6 Watermelon Every Kids Favorite Vegetable

Hello there and welcome to our yum yum corner.
For this week, we bring you a very appropriate article given that we are
still in the midst of summer.
Enjoy!
The Sterling Creations business desk team
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Contributed by Dan Thompson
6 Watermelon Every Kids Favorite Vegetable

watermelon is at the peak of its season now
and that means it is also cheap.
Here’s a reliable way to pick out the best
melon:
Choose a firm, symmetrical watermelon that
is free of bruises, cuts and dents.
Lift it up. The watermelon should be heavy
for its size.
Turn it over. On the underside there should
be a
creamy yellow spot from where it sat on the
ground and ripened in the sun. A spot that
is white or pale green signals an unripe
melon.
Once you get the perfect melon home, you
could simply carve it into wedges and
serve. But that may get boring after a few
melons. Keep these recipes handy and you’ll
enjoy watermelon right through summer . and
all through winter, too, if you decide to
make Watermelon Pickles. Come on, you can
do it!
Mediterranean Summer Salad
Materials:
3/4 cup halved, thinly sliced red onion
1 tablespoon fresh lime juice
6 cups seeded, cubed watermelon
3/4 cup crumbled feta cheese
1/2 cup pitted black olive halves
1 cup chopped fresh mint
2 tablespoons olive oil
Directions:
Place the onion slices in a small bowl with
the lime juice. The acid of the lime will
mellow the flavor of the raw onion. Let
stand for 10 minutes. In a large bowl,
combine the watermelon cubes, feta cheese,
black olives, onions with the lime juice,
and mint. Drizzle olive oil over it all,
and toss to blend. Dig in and be prepared
for a pleasant surprise! Servings: 4 to 6.
Watermelon Granita
Materials:
5 cups seeded watermelon chunks
1 cup simple syrup*
2 tablespoons fresh lemon juice
Thin watermelon wedges, cut into strips for
a garnish
Directions:
Puree watermelon in a food processor. Pour
into a 9 x 13 inch baking dish. Stir in the
syrup and lemon juice. Freeze for about 4
hours or until frozen solid. To serve,
scrape up granita with a large spoon and
place in goblets or ice cream dishes.
Garnish with a narrow wedge of watermelon.
So yummy! Servings: 4.
To make simple syrup;
Combine 1/2 cup water and 1 cup sugar in a
saucepan.
Bring to a boil over medium-high heat. Boil
for one minute. Stirring constantly until
all of the sugar has dissolved. Cool in the
refrigerator.
Watermelon Smoothie
Materials:
8 ounces lemon, fat-free yogurt
3 cups cubed, seeded watermelon
1 pint fresh strawberries, cleaned and
hulled
1 tablespoon honey or strawberry jam
3 ice cubes
Directions:
In a blender or food processor, combine
yogurt, watermelon, strawberries, honey and
ice cubes. Process until smooth and frothy.
Serve in tall glasses with a straw.
Servings: 4
Watermelon Salsa
Materials:
3 cups seeded watermelon, chopped
1/2 cup chopped green bell pepper
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon chopped green onions
1 tablespoon chopped jalapeno pepper
1/2 teaspoon garlic salt
Directions:
In a large bowl, combine the watermelon,
green bell pepper, lime juice, cilantro,
green onions, jalapeno and garlic salt. Mix
well and serve. Servings: 4.
Watermelon Pickles
Materials:
2 1/2 gallons water
1 tablespoon salt
2 gallons (32 cups) watermelon rind, white
part only, cut in 1-inch cubes
1 quart cider vinegar
26 cups white granulated sugar
28 whole cloves
14 (3-inch) cinnamon sticks
14 (1-pint) canning jars with lids and
rings
Directions:
Bring the water and salt to a boil in a
large, enamel stockpot over high heat. Add
the watermelon rinds, and return to a boil.
Cook for 20 minutes, then drain the rinds
in a colander. Bring the vinegar to a boil
with 6 cups of sugar. Remove from
the heat, stir in the watermelon rinds,
cover, and let stand overnight.
The following day, remove the rinds from
the syrup using a slotted spoon, and place
them into a clean bowl. Set the stockpot
onto the stove over high heat, add 4 cups
of sugar, and return the syrup to a boil.
Once the sugar has dissolved,
remove the stockpot from the heat, and stir
in the watermelon rinds, cover, and let
stand overnight.
On day 3, repeat the process above, using
only 2 cups of sugar: remove the rinds from
the syrup using a slotted spoon, and place
them into a clean bowl. Set the stockpot
onto the stove over high heat, add 2 cups
of sugar, and return the syrup to a boil.
Once the sugar has dissolved, remove the
stockpot from the heat, and stir in the
watermelon rinds, cover, and let stand
overnight. Repeat day 3 every day
for 6 more days.
On day 10, sterilize the canning jars,
rings and lids in boiling water. Pack the
watermelon rinds into sterilized jars,
making sure there are no spaces or air
pockets on the sides. Add two cloves and
one cinnamon stick to each jar. Return the
syrup to a boil, and fill the jars to
within 1/4 inch of the top. Top with lids,
and screw on rings.
Place a rack in the bottom of a large
stockpot and fill halfway withboiling
water.
Carefully lower jars into pot using a
holder. Leave a 2-inch space between jars.
Pour in more boiling water if necessary,
until tops of jars are covered by 2 inches
of water. Bring water to a full boil, cover
the pot, and process for 10 to 15 minutes.
Remove the stockpot from the heat, and let
the jars stand in the water for 2 hours off
the heat.
Remove the jars from the stockpot and place
onto a cloth-covered or wood
surface, several inches apart, until cool.
Once cool, press the top of each lid with a
finger, ensuring that the seal is tight
(lid does not move up or down at all).
Store in a cool, dark area for 2 weeks
before opening. Yield: 14 pints

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