Watermelon Three Ways

Summer is always full of watermelon, and for me that’s a trial. I have a small-ish refrigerator, and when The Husband brings home a regular size watermelon and expects it to get chilled or we need to store the other half of it, then everything else has to hang out on the counter for the afternoon getting un-chilled. That always makes me hesitate when I see those big melons piled up in the grocery store, and cringe a little when one comes home.

Watermelon doesn’t always have to show up as the unwieldy giant, ready to drip on your shoes, the cause of slurp sounds and seed-spitting. On a recent episode of Top Chef (yes, and I recommend it!) one of the contestants made “Watermelon Carpaccio.” That certainly pushes the definition of carpaccio, but what caught my attention was combining it with something savory. From there I tried some options, and here they are — all three follow the same principle: add an acidic flavor (vinegar, citrus), a bit of savory (cheese, vegetable) and salt.

By the way, Trader Joe’s has lately been bursting at the seams with the little mini melons shown above, and I’m happy to report they are seedless, tasty, and refrigerator-friendly.

Watermelon with Feta and Green Onion

I’m not giving any real quantities here since that can be determined by how many you’re serving.

Seedless watermelon
White balsamic vinegar or pear vinegar
Plain feta cheese
Green onion, white part and an inch of green, minced
Salt

Cube the watermelon, cutting off the green and white rind. Place the cubes in a large bowl and sprinkle with vinegar, tossing them to get a sprinkling on most of the pieces, using no more than a couple of teaspoons unless you’re making a large quantity. Crumble in the feta and minced green onion and combine lightly. Sprinkle lightly with salt and serve.

Watermelon with Orange, Herbs & Manchego

Seedless watermelon
1 orange
White balsamic vinegar or white wine vinegar
Chopped fresh mint
Chopped fresh chives
Manchego or other firm cheese
Salt

Cut the watermelon into chunks, trimming off the green and white rind. Place the chunks in a large bowl. Finely grate the zest of most of the orange onto the watermelon. Squeeze the juice of half the orange (or more, if you’re making a large quantity) and sprinkle a teaspoon or so of vinegar over the chunks, tossing them to get a sprinkling on most of the pieces. Add a big pinch of chopped fresh mint and chives and toss again lightly. With a vegetable peeler, shave off thin bands of cheese over the watermelon. Sprinkle lightly with salt and serve.

Watermelon with Ginger, Carrot and Hot Red Pepper

Seasoned rice vinegar has added sugar — you can certainly substitute regular rice vinegar or any white wine vinegar.

Seedless watermelon
3 thin rounds of peeled fresh ginger
1-inch piece of carrot
1/8 teaspoon dried red pepper flakes
2 teaspoons seasoned rice vinegar
2 green onions, white part and an inch of green, chopped
2 cilantro sprigs
Salt

Slice the watermelon into 1/2-inch-thick triangles, cutting off the green and white rind, and arrange in one layer on a large plate. Slice the ginger and carrot into very thin strips.

Combine the ginger and carrot and red pepper flakes in a glass bowl or measuring cup with the rice vinegar and muddle (push them around in the vinegar with a spoon). Let stand about 15 minutes — the vinegar will slightly wilt the carrot and ginger.

Spoon this mixture over the watermelon slices, distributing it evenly. Sprinkle chopped green onion and torn cilantro leaves over the top. Sprinkle lightly with salt and serve.

kelly mccune © 2009

Tagged as: Fruit, Salad, Watermelon