Chill Out With Watermelon

Try some refreshing takes on this favorite fruit.

The season for watermelon is upon us. About all you need to enjoy a ruby-tinged slice are a good grip, a spot to deposit the seeds, and a napkin (or shirtsleeve) to wipe your chin. Add a salt shaker if you prefer a touch of salt to draw out even more of the melon's sweetness.

Still, try as we may to eat the entire thing in one sitting, there's usually a hunk or two left over. Not to worry. These creative recipes are easy to make and allow you to savor every last morsel. Each of the three beverages has its own unique appeal, and all are just right on a hot day. Be sure to try our Watermelon-Prosciutto Salad, a perfect combination of salty and sweet tastes.

Hint: When looking for the perfect melon, choose one with no bruises, cuts, or dents; it should feel heavy for its size. If you don't have room in your refrigerator for a whole melon, cut it in halves or quarters, cover tightly with plastic wrap, and chill for up to one week. For more tips and information, visit the National Watermelon Promotion Board's Web site at www.watermelon.org.

CYNTHIA ANN BRISCOE

WATERMELON-LEMONADE COOLER

MAKES 14 CUPS

PREP: 25 MIN., COOK: 10 MIN. , CHILL: 8 HRS.

15 cups seeded and cubed watermelon

2 (12-ounce) cans frozen lemonade concentrate, thawed

2 mint sprigs

Ice

Garnishes: watermelon wedges, mint springs

PROCESS watermelon, in batches, in a blender or food processor until smooth.

COMBINE concentrate and 2 mint sprigs, and cook in a saucepan over medium-high heat 10 minutes. Stir together watermelon puree and lemonade mixture; cover and chill 8 hours. Remove and discard mint. Stir and serve over ice. Garnish, if desired. MICHAEL ROCCHIO

BIRMINGHAM, ALABAMA

WATERMELON GRANITA

MAKES 7 CUPS

PREP: 20 MIN., FREEZE: 8 HRS., STAND: 15 MIN.

8 cups seeded and cubed watermelon

1 (6-ounce) can frozen orange juice concentrate, thawed

1 ½ cups lemon-lime soft drink

PROCESS watermelon in a blender or food processor until smooth.

STIR together watermelon puree and remaining ingredients. Pour mixture into a 2-quart glass bowl. Cover and freeze 8 hours, stirring occasionally.

REMOVE from freezer 15 minutes before serving. Stir with a fork, and spoon into glasses. Serve immediately.

NOTE: For testing purposes only, we used 7 UP soft drink.

WATERMELON DAIQUIRI

MAKES 3 CUPS

PREP: 20 MIN., FREEZE: 8 HRS.

4 cups seeded and cubed watermelon

1/3 cup light rum

¼ to ½ cup orange juice

2 tablespoons orange liqueur

4 teaspoons powdered sugar

2 teaspoons fresh lime juice

PLACE watermelon in a zip-top plastic freezer bag. Seal bag; freeze 8 hours.

PROCESS watermelon, rum, and remaining ingredients in a blender or food processor until smooth, stopping to scrape down sides. Serve immediately. KATIE ROBINSON

BIRMINGHAM, ALABAMA

NOTE: For testing purposes only, we used Cointreau for orange liqueur.

WATERMELON-PROSCIUTTO SALAD

MAKES 4 SERVINGS

PREP: 30 MIN., COOK: 5 MIN.

¼ pound prosciutto, cut into thin strips

1 tablespoon chopped fresh basil

3 tablespoons white balsamic vinegar

2 teaspoons honey

1/8 teaspoon paprika

1/3 cup olive oil

3 cups seeded and cubed watermelon

2 bunches watercress

½ teaspoon freshly ground pepper

Garnish: watermelon wedges

BROWN prosciutto in a small nonstick skillet over medium heat 5 minutes. Remove prosciutto, and set aside.

WHISK together basil and next 3 ingredients; gradually whisk in oil until blended.

ARRANGE watermelon cubes over watercress. Sprinkle with prosciutto and pepper, and drizzle with vinaigrette. Serve immediately. Garnish, if desired.

Copyright Southern Progress Corporation Jul 2004
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