Watermelon Treats for Summer Eating

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Watermelons from the backyard or perhaps from the supermaket are high in vitamin C and potassium. They are a fantastic source of fiber as well. Watermelon seeds contain cucurbocitrin that lowers blood pressure and improves kidney function. Take a couple of seeds and soak overnight in 1 quart of water. Strain outside the seeds and drink the water. It has a nice taste. Watermelon is reduced in calories — just around 80 of them in two cups.

Watermelon generally appears on the dinner table as either a desert or even a salad. It could be eaten as a breakfast entrée or as a nutritious beverage. It is cooling a hot summer afternoon and tastes fairly great as well.

WATERMELON PICKLES

Watermelon rind may be pickled and appreciated throughout the year.

4 quarts watermelon rind cut into 2″x1″ pieces
Two Tablespoons Kosher Salt
4 cups white vinegar
8 cups sugar
3 whole cinnamon sticks, broken in pieces
1 Tablespoons whole cloves

In a large pan area rind and add enough boiling water to cover.
Add salt and simmer until tender. Drain.
Place rind in ice water to prevent it from cooking leaving it for at least 1 hour.
Place cinnamon and cloves in a square of cheesecloth and protected.
In a pan combine vinegar, sugar and cheesecloth and bring to a boil boiling for 5 minutes.
While this is boiling drain rind well and add to vinegar mixture.
Simmer until rind appears translucent (10 minutes). Remove and discard cheesecloth.
Pack rind and syrup into hot sterilized quart jars leaving 1/4 inch head space.
Attach lids and process in boiling water bath for 20 minutes. Remove to cool and make sure lids seal.

Melon salads are a cooling delicacy during the summertime months. Here are just two recipes for yummy salads.

GINGER MELON SALAD

1/4 cup sugar
1/4 cup water
1 tsp grated lime rind
1/4 cup fresh lime juice
Two Tablespoons fresh ginger, peeled and sliced
1 Tablespoon fresh chopped mint
8 cups watermelon balls
2 cups honeydew melon balls
2 cups cantaloupe balls

In a small bowl combine water, sugar, rind, lime juice, ginger and chopped mint. Set aside.
In a large bowl combine melon balls. Add first mixture, cover and chill 1 hour.
Garnish with mint sprigs.

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