Puree watermelon chunks, then freeze this juice into colorful
and tasty "pops"- everyone will love them as a cooling snack.
Mold melon balls into gelatin salads for lots of fresh flavor and color.
Serve a slice of melon for breakfast it' delicious and juicy way to
start the day.
Make watermelon rind pickles or preserves for a tangy-sweet complement to hamburgers, hotdogs and barbecued meats.
"Eat a Cool Drink!" On hot days watermelon is a great
choice to replenish body fluids since it is 92% water.
Watermelon Fire & Ice Salsa
3 cups seeded and chopped watermelon
1 tbs. chopped cilantro
1 to 2 tbs. (2 to 3 medium) Jalapeno peppers
1/2 cup green peppers
2 tbs. lime juice
1 tbs. chopped green onion
1/2 tbs. garlic salt
Combine all ingredients; mix well. Cover and refrigerate at least 1 hour. Makes 3 cups. Serving tips: Serve with corn or potato chips or serve on sliced oranges or cheese-filled manicotti.
Frosty Melon Salad
1 cup watermelon cubes
1/4 teaspoon salt
1 cup boiling water
1-2 tablespoon lime juice
1 cup crushed pineapple
1/2 cup mayonnaise
1 (3 oz.) package fruit
1/2 cup cold water
Prepare gelatin according to package directions. Add lemon juice, mayonnaise and salt. Blend all ingredients with mixer. Chill until firm (20-25 minutes). Turn into bowl and beat until fluffy and thick. Fold in pineapple and watermelon. Pour into molds and chill until firm (45-60 minutes). Makes 4-6 serving
3 cups watermelon juice
1/2 cup sugar
2 t. Fresh lemon juice
1/2 cup water
To prepare watermelon juice, cut watermelon into cubes and rub through a strainer to remove seeds. In small saucepan mix together sugar and water; simmer 3 minutes. Remove from heat; stir in watermelon juice and lemon juice. Turn into 2 ice trays. Freeze until very mushy and insert a popsicle stick in each cube. Freeze. Makes about 36 small popsicles.
Quick and Easy Watermelon Pie
1 can sweetened condensed milk
1/4 cup lime juice
2 cups watermelon balls
4 ounce 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 ounces cream cheese, softened
2 tablespoons mayonnaise
1/3 cup heavy cream, whipped
1 1/3 cups celery, thinly diced
3 cups watermelon balls, chilled
bright green lettuce leaves
1/2 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. Serves 6.
1 cup sugar
1 cup water
1/4 t. salt
1 cup pecans, chopped
2 cups all purpose flour
1 cup (10 oz. Jar) watermelon pickles, chopped
1 t. Soda
1/2 t. cloves
1 t. cinnamon
1/2 cup margarine
1 t. vanilla
Combine the sugar, water, chopped watermelon pickles, margarine and spices in a saucepan and bring to a boil. Cool at least 30 minutes. Sift the flour, soda and salt together and add to cooled mixture. Fold in the nuts and vanilla. Fill muffin cups, lined with paper cups, about half full. Bake at 350 degrees for about 25 minutes.
Cool and frost with:
1/4 cup margarine
1-3 T. Cream
2 cups sifted confectioners sugar
1 t. vanilla
1/4 t. cinnamon
Combine the margarine, cinnamon, vanilla and sugar. Add enough cream to make a nice spreading consistency.
2 1/4 cups pureed watermelon
1 envelope unflavored gelatin
1 cup sugar
1 tablespoon lemon juice
1 cup heavy cream
To puree watermelon, remove seeds from about 2 1/2 cups watermelon chunks. Puree in electric blender or by mashing through coarse sieve. Soften gelatin in 1/4 cup cold watermelon puree. Heat 2 cups pureed watermelon in a medium saucepan over low heat until almost boiling. Add softened gelatin and stir until dissolved. Remove from heat; add sugar and lemon juice. Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon. Whip cream and fold in. Turn into a 4-cup mold. Freeze. Unmold and garnish with lemon slices, melon balls and mint sprigs. Makes 6 servings.
1 1/4 cup water
2 cups watermelon juice
1/2 cup non-fat dry milk solids
1 T. - 1 t. lemon juice
1/2 cup sugar
2 egg whites, beaten stiff
Blend 1/2 cup water and sugar in heavy pan. Heat until sugar dissolves. Bring to a boil and simmer 5 minutes. Meanwhile place 3/4 cup water and lemon juice in mixing bowl. Sprinkle non-fat dry milk solids over the surface and beat until mixture is thick and fluffy. Blend in watermelon juice and crushed watermelon; add syrup. Pour mixture into refrigerator tray and begin freezing. When partially frozen, remove from tray and beat with rotary beater. Fold in stiffly beaten egg whites. Return to freezer until frozen firmly. 12 servings.
Watermelon Ice Cream Pie
24 graham cracker squares
1/4 cup corn oil margarine
1 cup watermelon
1 qt. Vanilla ice cream, softened
Blend four crackers on low speed 10-15 seconds or until fine crumbs form. Empty into medium bowl. Repeat process with remaining crackers. In small saucepan melt margarine. Remove from heat. Add to cracker crumbs; mix until crumbs form ball. Press mixture into 9" pie plate. Refrigerate 1 hour. 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. Makes one 9" pie.
Cut melon lengthwise. Cut edge of melon in saw-tooth design with sharp knife. Scoop out center with melon ball scoop, leaving about an inch of watermelon fruit intact. Fill the watermelon half with all the prepared melon balls. Decorate with strawberries and mint. Wrap in plastic wrap or foil. Chill.