Posted 12:00 am Wednesday, July 04, 2012
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Watermelon: A Slice of Summer
By CHRISTINE GARDNER
Food Editor
On the Fourth of July there will always be a debate over what to throw on the grill. Should it be hot dogs, hamburgers, chicken, ribs or steak? Do we serve potato salad, cole slaw, corn on the cob, fruit salad, deviled eggs or potato chips?
And what is the most traditional dessert: apple pie, cherry pie, blueberry pie, chocolate cake, cookies, ice cream or brownies?
The one thing that never changes and is as traditional as fireworks and the flag is watermelon. A Fourth of July celebration would not be complete without the watermelon.
Food Editor
On the Fourth of July there will always be a debate over what to throw on the grill. Should it be hot dogs, hamburgers, chicken, ribs or steak? Do we serve potato salad, cole slaw, corn on the cob, fruit salad, deviled eggs or potato chips?
And what is the most traditional dessert: apple pie, cherry pie, blueberry pie, chocolate cake, cookies, ice cream or brownies?
The one thing that never changes and is as traditional as fireworks and the flag is watermelon. A Fourth of July celebration would not be complete without the watermelon.
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According to the Agricultural Marketing Research Center, each summer 4.1 billion pounds of watermelons are grown in America. The top producing states are Florida, California, Texas, Georgia and Indiana.
On average, Americans consume 15.4 pounds per person annually. Most of that is consumed fresh but that also includes pickled rind and watermelon juice.
The National Watermelon Board recommends that you use a different method for choosing the perfect watermelon than the usual way of thumping the melon and listening to how it sounds. Instead, they offer a look, lift and turn method that is more reliable.
On average, Americans consume 15.4 pounds per person annually. Most of that is consumed fresh but that also includes pickled rind and watermelon juice.
The National Watermelon Board recommends that you use a different method for choosing the perfect watermelon than the usual way of thumping the melon and listening to how it sounds. Instead, they offer a look, lift and turn method that is more reliable.
Watermelon-Basil Margaritas
INGREDIENTS
7 pounds seedless watermelon, rind removed, fruit cut into 1-inch cubes
4 teaspoons superfine sugar
6 ounces (3/4 cup) silver tequila
24 basil leaves, plus sprigs for garnish
3 ounces (1/4 cup plus 2 tablespoons) triple sec
6 cups small ice cubes
DIRECTIONS
Place 24 watermelon cubes on a baking sheet lined with parchment. Cover, and freeze at least 1 hour or up to 2 days. Puree remaining watermelon and the sugar in a blender until smooth. Pass through a sieve lined with cheesecloth into a bowl. You should have 3 cups pureed. Place tequila and basil in a glass pitcher, and crush with a wooden spoon. Stir in watermelon juice and triple sec. Place watermelon cubes in glasses. Using a cocktail shaker, mix 3/4 cup margarita with 1 cup ice. Strain into a glass. Repeat. Serve garnished with basil. Makes six.
Recipe from marthastewart.com
7 pounds seedless watermelon, rind removed, fruit cut into 1-inch cubes
4 teaspoons superfine sugar
6 ounces (3/4 cup) silver tequila
24 basil leaves, plus sprigs for garnish
3 ounces (1/4 cup plus 2 tablespoons) triple sec
6 cups small ice cubes
DIRECTIONS
Place 24 watermelon cubes on a baking sheet lined with parchment. Cover, and freeze at least 1 hour or up to 2 days. Puree remaining watermelon and the sugar in a blender until smooth. Pass through a sieve lined with cheesecloth into a bowl. You should have 3 cups pureed. Place tequila and basil in a glass pitcher, and crush with a wooden spoon. Stir in watermelon juice and triple sec. Place watermelon cubes in glasses. Using a cocktail shaker, mix 3/4 cup margarita with 1 cup ice. Strain into a glass. Repeat. Serve garnished with basil. Makes six.
Recipe from marthastewart.com
Watermelon-Strawberry Soda
INGREDIENTS
2 cups watermelon
1 cup strawberries
1 lemon, juiced
club soda
lemon wedges
DIRECTIONS
In a blender combine strawberry, watermelon and lemon juice. Strain into a 2 quart pitcher. Add club soda. Add ice to glasses. Pour drink over ice. Garnish with lemon wedges.
Recipe by Christine Gardner
2 cups watermelon
1 cup strawberries
1 lemon, juiced
club soda
lemon wedges
DIRECTIONS
In a blender combine strawberry, watermelon and lemon juice. Strain into a 2 quart pitcher. Add club soda. Add ice to glasses. Pour drink over ice. Garnish with lemon wedges.
Recipe by Christine Gardner
Watermelon Gazpacho Shooters
INGREDIENTS
4 cups watermelon cubes
2 large tomatoes, peeled and seeded
1-2 fresno peppers, cored and seeded
1 cup cranberry juice
2 tablespoons vinegar
¼ cup mint, chopped
1 cucumber, seeded
2 tablespoons parsley, chopped
2 tablespoons lime juice
DIRECTIONS
In a blender combine all ingredients. Puree completely. Transfer to a bowl, cover with plastic and refrigerate at least one hour allowing mixture to chill completely and allow flavors to combine. After refrigerating strain mixture through a fine mesh sieve lined with cheesecloth. Pour strained mixture into shot glasses or small serving bowls. Can be prepared one day in advance.
Recipe by Christine Gardner
4 cups watermelon cubes
2 large tomatoes, peeled and seeded
1-2 fresno peppers, cored and seeded
1 cup cranberry juice
2 tablespoons vinegar
¼ cup mint, chopped
1 cucumber, seeded
2 tablespoons parsley, chopped
2 tablespoons lime juice
DIRECTIONS
In a blender combine all ingredients. Puree completely. Transfer to a bowl, cover with plastic and refrigerate at least one hour allowing mixture to chill completely and allow flavors to combine. After refrigerating strain mixture through a fine mesh sieve lined with cheesecloth. Pour strained mixture into shot glasses or small serving bowls. Can be prepared one day in advance.
Recipe by Christine Gardner
Watermelon Granita
INGREDIENTS
1 lime, zest and juice
2 cups coarsely chopped watermelon
1 cup cold water
1/4 cup sugar
DIRECTIONS
Finely zest lime; set zest aside. Squeeze lime juice into a blender. Add the watermelon, water and sugar and puree until smooth. Transfer mixture to a glass baking dish. Cover with plastic wrap and freeze until crust forms, about 2 hours. Using a fork, break up crust, scrape well and return to freezer. Freeze 2 hours more, scrape with fork again. When granita is fully frozen and scraped, spoon into dessert bowls. Garnish with lime zest and serve.
Recipe by Christine Gardner
1 lime, zest and juice
2 cups coarsely chopped watermelon
1 cup cold water
1/4 cup sugar
DIRECTIONS
Finely zest lime; set zest aside. Squeeze lime juice into a blender. Add the watermelon, water and sugar and puree until smooth. Transfer mixture to a glass baking dish. Cover with plastic wrap and freeze until crust forms, about 2 hours. Using a fork, break up crust, scrape well and return to freezer. Freeze 2 hours more, scrape with fork again. When granita is fully frozen and scraped, spoon into dessert bowls. Garnish with lime zest and serve.
Recipe by Christine Gardner
