Watermelon Plates Recipes
WATERMELON PLATES
Provided by Carla Hall
Categories appetizer
Time 30m
Yield about 16 servings
Number Of Ingredients 17
Steps:
- Prepare the ginger simple syrup: In a small pot, combine the water, sugar and ginger. Bring to a boil and simmer for 3 minutes until the sugar is dissolved. Remove from the heat, cover and steep for 5 minutes. Strain. Stir in the lime juice. Set aside.
- Prepare the lime salt: Mix the lime zest with salt together in a small cup or bowl. Rub the zest into the salt until completely mixed.
- Prepare the watermelon and toppings: With the tip of a paring knife, make an outline on the top of one watermelon slice that is 1/4-inch from the edge and 1/4-inch deep. Make a pocket in the slice by sticking the knife in the side of the slice 1/4-inch deep. Lift out the cut piece on top of the slice. Enjoy the cut piece as a chef's snack or save for another use. Repeat with the remaining watermelon slices. The prepared watermelon slices are now watermelon plates.
- Using a skewer, poke 6 to 8 holes halfway through each watermelon plate. Set aside.
- Prepare the strawberry-peach topping: Combine the strawberries, peaches and about 2 tablespoons of the ginger simple syrup in a medium bowl. Add the basil and gently toss.
- Prepare the radish topping: Combine the radishes, red onions, jalapeno, olive oil and vinegar in a medium bowl. Season with salt and pepper. Add the mint and gently toss.
- Sprinkle the watermelon plates with the lime salt. Top half of the watermelon plates with the strawberry mixture. Top the remaining half of the watermelon plates with the radish mixture.
WATERMELON PRESERVES
A wonderful watermelon preserve that will keep the flavor of summer handy all year. Great on toast or English muffins.
Provided by Lesa Caruso
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h25m
Yield 40
Number Of Ingredients 3
Steps:
- Remove the green rind of the melon, and dice the white part into small cubes, leaving the red flesh mostly intact. Remove seeds.
- In a heavy stockpot, combine 4 cups of the prepared watermelon, sugar and lemons. Bring to a boil over medium heat, and let the mixture boil slowly for 2 hours, stirring occasionally. The temperature of the mixture should be at 220 degrees F (105 degrees C) so the jam will set.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
Nutrition Facts : Calories 66.5 calories, Carbohydrate 17.6 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 0.5 mg, Sugar 16.4 g
WATERMELON SLICES
Steps:
- In a small bowl, combine ginger, lime juice, and honey. Arrange watermelon on serving platter, and drizzle with lime mixture. Serve immediately.
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