Cooks Note Watermelon Bowl Recipes

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JAPANESE PICKLED WATERMELON RIND



Japanese Pickled Watermelon Rind image

My Okinawan grandmother and mother have made pickled watermelon rind for as long as I can remember. I've continued the tradition with this quick recipe. It's a form of "tsukemono," or Japanese pickles. My siblings and I have always been taught that we should use as much of a fruit or vegetable as possible, and then compost the rest. Per my "obaasan," or grandmother, the rind is good for you and helps your blood flow throughout your body. You can definitely find this tsukemono in all of our fridges in summer when watermelon is plentiful. Serve as a garnish, or as a side to rice.

Provided by Diana71

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 8h10m

Yield 4

Number Of Ingredients 6

1 teaspoon apple cider vinegar
1 teaspoon soy sauce
1 teaspoon salt
½ teaspoon white sugar
2 cups watermelon rind, peeled
1 (16-ounce) Mason jar

Steps:

  • Combine apple cider vinegar and soy sauce in a bowl. Stir in salt and sugar; continue mixing until completely dissolved.
  • Press the cut pieces of watermelon rind into a 16-ounce Mason jar. Pour pickling liquid over watermelon rinds. Seal and refrigerate overnight for best results.

Nutrition Facts : Calories 27.3 calories, Carbohydrate 6.1 g, Fat 0.3 g, Fiber 0.4 g, Protein 0.6 g, Sodium 657.6 mg, Sugar 0.5 g

WATERMELON SALSA



Watermelon Salsa image

A simple salsa that is sweet and just mildly spicy. This is made with watermelon, Anaheim pepper, onion and balsamic vinegar. Hotter chilies can be substituted for more spice.

Provided by Larry Brodahl

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Watermelon Salsa Recipes

Time 1h20m

Yield 16

Number Of Ingredients 5

2 cups seeded and coarsely chopped watermelon
2 tablespoons chopped onion
3 tablespoons seeded, chopped Anaheim chile
2 tablespoons balsamic vinegar
¼ teaspoon garlic salt

Steps:

  • In a serving bowl, mix together the watermelon, onion, and chile pepper. Season with balsamic vinegar and garlic salt. Cover and refrigerate for at least one hour to blend flavors.

Nutrition Facts : Calories 8.2 calories, Carbohydrate 2 g, Fiber 0.1 g, Protein 0.2 g, Sodium 29.2 mg, Sugar 1.6 g

WATERMELON FRUIT BOWL



Watermelon Fruit Bowl image

All of your favorite fruits, lightly sweetened, served in a watermelon 'bowl'.

Provided by CINDY N.

Categories     Appetizers and Snacks     Fruit

Time 50m

Yield 20

Number Of Ingredients 10

1 large watermelon
1 cantaloupe, halved and seeded
1 honeydew melon, halved and seeded
2 (15 ounce) cans mandarin oranges, drained
2 (20 ounce) cans pineapple chunks, drained
2 cups halved fresh strawberries
2 cups seedless grapes
½ cup water
¼ cup white sugar
2 tablespoons grated lemon zest

Steps:

  • With a large, sharp knife, remove the top 1/4 section of the watermelon. With a melon baller, scoop flesh from inside of watermelon, removing as many seeds as possible. Leave 1/2 inch of flesh inside the shell of the watermelon. Scoop cantaloupe and honeydew in the same manner, removing as much flesh as possible, and discarding the rinds. Refrigerate fruits separately until ready to assemble.
  • In a small saucepan over medium-high heat, bring water and sugar to a boil. Remove from heat, and continue stirring until sugar has completely dissolved. Add lemon zest, and set aside to cool.
  • To serve, place watermelon balls, cantaloupe, honeydew, oranges, pineapple, strawberries, and grapes, in a large mixing bowl. Pour syrup over, and toss thoroughly. Transfer mixture to watermelon bowl, and serve. Set aside any fruit mixture that will not fit. There will be enough fruit to refill the bowl.

Nutrition Facts : Calories 179.3 calories, Carbohydrate 45.4 g, Fat 0.7 g, Fiber 3 g, Protein 2.8 g, SaturatedFat 0.1 g, Sodium 23.4 mg, Sugar 39.8 g

GRANDMA'S PICKLED WATERMELON RIND



Grandma's Pickled Watermelon Rind image

A different sort of pickle that grandma used to love and make. Great for picnics, barbecues, or just plain snacking!

Provided by Shantelle

Categories     Pickles

Time 9h20m

Yield 24

Number Of Ingredients 8

8 cups spear-shaped pieces of peeled, sliced watermelon rind
1 cup pickling salt
4 cups white sugar
2 cups white vinegar
2 cups water
1 teaspoon whole cloves
½ teaspoon ground cinnamon
⅛ teaspoon ground allspice

Steps:

  • Place watermelon rind in a glass bowl; add water to cover. Stir in pickling salt. Cover and refrigerate in the brine for 8 hours to overnight.
  • Rinse watermelon rind 2 to 3 times to remove excess salt from the brine. Taste and keep rinsing until desired level of saltiness is achieved. Drain.
  • Transfer watermelon rind to a large saucepan and cover with cold water; bring to a boil. Cook until tender, about 15 minutes.
  • Meanwhile, inspect 2 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until watermelon rind is ready. Wash new, unused lids and rings in warm soapy water.
  • At the same time, combine sugar, 2 cups water, vinegar, cloves, cinnamon, and allspice in a large pot. Bring to a boil, then lower heat and maintain a low simmer for 10 minutes. Pour mixture through a fine mesh sieve into a bowl; discard any solids.
  • Drain watermelon rinds and pack into hot, sterilized jars. Ladle vinegar mixture into each jar, filling to within 1/2 inch of the top. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  • Let jars cool to room temperature, 30 to 45 minutes. Store in the refrigerator.

Nutrition Facts : Calories 146 calories, Carbohydrate 37.1 g, Fat 0.2 g, Fiber 0.3 g, Protein 0.3 g, SaturatedFat 0 g, Sodium 4614 mg

WATERMELON AND BLUE CHEESE SALAD



Watermelon and Blue Cheese Salad image

Refreshing summer salad of watermelon and blue cheese. Great for summer picnics.

Provided by PRINCESSCOOK1

Categories     Salad     Fruit Salad Recipes

Time 20m

Yield 12

Number Of Ingredients 7

½ cup light olive oil
¼ cup white balsamic vinegar
salt and ground black pepper to taste
5 pounds watermelon, cut into bite-size cubes
1 small sweet onion (such as Vidalia®), thinly sliced
2 tablespoons chopped fresh mint, or more to taste
6 ounces crumbled blue cheese

Steps:

  • Whisk olive oil, vinegar, salt, and pepper together in a bowl until smooth.
  • Mix watermelon, onion, and mint together in a separate bowl. Drizzle dressing over watermelon mixture and add blue cheese; toss well.

Nutrition Facts : Calories 192 calories, Carbohydrate 15.9 g, Cholesterol 10.6 mg, Fat 13.4 g, Fiber 0.9 g, Protein 4.3 g, SaturatedFat 3.9 g, Sodium 201.3 mg, Sugar 12.8 g

COOK'S NOTE: WATERMELON BOWL



Cook's Note: Watermelon Bowl image

Number Of Ingredients 0

Steps:

  • Fresh Fruit Quantities 18 1/2 pounds of watermelon (16 cups cubed) 4 pounds of pineapple (5 cups cubed) 3 pounds of honeydew or cantaloupe (4 cups cubed) 1 pint of strawberries, blueberries or raspberries (2 cups) 1 pound of green or red grapes (2 to 3 cups)How to Carve a Melon BowlSelect and wash a uniformly shaped melon. Cut off the top 1/3 of the melon. Cut a thin slice from the bottom so the melon sits flat (do not cut into the red pulp). Scoop out the melon pulp, leaving a 1/2 to 1-inch shell.Trace around a 1 to 2-inch star-shaped cookie cutter or adhesive-backed, vinyl-coated paper pattern placed at the edge of the melon. Space the stars as desired. With a sharp, small pointed knife, cut 3/4 of the way around each star, cutting out three star points.The bowl can be carved, wrapped in plastic and refrigerated up to two days before the party.Fill watermelon bowl with fruit just before serving. Garnish with mint leaves, if desired.

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