Wednesday, June 30, 2010
Watermelon for the Weekend
Another great way to use watermelon on a hot day is a watermelon cooler. It’s a light, healthy and refreshing summer drink that is so easy to make:
1 cup seedless watermelon, cubed
½ cup fresh mint leaves
Put melon and mint in a large pitcher. Fill pitcher with ice and water. Mash mint leaves with wooden spoon to release the flavor. Let stand in the refrigerator for an hour before serving. You can continue to replace the water in the pitcher all day for a continuous supply of beverage.
Usually I like to eat watermelon just sliced and unembellished, but if you need a change or want something a little fancier for guests, here are my two favorite recipes. I have adapted both over the years from Bon Apetit magazine.
Watermelon Mint Salad (you can see a photo of this one at What's for Dinner?)
1/2 cup chopped scallions, green part
3 Tbsp chopped fresh mint
1 Tbsp chili garlic paste
1/8 cup high quality extra virgin olive oil
1 Tbsp champagne vinegar
Salt and pepper
Combine watermelon, scallions, and mint in a large bowl. Whisk oil, vinegar and chili garlic paste in small bowl. Pour dressing mixture over watermelon and toss to coat. Salt and pepper to taste.
¼ cup fresh lime juice
1 Tbsp golden brown sugar
3 cups cubed seedless watermelon
2 cups cubed cantaloupe
2 medium cucumbers, peeled and cubed
½ cup chopped red onion
¼ cup chopped fresh mint
2 Tbsp chili garlic paste
Salt and pepper
Combine fruit, onion and mint in a large bowl. Whisk lime juice, brown sugar and chili garlic paste in small bowl until sugar dissolves. Pour dressing over fruit mixture and toss gently. Salt and pepper to taste.
Enjoy these salads with your summer barbecues, especially with the Fourth of July holiday weekend coming up. I’m planning to serve the melon salad. Both salads keep well in the refrigerator for at least a day if you have leftovers. They also make a great healthy side with a sandwich for lunch.