Watermelon originated in southern Africa, where it spread to China, Europe and by the 16th century, to Native Americans. There is no better way to say hello to summer than with this delicious fruit. Plus, they are high in Vitamin C, and contain lycopene - an important anti cancer chemical - and beta carotene. While often simply sliced open and eaten, watermelon has found a new home in salad, soup, and smoothie recipes, such as the ones below.
Watermelon Recipes in this Section:
Watermelon Caprese Salad
1/2 lb. watermelon, cut in slices with rind removed
1 ball of fresh mozzarella, sliced in rounds
3-4 Tablespoons balsamic vinegar
Pinch of fresh basil, chopped
Layer watermelon slices with fresh slices of mozzarella. Drizzle with balsamic vinegar and sprinkle with basil. Serve cold.
Half of a medium watermelon, cut in small wedges
Salt & Pepper to taste
1 tsp. crushed chili pepper
1 Tablespoon Honey
1 Tablespoon Lime Juice
Brush watermelon wedges and sprinkle with salt and pepper. Place over hot grill and cook for 1 1/2 minutes per side or until char marks appear. Top with chili pepper and drizzle with honey and lime juice. Serve immediately.
Watermelon and Cream Popsicles
3 cups watermelon, seeds removed, chunked
3/4 cup coconut cream
1 tsp. lemon zest
Combine all ingredients, and pour into popsicle molds and freeze. You can also use ice cube trays to pop into a drink!