1 ½ cups assorted chopped fruit (such as peeled peaches, nectarines, pears, and/or green grapes)
⅓ cup crumbled feta cheese
In a medium saucepan sprinkle gelatin over watermelon juice. Allow to stand 5 minutes. Cook and stir until gelatin is dissolved. Stir in grape juice and lemon peel.
With a ladle or cup transfer half of the watermelon juice mixture to a 2-quart square baking dish. Cover and refrigerate about 1-1/2 hours, or until thickened to the texture of egg whites (keep remaining watermelon juice mixture at room temperature). Add fruit. Carefully spoon remaining watermelon juice over set mixture. Cover and refrigerate 1-1/2 hours more or until all layers are set.
Top with feta and mint leaves before serving. Makes 9 servings.
*Process 6 cups cubed watermelon (about 3 1/2 pounds whole watermelon) in a food processor; strain to remove seeds and pulp.
Per Serving: 92 calories, (1 g saturated fat, 0 g polyunsaturated fat, 0 g monounsaturated fat), 5 mg cholesterol, 68 mg sodium, 18 g carbohydrates, 1 g fiber, 16 g sugar, 3 g protein.
In a medium bowl combine all ingredients except pita bread rounds. Shape into eight 1/2-inch thick patties; place on a foil-lined baking sheet. Broil 4 inches from heat 6 to 9 minutes or until done (an instant-read thermometer inserted horizontally into patties registers 165 degrees F), turning once. Place 2 patties on each pita; top with Watermelon-Feta Salad. If desired, sprinkle with mint leaves. Fold over to eat.
Yield: 1 -1/3cups
1 cup chopped seedless watermelon
1/4 c. crumbed feta cheese (1 oz.)
2 Tbsp. finely chopped red onion
1 Tbsp. snipped fresh mint
1 Tbsp. lemon juice
1 tsp. olive oil
In a small bowl combine watermelon, cheese, onion, mint, lemon juice and oil. Toss gently to coat.
Pat chicken dry with paper towels. To butterfly chicken*(see below), using poultry or kitchen shears, cut along each side of backbone to remove it. Turn chicken breast-side up. Open the two sides of the chicken as if opening a book and lay it flat. Break breastbone by firmly applying pressure and pressing down. Tuck wing tips under upper wings.
Prepare grill for indirect grilling**(see below). Brush chicken with olive oil. Season chicken on both sides with salt and black pepper. Place skin-side down, on center of grill over indirect medium heat. Cover and grill for 25 minutes. Turn chicken over. Brush a little of the remaining 2/3 cup glaze on skin. Cover and grill for 25 to 30 minutes more, or until juices run clear and an instant-read thermometer inserted in thickest part of thigh registers 180 degrees F, brushing with glaze two more times.
Remove chicken from grill; brush with the reserved 1/3 cup glaze. Let chicken rest for 10 minutes. Cut chicken into pieces. Serve with watermelon slices reserved from Watermelon Glaze and, if desired, sprinkle with herbs.
From the Test Kitchen
*Butterflying Chicken: Butterflying makes it easy to cook a whole chicken on the grill. Kitchen or poultry shears are the best tool for the job. Make a cut about 1-1/2 inches apart on both sides of the backbone, cutting all the way down, and remove backbone.
**Indirect Grilling: This method positions the fire to one side or both ends of the grill. Food sits over the unlit part, and the grill is covered so the food cooks from all sides. This is best for thicker cuts that need longer cooking, such as roasts and ribs.
1/2 of a small watermelon
One 12-oz. jar apple jelly
Peel and juice from 1 small lime
2 tsp. crushed red pepper
1 tsp. bottled hot pepper sauce
pinch of salt
In a small saucepan, melt apple jelly over low heat stirring often so it does not burn. Stir in the 1 c. reserved watermelon juice, the lime juice and lime peel. Add crushed red pepper, hot pepper sauce, and salt. Mix and taste. Adjust seasoning as desired; remove from heat.
Cut watermelon in half. Slice and reserve one half for serving with chicken; refrigerate until serving time. Cut the remaining watermelon half into chunks (about 4 cups). Place in a food mill or juicer and collect the juice. Or place watermelon chunks in blender. Cover and blend until nearly smooth. Pour mixture into a fine-mesh sieve over a bowl; discard solid bits. Reserve 1 cup of the juice and drink or freeze the rest.
Use glaze warm, or let it cool and transfer to a clean jar. Glaze will keep, tightly covered, in the refrigerator for up to 2 days.
Nutrition Facts (Grilled Chicken with Watermelon Glaze):
Per serving: 539 kcal, 27 g fat (8 g sat. fat, 6 g polyunsaturated fat, 11 g monounsaturated fat), 135 mg chol., 313 mg sodium, 39 g carb., 1 g fiber, 30 g sugar, 35 g pro.
Place watermelon cubes in a blender or food processor. Cover and blend or process until smooth. (You should have about 3 cups of watermelon mixture.) Stir in sugar.
In a small saucepan combine the cranberry juice and gelatin. Let mixture stands for 5 minutes. Stir mixture over low heat until gelatin is dissolved.
Stir the gelatin mixture into the melon mixture. Pour into an 8x8x2-inch baking pan. Cover and freeze about 3 hours or until firm.
Break up frozen mixture and place in a chilled mixer bowl. Beat with an electric mixer on medium to high speed until mixture is fluffy. Return to pan. Cover and freeze about 1 to 2 hours more or until firm.
To serve, let stand at room temperature for 5 minutes before scooping. Serve with watermelon wedges, if desired.
Nutrition Facts: Per serving: 83 kcal, 3 mg sodium, 20 g carb., 1 g pro.
This non-official American holiday’s beginnings are unknown however some believe it was created by watermelon farms while others suspect it was a creation of the National Watermelons Board.
According to Holidays Calendar, “Biologists and botanists believe that the modern watermelon can be traced all the way back to a vine like plant that grew wild in southern Africa. It has been cultivated by indigenous people since at least the second Millennium BC. From that auspicious beginning, the modern watermelon then spread all the way through Asia over the next thousand years, and eventually made its way into southern Europe by the tenth century. It was then introduced to the New World via European settlers and African slaves by the sixteenth century. By the seventeenth century, it was a commonly grown staple throughout much of the southern United States.
Today, watermelons are grown in almost every state in the U.S. In fact, there are only about 6 states where watermelons aren’t grown commercially. The states which produce the most watermelons are California, Arizona, Georgia, Texas and Florida.”
Place watermelon cubes in single layer in 1-gallon resealable freezer plastic bag; freeze 8 hours. Let stand at room temperature 15 minutes.
In blender, place half each of watermelon, ginger ale, water and limeade concentrate. Cover; blend on medium speed until smooth. Pour mixture into pitcher. Repeat with remaining ingredients; stir into mixture in pitcher. Serve immediately.
Look for seedless watermelon in the produce department to save having to remove the seeds when cutting the watermelon into cubes.
Garnish each cooler with a lime wedge and fresh mint leaves threaded on a fancy toothpick.
*Use parsley or basil if marjoram is not available.
Remove husks and silks from corn. Brush corn with 1 Tbsp. olive oil. Grill corn, covered, over medium-high heat 10 to 15 minutes or until browned, turning frequently to prevent over browning. When cool enough to handle, cut kernels off the cobs.
In a large bowl combine corn and the next 6 ingredients (through pepper). Add marjoram and stir to combine.