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Watermelon

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melon

The History

Watermelon is a vine like flowering plant originally from Southern Africa. It is a large, sprawling annual plant with coarse, hairy pinnately-lobed leaves and white to yellow flowers. It is grown for its edible fruit, also known as a watermelon, which is a special kind of berry botanically called a pepo. The fruit has a smooth hard rind, usually green with dark green stripes or yellow spots, and a juicy, sweet interior flesh, usually deep red to pink, but sometimes orange, yellow, or white, with many seeds.

Rosemary Infused Watermelon Lemonade

THE STUFF YOU NEED:
2 cups water
¾ cup white sugar
1 sprig rosemary, leave stripped and
chopped
2 cups lemon juice
12 cups cubed seeded watermelon
8 cups ice cubes

STUFF YOU DO:

  • Process 1/2 cup of watermelon, along with the orange juice and oil, in a blender or food processor until pureed.
  • Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving).

Watermelon, Feta and Black Olive Salad

THE STUFF YOU NEED:
1 small red onion
4 limes
1½ kilograms watermelon (sweet and ripe)
250 grams feta cheese
1 bunch fresh flatleaf parsley
1 bunch fresh mint (chopped)
4 tablespoons extra virgin olive oil
100 grams pitted black olives
black pepper

STUFF YOU DO:

  • Peel and halve the red onion and cut into very fine half-moons and put in a small bowl to steep with the lime juice, to bring out the transparent pinkness in the onions and diminish their rasp. Two limes’ worth should do it, but you can find the fruits disappointingly dried up and barren when you cut them in half, in which case add more.
  • Remove the rind and pips from the watermelon, and cut into approximately 4cm / 1½ inch triangular chunks. Cut the feta into similar sized pieces and put them both into a large, wide shallow bowl.
  • Tear off sprigs of parsley so that it is used like a salad leaf, rather than a garnish, and add to the bowl along with the chopped mint.
  • Tip the now glowingly puce onions, along with their pink juices over the salad in the bowl, add the oil and olives, then using your hands toss the salad very gently so that the feta and melon don’t lose their shape.
    Add a good grinding of black pepper and taste to see whether the dressing needs more lime.

Watermelon Gazpacho

THE STUFF YOU NEED:
2 cups 1/4-inch-diced watermelon
2 cups orange juice
2 tablespoons extra-virgin olive oil
1 seedless cucumber, cut into 1/4-inch dice
1 small onion, cut into 1/4-inch dice
2 medium garlic cloves, minced
1 small jalapeno pepper, seeded and
minced (optional)
3 tablespoons fresh lime juice
2 tablespoons chopped fresh parsley, basil
or cilantro
Salt and freshly ground black pepper

STUFF YOU DO:
Process 1/2 cup of watermelon, along with the orange juice and oil, in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving).

Nutrient Values (per 100g)

Energy                  127 KJ (30 kcal)
Carbohydrates    7.55g
Fat                         0.15g
Protein                  0.61g

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