Watermelon - A Vegetable?

According to research, what many of us consider the biggest, juiciest fruit of summer is really a vegetable. Cousin to the cucumber and kin to the gourd, watermelons normally range in size from 7 to 100 pounds; the world record is 255 pounds, grown in Oklahoma.

Historians say watermelons first grew in the Kalahari Desert, a source of water for thirsty traders, who began to sell the seeds along the ancient Mediterranean trade routes.

Watermelon growth spread throughout Africa and by the 1600s, the juicy treat made its way to Great Britain, Spain, China, and introduced to North America by European colonists and African slaves. During the Civil War, the Confederate Army boiled watermelons down as a source of sugar. I don’t care how they got here, just so they did!

When shopping for a watermelon, select one that is firm, evenly-shaped and heavy for its size. If the underside is yellow and the rind has a healthy shine, the melon is most likely ripe. Avoid if pale green or soft with spots. Melons shouldn’t have any dents, bruises or cuts.

Quick and Easy Watermelon Pie

1 can sweetened condensed milk
¼ cup lime juice
2 cups watermelon balls
4 oz. container refrigerated non-dairy whipped topping, thawed
1 (9-inch) graham cracker crust

Fold together milk and topping. Add lime juice. Fold in watermelon balls, reserving about 5 balls for a garnish. Pour into graham cracker crust. Place remaining watermelon balls on pie to garnish. Chill for 2 or more hours before serving.

 

Watermelon Salad with Celery-Nut Dressing

4 oz. cream cheese, softened
2 Tbsp. mayonnaise
1/3 cup heavy cream, whipped
11/3 cups celery, thinly diced
3 cups watermelon balls, chilled
Bright green lettuce leaves
½ cup pecans chopped

Beat cream cheese with mayonnaise until smooth and fluffy. Fold into whipped cream; add celery. Arrange watermelon on salad greens and top with celery-cheese dressing. Sprinkle with chipped pecans.

Watermelon Ice Cream Pie

1 cup watermelon
1 qt. vanilla ice cream, softened
9-inch graham cracker pie crust

Place watermelon in blender container. Cover. Blend on low speed 30 seconds. Swirl mixture through ice cream. Firmly pack ice cream into crust. Cover. Freeze several hours or until firm.

Chicken and Melon Supreme

5 boneless, skinless chicken breasts, cooked and cubed
3 cups watermelon cubes
3 cups pears, cored and cubed
½ lb. sliced mushrooms
½ lb. bleu cheese, crumbled
½ pint low-calorie Italian Dressing
1 head iceberg lettuce

Combine all ingredients except lettuce; toss gently. Refrigerate 1 hour, mixing occasionally. Serve on bed of lettuce.

Watermelon Pops

4 cups watermelon cubes
7 oz paper cups
4 popsicle sticks

Remove black seeds from watermelon cubes and puree in blender. Pour into paper cups. Place sticks in cups and freeze until firm. To eat, tear paper cup from the frozen pop.

 

 

Don’t forget your copy of “Lovin’ Spoonful . . . Cooking With Family and Friends,” a compilation of nearly 400 mouth-watering recipes by Sherrie Norris. It is available at all locations of High Country Media – Boone, Banner Elk, West Jefferson, and at The Avery Journal in Newland, all Boone Drugs, Black Bear Books, Trailway Laundry, Wilcox Emporium,( top level, booth 312-W,) and beginning June 15 at Mast Store locations.