Wonderful watermelon recipes?
- rworange Jul 14, 2006 06:01 PM
I’m in the mood for watermelon NOW. Any serving suggestions?
Besides plain, I like it sprinkled with chili powder and a squirt of lime juice.
That’s not really a recipe though. So what do you suggest? Sorbets, smoothies, salads, desserts...etc?
Here’s a site with some unusual recipes like
Grilled Chicken, Boursin and Watermelon Sandwich
Chicken Salad with Watermelon & Peaches
Watermelon Walnut Bagel Spread
Watermelon Canapés (look cute)
Flaming Watermelon Chicken (amused by the concept)
No-Guilt Watermelon Cake (Really cool looking, heh)
Watermelon Pie (various versions)
Watermelon Rib Soup (with figs in addition to meat)
Here’s a discussion on how to choose a watermelon on the general board
You have way too much time on your hands!! ;-)
I like half lime juice/ half honey, simmered with a little bit of fresh ginger, cooled, and drizzled on the watermelon! (It's what I had for dinner last night... well that, and half a pint of Rocky Road ice cream!! Don't tell! It's so hot!)
I'm not a huge watermelon fan, but I went BONKERS over this watermelon/feta/black olive salad from Nigella Lawson. The sweetness of the melon, saltiness of the feta & olives, tanginess of the lime juice -- it's amazing, I'm telling you. One caveat: the salty stuff makes the melon throw off a lot of water, so you should make it just before serving, and know that it doesn't keep overnight too well (which won't be a problem if you devour it the way I did).
This recipe is divine. I've eaten it five times in the past week. We've had a heatwave here in Britain and it's the only thing I feel like eating. I actually crave it when the weather heats up!
Really important point is the soaking of the red onion in the lime juice. Give it a good 15 or 20 minutes in there and it mellows beautifully.
Here is another watermelon salad I like a lot, with a good interplay of flavors and textures: watermelon, cucumbers, and watercress with scallions and a dressing of rice vinegar, a little oil, fresh ginger, and lime zest. I usually increase the amount of cucumber and cut the oil down - you really need only a tiny bit.
I want to thank everyone for all these wonderful ideas that use watermelon. Until I read this, I had only imagined watermelon as a fruit, eaten straight up, or as a drink.
The first poster indicated she sprinkled chili powder on her watermelon. I thought, "How interesting." It never crossed my mind to add spices--and certainly not chili--to watermelon. Well, in my spice drawer I did not have chili powder. I did, however, have crushed chili and I drenched my watermelon cubes with the crushed chili. The combo of sweet and hot/spicy was positively wonderful! I could not stop eating the crush chili-ed watermelon.
I plan to try some of the above recipes, including splashing lime juice and ginger (and maybe honey) on the watermelon.
Thanks again for all these great ideas! What's also great is that these "recipes" don't really require any labor.
Hehe, I usually do too, but not the gargantuan ones I've been getting lately. It's a bear to make room in the fridge though. My fave recipe includes a large knife to slice and a sink to eat it over.
Incidentally, I decided to try the "nouvelle" versions of eating watermelon last night by adding a little salt to one corner and a little Penzey's chipotle powder to another. I didn't care for either combo. Nope, I like my watermelon straight up! If it's a really good melon, then there's no other way...I'm going to try aleppo pepper tonight just out of curiosity though.
I did make Nigella's watermelon salad once and thoroughly enjoyed it, but again, not my first choice for a really good melon. I can't wait to have some cold melon for dessert later!
I made a watermelon salad last night that was so easy and it was a big hit at the neighborhood party. I cut up and chilled the fruit (3/4" dice worked well) a couple of hours ahead of time and all the juice settled at the bottom of the bowl, which was good. I served the bowl of cut watermelon style buffet style with dishes of feta (1/4" dice) and avocado cubes (1/2"), and the vinaigrette on the side so people could have any of the ingredient combinations they preferred. The kids stuck with the plain watermelon cubes, but everyone else tried lots of the combinations. I liked the addition of the creamy avocado, but it was good with just the feta.
Can't wait to try grilling it next.
Here's a pork belly and watermelon recipe from Manhattan chef Zak Pelaccio of Fatty Crab. I had this dish at his restaurant and have to say it was delicious. The fattiness of the pork mixed with the sweet watermelon was perfect. Matter of fact I'm going to try and replicate it this weekend if I can find some decent pork belly.
None of my own photos to accompany this post (though I did find this through google - (http://www.nytimes.com/2006/08/16/din...) but I can say that this was a delicious dish and a crowd pleaser too. The preparation however was longer than my main course and dessert prep combined! The ingredients will be hard to come by unless you have a good Asian market in your city, luckily with Chinatown a subway ride away I was able to get everything in one trip and within 2 city blocks. I was also lucky enough to get all the necessary produce at the Union Square Greenmarket. If you've got the time and enjoy the hunt for ingredients I'd give it a shot.
..watermelon is my favorite fruit of all. mostly i eat it chilled and plain..now and then with a little salt ..cut in cubes its a great side dish to sandwiches and salads.. that cold sweet crunch enhances everything .. i want some now!
How about a watermelon carparccio? This recipe comes courtesy of Greg Anagnos, Chef/Owner, of the Medusa Restaurant in St. Paul, Minnesota.
Watermelon Carpaccio Recipe:
6oz watermelon (seedless)
1/2 ea. Avolcado (sliced)
1 T white balsamic vinegar
2 t shallots (minced)
2 t fresh cilantro (chopped)
2 t fresh parsley (chopped)
Salt & white pepper to taste
1T walnut oil
1T salad oil
2 t golden caviar
1. Slice watermelon in 2X4 squares about 1/4 inch thick (2 slices)
2. Mix vinegar, herbs, shallots, salt & pepper, and oils till emulsified
3. Place 1 slice of watermelon on plate, top with avocado slices, drizzle with dressing, top with 2nd watermelon slice and garnish with flowers and golden caviar.
i had a spicy watermelon gazpacho at Chestnut, a restaurant here in Brooklyn. It was a small dice of watermelon, tomato and jalapenos(which may have been lightly roasted) in watermelon juice, which leeched the heat of the peppers and blended the flavors together. It was topped with steamed squid, which although amazingly delicious, was not necessary to making the soup enjoyable.
This is an old one from the Confucius Mansion Banquet
Water Melon Jelly
*Place watermelon cubes in blender to extract the juice. Keep aside.
*Stir the root starch into cold water until it forms a smooth paste. Ensure that there are no lumps.
*Bring the melon juice to a boil over medium heat. Add plums and fragrant osmanthus blossoms.
*Pour the starch paste into the melon juice, stirring constantly and bring to a boil.
*Stir in honey. Let cool and freeze.
Slice and serve.