Watermelon is one of the most popular of the melons … two-thirds of American households purchase watermelon because it’s delicious, fun to eat and healthy. Of course, this fruit makes a tasty dessert, and this month, thanks to the National Watermelon Promotion Board, we share several other ways to partake of this sweet, summertime delicacy.
Cajun Chicken with Watermelon Mint Salsa
Watermelon Mint Salsa
2 cups chopped seedless watermelon
2 tablespoons lime juice
1 cup diced seeded tomato
Jalapeno to taste, minced and seeded
1 tablespoon minced fresh cilantro
1 tablespoon minced fresh mint
1/2 cup chopped fresh scallion
Toss ingredients together; cover, and refrigerate until ready to serve.
Cajun Chicken Cutlets
2 tablespoons vegetable oil
2 tablespoons granulated garlic
2 tablespoons mild chili powder
2 tablespoons ground cumin
2 tablespoons sweet paprika
6 boneless, skinless chicken cutlets
Mix the spices together. Coat the chicken cutlets with the spice mixture. Heat oil in a non-stick skillet over medium high heat, and place chicken breasts in pan. Blacken on both sides, and sautÉ just until cooked through. Top with watermelon mint salsa, and serve immediately. Serves six.
Thai Watermelon Salad
1 tablespoon minced fresh ginger
1 teaspoon minced fresh garlic
1/2 cup seasoned rice vinegar
1/2 cup orange juice
1/8 cup toasted sesame oil
1/2 cup extra virgin olive oil
1 teaspoon light soy sauce
4 ounces organic baby greens
3 cups cooked al dente and cooled brown rice
6 cups diced seedless watermelon
1 cup chopped scallions
1/2 cup chopped cilantro
1 cup dry roasted and salted peanuts
Fresh cracked pepper to taste
Whisk together the ginger, garlic, vinegar, juice, oils and soy sauce. Arrange the greens on a serving platter or up to eight individual serving plates. Toss the rice with 2/3 of the dressing. Press each serving of the rice mixture into a small cup and invert onto the plate, creating an individual serving of rice. Place on the greens. Toss the watermelon with the remaining dressing and spoon the watermelon over the rice and greens. Sprinkle the scallions, cilantro and peanuts over the watermelon. Garnish with fresh cracked pepper to taste. If desired, add grilled chicken, salmon or shrimp for an entrÉe salad. Serves up to eight.
Watermelon, Toasted Jalapeno and Shrimp Pico de Gallo
2 tablespoons canola or vegetable oil
1 tablespoon minced seeded jalapeno
3 tablespoons minced fresh shallot
1 tablespoon minced fresh garlic
1 teaspoon soy sauce
1 teaspoon ground cumin
Juice from 3 fresh limes
2 cups minced watermelon
2 cups chopped, cooked and cooled, peeled and de-veined shrimp
1/4 cup chopped fresh parsley
1 cup diced roasted red pepper
Ground black pepper to taste
Heat the oil in a heavy non-stick skillet over medium high heat. SautÉ the jalapeno, shallots and garlic until golden and toasted around the edges. Remove from heat; add soy sauce and cumin. Cool. Scrape the cooled ingredients into a bowl, and toss with lime juice, watermelon, shrimp, parsley and roasted pepper. Season with pepper to taste. Serve with chips and margaritas, fish tacos or atop grilled salmon. Serves six to eight.
Watermelon Wine Spritzers
2 cups small cubed chilled seedless watermelon
1 bottle chilled Chardonnay
2 tablespoons grenadine syrup
12 ounces chilled sparkling mineral water
Divide the watermelon among six to eight white wine glasses, then divide the wine, grenadine, and sparkling water among the glasses, and give them a quick stir. Serve immediately. Makes six to eight spritzers.
Watermelon Malibu Surf
This concoction is sure to be a hit … so have more ingredients on hand to make multiple servings.
1 cup seedless watermelon chunks
1 cup trimmed strawberries, cut in half
1/2 cup coconut cream
1 to 2 shots spiced rum
Mini watermelon wedges for garnish
1/2 cup sweetened whipped topping
Blend watermelon, strawberries, coconut cream and rum just until smooth. Place in freezer for one hour, stirring occasionally. Pour into in chilled glass. Garnish with mini watermelon wedges and whipped topping. Serve immediately. Serves one.
