Watermelon Treats

Blue Cheese Watermelon Salad
For the walnuts:
1 cup walnut pieces or halves
¼ cup sugar
1 teaspoon soy sauce
For the reduction:
2 cups inexpensive balsamic vinegar
1 cup sugar
1 sprig fresh rosemary
For the Salad:
3 or 4 ounces fresh baby greens
2 seedless oranges, peeled and sectioned
4 cups seedless watermelon cubes
2 cups seedless grapes, halved
2 cups fresh, trimmed and sliced strawberries
1 cup crumbled blue cheese

Heat the walnuts in a seasoned wok or heavy non-stick sauté pan over medium for a minute, and stir in the sugar and soy sauce. Adjust heat to prevent burning while constantly stirring the nuts until the sugar melts. Continue to stir, and cook until the nuts begin to stick and the mixture is getting sticky. Spread the nuts over a sheet of waxed or parchment paper and cool. Break apart into small pieces and crumble. Set aside.
Heat the vinegar in a heavy non-corrosive saucepan over medium heat, and stir in sugar. Continue to stir and adjust heat to bring the mixture to a simmer. Add the rosemary sprig to the pan. Continue to simmer until the contents of the pan reduce by half its original volume. Set aside. Divide the greens among six or eight salad plates, and arrange the orange sections, watermelon, grapes and strawberries over the greens. Drizzle the balsamic syrup over the fruit and the cheese crumbles over that. Top with the candied walnut pieces and serve. Serves six to eight.

Watermelon Chicken Stacks
4 skinless boneless chicken breasts
1/3 cup canola or vegetable oil
3 cloves fresh garlic, minced
1 tablespoon fresh minced ginger
1 tablespoon soy sauce
1 cup low fat or soy mayonnaise
½ teaspoon mild curry blend or to taste
¼ cup sweet pickle relish
16 watermelon sticks
Minced parsley for garnish

Place the chicken breast in a zipper lock bag along with the vegetable oil, garlic, ginger and soy sauce. Seal the bag well and marinate the chicken for 30 minutes to two hours. Grill or broil the chicken until cooked. Keep warm.
Quickly stir together the mayonnaise, curry and pickle relish. Arrange the watermelon sticks attractively, four each on four plates. Slice the chicken, and arrange on top of the watermelon. Spoon the curry mayo over the chicken. Dust with a bit of the minced parsley. Serves four.

Watermelon Salsa Bowl
1 round, seedless watermelon
Salsa
Dry erase marker
Utility or carving knife
Ice cream scoop or other large spoon
For garnish: chips, jalapenos, cilantro and lime

Choose a round seedless watermelon. Wash the watermelon and pat dry; using a dry erase marker, trace the design around the middle of the watermelon. Use a utility knife to carve the design. Split watermelon in half, and use a scoop to carve out flesh. Choose a flat area of rind on the other watermelon half to trace and carve out the lizard design. Fill bowl with salsa. Garnish with lizard and chips, jalapenos, cilantro, and lime.

Red White And Blue Sundaes
4 cups watermelon balls
2 cups fresh blueberries
4 dollops prepared whipped topping
Red, white and blue star sprinkles

Gently mix together the watermelon and blueberries. Divide among four sundae bowls. Top each with a dollop of topping, and sprinkle with red, white and blue sprinkles. Serve immediately; serves four.

Watermelon Crab Cups
46 to 48 watermelon cups (see below)
3 cups mayonnaise
3 cups sweet pickle relish
6 teaspoons minced fresh dill
3 cups chopped celery
3 cups chopped scallions
12 hard boiled eggs, chopped or grated
6 pounds cooked crabmeat, rinsed

Make the watermelon cups by cutting 3-inch tall and 3-inch wide cylinders of seedless watermelon. Hollow out the cylinders to form “cups” reserving the watermelon from the center for another use or to snack on while cooking. Once the cups are made, keep them on a paper towel until ready to fill and serve. The cups can be made ahead of time and covered on a tray and refrigerated until ready. Make the filling by mixing together the mayonnaise, relish, dill, celery, scallions and hard-boiled eggs. Fold in the crab. Fill the watermelon cups and enjoy. Makes 46 to 48 servings. 

Recipes from National Watermelon Promotion Board