Watermelon Treats for Summer Eating

Watermelon Pickles Recipe, Ginger Melon Salad and Ice Popsicles

Jul 23, 2008 Deborah Harding

Watermelons from the garden or even from the supermaket are high in vitamin C and potassium. They are a good source of fiber as well. Watermelon seeds contain cucurbocitrin that lowers blood pressure and improves kidney function. Take a handful of seeds and soak overnight in 1 quart of water. Strain out the seeds and drink the water. It has a pleasant taste. Watermelon is low in calories – only about 80 of them in 2 cups.

Watermelon usually appears on the dinner table as either a desert or a salad. It can be eaten as a breakfast entrée or as a nutritious snack. It is cooling on a hot summer day and tastes pretty good as well.

WATERMELON PICKLES

Watermelon rind can be pickled and enjoyed all year round.

• 4 quarts watermelon rind cut into 2”x1” pieces
• 2 Tablespoons Kosher Salt
• 4 cups white vinegar
• 8 cups sugar
• 3 whole cinnamon sticks, broken in pieces
• 1 Tablespoons whole cloves

1. In a large pan place rind and add enough boiling water to cover.
2. Add salt and simmer until tender. Drain.
3. Place rind in ice water to stop it from cooking leaving it for at least 1 hour.
4. Place cinnamon and cloves in a square of cheesecloth and secure.
5. In a pan combine vinegar, sugar and cheesecloth and bring to a boil boiling for 5 minutes.
6. While this is boiling drain rind well and add to vinegar mixture.
7. Simmer until rind looks translucent (10 minutes). Remove and discard cheesecloth.
8. Pack rind and syrup into hot sterilized quart jars leaving ¼ inch head space.
9. Attach lids and process in boiling water bath for 20 minutes. Remove to cool and make sure lids seal.

Melon salads are a cooling delicacy during the summer months. Here are two recipes for delectable salads.

GINGER MELON SALAD

• ¼ cup sugar
• ¼ cup water
• 1 teaspoon grated lime rind
• ¼ cup fresh lime juice
• 2 Tablespoons fresh ginger, peeled and chopped
• 1 Tablespoon fresh chopped mint
• 8 cups watermelon balls
• 2 cups honeydew melon balls
• 2 cups cantaloupe balls

1. In a small bowl combine sugar, water, rind, lime juice, ginger and chopped mint. Set aside.
2. In a large bowl combine melon balls. Add first mixture, cover and chill 1 hour.
3. Garnish with mint sprigs.

SPARKLING MELON SALAD

• 4 cups watermelon balls
• 4 cups honeydew melon balls
• 4 cups cantaloupe balls
• 2 teaspoons lemon juice
• fresh mint, chopped
• 1 bottle sparkling apple cider

1. In a bowl combine melon balls, lemon juice and chopped mint. Chill at least 1 hour or overnight.
2. Right before serving pour enough of the sparkling apple cider to not make the mixture soggy (about half the bottle).
3. Garnish with mint sprigs.

Watermelon can make wonderful icy pops for children and the adults will love them just as much.

WATERMELON POPS

• ½ cup sugar
• ½ cup water
• 3 cups watermelon juice (squish watermelon with a potato masher and strain)
• 2 teaspoons lemon juice

1. In a saucepan over medium heat cook water and sugar until sugar melts by simmering about 2 or 3 minutes.
2. Remove from heat and add watermelon and lemon juice mixing well.
3. Fill ice trays with the mixture.
4. Freeze until just mushy but not solid and stick a toothpick in the middle of each “cube”.
5. Freeze until firm and pop out to eat. You will need about 3 ice cube trays.

Make a luscious pie with watermelon. They will always ask for more of this.

WATERMELON PIE

• 1 Graham cracker crust
• 1 -3 oz package watermelon gelatin
• ¼ cup water
• 2 cups watermelon (take off the rind and process in a food processor or blender until pureed)
• 1 -12 oz container of non dairy whipped topping

1. In a bowl combine watermelon gelatin and water.
2. Fold in whipped topping and watermelon.
3. Pour into crust and chill until set.

Enjoy your watermelon dishes any time of the year, but they taste especially good during the hot, dry summer months.