Since the holidays are going to be earlier rather than later this year we’re going to be able to take advantage and incorporate one of the summer’s most popular melons into our menus. Of course, I am referring to the watermelon.
I am not suggesting you utilize the wonderfully delicious fruit in just a fruit tray capacity but rather incorporate it into a side dish or drink or even dessert.
You want a melon that is firm, fairly symmetrical, and free of bruises, lumps, bumps cuts and/or dents. Your watermelon should be heavy. Heavier than you think it should be. A watermelon is about 90% water and water is heavy. The bottom of your melon should have a white-ish/yellow spot where it sat on the ground. If this spot is soft, avoid the melon. Thump it with you forefinger. You should hear a distinct “thunk”. You’re getting Vitamins A, B6, C and even potassium in this ball of deliciousness so pick a good one. In fact, take 2, it goes fast.
The following recipes can be utilized anytime you have fresh watermelon available but utilizing it during yontif gives the recipe (and meal) that little something extra that says, I’m gonna want seconds of this dish!.
Watermelon Lime Fizz (pareve)
- 6 to 7 cups seedless watermelon chunks
- 4 to 5 Tablespoons limeade concentrate
- 2 to 3 Tablespoons fresh lime juice
- 1½ to 2 cups crushed ice
- 1 to 1½ cup club soda
- Lime slices and strawberries for garnish (optional)
- In a blender combine ½ of the watermelon chunks, 2 Tablespoons limeade concentrate and the lime juice. Process to combine and pour into a pitcher.
- Repeat with the remaining watermelon, limeade and lime juice.
- Add the ice and club soda and mix to combine.
Note: you can omit the 1/3 cup of the club soda and substitute vodka or gin if you want to give this drink a bit of a kick.
My files source unknown
Watermelon Gazpacho (pareve)
- 1 small seedless watermelon, cut into chunks
- 2 red onion, diced
- 2 red bell pepper, diced
- 2 Jalapeno pepper, seeded and diced
- 2 cucumber, peeled, seeded and diced
- Salt and pepper to taste
- Cayenne pepper to taste
- 5 sliced green onions
- In a food processor or blender puree the ¾ of the watermelon chunks until smooth. Set the rest aside.
- Place the puréed watermelon in a large bowl. Add the onion, red pepper, cucumber to the puree. Mix to combine. Season with salt, pepper and cayenne and then refrigerate for at least 2 to 3 hours.
- To serve fill bowls 2/3’s full and place a few watermelon chunks and green onions on the top.
Modified from epicurean.com
Watermelon Breakfast Strata (dairy)
- ½ cup toasted almonds
- 2 cups vanilla yogurt
- 2 cups fresh blueberries or sliced strawberries
- 2 cups minced watermelon
- 4 cups corn flakes or bran flakes
- Place 1/3 of the corn flakes in an even layer in the bottom of an 8×8-inch serving dish.
- Mix together the watermelon, blueberries and yogurt and spoon half of it over the corn flake layer evenly.
- Sprinkle another layer of the corn flakes over the yogurt and then layer the remaining yogurt over that.
- Sprinkle the remaining corn flakes and almonds evenly over the top. Press down slightly and cover with plastic wrap.
- Refrigerate for at least 1 hour.
To serve scoop onto plates.
Submitted by Anita Casrote Detroit MI
Watermelon Bruschetta (dairy)
Yields 12 to 16 bruschettas depending on the size of the loaf of bread.
- 2 Tablespoons olive oil
- 2 cups diced watermelon
- 1 cup feta cheese, crumbled
- 2 Tablespoons minced green onions
- 2 Tablespoon minced fresh parsley
- 4 teaspoons balsamic vinegar, or to taste
- Loaf of crusty Italian or French bread cut into ½-inch slices
- 1 teaspoon minced garlic (1 clove)
- ¼ cup olive oil
- In a bowl combine the watermelon, feta, green onions, parsley vinegar, and salt and pepper to taste. Cover and cool for at least 20 minutes.
- Prepare grill or preheat broiler.
- In a bowl combine the oil and garlic and then brush it on one side of the slices.
- Place the bread, oil side up on a cookie sheet and cook 5 to 7 minutes or until golden. Remove immediately, do not overcook. Let cool to room temperature.
- To serve: place the bread rounds on a serving plate and mound about a Tablespoon of the watermelon mixture on top. You can garnish with additional minced parsley
My file source unknown
Taboule Watermelon and Chicken (meat)
- 12 (½-inch-thick) triangles of seedless watermelon
- 2 packages, taboule, prepared according to the package (I use vegetable broth)
- 1 red bell pepper, minced
- 6 green onions sliced thin
- 2 cans sliced water chestnuts; drained, chopped (you can substitute 3 or 4 stalks of celery, diced)
- Salt and pepper to taste
- 6 grilled boneless skinless chicken breasts or 12 thighs, chilled and sliced
- 6 Tablespoons ready-made raspberry vinaigrette salad dressing.
- In a bowl combine the cooked and cooled taboule with the minced red pepper, green onions, and water chestnuts. Season with salt and pepper to taste.
- Place a watermelon slice on each of 6 plates. Spoon half of the taboule mixture over the slices. Place another slice of watermelon over the taboule. Spoon the remaining taboule over the top slices of watermelon and then place the sliced chicken on top.
- Drizzle 1 Tablespoon of dressing over the top of each plate and serve immediately.
My files, source unknown
Watermelon Walnut Salad (pareve or dairy)
6 to 8 servings
- 4 to 5 cups cubed or balled watermelon
- 1 to 1½ cup sliced celery
- 1 to 1½ cup seedless red grape cut in half
- 1 to 1½ cup chopped toasted walnuts (you can use pecans or almonds)
- 2/3 to 1 cup mayonnaise or you can use yogurt or a combination of the two
- Salt to taste
- In a bowl combine the watermelon, celery, and grapes and mix gently to combine. Add the mayonnaise or yogurt, cover and refrigerate for at least 30 minutes.
- When you’re ready to serve add the walnuts and mix gently, season with salt to taste and serve.
My files, source unknown
© Eileen Goltz watermelon 13a