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Appearance:
Oriental watermelons also come in a wide range of colors, shapes and sizes. Generally
the Oriental varieties are some what smaller than domestic varieties and have a milder
flavor. Again you will have to experiment to find varieties which suit your taste
preference.
Use and Preparation:
Oriental watermelon can be used in any of your favorite recipes. Prepare as directed in
recipe, or eat fresh.
Watermelon Strawberry Mint Salsa / Watermelon Lemonade / Watermelon Sorbet
| Watermelon Strawberry Mint Salsa |
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| 1 cup (250 ml) watermelon, diced and seeds removed |
¾ cup (200 ml) strawberries, diced |
| ¼ cup (50 ml) red onion, diced |
2 tbsp (30 ml) Jalapeno peppers, seeded and finely diced |
| 2 tbsp (30 ml) fresh mint leaves, finely chopped |
2 tbsp (30 ml) olive oil |
| 1 tbsp (15 ml) lime juice |
1 tsp (5 ml) sugar |
| Gently stir together all ingredients in a mixing bowl and let
stand, refrigerated at least 1 hour for flavors to blend before serving. |
| Makes: 4 servings |
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| Watermelon Lemonade |
|
| 6 cups (1.5 L) watermelon, cubed and seeded |
¼ cup (50 ml) raspberries |
| 1 cup (250 ml) water |
1/3 cup (85 ml) sugar |
| ½ cup (125 ml) fresh lemon juice |
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| Place watermelon, raspberries and water in an electric
blender, cover and blend until smooth. Strain mixture into a juice pitcher, then add sugar
and lemon juice and stir until sugar is dissolved. Refrigerate until chilled. |
| Makes: 4 servings |
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| Watermelon Sorbet |
|
| 1 cup (250 ml) orange juice |
¼ cup (50 ml) sugar |
| a few drops of red food coloring |
2 cups (500 ml) chopped watermelon, seeded |
| ½ cup (250 ml) light cream |
3 tbsp (45 ml) lemon juice |
| 2 egg whites |
¼ cup (50 ml) sugar |
| In a saucepan combine orange juice and ¼ cup (50 ml) sugar,
bring to a boil stirring to dissolve sugar. Reduce heat and simmer for 5 minutes, stir in
food coloring, then set aside to cool. In a blender or food processor, combine watermelon
and cream and process until smooth. Blend in lemon juice and cooled orange juice mixture.
Transfer mixture to a 9x9x2 inch baking dish, cover and freeze until firm (about 4 hours).
With an electric mixer, beat egg whites until soft peaks form. Gradually add sugar and
beat until stiff peaks form. Break frozen mixture into chunks and transfer to a chilled
bowl. Beat frozen mixture until smooth, but not melted. Fold in beaten egg whites, return
to baking dish, cover and freeze for several hours or until firm. Let sorbet stand at room
temperature about 5 minutes before serving. |
| Makes: 4 servings |
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