garnishing with snips of fresh mint.
But don't stop there. Think watermelon sorbet, margaritas, and yes, even salad.
Let's begin with the sorbet, which is ideal to serve for dessert or a midafternoon indulgence. Once it's made, it can be stored in the freezer for several days or a
week. Don't be afraid to add a tablespoon or so of crème de menthe to make this
even more refreshing."

Watermelon Sorbet

Makes 1 quart

1 watermelon, about five pounds
1/2 cup light corn syrup
3 tablespoons fresh lime or lemon juice
1/2 cup sugar
3 tablespoons grenadine

Remove the rind from the melon. Break the flesh into chunks over a
large mixing bowl. Remove the seeds as you work. Puree the flesh and accumulated juices in an electric blender or food processor. (You may
have to do it in two batches.) Add the corn syrup and pulse two or three
times to blend.
Strain the mixture into another bowl. Add the lime or lemon juice, the
sugar and the grenadine and stir to blend. Cover and refrigerate until
very cold.
Freeze in an ice cream machine according to manufacturer's directions.
Transfer to a plastic container, cover and store in the freezer until ready
to serve.

. . . . . . .

"Blender margaritas or daiquiris are just the things to serve at a poolside
or patio party when temperatures soar into the 90s. Serve them in large
martini or wine glasses, garnish with a wedge of watermelon or fresh
lime, and a small paper umbrella! Oh yes, summertime at its best."

Blender Watermelon Margarita

Makes 1 cocktail

4 to 5 tablespoons fresh lime juice
(to taste)
Coarse salt
2 jiggers tequila
1 jigger vodka (or rum)
Splash of triple sec
2 cups mashed watermelon flesh
(seeds removed)
3 to 4 tablespoons sugar (to taste)
3 to 4 cups crushed ice
Watermelon or lime wedge, for garnish

Coat the rim of the glass with lime juice, then dip it in the salt.
Combine all the ingredients in a blender and pulse until smooth and
slushy. Pour into the prepared glass and garnish. Serve immediately.

. . . . . . .

"My husband, who pinched this recipe from Martha Stewart, introduced me
to this salad several years ago and I must admit I was a bit hesitant to try it.
Watermelon, avocado and red onion? The combination made an attractive
presentation, but I skirted it for the better part of the meal, which included
cold boiled shrimp tossed with mayonnaise, Creole mustard and capers. But I
finally closed my eyes and gave it a taste. Not bad. In fact, it was pretty darn
good, and now it's part of our repertoire of cool summertime salads."

Watermelon and Avocado Salad

Adapted from Martha Stewart Living magazine, June/July 1994
Makes 6 servings

1 small red onion peeled and thinly sliced
2 tablespoons red wine vinegar
2 ripe Hass avocados
Juice of 1 lime (about 3 tablespoons)
1/4 large watermelon (about 6 pounds)
Juice of 1 orange
2 teaspoons extra-virgin olive oil
1 cup cilantro sprigs, loosely packed
Salt and freshly ground black pepper

Combine the onion and vinegar in a small bowl. Cover and chill for
several hours.
Cut the avocado in half and remove the pits and skin. Cut into one-inch chunks and toss with the lime juice. Remove the seeds from the
watermelon and cut into one-inch chunks.
Toss together the watermelon, avocado, orange juice, olive oil and
cilantro sprigs, reserving some of the sprigs for garnish. Drain the onion
and add to the salad. Season with salt and pepper to taste.
Toss again, and garnish with the reserved cilantro.

. . . . . . .

"Just about every year around this time, I get several requests
for a recipe for watermelon-rind pickles, so here it is once again."

Watermelon-Rind Pickles

Makes 4 pints

4 quarts watermelon rinds (the rind
of one large watermelon)
2 tablespoons salt
1 quart white distilled vinegar
8 cups sugar
1/4 cup crumbled cinnamon sticks
1 tablespoon whole cloves
1 small lemon, thinly sliced

Peel the green skin off the melon rind and trim off any remaining pink
flesh. Cut into one-inch squares and place in a large stockpot. Add the salt
and enough boiling water to cover. Simmer over low heat until the rind is
tender, 15 to 20 minutes.
Drain the rind and chill in very cold water for at least two hours or as
long as six hours. Combine the vinegar and sugar in a large pot and bring
to a boil over high heat, stirring to dissolve the sugar completely.
Reduce the heat to low. Tie the cinnamon and cloves in a square of cheesecloth and add to the syrup mixture. Add the lemon slices.
Drain the rind, place in the syrup and simmer over low heat until the
rind becomes slightly transparent, about 30 minutes.
Remove and discard the spice bag. Pack the rind and syrup into hot,
sterilized canning pint-size jars, leaving a one-fourth inch space at the
top of each jar. Wipe the jar rims with a clean, damp cloth, fit them
with the hot lids, and tightly screw on the metal rings. Process in a
bath of boiling water for 10 minutes (the water should cover the jars
by one inch), then cool on a wire rack, and store in a cool, dark place.
Refrigerate after opening.