Recipies with watermelon
|Curried-Shrimp Salad with Grilled Watermelon||Easy||101.5||Saveurs du Monde|
|Strawberry-Melon Drink||Easy||328.7||Saveurs du Monde|
|Tuna rolls with cucumber and watermelon||Easy||135.5||Sauvignon||Saveurs du Monde|
|Watermelon and Cress Salad with Citrus Vinaigrette||Easy||167.5||Saveurs du Monde|
|Watermelon daiquiri||Easy||186.6||Saveurs du Monde|
* This information is for illustrative purposes only. Your cooking techniques and products used can significantly change the nutritional values of your recipe.
Etymology: Middle English, from Latin melo. The “water“ part of its name refers, of course, to its high water content.
A large oval melon with smooth green skin surrounding a thick white rind and juicy pulp.
Watermelon has been grown in warm Mediterranean climates since ancient times and even appears in Egyptian hieroglyphics. It has long been valued in semi-arid regions as a source of water during the dry season. In numerous Mediterranean countries you’ll find vendors selling watermelons in the streets. The watermelon was brought to the United States by slaves from Africa. The US is now the world’s fourth-largest producer, growing over 200 varieties of watermelon in 44 states.
The watermelon is an annual plant with climbing vines and jagged leaves. Its striking yellow flowers produce smooth spherical or oblong fruit that can weigh from 8 to 30 lb. The melon’s skin may be uniformly green or variegated. Its flesh is sweet, with abundant juice. While the covering of the rind is dark green, the color of the flesh varies. There are varieties with:
• red flesh and black seeds
• yellow flesh and black or white seeds
• white flesh and red seeds
There are also seedless varieties.
Watermelons are usually sown outdoors in April or May, with the fruit being harvested in August or September.
Nutritional values per 100 g
Water: 92%; calories: 31; small quantities of vitamins B and C.
Choose a watermelon that is firm and unbruised. It should feel heavy and not sound hollow if you tap on it. Generally speaking, if you press near the stem end with your thumb, it should give slightly.
Keep whole melons at room temperature. Cut sections can be stored, well wrapped, in the refrigerator.
Watermelon can be served in cubes with the rind removed, or in half slices to be enjoyed out of hand.
In France, watermelon is often used in making jams.
In Asia, it serves as the base for refreshing soups and desserts.
In traditional southern cooking, watermelon rind is used to make pickles.
Add watermelon to your roasting pan when cooking meat: it thickens the sauce and removes some of the fat. Or use watermelon to deglaze your skillet – why not try pan-seared lamb chops with watermelon?
Try a watermelon marinade for vegetables, pork, chicken or even shellfish: Combine 1/2 cup each watermelon juice and balsamic vinegar with 1/4 cup each brown sugar and soy sauce and 2 cloves of minced garlic. Whisk in 2 tbsp. vegetable oil and 2 tbsp. Dijon mustard.
For a delicious snack, dry watermelon seeds in the sun on a baking sheet (if they’re not dry, bring them into the house at night and put them back in the sun the next day). Put a little salt water on a baking sheet and place the watermelon seeds on top in a single layer. Roast in a 350° F oven, turning occasionally, until crunchy, about 10 minutes. Season to taste with salt.
Make a refreshing summer salad by combining cubes of watermelon with cress, shallots, chervil and parsley. Toast some sesame seeds in a little sesame oil and sprinkle over the salad. Toss with a citrus dressing (oil, citrus juice and shallot with a touch of mustard and honey).