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Wonderful watermelon: This summer favorite celebrates its big moment

 

After an intense game of kickball Sunday in their East Columbus neighborhood, brothers Ethan, left, and Joseph dig into a fresh watermelon grown by James and Jeanette Basson, of Columbus. The boys’ parents are Angie and Kenny Knight. July is National Watermelon Month; many enthusiasts mark Aug. 3 each year as National Watermelon Day.

After an intense game of kickball Sunday in their East Columbus neighborhood, brothers Ethan, left, and Joseph dig into a fresh watermelon grown by James and Jeanette Basson, of Columbus. The boys’ parents are Angie and Kenny Knight. July is National Watermelon Month; many enthusiasts mark Aug. 3 each year as National Watermelon Day. Photo by: Courtesy

 

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This star cake made with watermelon, whipped topping and berries is a cool summer treat.

 

A Southwest salsa bowl makes a eye-catching centerpiece at any gathering.

 

This chilled mocktail is made with watermelon purée, grenadine syrup and the juice of an orange.

 

Surprise your guests with cream cheese topped with a mixture of watermelon, raspberries and toasted jalapeño.

 

 

Jan Swoope

 

One bite into a cool, crisp wedge of watermelon takes us back in time. We''re kids again, parked at a picnic table or barefoot in the back yard, melon juice running down our chins, trickling between our little fingers. And we don''t have a care in the world. 

 

When it comes to summertime treats, the taste and texture of the weighty wonder is near the top of the list. Every Aug. 3, the big fruit is honored with an unofficial National Watermelon Day. Although not a Congress-sanctioned holiday, many melon lovers nevertheless embrace the opportunity to celebrate.  

 

While many of us are happy tackling a good old-fashioned watermelon with nothing more than two hands and a salt shaker, the National Watermelon Promotion Board wants us to know the plump fruit can be used in more ways -- and at different times of the year -- than we may have thought of before. 

 

With more than 1,200 varieties grown worldwide, the melon can be obtained in almost any season, for a price. Flesh can be red, orange, yellow or white, and sizes can range from one pound to more than 200 pounds. (Guinness World Records certified a 268-pound whopper grown by the Lloyd Bright family of Hope, Ark., as the record holder in 2006.)  

 

 

 

A good melon 

 

Watermelon grower Johnny Gilmer, of Caledonia, says it sometimes takes a lot of thumping and watermelon cutting to learn when the fruit is at its peak. Practice makes perfect when it comes to developing gifted ears. 

 

"When you thump them, you want to hear a pretty good hollow sound -- but not too hollow," Gilmer advised. The latter part of August generally signals the end of the best melons, he adds.  

 

Since watermelons are approximately 92 percent water, they should feel heavy for their size. The Old Farmer''s Almanac tells us a melon is ripe when there is little contrast between the stripes. An unripe melon will have a white bottom; a ripe one will have a cream- or yellow-colored bottom. Avoid those with soft spots, bruises or cracks. 

 

 

 

To your health 

 

The hydrating watermelon is the lycopene leader in fresh produce, having higher concentrations of the antioxidant than any other fruit or vegetable. Low in saturated fat, total fat and cholesterol, it can be part of a healthy heart food plan and is a good source of vitamins A, B6 and C.  

 

Creative recipes for the luscious melon abound on the Internet. Several from the National Watermelon Promotion Board (www.watermelon.org) are included here. But whether you''re feeling adventurous in the kitchen, or prefer your refreshing watermelon in simpler form, visit the Hitching Lot Farmers'' Market, your favorite roadside stand or your grocer soon for this summer delight.  

 

 

 

STAR CAKE 

 

 

 

Seedless watermelon 

 

Whipped cream or light frosting 

 

Berries of choice (blueberries, strawberries, raspberries) 

 

Powdered sugar 

 

     

     

  • Cut a three-inch thick slice from the center of an oblong, seedless watermelon. 

     

  • Place flat on a cutting board and use an oversized star-shaped cookie cutter (or sharp kitchen knife) to cut a star shape. 

     

  • Set on paper towel to drain excess water. Wash the watermelon and pat dry. 

     

  • Place on a serving dish or cake stand.  

     

  • Pipe whipped cream or a light frosting between the bottom edge of the star and the plate. Dot with blueberries. 

     

  • Frost the cake with topping and arrange blueberries and cut strawberries on top. Sprinkle with powdered sugar and serve. 

     

 

 

 

 

SOUTHWEST SALSA BOWL 

 

 

 

One round seedless watermelon 

 

Dry erase marker 

 

Utility knife or carving knife 

 

Ice cream scoop or other large spoon 

 

Fire & Ice Salsa 

 

Chips, jalapenos, cilantro and lime for garnish  

 

     

     

  • Wash and pat dry a round seedless watermelon.  

     

  • Use a dry erase marker to trace the desired design around the middle of the melon and use the utility knife to carve the design. 

     

  • Split the watermelon in half, and use a scoop to carve out the flesh.  

     

  • Choose a flat area of rind on the other melon half to trace and carve out the lizard design. 

     

  • Fill the melon bowl with Fire & Ice salsa 

     

  • Garnish with lizard and chips, jalapenos, cilantro, and lime. 

     

 

 

 

 

WATERMELON MOCKTAIL 

 

(Serves one to two) 

 

 

 

1 cup watermelon purée  

 

1 teaspoon grenadine syrup  

 

Juice from one fresh orange 

 

1 tablespoon granulated sugar 

 

2 cups ice cubes 

 

     

     

  • Place all of the ingredients in a martini shaker and shake for 20 seconds. Strain the chilled liquid into a sugar-rimmed martini glass. To make this mocktail a cocktail, add a shot of chilled premium vodka.  

     

 

 

 

 

WATERMELON RASPBERRY JALAPENO SALSA 

 

 

 

2 tablespoons vegetable oil  

 

1 cup fresh chopped scallions 

 

One clove fresh minced garlic 

 

One or two minced seedless jalapeño peppers (to taste) 

 

1 cup fresh raspberries 

 

1/2 cup organic sugar 

 

1 cup minced watermelon 

 

8 ounces light cream cheese 

 

Whole grain crisp flatbreads or crackers 

 

     

     

  • Heat the oil in a 3-quart saucepan over medium high heat. Sauté the scallions, garlic and jalapeños until toasted. 

     

  • Reduce heat to low and add the raspberries and sugar to the pan. Bring to a slow simmer, stirring occasionally for about five to seven minutes. Remove from heat to cool, then refrigerate until chilled. 

     

  • Stir watermelon into the chilled mixture.  

     

  • Place the cream cheese on a platter and pour salsa over the top. Serve with flatbreads or crackers. The recipe makes about 3 cups.  

     

 

Jan Swoope is the Lifestyles Editor for The Commercial Dispatch.

 

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