Friday, September 19, 2014 Elul 24, 5774

Hey, Watermelon Man!

August 7, 2013
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Who knew you could do so much with a watermelon? Check out the National Watermelon Promotion Board website and browse the extensive watermelon recipe collection and watermelon carvings.
 
Learn everything there is to know about watermelon, from health- and nutrition-aspects to obscure fun facts and frequently asked questions.
 
Here are a few recipes to tickle your taste buds!
 
Watermelon Hawaii Salad
Serve this salad in split fresh coconut shells. Use the seeds from the papaya you’ve cut in the salad for the dressing — they have a wonderful peppery flavor.
1 cup macadamia nuts
2 bananas
1 small papaya
juice from 4 limes
3 cups seedless watermelon balls or small squares
2 cups fresh pineapple chunks
1 cup freshly grated or unsweetened coconut
3 cups low-fat vanilla flavored yogurt
1⁄3 cup papaya seeds
 
Place the macadamia nuts in a food processor fitted with a steel blade and pulse them a couple of times just to chop them into large pieces. Then, place them in a nonstick heavy saute pan and toast them over medium heat just until they turn golden, stirring constantly. Remove the nuts to a heatproof dish or bowl and allow them to cool.
 
Peel and cut the bananas and papaya flesh into small chunks and toss them in the lime juice. Place the banana and the papaya chunks in a large glass bowl with the watermelon, pineapple and coconut.
 
In another bowl, mix together the yogurt and the papaya seeds. Pour over the fruit and coconut. Toss to combine. Place in a serving bowl or coconut shells. Sprinkle the toasted macadamia nuts over the top and serve immediately.
 
Serves 8 to 12.
 
Mediterranean Watermelon Salad
6 cups torn mixed salad greens
3 cups cubed seeded watermelon
1⁄2 cup sliced onion
1⁄3 cup crumbled feta cheese
1 Tbsp. extra virgin olive oil
1 dash cracked black pepper
 
In large bowl, mix all ingredients except oil and pepper. Just before serving, toss salad mixture with oil. Garnish with pepper.
 
Serves 6.
 
Fluffy Watermelon Salad
3 envelopes plain gelatin
1 cup boiling water
3 cups watermelon puree 
(to make the puree, remove seeds from fresh watermelon and cut into large chunks; place in a blender and process until smooth and well-pureed)
1 cup lightly toasted coconut
4 cups whipped topping
2 cups shredded sweetened coconut
 
Dissolve the gelatin in the boiling water and stir into the watermelon puree.
 
Pour the mixture into a 9 x 13-inch casserole dish and chill overnight or until very firm. Lightly toast a cup of coconut and set aside to cool.
 
Add layer of whipped cream to serving dishes. Cut chilled gelatin/puree mixture into small squares and place in serving dishes over layer of whipped cream. Top with coconut. Add dollop of whipped topping and sprinkle with toasted coconut.
 
Serves 8 to 12.
 
For more recipe ideas, go to: www.watermelon.org.
 

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