Usually when I buy a watermelon, I let it sit for a couple of days before cutting it. I get especially excited when I cut it and the inside of the watermelon is at its peak of ripeness and is a juicy, deep red color. It is hard to even think of eating a watermelon any other way but fresh and cut into triangles.
But let’s not sell the watermelon short. The watermelon is a versatile fruit and delicious with leafy greens, and it can withstand the high temperature of a barbecue. Watermelon is surprisingly delicious on the grill and adds a great sweet flavor to a salad.
Another bonus feature is that watermelon is a water-dense food and low in calories. One cup of watermelon is only 46 calories.
Warm Oriental Fruit Compote
www.watermelon.org
2 cups fresh pineapple chunks
1 cup fresh cantaloupe chunks
2 pears cored, peeled, and chunked
2 apples cored, peeled, and chunked
2 cups watermelon puree
1 cup sugar
1 tablespoon ginger powder
1 teaspoon ground cinnamon
Place ingredients in a large, heavy saucepan and bring to a simmer. Simmer gently for 5 minutes. Serve warm or cold.
Makes about 6 cups
Thai Watermelon Salad
www.watermelon.org
1 tablespoon minced fresh ginger
1/2 cup seasoned rice vinegar
1/2 cup orange juice
1/8 cup toasted sesame oil
1/2 cup extra virgin olive oil
1 teaspoon light soy sauce
4 ounces organic baby greens
3 cups cooked al dente and cooled brown rice
6 cups diced seedless watermelon
1 cup chopped scallions
1/2 cup chopped cilantro
1 serving dry roasted and salted peanuts
1 serving fresh cracked pepper to taste
Whisk together the ginger, vinegar, juice, oils and soy sauce. Arrange the greens on a serving platter or up to eight individual serving plates. Toss the rice with two-thirds of the dressing.
Press each serving of the rice mixture into a small cup and invert onto the plate, creating an individual serving of rice. Place on the greens.
Toss the watermelon with the remaining dressing and spoon the watermelon over the rice and greens. Sprinkle the scallions, cilantro and peanuts over the watermelon. Garnish with fresh cracked pepper to taste.
If desired, add grilled chicken, salmon or shrimp for an entrée salad.
Makes up to 8 servings
Transform watermelon from sweet to savory with this mouthwatering Thai-inspired sauce for Spicy Grilled Watermelon. Watermelon wedges are grilled until caramelized, drizzled with garlic chili sauce and garnished with cilantro. Serve as a side dish along with ribs, chicken, or shrimp.
Spicy Grilled Watermelon
Transform watermelon from sweet to savory with this mouthwatering Thai-inspired sauce for Spicy Grilled Watermelon. Watermelon wedges are grilled until caramelized, drizzled with garlic chili sauce and garnished with cilantro. Serve as a side dish along with ribs, chicken, or shrimp.
1 tablespoon lime zest
1/4 cup lime juice
1/4 cup honey
2 teaspoons garlic chili sauce
1 pinch salt
1 watermelon, medium size
1 tablespoon fresh chopped cilantro
Preheat grill to high. In bowl, whisk together, lime zest, juice, 3 tablespoons of the honey, garlic chili sauce, and salt.
Cut watermelon into 1-inch-thick wedges. Lightly drizzle each side with remaining honey and place on grill. Grill until just browned, about 2 minutes per side. Place watermelon slices on a plate and drizzle with lime dressing. Garnish with cilantro.
Makes 8–10 servings
