New Mexico Journal: Creative Living

WATERMELON DELIGHTS
by Sheryl Borden
Now that it's officially summertime, we begin to think about watermelons, homemade ice cream, cookouts and special times with family and friends.
Did you know that watermelon is not really a fruit -- it's a vegetable. In fact, it's a cousin to the cucumber. It's roots can be traced back to Africa and the early watermelons were mainly rind and seeds; thus rind pickles and toasted seeds were popular. Today's watermelon is larger, the flesh sweeter, the seeds smaller and the rind thinner. Watermelon's luscious sweet flesh is regarded as the most refreshing, thirst-quenching fruit -- loved by all.
With only 90 calories per two cup serving, watermelon is fat and cholesterol free, very low in sodium, a good source of vitamin A (100% as Beta Carotene), and high in vitamin C. On hot days watermelon is a great choice to replenish body fluids since it is 92% water. It's easy to include watermelon in your 5 A Day plan -- keep watermelon chunks, slices or juice in your refrigerator.
HOW TO SELECT:

Choose a watermelon symmetrical in shape without dents, bruises and cuts.
Thump, if you must (listen for dull hollow sounds.)
Turn the watermelon over. The underside should be yellow with a healthy sheen to the rind.
Lift the watermelon. It should be heavy for its size.

HOW TO STORE AND PREPARE:

Store watermelon in the refrigerator for up to two weeks for best sweetness and flavor.
Clean outside of watermelon with cool water before cutting as you would any fruit.
Cover cut surface of watermelon loosely with plastic wrap to prevent flesh from becoming mushy.
Store chunks of watermelon flesh in covered plastic containers.
Best advice: Eat today!

WATERMELON JUICE: This is the perfect use for small pieces of watermelon. Cut flesh from watermelon rind; remove seeds. Cut into chunks and place in blender or food processor. Process until liquefied. Store juice in refrigerator or freeze in ice cube trays to add to your favorite beverage.
WATERMELON PUNCH: For a 4th of July picnic or any function -- serve punch in watermelon boat decorated with red, white and blue streamers and an American flag.
6 cups watermelon juice
2 cups pineapple juice
1 can (12 oz.) frozen raspberry-flavored juice blend
1 can (6 oz.) frozen orange juice concentrate
1/4 cup lemon juice
In large bowl, blend all ingredients; chill. Serve in scalloped watermelon boat. Makes fourteen 3/4-cup servings.
TOASTED WATERMELON SEEDS: In skillet, place 1/4 cup water, 1/8 teaspoon salt and watermelon seeds. Cook over medium heat, stirring, until water has evaporated, seeds are toasted and have lost all moisture, about 10 minutes. Use to garnish salads. One average-sized watermelon yields about 1/2 cup seeds.
SCALLOPED WATERMELON BOAT: Pretty as a picture and surprisingly easy to do.

Select symmetrical watermelon that will sit level.
Using sharp pointed instrument, lightly mark line around horizontal center of watermelon.
Place small jar lid half-way on line, mark outline. Repeat around watermelon.
With small sharp knife, cut watermelon following marking. Remove top.
Scoop out fruit, leaving just a trace of red showing in bowl of watermelon. Chill well.
Invert melon and drain before serving.
Use as container for punch, fruit salads or desserts.

REFRIGERATED WATEMELON RIND PICKLES: A sweet, spicy pickle; the perfect use for watermelon rind.
4 cups cubed peeled watermelon rind, red removed
3/4 cup granulated sugar
1 cup vinegar
2 sticks cinnamon (abut 3-inches each)
1 tsp. whole cloves
In medium saucepan, stir together all ingredients. Bring to boil over high heat, stirring often. Reduce heat, cover and simmer gently until rind is tender and translucent, about 45 to 50 minutes. Cool; refrigerate rind with liquid in covered glass container. Store at least 12 hours before serving to blend flavors. Refrigerated pickles keep up to 2 weeks. Makes 6 servings.
For additional information, write to: National Watermelon Promotion Board, P. O. Box 140065, Orlando, FL 32814-0065 or call 1-800-55-MELON.
Smile. It's time for watermelon.

Sheryl Borden is the Producer and host of the PBS series, Creative Living with Sheryl Borden. Celebrating its 23rd year, the magazine-formatted "how-to" show is produced by KENW-TV in Portales, New Mexico and is carried in 40 states and 100 markets. It airs on KENW (Channel 3) on Tuesdays and Thursdays at 12 noon, Tuesday evenings at 9:30 PM, and on Saturdays at 2 PM.

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