Dining / Cooking

Making more of Watermelons

By Elizabeth Cohen / Binghamton, N.Y. Press & Sun-Bulletin | Wednesday, August 20, 2008 | () comments

Say the word watermelon and images of lazy, hot summer afternoons and family picnics drift pleasantly through your mind. It is the quintessential summer food.

But if you thought watermelon could only be served cut in slices and chunks or scooped out in balls, think again.

There are more ways to enjoy watermelon than you can imagine, says Leslie Coleman, who works for the National Watermelon Promotion Board. It just takes a little imagination to think outside the rind.

There are great watermelon recipes for everything from watermelon soup to watermelon cupcakes. “Whatever your mood, there’s a watermelon dish to serve it,” Coleman says.

Have a child’s birthday coming up? How about serving a watermelon “pizza,” a dish that saves time and money and is a guaranteed kid pleaser. All you need is a watermelon, cut into a round pizza shape, with strawberry jam, chocolate chips and shredded coconut. For an extra kick, add walnuts and raisins.

Watermelon kebabs are made by scooping out watermelon balls and skewering them on a stick with other yummy treats such as marshmallows and pineapple cubes. Or add on cubes of cheese.

There are many unusual and scrumptious watermelon dishes the adults in the house can enjoy as well. Delight friends and family with an Asian twist of watermelon Pad Thai or offer up grilled kielbasa with a hearty watermelon relish.

Summer may be watermelon season, but everyone will be surprised when they see all the eclectic ways this healthy and delicious food can be prepared.

Watermelon tips

n Buying — Look for a whole fruit that is not bruised or damaged; make sure that any fruit that has been pre-cut is refrigerated. Do not purchase if it hasn’t been refrigerated.

n Cleaning — Wash your hands for at least 20 seconds before and after handling fresh fruits and vegetables. Clean all surfaces and utensils with hot water and soap, including cutting boards, countertops, peelers and knives that will touch the watermelon before and after preparation.

n Rinse under running tap water — Rub the skin with a clean vegetable brush while rinsing. Dry with a clean cloth towel or paper towel. Never use detergent or bleach to wash fruit or vegetables. These products are not intended for consumption.

n Separate — Keep fruit and cut fruit separated from raw meats and especially poultry in your cart, at the checkout counter and at home in your refrigerator. Do not use the same cutting boards and utensils without cleaning first with hot soap and water

n Throw away — Toss any fruits or vegetables that have not been refrigerator within two hours of cutting and peeling or cooking. Remove and throw away all bruised and damaged portions of watermelons. Throw out any piece of watermelon that has touched raw meat, poultry or seafood.

n Refrigerate — Always refrigerate watermelon after you have cut into it. Either place it in a covered container or cover the surface with plastic wrap to prevent the flesh from becoming mushy.