You’ve carved your melon. Now what do you do with the leftover fruit? Here are a few recipes, courtesy of the National Watermelon Promotion Board.
Blue Cheese Watermelon Walnut Salad
For the walnuts:
1 cup walnut pieces or halves
¼ cup sugar
1 teaspoon soy sauce
For the reduction:
2 cups inexpensive balsamic vinegar
1 cup sugar
1 sprig fresh rosemary
For the Salad:
3 or 4 ounces fresh baby greens
2 seedless oranges, peeled and sectioned
4 cups seedless watermelon cubes
2 cups seedless grapes, halved
2 cups fresh, trimmed and sliced strawberries
1 cup crumbled blue cheese
Heat the walnuts in a seasoned wok or heavy non-stick sauté pan over medium for a minute and stir in the sugar and soy sauce. Adjust heat to prevent burning while constantly stirring the nuts until the sugar melts. Continue to stir and cook until the nuts begin to stick and the mixture is getting sticky. Spread the nuts over a sheet of waxed or parchment paper and cool. Break apart into small pieces and crumble. Set aside.
Heat the vinegar in a heavy non-corrosive saucepan over medium heat and stir in sugar. Continue to stir and adjust heat to bring the mixture to a simmer. Add the rosemary sprig to the pan. Continue to simmer until the contents of the pan reduces by 1/2 its original volume. Set aside.
Divide the greens among 6 or 8 salad plates and arrange the orange sections, watermelon, grapes and strawberries over the greens. Drizzle the balsamic syrup over the fruit and the cheese crumbles over that. Top with the candied walnut pieces and serve. Serves 6 to 8.
Watermelon, Cranberry, Coconut and Fig Chutney
A flavorful addition to chicken or pork.
1 pound fresh cranberries
1 cup sugar
Zest from 1 orange
Juice from 1 orange
1 teaspoon vanilla
1 cup chopped fresh or dried figs
½ teaspoon ground cinnamon
1 teaspoon fresh minced ginger
½ cup unsweetened shaved coconut
2 cups chopped seedless watermelon
Place all the ingredients except the watermelon in a heavy saucepan over medium heat and bring to a simmer, stirring occasionally. Simmer the mixture until thick and cooked down, about 3 minutes. Remove from heat and cool. Stir in watermelon and refrigerate or serve immediately. Serves 12.
Watermelon, Black Bean and Corn Salsa
A yummy salsa that can also be a great side dish for a picnic. Extend it even further by serving over shredded iceberg lettuce.
2 cans corn kernels, rinsed and drained
2 cans black beans, rinsed and drained
1 purple onion, chopped
2 jalapeno peppers, seeded and chopped
2 cloves garlic, minced
¼ cup chopped cilantro
1 tablespoon ground cumin
2 teaspoons mild chili powder
Juice from 2 fresh limes
¼ cup olive oil
Salt to taste
3 cups chopped seedless watermelon
Mix together all ingredients except watermelon until well combined. Gently fold in watermelon. Chill. Serves 12
Red White And Blue Watermelon Sundaes
4 cups watermelon balls
2 cups fresh blueberries
4 dollops prepared whipped topping
Red, white and blue star sprinkles
Gently mix together the watermelon and blueberries. Divide among 4 sundae bowls. Top each with a dollop of topping and sprinkle with red ,white and blue sprinkles. Serve immediately. Serves 4.
Watermelon Berry Slush
4 cups cubed, seeded watermelon
1 (10 ounce) package frozen raspberries
1 (12 ounce) bottle sparkling mineral water
Place watermelon in a single layer in shallow pan; freeze until firm. Remove from freezer and let stand 5 minutes. Drop watermelon through food chute of a food processor or blender with the motor running. Add frozen raspberries alternately with mineral water, processing until smooth.
Makes 6 servings
Watermelon Green Tea Punch
A blend of watermelon, green tea and grape juice; add chardonnay for the perfect party punch.
8 cups pureed watermelon
8 cups unsweetened green tea, chilled
4 cups purple grape juice
1 cup cherry juice (optional)
2 liter bottle of ginger ale or 2 bottles Chardonnay
Blend ingredients together in a large beverage container and chill. Serve over ice. Makes 36 servings.
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