Deep Fried Watermelon
1 (10 pound) watermelon
7 tablespoons (100g) cornstarch
11 tablespoons (100g) flour
2 eggs whites, beaten
3 cups (750ml) vegetable oil for deep-frying
Cut the watermelon in half and scoop out the pulp. Remove any seeds from the pulp and cut the pulp into diamonds. Coat with the flour. Mix the egg whites with cornstarch and a little water into a batter. Heat the oil in a wok over high heat to about 250 degrees F (120 degrees C), or until small bubbles appear around a 1-inch (2 cm) cube of day-old bread dropped into the oil. Dip the watermelon pieces in the batter and add to the oil. Deep-fry until the coating becomes firm. Turn off the heat and continue to deep-fry the watermelon until light brown. Remove, drain well, sprinkle with the sugar, and serve.
Watermelon Ribbon Basket
Source: National Watermelon Promotion Board’s (NWPB) Melon Monitor
This basket is great for any occasion during the year. It is the perfect container for punches, salads or desserts.
Sharp pointed utensil
Select a symmetrical watermelon. If necessary, cut a thin slice from the bottom of the watermelon so it sits level.
Draw a straight line (just above the middle) lengthwise around the watermelon for the basket’s edge.
Draw a handle diagonally across the top.
Draw a bow, so that one edge of the bow is connected to the basket’s edge.
Cut and remove the top sections leaving the handle and bow intact.
Scoop out the flesh from inside the watermelon, leaving just a trace of red.
Drain the watermelon before filling.
1 honeydew melon
So that the watermelon will sit steadily, cut a very thin slice off its least attractive side. Lay the watermelon on this cut side, then slice about 1/4 to 1/3 of the melon off the top. Set the piece aside.
With a melon baller, scoop out as much of the watermelon meat as possible. Discard as many seeds as is practical. Spoon the balls into a large bowl. Scrape out the remaining watermelon meat, and reserve it for another use. Pour all the accumulated juice into the bowl with the watermelon balls. Cut the other melons in half, scrape out their seeds, and scoop out balls of their meat as well. Add these to the watermelon in the bowl, and lightly toss everything together.
1 cup ginger ale
1/2 to 3/4 cup apricot jam or preserves
Juice of 2 limes
Fresh mint (for garnish)
Stir together the ginger ale, jam or preserves and lime juice. If the melons are not especially sweet, add the greater amount of jam to the sauce. Pour the sauce over the melon balls, mixing gently. Trim the top cut edge of the watermelon shell to a smooth finish. Or you might zigzag it or shape it decoratively. Refrigerate the melon balls and shell as long as several hours, until you are ready to serve the dessert.
Shortly before serving, spoon the melon balls into the watermelon shell, piling them attractively above the melon’s rim. Garnish with mint.
Cut plug out of watermelon. Pour in Dubouchet Triple Sec. Replace plug and chill thoroughly.
Recipe and photo used with permission from Reynolds Kitchens.
Reynolds Extra Wide Plastic Wrap
1 large watermelon
Various fresh fruit, such as cantaloupe cubes,
honeydew melon cubes, pineapple chunks,
strawberry halves and grapes
Cut watermelon in half lengthwise. Lift off top half of watermelon. Cover one half with Reynolds
2 small to medium watermelons
1 to 2 cups margarita mix
Wash and dry watermelons. With a long, sharp knife, mark off a 5 to 6-inch circle on top of the watermelons. Cut a deep cone into the center of each watermelon. Remove the plug. Turn watermelons over and let them drain for about 30 minutes; discard juice.
Turn melons open side up. Into one pour 1/2 to 1 cup liquid margarita mix.
To fill cavity, wait a bit and add more as it is absorbed (if using dry Margarita mix, prepare as directed and fill melons).
For second melon, measure a similar amount of mix and combine with tequila, using 3 parts mix to 1 part tequila. Pour into second watermelon.
Let melons stand as liquid is absorbed. Replace plug. Mark one melon alcoholic and the other melon non-alcoholic.
4 cups watermelon balls
1/4 cup granulated sugar
1/2 cup dry sherry
Combine all ingredients; cover and chill several hours. To serve, spoon into individual compote dishes or drain and thread watermelon onto wooden skewers.
Fried Watermelon Rinds
1/3 cup cornmeal
1/3 cup all-purpose flour
1 teaspoon salt
Freshly ground black pepper
1 cup shortening or vegetable oil
2 cups watermelon rind, cubed
Mix together the cornmeal, flour, salt, and pepper. Heat the oil to 350 degrees F.
In a heavy 10-inch iron skillet. Roll the cubed rind in the corn meal mixture and add to the hot oil. Fry about 8-10 minutes until lightly browned.
Stir gently and cook about 4-5 minutes more until browned all over. Drain on paper towels and season with salt and pepper. Eat while hot.
Yield: 10-12 servings
This would be great to make for the Memorial Day weekend!
3 pints vanilla ice cream, slightly softened
3 pints raspberry sherbet, softened
1/2 cup (3 ounces) miniature semisweet chocolate chips
14 drops green food color
2 cups frozen whipped topping, thawed
Line an 8-cup mold or a mixing bowl completely with aluminum foil or plastic wrap. Working quickly, spread the vanilla ice cream 1 inch thick over the bottom and sides of the bowl. (It’ll probably slide down the sides a bit.) Immediately place in the freezer and freeze for about 1 hour. When the ice cream has become somewhat hard, but not frozen solid, spread it all the way up the sides to the top of the bowl, then return it to the freezer for about 1 hour, until firm.
Place the raspberry sherbet in a medium size bowl and add the chocolate chips, blend until evenly mixed. Place in the vanilla ice cream-lined bowl. Cover with plastic wrap and freeze overnight, or until completely hard.
When ready to serve, in a small bowl, mix the green food color with the whipped topping until evenly blended. Remove the mold from freezer, remove the foil or plastic wrap, and invert onto a platter larger than the mold. Remove the mold and peel off the foil. Spread the whipped topping evenly over the ice cream and serve immediately, or freeze until the topping is firm, then cover and keep frozen until ready to serve. Cut into wedges, just like a fresh watermelon.