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Eat locally, think globally—and in new ways—with this cold summer classic. And save room for dessert.
The world of watermelon has been turned on its head. Once a farm-stand favorite available only for a short period in July and August, watermelon in different varieties is now available year-round. Flicking the shiny black pits into the grass used to be a national summer pastime (and in some cases a contest). Now, some of the sweetest varieties are almost completely seedless. Previously, the only recipes associated with this cool summer treat involved cutting the melon into slices or wedges or dainty balls. Sign on to the official watermelon Web site today, and you’ll be amazed at the variety and sophistication of the preparations and presentations. Now, we have recipes for watermelon drinks, soups, salads, sandwiches, barbecue, main courses and desserts. There is still nothing as refreshing as an icy cold slice of sweet and juicy watermelon on a hot summer afternoon, but I think it will be fun to try "cool" uses for an old favorite.
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Ingredients:
1 pound lean ground pork
1 tablespoon fresh minced garlic
1 tablespoon fresh minced ginger
1 teaspoon soy sauce
1 cup fresh chopped scallions
1 cup hoisin sauce
1 cup toasted pine nuts
1 cup minced seedless watermelon
8 large Bibb (or iceberg) lettuce leaves
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Instructions:
In a heavy, nonstick skillet over high heat brown pork until well-done. Reduce heat to medium and add garlic, ginger and soy sauce to pan. Stir for a few minutes, then add scallions. Remove from heat and add hoisin sauce and pine nuts. Stir to mix well. Fold in watermelon. Divide among lettuce leaves, wrap and serve immediately.
Serves 4 to 8.
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NO-GUILT WATERMELON 'CAKE'
Ingredients:
1 watermelon
1/2 container (8 oz.) fat-free frozen whipped topping, thawed
1 container (8 oz.) nonfat light lemon yogurt
Fresh fruit to decorate cake (strawberries, kiwi, grapes, blueberries)
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