Perhaps more than any other fruit, watermelon is a symbol of summer, a juicy embodiment of the season.
As the temperatures peak in the Lowcountry this summer, find welcome relief in the sweet pink flesh of the watermelon.
Originally grown in Africa, the watermelon has become a thoroughly American food. No summertime picnic or family reunion would be complete without this familiar oversized striped melon, cut into juicy triangular wedges.
National Watermelon Association knows that watermelon is not just for eating in simple slices – it can be dressed up and served in drinks, soups and desserts. Try these refreshing recipes that transform the humble watermelon into a sweet manna from heaven.
ROSY WATERMELON SPRITZER PUNCH
- 4 cups watermelon juice (In a blender or food processor, process chunks of seeded watermelon until liquefied.)
- 1 can (12 oz.) frozen cranberry juice concentrate
- 1 can (6 0z.) frozen limeade concentrate
- 3 cups club soda, chilled
- In a large bowl, blend all ingredients except club soda.
- Chill.
- Serve in a fruit boat with scoops of lime sherbet.
- Just before serving, stir in club soda.
- Serves 12.
CITRUS COOLER
- watermelon balls
- 6 bamboo skewers
- 3 cups watermelon juice (In a blender or food processor, process chunks of seeded watermelon until liquefied.)
- 2 cups grapefruit juice
- 1 cup orange juice2 tablespoon sugar
- Thread balls on skewers and freeze.
- In a pitcher, blend the juices and sugar until sugar is dissolved.
Chill Thoroughly. - Place frozen ball skewer in each glass; fill with the mixture.
- Serves 12.
CHILLED SUMMER MELON SOUP
- 6 ripe strawberries
- 3 ripe pears, cored, peeled and chopped
- 3 slices watermelon, peeled, seeded and cubed
- 1/2 cantaloupe, peeled, seeded and cubed
- 3/4 honeydew melon, peeled, seeded and cubed
- 1/2 cup orange juice
- 1/2 cup cranberry juice
- 1/4 cup pineapple juice
- 1 teaspoon port wine (optional)
- 1/8 teaspoon cinnamon
- 1 lime, cut into thin slices
- fresh mint sprigs
- Puree all of the fruit, the juices, cinnamon and port (if you choose to use it) in a blender and refrigerate the mixture for at least two hours to chill.
- Ladle into bowls and garnish with lime slices and mint.
- Serves 6 to 8.
WATERMELON SORBET
- 1/2 medium watermelon, sliced lengthwise
- 6 oz. can of frozen pink lemonade concentrate, thawed and undiluted
- 1 can of crushed pineapple, undrained
- 1/2 cup sugar
- fresh mint sprigs for garnish
- Scoop out the unseeded flesh of the melon; place in a blender or food processor.
- Process until smooth.
- Pour puree through a wire mesh strainer into a bowl, discarding pulp and any seeds.
- Measure 8 cups juice; add lemonade concentrate, pineapple and sugar, stirring until sugar dissolves.
- Pour mixture into a 13×9 inch pan; cover and freeze until firm.
- Break the frozen mixture into chunks.
- Place one-half of the mixture in a blender or food processor and process until smooth.
- Repeat with the remaining frozen mixture. Garnish if desired and serve immediately. Serves 8.
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