A Dash of Watermelon

     Watermelon is a traditional favorite of dieters because it is tasty, fairly low in calories, and nutritious. A report issued by the National Research Council in 1982 identified three nutrients that seem to provide protection against cancer: vitamin A, vitamin C, and the mineral selenium. Watermelon was one of the suggested “anticancer” foods since a 4-by-8-inch slice of watermelon provides more than half of the recommended daily allowances of vitamins A and C.

     During marathons, runners often are given cubed, seeded watermelon at checkpoints. Watermelon's high water content—usually slightly more than 92 percent—helps fight dehydration; the high potassium level helps prevent muscle cramps (Ms., May 1983).

     Research on the chemical effects of foods has found that some— pickled herring, aged cheese, avocados, and yogurt—are stimulants, while others—watermelon, turkey, potatoes, and ginger ale—are relaxants. No wonder everyone feels mellow and relaxed after Thanksgiving dinner and watermelon gatherings.

     Country tradition has it that the best way to eat watermelon is right in the patch: Drop it open, eat the heart meat, and just leave the rest behind. Next to that, an ice-cold slice, spiked watermelon, or a mixture of melon balls (preferably served in a carved “watermelon basket”) are favorites. More (including how to spike a watermelon)

Try some of these delicious watermelon recipes!

	Watermelon Slush
	Watermelon Quencher
	Watermelon Daiquiri
	Jellied Mint-Melon Salad
	Watermelon Muffins
	Spiced Watermelon Pie
	Two Melon Soup

WATERMELON SLUSH (Serves 6)
5 cups seeded watermelon, cubed	2 tablespoons grenadine syrup
1/4 cup orange juice	Ice cubes
1/3 cup honeydew melon liqueur
Combine all the ingredients, except ice cubes, in a blender. Blend at high speed until liquefied. Add ice cubes, 1 cup at a time until the mixture is thick and slushy. Serve immediately. (If the blender container is small, blend ingredients in several batches and mix together in a pitcher before serving.)

WATERMELON QUENCHER (Serves 2)
1 cup seeded watermelon, cubed	1 cup plain yogurt
1 6-1/2 ounce bottle sparkling mineral water, chilled
Blend watermelon and yogurt until smooth, using a blender or food processor. Add mineral water and serve.

WATERMELON DAIQUIRI (Serves 2)
1-1/2 cups seeded watermelon, cubed	l/2 teaspoon grated lime peel
1-1/2 ounces light rum	Salt
	Orange liqueur (optional)
Freeze the seeded and cubed watermelon until firm. Combine the watermelon, rum, lime peel, a pinch of salt, and a dash of orange liqueur in a blender or food processor. Blend or process until the mixture is a smooth slush. Serve immediately.

JELLED MINT-MELON SALAD (Serves 6 to 8)
Salad:
5 cups seeded watermelon, cubed	2 tablespoons grated lime peel
2 envelopes unflavored gelatin	1 tablespoon freshly squeezed lime juice
2 tablespoons chopped fresh mint	l/2 cup sugar
	1/4 teaspoon salt
Watermelon balls and fresh mint sprigs for garnish

Creamy Mint Dressing (optional):
1 cup sour cream	1 teaspoon chopped fresh mint
1 tablespoon milk
Puree the watermelon using a blender or food processor, or by pressing it through a sieve. It should make 4 cups of puree. Refrigerate 1 cup of the puree until it is cold. Soften gelatin in chilled watermelon puree in a medium bowl. Heat another 1 cup of watermelon puree to boiling; pour over chopped mint leaves and let stand ten minutes. Strain and pour the mint mixture over softened gelatin. Stir thoroughly until gelatin is dissolved. Stir in remaining watermelon puree, lime peel, lime juice, sugar, and salt. Turn into a 1-quart ring mold. Chill until firm. Unmold on serving platter. Fill the center of the mold with watermelon balls and garnish with fresh mint. To make the optional dressing, mix together sour cream and mint. Add milk (approximately 1 tablespoon), until the dressing is the desired consistency. Serve in a side bowl.

“Watermelon Party,” sculpture by Bryan McNutt. (used with the artist's permission)

WATERMELON MUFFINS
These muffins are mild spice cakes with pecans and small pieces of watermelon pickle inside. The chopped sweet pickles are somewhat akin to citron, only more moist, more tender, and a highly satisfying addition to the muffins.
Muffins:
1 cup sugar	2 cups all-purpose flour
1 cup water	1 teaspoon baking soda
1 cup chopped watermelon pickles	1/4 teaspoon salt
1/2 cup butter	1 cup chopped pecans
1/2 teaspoon ground cloves	1 teaspoon vanilla
1 teaspoon ground cinnamon

Frosting (optional):
1/4 cup butter, softened	2 cups sifted confectioner's sugar
1 teaspoon vanilla	2-3 tablespoons cream
1/4 teaspoon ground cinnamon
Combine sugar, water, chopped watermelon pickles, butter, ground cloves, and ground cinnamon in a medium saucepan. Bring to a boil. Remove saucepan from heat and let the mixture cool at least 30 minutes. Preheat oven to 350 degrees. Sift together flour, baking soda, and salt. Add to the cooled mixture; stir thoroughly. Fold in the pecans and vanilla. Fill greased muffin cups about half full. Bake for about 25 minutes at 350 degrees, until a toothpick inserted into the center of a muffin comes out clean. Cool and frost, if desired. To make the optional frosting, combine the butter, vanilla, ground cinnamon, and confectioner's sugar. Add just enough cream to give the mixture a good spreading consistency.
—from Recipes (Morven, Georgia: National Watermelon Association)

SPICED WATERMELON PIE
This makes a light, summertime mincemeat pie.
1-3/4 to 2 cups cubed fresh watermelon rind (not pickled rind)
1 cup sugar	l/2 cup chopped pecans
1 teaspoon ground cinnamon	l/8 teaspoon salt
1/4 teaspoon ground cloves	2 teaspoons flour
1/4 heaping teaspoon ground nutmeg	1/4 cup cider or white vinegar
1/2 cup raisins	2-crust pie pastry uncooked
Preset oven to 450 degrees. Remove the outer green rind and most of the pulp from the watermelon and cut the remaining rind into l/4-inch cubes before measuring. Place the measured, cubed rind in a medium saucepan; add water to cover. Bring to a boil, then simmer until translucent and tender. Drain. Add sugar, cinnamon, cloves, nutmeg, raisins, pecans, salt, flour, and vinegar to cubes. Stir well. Pour the mixture into pastry shell; cover with top pastry crust and cut steam vents. Bake until crust is slightly browned. Reduce temperature to 350 degrees and bake until filling is set.
—adapted from Recipes (Morven, Georgia: National Watermelon Association)

TWO-MELON SOUP (Serves 6)
2 large ripe honeydew melons, about 3 pounds each	2 tablespoons finely chopped fresh mint
1-1/2 cups dry white wine	2 cups seeded watermelon, diced into l/2-inch pieces
4 tablespoons fresh lemon juice	Mint sprigs for garnish (optional)
2 teaspoons fresh ginger, peeled and finely grated
Cut honeydew melons in half and scrape out all the seeds and strings. Scoop out the flesh and puree in a blender or food processor. Strain the puree through a fine sieve into a large bowl, pushing with a wooden spoon to extract as much juice as possible; there should be about 6 cups. Add wine, lemon juice, ginger, and chopped mint. Stir to combine. Cover and chill for at least 1 hour before serving. Garnish with diced watermelon and mint sprigs.
—from The Cook's Magazine, July/August 1983 (Westport, Connecticut: Pennington Publishing)

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