Watermelon, watermelon everywhere
Jul 28 '00
Yes, watermelon is wonderful when you simply bite into a
big slice and let the juice dribble down you chin. Or, if you're a kid, down the front of your bathing suit. But I happen to have two recipes for what to do with it. Since it's about to come in season when plenty are available, I figured I'd pass along two recipes for what else you can do with it.
First is "Little Momo's Watermelon," which is a recipe I got (and then altered) from Ayun of the "East Village Inky." (Yes, I got her permission to spread around what I call "fetamelon.") This is one of my most favorite foods in the whole world.
You'll need watermelon (seedless makes everything so much easier), feta cheese and -fresh- cilantro. If you use the cilantro from a spice jar it's just not the same at all.
Now all you do is cut the watermelon into chunks and add some crumbled feta cheese. How much depends entirely on you -- I like a lot so that the watermelon is practically covered like snow. (To get at least a tiny chunk with every bite.) Add the finely chopped cilantro. (Real fine, like you'd get in a spice jar almost.) Mix it all up.
I like to eat it immediately but my husband says it's better after it's been in the fridge for about 10 minutes to let the cilantro really flavor the watermelon.
I know it might sound strange, but trust me it is -yummy-!
And what to do with the leftover rinds?
Make some Sweet Watermelon Pickle:
This one is a bit more work, but worth it!
Cut off the hard green rind of the melon, and then throw the leftover rinds (about 2.5 pounds) into a kettle. Cover with soft water, so that there's maybe three inches above the rinds. Now let this boil for half an hour. Take the water off (whatever is left) and then place the rind on dishes to drain.
In another kettle, mix one cup of vinegar, 1 pound of brown sugar, a dash of cinnamon and a dash (or a little more) of tumeric), a little less than one-half of an egg white (well beaten), and let that boil for a few minutes. Skim off the scummy part of the egg that floats to the top. Add the rind to this and boil for 10 minutes. (You can add little bits of water and vinegar, little bits at a time, if it starts to boil away.)
You can then add some lemon peel to add to the flavor, but it's not necessary. After all this, remove the rinds, let them cool and you're ready to eat.
PS: I have no idea how to can anything, so I just put them in a Tupperware container in the fridge til we eat 'em up.
Enjoy.
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Epinions.com ID:
prettyrain
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Location: Toronto, Ontario
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About Me:
Book-loving, coffee-drinking writer, zine editor, mom and slacker loving the serendipitous life.
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