Image by pasja1000 from Pixabay
These may be the dog days of summer, but it’s also peak season
for mouthwatering watermelons. A chilled slice of this juicy red
fruit makes a perfect antidote to days spent under the sweltering
sun and nights thick with humidity. While there’s nothing quite
like a fresh hunk straight from the vine, there are numerous
watermelon recipes worth trying ? from sandwiches and salads to
salsas and even entrees. For a fun breakfast twist, try your hand
at these recipes:
Watermelon Doughnuts
Courtesy of
Watermelon.org
Ingredients
- watermelon slices
- sour cream
- sugar to taste
- vanilla to taste
- slivered almonds
Directions
Cut out doughnut shapes from 1-inch thick slices of seedless
watermelon. Sweeten sour cream with sugar and a touch of vanilla to
taste. Frost half of the watermelon doughnut slices and sprinkle
with almonds. Add another layer of watermelon slices and top with
the sweetened sour cream. Sprinkle toasted slivered almonds and
serve. Servings vary.
Benedict Watermelon
Courtesy of
Watermelon.org
This recipe makes an incredible presentation and is easy to
create. You can also make an elegant brunch tray of slightly
smaller versions.
Ingredients
- 1-1/2 cup low-fat granola of choice
- 1/3 cup honey at room temperature
- 4 to 6 3-inch round and 3/4-inch thick circles of seedless
watermelon - 4 to 6 1/2-inch thick slices of peeled kiwi fruit
- 1 cup low- or non-fat creamy lemon yogurt
- 2 to 3 purple grapes, sliced in halves, seeded, for garnish
Directions
Mix the granola with the honey by drizzling the honey evenly
over the granola as you stir. On a serving plate, make 6 3-inch
circles of granola in even thickness, dividing the granola/honey
mixture evenly among the servings. Top each of the granola circles
with a watermelon slice and place a slice of kiwi on top. Spoon the
yogurt over the kiwi and watermelon as though it were hollandaise
sauce on eggs Benedict. Top each watermelon Benedict with a grape
half, skin side up as a garnish (reminiscent of the olive slice on
eggs Benedict). Serves 6
Watermelon Jelly
Courtesy of
Epicurious.com
Ingredients
- 4 cups seeded, diced watermelon
- 3-1/2 cups sugar
- 2 tbs lemon juice
- 1/2 of a 6-ounce pkg of liquid fruit pectin (1 foil pouch)
Directions
Place diced watermelon in a blender container or food processor
bowl. Cover and blend or process until smooth (should have 2 cups
watermelon puree). In a 6 to 8 quart kettle combine the watermelon
puree, sugar and lemon juice. Bring the mixture to a full rolling
boil (a boil that cannot be stirred down) over high heat, stirring
constantly with a long handled wooden spoon. Stir in the pectin all
at once. Return mixture to a full rolling boil; boil hard for 1
minute, stirring constantly. Remove kettle from heat; skim off
foam. Ladle jelly into clean, hot half-pint jars, leaving ?-inch
head space. Wipe jar rims; adjust lids. Allow to cool completely
away from drafts, then store in cool, dark place. Makes 4 half
pints.
Watermelon Salad
Courtesy of
Epicurious.com
Ingredients
- chopped watermelon
- crumbled feta
- sliced mint
- balsamic vinegar
- sugar
Directions
Simmer balsamic vinegar and sugar together until much of the
liquid has evaporated, thickening into a dressing. Mix together
watermelon, mint and feta. Toss with dressing.
Watermelons aren’t only for summertime munching: they’re
excellent dried, pickled and preserved, and make a delicious snack
come January. When the temperature drops and you’re cozying up to a
crackling fire, watermelon wine makes a savory evening treat,
sweetly hinting at the balmier days just around the corner. Learn
how to dry, pickle and preserve watermelons, as well as make
watermelon wine in
Year-round Watermelon, from
Mother Earth News.
You can even find tips for growing your own watermelons in
Best Early Melons.
Have a great watermelon recipe or tips for storing surplus
melons? Share your ideas in the comments section below.
