Everyone is aware of a superbly ripe watermelon wants no adornment, besides perhaps a lightweight sprinkle of salt.
However what about these not so excellent melons? People who wanted only a few extra days within the solar or skilled a little bit an excessive amount of rainfall on the vine?
Even armed with information of how to select a watermelon, some melons — particularly after you’ve got had a candy one — fall flat of our expectations.
The next recipes are a few of our favourite methods to make use of these not-so-perfect melons; put together them with an impeccably candy watermelon they usually’ll be even higher.
With greater than 90% water content material, it is no marvel the juicy, usually ruby-red fleshed fruit is a summertime favourite and a cool wedge may be as refreshing as a glass of water on a scorching day.
Once we consider watermelons, most of us image vivid inexperienced striped pores and skin and pink to pink flesh. However not all watermelons are inexperienced striped nor do all of them have reddish flesh.
Some varieties have yellow or orange flesh, whereas others have white to gentle pink flesh. Some forms of watermelon, such because the black diamond and black magnificence, have few to no seen stripes. There are even yellow skinned watermelons — we noticed some on the market not too long ago at Holland Backside Farm in Cabot. Like most fruits, there could also be delicate taste variations between varieties (suppose gala apple in comparison with a honeycrisp) however all of them style like watermelon.
Choosing a watermelon may be tough enterprise. The next strategies could make the method a little bit simpler.
◼️ Search for agency, symmetrical melons freed from bruises, deep cuts or dents.
◼️ Choose melons which can be heavy for his or her measurement.
◼️ The underside of the melon ought to have a yellow or creamy patch, the place the melon rested on the bottom.
◼️ The pores and skin of the melon ought to look uninteresting; keep away from melons which can be shiny.
◼️ At all times clear the outside of the melon earlier than slicing into it. Though the thick pores and skin protects the flesh, any grit, micro organism or residue current on the rind may be transferred by a knife when slicing.
If you do not have room in your fridge to retailer an entire melon, attempt inserting the melon on a flooring air con register. The cool air blowing from the vent will assist barely chill the melon.
To take away extra liquid from watermelon that can be utilized in salads and salsas, attain for the sugar bowl, not the salt shaker.
America’s Take a look at Kitchen recommends a ratio of two teaspoons sugar to 4 cups cubed watermelon. Toss the sugar with the melon in a colander set over a big bowl and let drain for half-hour. Discard (or save for one more use) the liquid and use the watermelon as directed within the recipe.
This beautiful pink drink is simply pretty much as good with out the rum. For a thicker, slushier drink, exchange the pineapple juice with about ¼ cup frozen pineapple.
Pastel Pina Colada
- 2 ounces white (silver) rum
- 3 ounces pineapple juice
- 1 ounce cream of coconut
- 1 cup cubed contemporary watermelon, plus wedges for garnish
- 1 cup ice
Mix all elements in a blender and course of till easy. Pour into tall glasses and garnish with a wedge of watermelon.
Makes 2 drinks.
Recipe from Koloa Rum
Watermelon Salad (Arkansas Democrat-Gazette/Kelly Brant)
Candy, salty, spicy and just a bit bit tart — this salad hits all our favourite summer season taste notes.
- 6 cups watermelon cubes or balls
- 1 cup sliced cucumber
- Very thinly sliced pink onion, to style
- Very thinly sliced or minced jalapeno or Fresno chile, to style
- A number of contemporary basil leaves, julienned if leaves are giant
- 1 to 2 ounces feta cheese
- Juice and zest from ½ to 1 lemon OR lime
- 1 to 2 tablespoons olive oil, to style
- Coarse salt, to style
Mix the watermelon, cucumbers, pink onion, chile and basil in a big shallow bowl or on a platter. Crumble the feta and scatter it over the watermelon combination.
In a small bowl, whisk collectively the lemon (or lime) zest and juice and olive oil. Drizzle over salad. Sprinkle very evenly with coarse salt.
Makes about 4 servings.
Watermelon, Hen and Pecan Salad (Arkansas Democrat-Gazette/Kelly Brant)
When made with rotisserie hen, this salad makes a scrumptious, filling no-cook summer season supper.
Watermelon, Hen and Pecan Salad
- 2 ½ to three cups cubed or balled watermelon
- 1 (5- to 6-ounce) bundle child spinach or different salad greens
- Pepper Jelly French dressing (recipe follows)
- 1 cup coarsely chopped or shredded cooked hen
- ½ cup crumbled cheese resembling feta or gorgonzola
- ¾ cup toasted pecan halves
In a big bowl, mix watermelon and salad greens. Add dressing and gently toss to coat. Add hen, cheese and pecans and gently toss once more.
Makes 4 servings.
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Pepper Jelly French dressing
- ¼ cup rice vinegar
- ¼ cup jalapeno pepper jelly
- 1 to 2 tablespoons lime juice
- 1 tablespoon minced pink onion
- 1 teaspoon salt
- ¼ teaspoon floor black pepper
- ¼ cup vegetable oil
In a small bowl, whisk collectively the vinegar, jelly, lime juice, onion, salt and pepper. Whisking continually, regularly add oil in a gradual, regular stream, whisking till blended.
Makes about ¾ cup.
Recipe tailored from “Southern Residing What’s for Supper”
Fried Halloumi With Watermelon, Pistachios and Herbs (Arkansas Democrat-Gazette/Kelly Brant)
The combos of flavors and textures on this dish made our style buds sing. Simply be sure you serve it instantly whereas the cheese continues to be heat.
Fried Halloumi With Watermelon, Pistachios and Herbs
- For the French dressing:
- 2 ¼ cups diced watermelon, divided use
- 2 tablespoon minced pink onion
- 1 teaspoon minced Serrano or jalapeno
- 1 tablespoon freshly squeezed lime juice OR white wine vinegar
- 1 teaspoon sugar
- ½ teaspoon kosher salt
- 3 tablespoons olive oil
- Coarsely floor black pepper
- For the fried halloumi:
- 1 (7- to 9-ounce) block halloumi (queso fresco will work too)
- 2 to 4 tablespoons chopped pistachios
- Contemporary herbs resembling basil, mint, parsley and/or cilantro for garnish
Place 1 ¼ cups of the diced watermelon in a colander or fine-mesh sieve set over a bowl and let drain, stirring often and gently mashing on the cubes with the again of a spoon, for about 20 minutes. Pressure the liquid right into a mixing bowl. You need to have about ½ cup. Add the pink onion, chile, lime juice, sugar and salt to the watermelon juice and stir. Style and regulate salt, sugar and/or lime if wanted. Whisk within the olive oil and season with black pepper.
Chill half-hour earlier than serving. Re-whisk simply earlier than utilizing.
Drain and minimize the halloumi into 8 slabs and pat dry with a paper towel.
Warmth a skinny movie of oil in a big well-seasoned cast-iron or nonstick skillet over medium-high warmth. Working with a couple of slices at a time, sear the cheese on one facet till it is golden brown (it will not soften, simply brown), 3 to five minutes. Flip and repeat on the opposite facet. Take away to particular person serving plates or a platter.
Drizzle the cheese with the French dressing and sprinkle with the pistachios, remaining diced watermelon and herbs.
Makes about 4 servings.
French dressing recipe tailored from “Vinaigrettes and Different Dressings: 60 Sensational Recipes to Liven Up Greens, Grains, Slaws and Each Form of Salad” by Michele Anna Jordan (Harvard Frequent Press)
Watermelon Gazpacho (Democrat-Gazette file photograph)
For these days when it is simply too scorching to prepare dinner, gazpacho is a dinner saver. Serve it as a facet with chilly sandwiches or high it with frozen cooked shrimp from the freezer and crusty bread to make a meal.
- 4 cups cubed watermelon
- 2 ripe tomatoes, peeled and roughly chopped
- 1 cup chopped, peeled, seedless cucumber
- 1 pink bell pepper, seeded, cored and roughly chopped (non-obligatory)
- ¼ to ½ pink onion, chopped
- ½ to 1 jalapeno or Fresno chile, seeded, if desired
- 1 teaspoon kosher salt, plus extra to style
- 2 tablespoons apple cider vinegar
- Olive oil, for drizzling
- Diced avocado, cooked shrimp or different seafood, croutons, and/or crumbled feta for garnish
In a blender or meals processor, mix watermelon, tomatoes, cucumber, bell pepper, onion and chile; course of till easy. Stir in salt and vinegar. Cowl and refrigerate till properly chilled, half-hour to 1 hour.
Drizzle every serving with olive oil and high with desired garnishes.
Makes about 4 servings.