Monday, July 07, 2008
Watermelon is a versatile fruit
Most people think that watermelon makes a great treat alone or with a sprinkle of salt or sugar. But watermelon also is a versatile fruit perfect for most parts of any meal, from beverages to dessert. And because it is 92% water, it can help hydrate you as well as take away the craving for something cool to eat or drink.
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Berry Watermelon Lemonade
8 cups cubed seeded watermelon
1 cup fresh strawberries, halved
1/2 cup fresh lemon juice
1 cup granulated sugar
2 cups water
Combine the watermelon, strawberries, lemon juice, sugar, and water in a blender. Blend until smooth. Makes 8 servings.
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This summery salsa is great with tortilla chips or as a topping for grilled chicken or fish.
Watermelon Salsa
3 cups chopped watermelon
1/2 cup chopped green bell pepper
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon chopped green onions
1 tablespoon chopped jalapeno pepper
1/2 teaspoon garlic salt
In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno, and garlic salt. Mix well and serve. Makes 32 servings.
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Watermelon Salad
1 20-ounce can unsweetened pineapple chunks, drained
1 15-ounce can unsweetened dark sweet cherries, drained
1-1/2 cups cubed cantaloupe
1-1/2 cups cubed seeded watermelon
1-1/2 cups cubed honeydew
Dressing:
3 tablespoons vegetable oil
3 tablespoons orange juice
3 tablespoons lemon juice
2 tablespoons granulated sugar
1/4 teaspoon paprika
Combine the fruit in a large bowl. In a small bowl, combine dressing ingredients; pour over fruit and toss to coat. Serve immediately with a slotted spoon. Makes 8 servings.
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Watermelon Slush
8 cups cubed seedless watermelon
1/4 cup lime juice
1/4 cup granulated sugar
2 cups diet lemon-lime soda, chilled
In a blender or food processor, cover and process the watermelon, lime juice and sugar in batches until smooth. Pour into a freezer-proof container. Cover and freeze for 30 minutes or until edges begin to freeze. Stir and return to freezer. Repeat every 20 minutes or until slushy, about 90 minutes. Spoon 3/4 cup into bowls or glasses; add 1/4 cup soda. Makes 8 servings.
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Pantry Pointers
When selecting watermelon, choose a firm, symmetrical, heavy watermelon that isn’t bruised or dented.
You can freeze leftover watermelon. Cut the watermelon into chunks and freeze on a baking sheet. Once frozen, transfer the cubes to a freezer bag. To serve, place in a bowl and allow to partially thaw.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
Appetizers and Snacks • Beverages • Desserts and Treats • Soups and Salads • (0) Contributions • Permalink