Food of the Month: Watermelon

Selection:

• Skin should be brightly colored and not too shiny or dull
• Look for watermelons that are evenly shaped with no bruises, cracks, or soft spots.
• Select watermelons that are heavy for their size; they tend to be juicier.
• Watermelons don’t ripen much after they are picked. Look for a firm underside with a yellowish color—if it is white or green, the melon is not yet mature.

Storage:

• A whole watermelon keeps in the refrigerator up to a week
• Cut watermelon should be eaten as soon as possible. The flesh deteriorates rapidly, taking on an unappetizing slimy texture.
• Once picked, watermelon will not ripen easily. If unripe, try putting the whole melon in paper bag un-refrigerated.

• Combine watermelon, cucumber and cantaloupe for a summer salad.
• Puree watermelon and place in popsicle molds. Freeze until you have refreshing melon-pops.
• Combine kiwi, lime juice and watermelon in blender. Drink watermelon to enjoy the nutritional benefits when you don’t have time to eat them.
• Puree watermelon, kiwi and cantaloupe and mix with Greek yogurt for a summer gazpacho.
• When the heat of summer tires us with thirst, eating watermelon is a safe alternative to taking energy drinks. Its high water content can hydrates us whereas caffeine-filled energy drinks can easily dehydrate. Nothing can be more satisfactory on a hot, dusty day than a crisp, juicy slice of watermelon!

Recipe courtesy Tyler Florence

Serves:

4 servings

Ingredients

• 1 large tomato, pureed
• 1/2 serrano chile
• 2 cups cubed fresh watermelon
• 1 teaspoon red wine vinegar
• 1/4 cup extra-virgin olive oil
• 2 tablespoons minced red onion
• 1/2 cucumber, seeded and minced
• 2 tablespoons minced fresh dill, plus more for garnish
• Kosher salt and freshly ground black pepper
• 1/4 cup crumbled feta cheese

Directions

In a blender, puree the tomatoes, chile, and 1/2 of the watermelon. Pour in the red wine vinegar and olive oil and pulse. Add the onion, cucumber and dill and season with salt and pepper. Puree until smooth. Pour into chilled bowls and sprinkle with dill, feta, and remaining watermelon. Serve.

Makes 8 servings.

• 2 cups Watermelon, chopped and seeded
• 1 cup Pineapple (fresh), chopped
• 1 cup Onion, chopped
• 1/4 cup Cilantro (chopped fresh)
• 1/4 cup Orange juice
• 1–2 Tbsp. Jerk seasoning, or to taste

In large bowl, combine all ingredients; mix well. Refrigerate, covered, at least one hour to blend flavors.

Stir before serving.

Makes 12 servings.

• 4 cups Watermelon, diced and seeded
• 1 1/2 cups Jicama, diced
• 1/2 cup Green pepper, diced
• 1/4 cup Cilantro (chopped fresh)
• 1 Tbsp. Jalapeno pepper, chopped
• 2 Tbsp. Fresh lemon juice
• 1 Tbsp. Honey
• 1 tsp. Salt
• 1 tsp. Garlic pepper
• 1/4 tsp. Hot-pepper sauce

In large bowl, combine all ingredients; mix well.

Refrigerate, covered, at least one hour to blend flavors.

Stir before serving.

This summertime salad was created by Jean-Georges Vongerichten, owner of Jean Georges in New York City.

Ingredients

• 24 cube(s) (1 1/4-inch) seedless watermelon, from about a 4- to 5-pound mini seedless watermelon
• 3 ounce(s) high-quality blue cheese, crumbled
• 2 tablespoon(s) extra-virgin olive oil
• Sea salt to taste
• Cracked white pepper, to taste

Directions

Divide watermelon cubes among 4 serving plates. Crumble blue cheese on top and drizzle with olive oil. Season generously with salt and pepper and serve.