[1] Grilled watermelon steaks with walnut gremolata (photo courtesy McCormick). [2] Use seedless watermelon (photo courtesy Bridges Produce).

We’ve previously recommended cauliflower steaks and grilled cabbage steaks. Today’s “field meat” steaks are made with watermelon. The sweet fruit is grilled with savory seasonings to create a special first course.

Seedless watermelon is cut into thick “steaks”; marinated in a mixture of white balsamic vinegar, lemon juice and rosemary; and topped with a walnut gremolata.

What’s gremolata? It’s a lively, fresh-chopped condiment that typically includes parsley and/or other green herbs, plus lemon zest and garlic. It’s the traditional accompaniment to osso bucco, braised veal shank; but it’s a tasty accent to many dishes. Bonus: Because it’s so flavorful, you can cut back on salt.

Here’s more about gremolata, including the classic gremolata recipe.
 
 
RECIPE: GRILLED WATERMELON STEAKS WITH WALNUT GREMOLATA

Prep time is 10 minutes, cook time is 8 minutes. Some people like to cut the watermelon into rectangles, in line with the steak theme. You also can cut the grilled watermelon into bite-size squares and serve them as hors d’oeuvres.

Ingredients For 8 Servings

 
For The Gremolata

1. CUT four 1-inch-thick, half-moon slices of watermelon. Reserve any remaining watermelon for another use.

2. MIX the vinegar, oil, lemon juice, rosemary, salt and pepper in small bowl. Reserve 2 tablespoons for drizzling over the grilled watermelon. Place the watermelon steaks in glass dish and add the rest of the marinade. Refrigerate for 20 minutes, turning the watermelon halfway through. Meanwhile…

3. MAKE the walnut gremolata: Mix the walnuts, parsley and lemon peel in a small bowl and set aside. Remove the steaks from the marinade, reserving the leftover marinade for basting the watermelon during grilling.

4. GRILL the steaks over high heat for 2 to 4 minutes per side or until grill marks appear, brushing with the leftover marinade after the 2-minute mark.

5. SERVE: Cut the watermelon steaks in half. Drizzle with the reserved marinade. Sprinkle with the gremolata.
 
WHICH IS BETTER: SEEDLESS OR SEEDED WATERMELON?

We turned to the National Watermelon Board to learn that:

Here’s an easy way to turn any cold drink into a July 4th drink: red, white (clear) and blue ice cubes.

You don’t have to purchase special star-shaped ice cubes trays, but they add to the fun. You can use whatever trays you have.

You can color ice for any occasion. McCormick even makes black ice cubes for Halloween! Ideas:

 
Yes, we do feel a bit silly providing the recipe for ice…but here it is:
 
 
RECIPE: COLORED ICE CUBES

Ingredients

 
Preparation

1. MAKE one color at a time. First, measure the amount of water your ice cube tray holds. Fill the tray and pour the wanter into a glass measuring cup.

2. USE food color to tint the water to the desired color. Pour it into the ice cube tray(s) and freeze.

3. REMOVE the frozen ice to a storage bag, and repeat until you have the amount of ice that you need.
 
 
OTHER WAYS TO COLOR YOUR ICE

[1] Color your cubes for July 4th (photo courtesy MeetTheDubiens.com. [2] Three colors, one cube (photo courtesy OneMartiniAtATime.com). [3] You can make ice in any color (photo courtesy GlassShakenTogetherLife.com).

Yankee Doodle Brandy: Combine white wine and Grand Marnier orange brandy for July 4th (photo courtesy Elegant Affairs).

This fun and arty sangria recipe is from caterer Andrea Correale of Elegant Affairs (www.elegantaffairscaterers.com):

RECIPE: JULY 4TH SANGRIA

Ingredients For 1 Large Pitcher

 
The Fresh Fruit

1. MAKE the simple syrup: Boil 1/2 cup water, then add 1/2 cup granulated white sugar. Turn the heat to simmer and stir until dissolved. Turn off the heat and let the syrup cool.

2.COMBINE all ingredients except the fresh fruit (but including the simple syrup) in a large punch bowl or pitcher. Stir well and add the fruit. Cover and refrigerate at least 4 hours.

3. SERVE well-chilled with a good scoop of fruit floating in each drink. If you plan to serve over ice, consider making star-shaped ice cubes.
 
FOR A MOCKTAIL

Here’s a mocktail option for kids and adults who don’t drink:

Native to Southeast Asia and India, starfruit was brought back to Europe by sailors and traders in the late 1700s. Rare and costly, it became popular among wealthy Europeans.

Starfruit was brought to Hawaii by Chinese traders in the late 1800s. Yet, it was introduced to mainland America—Florida—only about 75 years ago. Today the state is the largest producer of American-consumed starfruit. Puerto Rico and Hawaii are the other major producers. These domestic fruits are sold in the U.S., because of import restrictions due to potential pests that often accompany the fruit.

The closer you are to the orchard, the better. Like most fruits, starfruit has much more flavor and sweetness when it is allowed to ripen on the tree or vine.
 
WHAT ARE STARFRUIT?

Starfruit or carambola (star fruit is an alternate spelling) is the fruit of a species of tree (Averrhoa carambola) that is native to Southeast Asia. The tree is now cultivated throughout the subtropical belt.

Named for the five-pointed star shaped slices it yields when cut horizontally, the pale yellow, juicy flesh with a distinctly tropical orange-pineapple flavor contains a few small, flat seeds. If the fruit is greenish, it isn’t fully ripe but will have white flesh and a tart apple flavor and texture.

 
HOW TO USE STARFRUIT

For July 4th, Christmas or any other starry occasion, these “edible stars” can be used just about everywhere, with savory as well as sweet foods.

 
BUYING TIPS

 
 
NEED RECIPES FOR JULY 4TH?

Here are “patriotic” recipes for everything from breakfast to after-dinner drinks.

[2] Greenish, but still fine to eat (photo courtesy Melissas.com).

[3] A starfruit upside-down cake (here’s the recipe from Noshon.it).

[4] Starfruit drink garnish, cocktail or mocktail (photo courtesy STK | LA).

[2] Good news for lactose intolerant cheesecake lovers: Green Valley Organics makes delicious lactose-free cream cheese, as well as lactose-free sour cream and yogurt (photo © MyLilikoiKitchen.com.

This All American Strawberry, Banana, and Blueberry Cheesecake recipe was developed by Tom Fraker, Corporate Chef at Melissas.com.

You can use the decorating theme on a custard pie, cream pie, or cake.

Don’t want to turn on the oven? Purchase a plain cheesecake and add the fresh fruit.

Before you start, check out the history of cheesecake.
 
 
RECIPE: JULY 4TH CHEESECAKE IN RED, WHITE & BLUE

This recipe makes a tart-size cheesecake, meaning that it’s not as tall as a conventional New York-style cheesecake. The benefit: fewer calories per slice!

Ingredients For 12-14 Servings

1. PREHEAT the oven to 325ºF.

2. COMBINE the graham cracker crumbs, 3 tablespoons of sugar and the melted butter in a bowl. Press the mixture into a tart pan or springform pan.

3. ADD the cream cheese, 1 cup of sugar and vanilla extract to the bowl of a standing mixer. Split the vanilla beans in half lengthwise and scrape the pulp into the bowl. Whisk until well combined.

4. ADD the eggs one at a time, allowing them to completely incorporate before adding the next egg. Pour the mixture into the pan and smooth the top. Bake in the oven for 60-75 minutes, or until completely set.

5. REMOVE the cheesecake from the oven, let cool and then chill for at least 4 hours.

6. DECORATE the top: Run a row of the blueberries around the outside edge and then fill the center with alternating rows of strawberries and bananas. Before you slice the bananas, keep them from turning brown by squeezing the juice of an orange or other citrus fruit into a bowl. Slice the bananas into the juice. Toss gently with your fingers to coat all sides, and drain away the juice before topping the cake.
 
 

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