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Watermelon is one of the edible geniuses in the Cucurbitaceae family, also called the gourd family. The most important family members comprise five genuses:
Citrullus: watermelon and some other melons.
Cucurbita: squash (including pumpkin), summer squash (yellow squash, zucchini), some gourds.
Cucumis: cucumber, some melons.
Non-edible members include:
Lagenaria: inedible (decorative) gourds
Luffa/loofah: a fibrous fruit that provides the loofah scrubbing sponge
Sweet melons have long been an anticipated summer treat. Pperhaps the most beloved is watermelon: sliced and eaten as hand fruit; sipped as juice, in cocktails, fruit soup and smoothies; made into dessert as fruit salads, popsicles and sorbets; grilled as a side; added to salsa; and so much more.
Today’s tip: Consider adding watermelon to your salads. It fits as easily into savory salads as sweet fruit salads.
WATERMELON SALAD INGREDIENTS
Mix and match watermelon with these ingredients:
Cucumber (check out the different types of cucumber)
Cheese: bocconcini (mozzarella balls), feta, goat cheese, ricotta salata, other cheese
Fruit: berries, citrus, cherries, dried fruit (cherries, cranberries, raisins, etc.), heirloom tomatoes, mango, other melons
Greens of choice: bell peppers, endive, mesclun, romaine, radicchio
Onion: chive, red onion, scallion, sweet onions (consider pickling the onions)
Fresh herbs: basil, cilantro, mint, parsley
Protein: grilled chicken or seafood
Spicy: baby arugula, jalapeño, radishes
Also: pistachios, roasted beets, water chestnuts, whole grains for grain bowl, summer squash
Dressings
Balsamic vinaigrette
Blue cheese dressing (light!)
Honey-lime vinaigrette
Infused olive oil (citrus, herb)
RECIPE: WATERMELON CAPRESE SALAD
This festive salad [photo #2] can be the appetizer or the fruit and cheese course. It was created by Gina Homolka of SkinnyTaste.com.
You can combine the ingredients below into a standard watermelon salad with a balsamic dressing (cube the watermelon and cheese)
If you don’t have a large star-shaped cookie cutter, use another shape.
Ingredients For 8 Servings
Half seedless watermelon, in 16 1/2-inch slices
8 thin slices fresh mozzarella
1 cup baby arugula
2 teaspoons extra virgin olive oil
Coarse sea salt or kosher salt
2 tablespoons balsamic glaze (buy or make your own)
Plus
4-inch star-shaped cookie cutter
Preparation
1. CUT 16 from the watermelon. Save the trimmed watermelon for another use.
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[1] Watermelon and cucumber: cousins in a simple salad with red onion (photo courtesy WinesOfSicily.com). [2] An artistic version from Gina Homolka. See more of her inspired recipes and photos at SkinnyTaste.com. [3] Homemade balsamic glaze (photo courtesy EatBoutique.com). [4] Watermelon on the vine (photo by Fred Hsu | Wikipedia). |
2. ARRANGE the watermelon on a platter or individual plates. Top each with the mozzarella, arugula, 1/4 teaspoon olive oil and a pinch of salt. Top with a watermelon star, drizzle with balsamic glaze and serve.
CHECK OUT THE HISTORY OF WATERMELON
WHAT IS BALSAMIC GLAZE?
Balsamic glaze is balsamic vinegar reduced into a syrup.
It can be used on savory and sweet foods.
No added sweetener is needed for savory uses: aged hard cheeses*, eggs, grilled meats).
Consider adding sweetener only if you plan to use the glaze on sweet dishes: berries, cooked fruit dishes, fruit salad, ice cream, pudding).
The better the balsamic vinegar, the better the glaze.
Ingredients
16 ounces balsamic vinegar
Pinch of coarse salt
Optional: 1/4 teaspoon honey or sugar
Preparation
1. BRING the vinegar to a boil in a small, heavy saucepan. Reduce to a simmer and cook until thick and syrupy, about 15 minutes. (The glaze will further thicken when it cools.)
2. REMOVE from the heat; taste and stir in the optional sweetener and salt. Let cool completely.
3. STORE in the fridge in an airtight jar.
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*Hard aged cheeses include Cheddar, Cheshire, Emmental, Gouda, Gruyère, Mimolette and Parmesan/Parimigiano Reggiano, among others. It is also delicious with Roquefort and other strong blues, and with over-ripe bloomy-rinded cheeses like Brie and Camembert.
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