While cold slices of watermelon conjure childhood memories of summer, this

sticky, sweet fruit is capable of so much more, taking its rightful place among

gourmet cuisine.

Over the past few years, seedless varieties have become commonplace. Hard

“spit-out” seeds have disappeared in these varieties, replaced with seeds that

aren’t developed. The lack of seeds in a watermelon makes the flesh firmer and

helps it to stay fresh longer, whether whole or cut and refrigerated.

Mini-melons (sometimes labeled “baby” by other produce companies) average

about 5 pounds, and a hungry watermelon devotee might cut one in half and

devour an entire section.

And whether seedless melons are large or small, chefs have taken a fancy to them.

More restaurant menus feature them in everything from soup to salad, beverages

to desserts.

Some chefs like to take advantage of watermelon’s luscious flavor by grilling, which

creates caramelization on the melon’s exterior and a subtle smokiness. The warm

melon is delicious served with grilled fish, chicken or tofu. Or make it seem like a

salad by topping the warm melon with crumbled feta, baby arugula and chopped

roasted pistachios.

And included here is “Iron Chef” Cat Cora’s delicious Watermelon Gazpacho, a

recipe that balances watermelon’s sweetness with the gentle stab of heat from fresh

chilies. Rather than a tomato base, this gazpacho uses pureed watermelon. The

purée is augmented with more traditional gazpacho ingredients such as cucumber,

bell pepper and celery.

This cold and colorful soup makes a great warm-weather starter. It can be prepared

four hours in advance and refrigerated.

 

GRILLED WATERMELON SLABS WITH BASIL-MINT OIL

Yield: 8 servings

1 large ripe watermelon, seedless preferred

1/2 cup white balsamic vinegar

1/2 cup coarsely chopped fresh basil

3 tablespoons coarsely chopped fresh mint plus thinly sliced mint for garnish

1 small garlic clove, coarsely chopped

1/2 cup extra-virgin olive oil

Coarse salt (kosher or sea) and freshly ground black pepper to taste

2 teaspoons sugar

Vegetable oil for brushing on grate

 

Cut two 1 1/2-inch thick crosswise slices from middle portion of watermelon. Cut

each slice into quarters. Marinate quarters in vinegar for 2 hours, turning after

1 hour.

For basil-mint oil: Purée basil, 3 tablespoons mint and garlic in a blender. With

machine running, add 1/2 cup oil. Set a strainer over a small bowl; strain, pressing

on solids with the back of a spoon. Discard solids. Season strained oil with salt and

pepper. If available, place in squeeze bottle.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Sprinkle one

side of watermelon quarters with sugar. Brush clean heated grill grates with

vegetable oil. Place watermelon sugared side down on grill. Grill about 3 minutes;

melon should have grill marks and become caramelized. Turn and grill opposite

sides for 30 seconds.

Place on large platter, turning so the sides with the grill marks are facing up. Drizzle

watermelon with half of basil-mint oil. Leftover oil can be refrigerated and used in

salads, or atop grilled meat or fish.

Nutrition information (per serving, figuring only a portion of the basil-mint oil is

used): 100 calories (28 percent from fat), 3.1 g fat, 1.8 g saturated fat, 3 mg

cholesterol, 16 g carbohydrates, 2 g protein, 221 mg sodium, 2 g fiber

 

WATERMELON AND CUCUMBER GAZPACHO

Yield: 4 large servings, or 8 smaller appetizer servings

5 cups seedless watermelon chunks, divided use

1 small cucumber, peeled, seeded, finely diced

1 medium red bell pepper, cored, seeded, finely diced

1 medium yellow bell pepper, cored, seeded, finely diced

1 small jalapeño chili, seeded, minced; see cook’s notes

3 pale green inner celery stalks, finely diced

1/2 small red onion, finely diced

1/4 cup finely chopped fresh mint

3 tablespoons fresh lime juice

2 tablespoons red wine vinegar

1/4 teaspoon salt

Garnish: sour cream

Optional garnish: fresh mint sprigs

 

Cook’s notes: Use caution when working with fresh chilies; wash hands and work

surface thoroughly upon completion and do NOT touch eyes or face. If you prefer

a milder version, use 1/2 of the chili instead of the whole amount called for in the

recipe.

Procedure:  Place 4 cups watermelon chunks in blender; process until smooth.

Transfer to large glass or ceramic bowl. Finely dice remaining 1 cup watermelon

and add to purée. Add remaining ingredients except garnish. Stir to combine.

Cover and refrigerate until cold, at least 1 hour or up to 4 hours.

Divide between 4 soup bowls for larger servings, or 8 small glasses for smaller

servings. Garnish each with dollop of sour cream, and if desired, either a small

sprig of mint or a mint leaf.

Nutritional information (per small serving without garnish): Calories 180

(less than 2 percent from fat), protein 4 g, carbohydrates 41.7 g, fat 1g (saturated

0.1 g), cholesterol 2 mg, sodium 65 mg, fiber 3.2 g

Source: Bon Appétit magazine and chef/author Cat Cora; Cathy Thomas of Freedom

News Service

 

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