Watermelon is showing up in restaurant menus everywhere this month, in both sweet and savory dishes; as beverages, sides, entrees and desserts. The ultimate refreshing summer treat is coming into its peak in quality and price, if you know how to get a good one. Look at the color on the underside of the melon: That spot should turn from whitish to a golden yellow when the melon is ripe. Avoid any cuts on the rind, too. Store it in a cool place, out of sun, and cover any cut pieces. Here are a few recipes to help you enjoy them now.
Watermelon is showing up in restaurant menus everywhere this month, in both sweet and savory dishes; as beverages, sides, entrees and desserts. The ultimate refreshing summer treat is coming into its peak in quality and price, if you know how to get a good one. Look at the color on the underside of the melon: That spot should turn from whitish to a golden yellow when the melon is ripe. Avoid any cuts on the rind, too. Store it in a cool place, out of sun, and cover any cut pieces. Here are a few recipes to help you enjoy them now.
Watermelon-tomato-lime juice
Packed with the antioxidant lycopene and high in water content, this refreshing beverage can be enjoyed any time of the day. Recipe from “Plant Food” by Matthew Kenney; makes 1 or 2 servings.
1/2 small watermelon, peeled and seeded
2 medium tomatoes
1 lime
Pinch of Cayenne pepper
Pinch of Sea salt
Run all ingredients through a juicer; stir and enjoy right away, or chill a bit.
Savory watermelon and pineapple salad
This is a light and savory accompaniment to just about any summertime meal. Recipe from “Big Flavors of the Hot Sun” by Chris Schlesinger and John Willoughby; makes 4 servings.
1 1/2 cups large watermelon chunks, seeded
1 1/2 cups large pineapple chunks
1 red onion, thinly sliced
1 tablespoon chopped fresh oregano
6 tablespoons lime juice
2 tablespoons red wine vinegar
Just mix everything together and chill until ready to serve (don’t make too far in advance.)
Watermelon and prosciutto with mint and toasted almonds
Think of this as a salad without too many greens, or a light entrée that is both salty and sweet, crunchy, creamy and juicy. Recipe from Bon Appetit magazine; makes 4 servings.
2 tablespoons chopped almonds
1/2 cup chopped mint leaves
1/2 teaspoon finely grated orange zest
2 tablespoons fresh squeezed orange juice
1 tablespoon extra-virgin olive oil
Kosher salt to taste
3-pound seedless watermelon, rind removed, cut into 1-inch pieces
2 tablespoons white wine vinegar
2 ounces thin sliced prosciutto
Heat a small, dry skillet and toast almonds, tossing frequently, until golden, about 5 minutes. In a small bowl, mix almonds with mint, orange zest, orange juice and olive oil. Season with salt to taste. In a large bowl, toss watermelon with vinegar; season with salt to taste. Transfer mixture to a large serving platter, arrange prosciutto slices on top, then place almond mixture over all and serve.
Watermelon-berry granita
Brilliant color and refreshing flavor make this granita a summer favorite. Serve alone or with a melon and berry compote. Recipe from Bon Appetit magazine; makes 8 small or 4 regular servings.
7 cups seeded watermelon, cut into 3/4-inch cubes
1/2 cup sugar
2 tablespoons fresh lemon juice
1 large ripe strawberry, hulled
Pinch of salt
Working in batches, puree watermelon in a blender until smooth. Return 4 cups of puree to blender. Add sugar, lemon juice, strawberry and salt; blend until smooth. Pour mixture into a 9×13-inch metal baking dish. Freeze until icy at edge of pan, about 45 minutes. Whisk to distribute frozen portions evenly, then freeze until solid, about 3 hours. Using a fork, scrape granita down length of pan, forming icy flakes. Freeze at least 1 hour more. Working quickly, scoop icy flakes into dessert dishes and serve immediately.