One of my jobs when visiting my parents is to unload the groceries from the trunk of the car; keep in mind, Mom is in her late 80s and Dad will be 92 in a few weeks. Dad couldn’t wait to cut up the 15-pound watermelon he carefully chose once I gently put it on the counter. While carrying the large, seedless melon into the kitchen, I was thinking about some creative recipes incorporating the fruit.
Or perhaps vegetable? It is a much-debated discussion. Botanically, it is a cousin to cucumbers, pumpkins and squash. I am intrigued by the watermelon recipes in the food publications I read.
With summer being the peak season of its consumption in the U.S., it is time to celebrate with a juicy slice and prepare creative recipes.
(National Watermelon Day was Aug. 3.) Thanks to countries like Brazil, Mexico, Guatemala, Costa Rica, Nicaragua and Honduras that experience summer during our winter, watermelon can be enjoyed all year.
In my culinary travels, I’ve noticed that restaurants have incorporated watermelon as a featured ingredient in their dishes. It is among the fastest-growing “fruits” in terms of use on food-service menus, having grown by 54% in the past few years, according to a recent menu trends study commissioned by the National Watermelon Promotion Board. According to the Board, 65% of food service operators feature fresh watermelon on the menu, up from 38% in 2020 and 50% in 2022.
One in 10 restaurants serving alcoholic beverages feature a drink containing watermelon, more than doubling in the last 10 years. Watermelon 101 • The Watermelon Promotion Board represents 800 watermelon growers, shippers and importers nationwide. Its goal is to promote the nutritional, culinary and convenience benefits of watermelon.
• The first cookbook published in the United States in 1796 contained a recipe for watermelon rind pickles. • Watermelon’s official name is Citrullus Lanatus of the botanical family Cucurbitaceae. • Early explorers used watermelons as canteens.
• The first recorded watermelon harvest occurred nearly 5,000 years ago in Egypt. • More than 1,200 varieties of watermelon are grown worldwide. • Watermelon is grown in more than 96 countries worldwide.
The USA ranks seventh in production; China is first. • In China and Japan, watermelon is a popular gift to bring a host. • In some Mediterranean countries, the sweet taste of watermelon is often paired with the salty taste of feta cheese.
• Watermelon is 92% water. • By weight, watermelon is the most-consumed melon in the U.S.
, followed by cantaloupe and honeydew. • Watermelon doesn’t contain any fat or cholesterol, is an excellent source of vitamins A, B6 and C and contains fiber and potassium. • Watermelon is approximately 70% flesh and 30% rind.
• Watermelon is considered both a fruit and a vegetable; it is the state vegetable of Oklahoma. • Every part of a watermelon is edible, even the seeds and rind. Zero food waste! • Some people find it challenging in picking a ripe watermelon and cutting one.
These videos are helpful: https://bit.ly/30Vgosi and https://bit.ly/4dwARWV .
Once you pick the perfect watermelon, and know how to cut it up safely, try these recipes provided by the National Watermelon Promotion Board. For the recipe for grilled watermelon and kale salad, visit https://bit.ly/4dUsaa3 .
Watermelon Rind Stir Fry The headnote says: “Next time you buy a whole watermelon, reserve the watermelon rind for this ingenious recipe. The rind will soften and quickly absorb the flavor of your sauce. Add shrimp, tofu or chicken for an extra protein boost!” Serves 4 Ingredients: 2 teaspoons sesame oil 2 cups watermelon rinds, julienned (white part only, from about 1⁄2 of a seedless watermelon) 1 cup julienned carrots 1⁄2 cup chives, cut into 3-inch pieces 1 tablespoon honey 1 tablespoon soy sauce 1 tablespoon fish sauce 1 clove garlic, minced 1 inch piece of ginger, minced 1⁄2 cup fresh basil leaves, torn 1⁄4 cup mint leaves 1⁄4 cup cilantro leaves Crushed red pepper flakes (optional) Directions: Heat sesame oil in a wok over high heat.
Add the watermelon rind and carrots and stir fry, stirring constantly, for 1-2 minutes. Let sit over high heat for 1 additional minute without stirring. Add the chives and stir to combine.
In a small bowl, whisk together the honey, soy sauce, fish sauce, garlic and ginger. Pour the sauce over the watermelon rind and cook, stirring, 30 seconds to 1 minute until fragrant. Transfer to a serving dish.
Add the basil, cilantro, and mint, tossing to combine. Sprinkle with red pepper flakes, if desired, and serve as a side dish. Watermelon Pomegranate Green Tea Makes 6-8 servings Ingredients: 4 cups watermelon puree 2 cups pomegranate juice 4 cups strong prepared and chilled green tea 1 cup white grape juice Ice for serving Directions: Mix ingredients together in a large container (except ice) and chill well.
Stir before serving and serve over ice. Spicy Watermelon Hummus The headnote says: “What if you could have a delicious snack and it was good for you, too? Well, you can. This hummus is packed with anti-inflammatory and antioxidant goodies, while being low-fat, low-calorie and the best hummus you have ever tasted! It also makes a great sandwich spread or topping for bruschetta.
Extra virgin olive oil is the best to use here, since it is a good source of healthy fat and antioxidants.” Makes 1 1/2 cups Ingredients: 1 large clove garlic 2 heaping tablespoons of diced red onion 1⁄4 cup chopped fresh parsley 1/3 cup watermelon juice (liquefy watermelon in a blender) 1 tablespoon extra-virgin olive oil 1 1⁄2 tablespoons lemon juice 1⁄2 teaspoon lemon peel 1⁄4 teaspoon each: ground cumin, coriander, ground ginger, paprika and turmeric 1 15-ounce can chickpeas (garbanzo beans), drained and washed Salt and pepper to taste 1⁄4 cup diced watermelon Parsley sprigs Directions: Mince garlic in a food processor. Add onion and parsley and blend until fully minced.
Add the rest of ingredients and blend until smooth. Refrigerate for at least a half-hour to allow flavors to blend. Garnish with diced watermelon and parsley sprigs.
Serve with pita bread, baked chips or baby carrots. Watermelon Strawberry Shake Makes 4 servings Ingredients: 1 container (8 ounces) lemon nonfat yogurt 2 cups cubed, seeded watermelon 1 pint fresh strawberries, cleaned and hulled 1 medium banana, peeled and sliced Directions: In blender or food processor, process yogurt, watermelon, strawberries and banana until smooth and frothy. Serve immediately.
Kids Watermelon Sandwich Cookies Serves 6 Ingredients: 12 blueberry pancakes (3-inch round), cooled to room temperature 1⁄2 cup white frosting 6 seedless watermelon slices (2/3-inch thick, 3-inch round), drained to remove excess moisture Directions: Evenly frost bottom of each pancake with white frosting. Arrange six pancakes frosting side up on serving platter. Place one slice watermelon on each frosted pancake.
Top each with remaining pancakes, frosting side down. Serve immediately or cover and refrigerate until ready to serve. Savory Watermelon “Pizza” Servings will vary The headnote says: “Paired with savory ingredients like prosciutto and goat cheese, this savory “pizza” skips the bread to make watermelon the new star.
Use any cheese and/or meat of your choice — some classic watermelon pairings include feta, bleu, parmesan and mozzarella.” Ingredients: Watermelon round cut 1-inch thick (for crust) Goat cheese Prosciutto Balsamic Greens of choice (we used arugula) Pepper to taste Directions: In a small bowl mix goat cheese and heavy whipping cream to make it spreadable. Spread goat cheese to cover watermelon, leaving room to hold the rind.
Place prosciutto then greens as toppings on watermelon pizza as desired. Drizzle balsamic glaze on watermelon pizza. Pepper to taste.
Watermelon Rind Pickles The headnote says: “Created by Chef Dave Wooley for the National Watermelon Promotion Board, these watermelon rind pickles leave the slightest bit of red flesh for a beautiful color and taste experience.” Makes about 2 cups Ingredients: 4 cups water 1 tablespoon coarse salt 2 cups peeled watermelon rind (leave a thin layer of pink) cut into 1-inch by 1/2-inch by 2-inch pieces 3⁄4 cups granulated sugar 1 each of all spice berries 1⁄2 cup cider vinegar 4 each peppercorns 4 whole cloves 1⁄2 teaspoon pickling spice 1 long slice of fresh ginger root 1⁄4 teaspoon celery seeds Directions: In large pot, bring water and salt to boil over medium high heat. Add rind pieces and boil until tender, about 5 minutes.
Strain. Transfer rinds to large metal bowl. In saucepan, combine all of the other ingredients and spices.
Bring to a boil over medium high heat, stirring until sugar dissolves. Simmer for 15 minutes, until slightly reduced. Pour over watermelon rinds in bowl.
Place plate over top to keep rinds submerged in liquid. Cover and refrigerate for one day. Transfer to a glass jar and keep sealed in the refrigerator for up to 2 weeks.
Serving suggestion: enjoy with your favorite deli meats and cheeses, perhaps with other pickled veggies. Recipes courtesy of the National Watermelon Promotion Board. Stephen Fries, is professor emeritus and former coordinator of the Hospitality Management Programs at Gateway Community College, in New Haven, Connecticut.
He has been a food and culinary travel columnist for the past 17 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven, and three-day culinary adventures around the U.S. He is a board member of the International Association of Culinary Professionals.
Email him at [email protected]. For more, go to stephenfries.
com ..
