(Family Features) Watermelon rinds make for more than just attractive containers for serving cold dishes and beverages. The rind can also be used in creative, edible ways and is good for your heart.
Watermelon, both the flesh and the rind, is a good source of a compound called citrulline, an amino acid that raises levels of arginine in the blood, which in turn helps maintain blood flow, healthy blood vessels and heart health.
Whether you’re eating for good health or good taste (or both), you can use the rind to make pickles and relishes, grate into salads and slaws, toss into stir-fry and add to smoothies and juice. The key to chowing down on watermelon rind is knowing how to prepare it. These three preparation methods can help you put that rind to good use:
Pickled: Watermelon rind is similar to a cucumber, which is why it’s no surprise that pickled watermelon rind is a popular option.
Juiced: Most people know you can enjoy juice from red flesh of the melon, but you can juice the rind, too. Just like the watermelon flesh, the rind is loaded with water and nutrients.
Stir-Fried: When it’s cut up, watermelon rind is just like a vegetable, which means it can be tossed in a pan and stir-fried right alongside broccoli and carrots.
Look for more creative ways to use your watermelon rind at watermelon.org.
Watermelon Rind Pickles
- 4 cups water
- 1 tablespoon coarse salt
- 2 cups peeled watermelon rind, cut into 1-1/2-by-2-inch pieces (leave thin layer of pink)
- 3/4 cup granulated sugar
- 1 allspice berry
- 1/2 cup cider vinegar
- 4 peppercorns
- 4 whole cloves
- 1/2 teaspoon pickling spice
- 1 long slice of fresh gingerroot
- 1/4 teaspoon celery seeds
- In large pot over medium-high heat, bring water and salt to boil. Add rind pieces and boil until tender, about 5 minutes. Strain. Transfer rinds to large metal bowl.
- In saucepan, combine watermelon rind, sugar, berries, vinegar, peppercorns, cloves, pickling spice, gingerroot and celery seeds. Bring to boil over medium-high heat, stirring until sugar dissolves. Simmer 15 minutes until slightly reduced. Pour over watermelon rinds in bowl. Place plate over top to keep rinds submerged in liquid.
- Cover and refrigerate 1 day. Transfer to glass jar and keep sealed in refrigerator up to 2 weeks.
Watermelon Rind Stir-Fry
- 2 teaspoons sesame oil
- 2 cups watermelon rind, julienned (white part only, from about 1/2 of seedless watermelon)
- 1 cup julienned carrots
- 1/2 cup chives, cut into 3-inch pieces
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 clove garlic, minced
- 1 piece (about 1 inch) ginger, minced
- 1/2 cup fresh basil leaves, torn
- 1/4 cup cilantro leaves
- 1/4 cup mint leaves
- crushed red pepper flakes (optional)
- In wok over high heat, heat sesame oil. Add watermelon rind and carrots and fry, stirring constantly, 1-2 minutes. Let sit over high heat 1 additional minute without stirring. Add chives and stir to combine.
- In small bowl, whisk together honey, soy sauce, fish sauce, garlic and ginger. Pour sauce over watermelon rind and cook, stirring, 30 seconds-1 minute, until fragrant.
- Transfer to serving dish. Add basil, cilantro and mint, tossing to combine. Sprinkle with red pepper flakes, if desired, and serve.
Ahhhh....soda floats. Remember being a kid and getting so excited for a root beer float or a coke float during the hot days of summer? One scoop, then two scoops of vanilla ice cream plopping into the glass. Oh and the root beer, the delectable liquid sugar being poured over the scoops of vanilla ice cream creating a frothy white foam at the top of the glass. You just couldn't wait to drop in a straw and slurp it all up.
Well, nowadays we like to change things up a bit. We like to take a classic and give it twist. VOILA! introducing the Watermelon Soda Float. Not only do you get to plop in scoops of your favorite vanilla ice cream, but you'll add in some watermelon balls, a bit of lime zest and fizzy water to give you the awesome fizz and frothy foam you loved as a kid.
When it's a hot summers day, you'll be pleasantly surprised with the refreshing taste of watermelon, vanilla ice cream and fizzy water in this frothy concoction.
For more beverage ideas, go to culinary.net.
Watermelon Soda Float
- Vanilla Ice cream (2 scoops)
- 12 watermelon balls
- 1/2 cup watermelon juice
- 1/2 teaspoon lime zest
- 1/2 cup fizzy water
- Mix lime zest with watermelon water.
- Place 6 watermelon balls in tall glass.
- Add 1 scoop of vanilla ice cream.
- Add in remaining watermelon balls.
- Add 2nd scoop of ice cream.
- Pour watermelon water over the watermelon balls and ice cream.
- Top off with fizzy water.
Recipe adapted from Watermelon Board.
(Family Features) A traditional backyard barbecue is typically filled with a wide array of tempting foods that make it hard to keep a healthy eating plan on track. With a few simple modifications to your menu, you can transform your grilling party into a spread of better-for-you foods you can still enjoy.
Get creative on the grill. An easy swap like chicken or pork instead of burgers and brats is an instant nutrition boost. Use wood chips or a marinade to create a main dish so tasty you’ll forget it’s a health-conscious choice.
Put produce front and center. There’s no time like summer to enjoy the bounty of the garden, so pile on the veggies in place of dense, calorie-laden sides. A crisp, refreshing salad, lightly seasoned veggies on the grill and even fresh raw veggies with a light yogurt dip can all be healthier additions to your barbecue menu.
Make apps amazing. A health-conscious meal doesn’t have to mean eliminating entire courses. Appetizers while you wait for the grill to heat are practically a requirement, after all. Instead of the typical rich, creamy dips, try a lighter approach, like these cracker canapes. Add a special touch with Crunchmaster crackers, which are gluten-free, non-GMO and full of flavor. Made with wholesome ingredients from trusted sources and available in Sea Salt, Roasted Vegetable, Applewood Smoked BBQ and Aged White Cheddar flavors, these snacks are crafted to fit healthy lifestyles.
Find more delicious ideas for summer entertaining at crunchmaster.com.
Grilled Watermelon, Feta and Balsamic Cracker Canapes
Prep time: 10 minutes
Cook time: 5 minutes
- 4 watermelon wedges (1/2-inch thick slices, 4 inches wide at base)
- 16 Crunchmaster Multi-Grain Sea Salt Crackers
- 1/4 cup finely crumbled feta cheese
- 1/4 cup prepared balsamic reduction
- 2 tablespoons finely chopped fresh mint
- Heat grill to medium-high; grease grate well. Grill watermelon wedges, turning once, 3-5 minutes, or until grill-marked on both sides. Cut each watermelon wedge into four smaller wedges.
- Top each cracker with watermelon wedge and sprinkle with feta. Drizzle with balsamic reduction. Garnish with fresh mint.
Tip: Add finely chopped Kalamata olives for a tangy twist.
Perfectly portable watermelon dishes
(Family Features) A packed schedule often leads to less meals around the table. Between balancing family, friends, work and activities, it can be easy to reach for a pre-packaged snack on-the-go that lacks important vitamins and nutrients.
Instead, when looking for portable, grab-and- go foods, think about a multi-purpose treat like watermelon. Not only can watermelon be diced, sliced, balled or blended, it also provides numerous health benefits. Watermelon contains higher levels of lycopene than any other fresh fruit or vegetable and is a source of vitamins A and C, as well as vitamin B6 and potassium.
Thinking beyond traditional slices, chunks or balls, there are many ways to incorporate watermelon into some of your favorite to-go meals, whether as a side dish or a key ingredient in beverages, salads or wraps. For example, these recipes for Watermelon and Bulgur Wheat Salad and Watermelon Collagen Creamsicle from the National Watermelon Promotion Board can help satisfy your sweet tooth and provide necessary nutrients while tackling the next task on your to-do list.
Find more watermelon recipes perfect for an on-the-go lifestyle at watermelon.org/WatermelonOnTheGo.
Watermelon and Bulgur Wheat Salad
- 4 cups seedless watermelon, cubed
- 2 cups cooked bulgur wheat
- 2 cups arugula
- 2 cups grape tomatoes, halved
- 1/4 cup chopped mint
- shaved pecorino romano cheese, to taste
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1 garlic clove, crushed
- 1 tablespoon honey
- black pepper
- In large serving bowl, combine watermelon, bulgur wheat, arugula, grape tomatoes and chopped mint.
- To make dressing: In liquid measuring cup, whisk olive oil, vinegar, garlic, honey, salt and pepper until well combined.
- Just before serving, pour dressing over salad and toss to combine. Top with shaved pecorino and season, to taste. Serve immediately.
Watermelon Collagen Creamsicle
- 2 cups cubed watermelon
- 2 rounded tablespoons collagen
- 2 tablespoons heavy cream
- In blender, combine watermelon, collagen and heavy cream; blend. Pour into glass to serve.
Wrap It Up
Wraps are a perfect on-the-go snack and are easily customizable. Get started with one of these varieties from the National Watermelon Promotion Board or create your own combination. Start with a spread to help the fillings stick together. Place toppings in the center of a tortilla and a watermelon spear on top. Roll the tortilla over the watermelon spear to tuck in all ingredients. Fasten with a toothpick, if needed.
Watermelon Sandwich Wraps
- 1 wheat, flour, corn, spinach or sun-dried tomato tortilla
- 2-4 teaspoons chive cream cheese, hummus, guacamole or Greek yogurt
- 5-8 slices turkey, ham, chicken breast, roast beef or pepperoni
- 1 watermelon spear, about 1/2-inch thick, 1-inch wide
- 2-4 teaspoons barbecue sauce, ranch, pesto, Thai peanut sauce, teriyaki, salsa or sweet chili and ginger
- 2-4 slices feta, pepper jack, swiss or mozzarella cheese
- romaine lettuce
- Bibb lettuce
- fresh mint
- shredded carrots
- Brussels sprouts
- cucumber slices
- pine nuts
English Tea Sandwich Wrap: Flour tortilla, chive cream cheese, ham, watermelon, watercress
Greek Wrap: Tortilla, plain Greek yogurt, feta cheese, watermelon, black olives
Latin Watermelon Wrap: Flour tortilla, guacamole, ham, watermelon, pepper jack cheese, cilantro, scallions, jalapenos
Southwest Chicken Wrap: Corn or flour tortilla, guacamole, chicken, watermelon, salsa, bacon ranch dressing, pepper jack cheese, romaine lettuce
Watermelon Caprese Wrap: Flour tortilla, pepperoni, watermelon, pesto, mozzarella cheese, basil
Thai Peanut Chicken Wrap: Corn tortilla, chicken, watermelon, Thai peanut sauce, Bibb lettuce, carrots, cilantro
Southwest Veggie Wrap: Spinach tortilla, guacamole, watermelon, barbecue ranch dressing, swiss cheese, cucumber, cilantro
Mid-Eastern Veggie Wrap: Corn tortilla, Hummus with pine nuts, watermelon, mint, cucumber slices
Ginger Chicken Wrap: Wheat wrap, chicken, watermelon, teriyaki ginger sauce, sweet chili and ginger sauce, Bibb lettuce, Brussels sprouts
Hawaiian Wrap: Spinach wrap, pineapple cream cheese, ham, watermelon, sweet chili and ginger sauce, cilantro
(Family Features) When it comes to fresh fruit, watermelon is a top pick in many households.
It’s available year-round and makes for a nutritious snack, but its great taste is the reason most people buy watermelon, according to research from the National Watermelon Promotion Board.
Not only is watermelon a tasty snack by itself, it’s a great complement to other flavors, making it easy to create flavorful pairings. This sweet take on pizza combines watermelon with a host of other good-for-you ingredients for a delicious treat. Healthy enough for breakfast and sweet enough for dessert, this pizza can make its way into your weekly meal rotation.
For another nutritious option, consider this Buddha bowl featuring watermelon, which contains higher levels of lycopene, an antioxidant, than any other fresh fruit or vegetable. Watermelon is also an excellent source of vitamin C, and it provides vitamin B6 and potassium. It’s the perfect sweet addition to balance the savory flavors of this traditional plant-based Buddha bowl.
Each of these recipes leaves plenty of room for personalization; experiment with your favorite flavors to make each dish your own. Also remember that watermelon travels well, so these recipes make for ideal take-along snacks when you’re on the go.
Find more fresh, fruity recipes to enjoy any time of year at watermelon.org.
Watermelon Buddha Bowl
Citrusy Tahini Dressing:
- 3 tablespoons tahini (ground sesame seed paste)
- 1/3 cup fresh-squeezed orange juice
- 1/4 cup rice vinegar
- 1 teaspoon soy sauce
- 1 teaspoon freshly grated ginger
- 1/2 teaspoon salt
- 2 cups seedless watermelon, cubed
- 4 mini cucumbers, thinly sliced
- 1 cup sweet cherries, pitted and halved
- 2 avocados, sliced
- 2 cups cooked black rice
- 1 cup sliced, toasted almonds
- Citrusy Tahini Dressing
- To make Citrusy Tahini Dressing: In bowl, whisk tahini, orange juice, rice vinegar, soy sauce, ginger and salt. If dressing seems thick, add more orange juice or water to reach desired consistency.
- To arrange Buddha Bowls: Separate watermelon, cucumbers, cherries, avocados and rice in four bowls. Sprinkle with toasted almonds and drizzle with dressing. Serve immediately.
Sweet Watermelon Pizza
- Greek yogurt
- Watermelon, cut to 1-inch thick round slice
- Shredded coconut
- Berries, such as blueberries, strawberries or blackberries
- Slivered almonds
- Spread yogurt to cover fleshy part of watermelon, leaving room to hold rind. Sprinkle with coconut, mint, berries and almonds, or other toppings, as desired.
(Family Features) Sliced or diced, grilled or blended, there are countless ways to prepare watermelon. With some fruits, half or more is wasted when you throw away the seeds and peel, but you may be surprised to learn that you can use an entire watermelon, including the rind, to make delicious and refreshing dishes.
Most people think of watermelon as a sweet, juicy snack perfect for hot summer days, but with its high water content (92 percent), the fruit is more than just tasty. It’s also an ideal way to keep your body hydrated. What’s more, the ability to use the entire fruit makes watermelon one of the most versatile and value-conscious options in the produce department.
An average watermelon consists of about 70 percent fruit and 30 percent rind. Hollowed out, the rind is an attractive way to serve any number of recipes, but the rind is actually edible, too, and can be stir-fried, stewed or pickled, or even enjoyed raw. This yummy slaw gets its distinctive crunch from the watermelon rind, which is packed with citrulline and arginine, two compounds that may aid in healthy blood flow.
Watermelon is also a flavorful substitute for tomatoes, as shown in this traditional Italian appetizer, and contains higher levels of lycopene than any other fresh fruit or vegetable per serving, according to award-winning nutrition author and registered dietitian Elizabeth Somer.
Additionally, it lends some sweetness to a spicy salsa and a refreshing twist on a summery salad. You can also try blending watermelon with other fresh fruits for a super smoothie or mixing it up with some adult libations (and don’t forget, you can transform the rind into a mini-keg in minutes; just add a pour spout).
Find more ideas for using every bite of fruit, juice and rind at watermelon.org.
Watermelon Caprese Salad with Balsamic Vinegar Reduction
Makes: 6 servings
- 12 slices watermelon cut into rounds or squares, approximately 3 inches wide and 1/2 inch thick, with seeds removed
- 1/2 cup balsamic vinegar
- 2 tablespoons honey
- 1/2 pound fresh mozzarella cheese, cut into 12 slices
- salt, to taste
- pepper, to taste
- 1/4 cup fresh basil leaves, loosely chopped
- 2 tablespoons extra-virgin olive oil
- 1 sprig basil, for garnish
- Place watermelon slices on paper towels and cover with additional paper towels to absorb excess fluid.
- In small saucepan over medium heat, add vinegar and honey. Stir to blend, bring to simmer and reduce heat. Stir occasionally until mixture is reduced by almost half. (Do not let reduce too far or allow to froth.) Set aside to cool slightly.
- On large platter, place watermelon slices and top each with slice of cheese. Add salt and pepper, to taste, then sprinkle basil leaves evenly over top. Drizzle with olive oil, followed by reduced balsamic vinegar. Garnish with sprig of basil.
Tip: Use red and yellow watermelon for an extra pretty presentation.
Watermelon Rind Slaw
Makes: 4 one-cup servings
- 1/4 cup fat-free plain Greek yogurt
- 1/4 cup low-fat sour cream
- 1 1/2 tablespoons stone-ground mustard
- 1 tablespoon apple cider vinegar
- 4 teaspoons fresh lemon juice
- 1 tablespoon sugar
- 1 teaspoon poppy seeds
- 2 teaspoons olive oil
- salt, to taste
- pepper, to taste
- 4 cups grated watermelon rind (fruit and green peel removed)
- 1 cup grated carrot
- 1 1/2 cups diced fresh pineapple
- In small bowl, blend Greek yogurt, sour cream, mustard, vinegar, lemon juice, sugar, poppy seeds, olive oil, salt and pepper thoroughly. Set aside.
- Place watermelon rind on several layers of paper towels to soak up excess fluid.
- In medium bowl, place dressing, rind, carrot and pineapple, and toss to thoroughly coat.
Watermelon Slice Ice Pops
Makes: 5-15 servings
- 5-15 watermelon slices, cut into triangular wedge shapes, about 1/2 to 1 inch thick, with seeds removed
- 5-15 ice pop sticks
- Insert ice pop stick into rind of each slice.
Optional variation: After inserting sticks, freeze ice pops before serving.
Makes: 3 cups
- 2 cups cubed and seeded watermelon
- 1 cup fresh or frozen raspberries
- 1 cup raspberry kefir
- 2 tablespoons orange juice concentrate
- 2 tablespoons hemp
- 2 tablespoons agave syrup
- ice (optional)
- Place watermelon, raspberries, raspberry kefir, orange juice concentrate, hemp, agave syrup and ice, if desired, in blender and blend until smooth.
Fresh ideas for a fun fiesta menu
(Family Features) There’s no better way to spice up a party than by using unexpected ingredients in fun, flavorful dishes and drinks. For your next fiesta, celebrate a star of the party with sweet and juicy watermelon.
Not only does versatile watermelon lend a unique taste to your menu, it’s a healthy ingredient that provides natural hydration with 92 percent water content, along with the antioxidant lycopene and the amino acid citrulline.
These recipes show how, with a little creative carving, you can use the whole melon, including flesh, juice and rind, for big value and zero waste.
Find more fiesta-ready recipes at watermelon.org.
- Medium-large oval or oblong watermelon (seeded or seedless)
- Cutting board
- Paring knife
- Dry erase marker
- Kitchen knife
- Cactus cookie cutter
- Small flower cookie cutters
- Fire and Ice Salsa (recipe below)
Wash watermelon under cool, running water and pat dry.
On cutting board, place watermelon on its side and cut off 1/4 inch-1/2 inch from stem end; this will provide a sturdy base. Reserve end piece to make into small cactus.
Stand watermelon upright on base. Use dry erase marker to draw simple outline of cactus shape.
One-third up from bottom of watermelon, draw straight line around back, being careful not to go through cactus outline; this will create a serving bowl for watermelon salsa.
Use kitchen knife to cut around outline, leaving just bowl with cactus attached. Scoop out base to form bowl.
From pieces of watermelon that were cut away, use cookie cutters to make cactus pieces and flower pieces to decorate with, and chop remaining watermelon to make watermelon salsa and watermelon margaritas, or juice.
Attach toothpicks randomly around cactus to make thorns and decorate with watermelon flowers. Decorate bottom rind scrap with toothpicks to resemble short, round cactus.
Fill bowl with Fire and Ice Salsa and serve with tortilla chips.
Fire and Ice Salsa
Makes: 3 cups
- 3 cups seeded and finely chopped watermelon
- 1/2 cup finely diced green peppers
- 2 tablespoons lime juice
- 1 tablespoon chopped cilantro
- 1 tablespoon finely sliced green onion
- 1-2 tablespoons finely diced jalapeno peppers
- Combine ingredients; mix well and cover. Refrigerate at least 1 hour before serving.
Nachos with Watermelon Avocado Salsa
Makes: 8 servings
- 1 avocado, peeled, seeded and chopped
- 2 teaspoons lime juice
- 1/4 cup chopped cilantro
- 1 minced garlic clove
- 1 can (4 ounces) diced green chilies, drained
- 2 tablespoons diced red onion
- 1 1/2 cups diced watermelon
- 16 ounces fat-free refried beans
- 11 ounces corn tortilla chips
- 1 1/2 cups sharp cheddar cheese, grated
- 1/3 cup fat-free sour cream
- Heat oven to 350° F.
- To make salsa: In medium bowl, combine avocado, lime juice, cilantro, garlic, chilies and red onion; toss to thoroughly mix. Add watermelon and toss gently. Set aside.
- Over medium heat, heat beans until hot. Mash if preferred.
- Place chips on flat, oven-proof plate or cookie sheet and top with beans and cheese. Repeat layers as desired. Heat in oven 10 minutes, or until cheese has melted and chips are hot.
- Top with salsa mixture and sour cream.
Tip: Reserve some salsa to place in bowl for dipping.
Blended Watermelon Margarita
Makes: 2 margaritas
- 2 cups seedless watermelon, cubed and frozen
- 1/2 cup water
- 3 ounces silver tequila
- 1 1/2 ounces lime juice
- 1 ounce elderflower liqueur
- pinch of salt
- lime slices, for garnish
- In blender, combine watermelon, water, tequila, lime juice, elderflower liqueur and salt. Blend until smooth.
- Pour into two chilled margarita glasses and garnish with lime slices.
Watermelon Margarita on the Rocks
Makes: 2 margaritas
Watermelon Simple Syrup:
- 2 cups seedless watermelon, cubed
- 1 cup sugar
- 2 cups seedless watermelon, cubed
- 1/2 cup water
- lime wedges
- coarse salt
- 4 ounces silver tequila
- 4 ounces watermelon juice
- 2 ounces lime juice
- 1 ounce watermelon simple syrup
- To make watermelon simple syrup: In small saucepan over medium heat, combine watermelon and sugar. Use potato masher to mash watermelon and sugar together, pushing out liquid and dissolving sugar. Simmer 5 minutes, stirring frequently. Pour mixture through fine mesh sieve set over bowl or jar, pressing watermelon to extract all liquid. Set aside to cool completely.
- To make watermelon juice: In blender, combine watermelon and water. Blend until smooth then pour through fine mesh sieve set over bowl or jar.
- To assemble margaritas: use lime wedge to line rims of two glasses with juice. Dip glasses in coarse salt and carefully fill glasses with ice.
- Combine tequila, watermelon juice, lime juice and simple syrup in cocktail shaker with ice. Shake until thoroughly chilled, about 30 seconds, and pour into prepared glasses. Garnish with lime wedges.
Swing into summer with a basketful of delicious picnic fare ready to share in minutes
(Family Features) Good friends, great food, and the best season for outdoor entertaining add up to one thing — a glorious picnic season. If you’re just warming up to the idea of planning a picnic at the park or a backyard potluck, it’s the prime time to prepare and make your plans.
First set the date with your best mates. Then grab the gingham tablecloth and break out the picnic basket. What to serve? Start simple with a menu that’s casual, delicious, and easy to make and take, especially if you’re off to the perfect picnic destination.
Choose light, flavorful pasta salads that combine summertime flavors, such as creamy ranch and Dijon mustard, or chicken with marinated artichoke hearts. Be prepared to pass the deviled eggs more than once. Bring along fresh fruit for a refreshing dessert. And, try a cool lemonade that combines two favorite summertime flavors — watermelon and kiwi. All that’s left is to savor every moment and every bite!
Picnic Season’s Top Tips
Consider these hints for summer gatherings:
- An “eggs-cellent” way to tote deviled eggs: sandwich two halves with filling sides together, wrap well with plastic wrap, and place in a chilled, insulated box.
- When the ants begin their march, reach for a natural deterrent — vinegar. Fill a spray bottle with white vinegar to have at the ready.
- Cooking for a crowd? Streamline your menu by choosing convenience products, such as boxed salad mixes that only require a few on-hand ingredients. Reach for prewashed, precut veggies. And, sprinkle a bit of flavor onto grilled potatoes and salads by adding a tasty topper, such as Bac~Os (an easy option that is less messy than frying bacon).
- Got sunscreen? Make sure it’s in your pack.
For more great summertime recipes and tips, visit www.bettycrocker.com.
Creamy Ranch Pasta Salad
Makes: 6 servings
- 1 box Betty Crocker Suddenly Salad ranch and bacon pasta salad mix
- 1/2 cup mayonnaise or salad dressing
- 1 tablespoon Dijon mustard
- 4 medium green onions, chopped
- 1 medium stalk celery, thinly sliced
- 3 hard-cooked eggs, coarsely chopped
- 1 hard-cooked egg, sliced
- Empty pasta into 3-quart (or larger) saucepan 2/3 full of boiling water. Gently boil uncovered 15 minutes, stirring occasionally. Drain pasta; rinse with cold water. Shake to drain well.
- In large bowl, stir together seasoning mix, mayonnaise, mustard, onions and celery. Add pasta and chopped eggs and stir until evenly coated. Garnish with egg slices and paprika.
- Store in refrigerator.
Chicken and Artichoke Pasta Salad
Makes: 6 servings
- 1 box Betty Crocker Suddenly Salad classic pasta salad mix
- 3 tablespoons cold water
- 2 tablespoons vegetable oil
- 1 cup cubed, cooked chicken
- 1 6-ounce jar marinated artichoke hearts, drained
- 1/4 cup sliced ripe olives
- 2 tablespoons grated Parmesan cheese
- Empty pasta into 3-quart (or larger) saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta; rinse with cold water. Shake to drain well.
- In large bowl, stir together seasoning mix, cold water, and oil. Stir in pasta, chicken, artichokes, olives, and cheese. Store in refrigerator.
Watermelon Lemonade With Kiwifruit Splash
Makes: 6 1-cup servings
- 2 kiwifruit, peeled and cut into fourths
- 1 1/2 teaspoons sugar
- 4 cups cubed, seedless watermelon
- 1 12-ounce can frozen lemonade concentrate
- 2 cups water
- Place kiwifruit and sugar in blender; cover and blend on medium just until smooth. Pour into another container; freeze 1 to 2 hours or until firm.
- Place watermelon in blender; cover and blend on medium until smooth. Place frozen lemonade concentrate and water in large pitcher. Add watermelon mixture; mix well.
- Pour watermelon lemonade into glasses. Spoon a dollop of frozen kiwifruit mixture on top. Serve immediately.
Poppy Seed Salad
Makes: 6 servings
- 1/4 cup honey
- 1/4 cup frozen limeade concentrate, thawed
- 2 teaspoons poppy seeds
- 1 cup strawberries, halved
- 1 cup cubed pineapple
- 1 cup fresh blueberries
- 1 cup cubed watermelon
- In large bowl, mix honey, limeade concentrate, and poppy seeds.
- Carefully toss in fruits.
Devilishly Good Eggs
Makes: 6 servings
- 6 hard-cooked eggs
- 1/4 cup mayonnaise or salad dressing
- 2 tablespoons Betty Crocker Bac~Os bacon-flavored bits or chips
- 2 teaspoons lemon juice
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon or yellow mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Cut eggs lengthwise in half. In small bowl, slip out yolks and mash with fork.
- Stir in remaining ingredients except egg white halves.
- Fill egg white halves with egg yolk mixture, heaping it lightly.
Source: Suddenly Salad
(Family Features) In the warm summer months, nothing beats spending time together creating fun snacks that promote healthy eating and a little creativity.
The summer boasts a wealth of fresh fruit to draw inspiration from — especially everyone’s favorite — watermelon. Its cool, juicy flavor speaks to your senses. Plus, it’s packed with key vitamins and minerals, so it’s a snack you can feel good about serving to your family.
Fabulously Fresh Ideas
Kick off this fun-in-the-sun season and make memories with fresh ideas that get the whole family involved. Create a splash at your next barbeque or summer party with this adorable Mermaid Tail. Fashioned from watermelon rinds, your family will love to help you create this masterpiece as well as devour it. Need to perk up lunch? Your family will love mixing and matching their own flavor combinations with Watermelon Sandwich Wraps. These healthy, edible creations are sure to bring about many smiles.
You can find more sweet summertime recipes and ideas at www.watermelon.org.
Wacky Watermelon Facts
—The first recorded watermelon harvest occurred in Egypt some 5,000 years ago.
—Watermelon is the most consumed melon in the U.S., followed by cantaloupe and honeydew.
—Early explorers used watermelons as canteens to store liquids.
—To date, the world’s heaviest watermelon was recorded in 2005 and weighed in at 268.8 pounds.
—Watermelon is made up of 92 percent water.
- Cutting board
- 1 large oblong seeded or seedless watermelon
- Kitchen knife and paring knife
- Large bowl and spoon or scoop
- Green dry erase marker
- Channel knife
- Dowels and toothpicks
- Optional decorations (found at any craft store): Edible turquoise shimmer powder/disco dust, mermaid cookie cutters, light blue or turquoise fabric or mermaid decorations.
- Wash watermelon under cool running water and pat dry.
- On cutting board, place watermelon on its side and cut off 4 inches from one end of watermelon to provide a sturdy base. Cut remaining watermelon in half lengthwise.
- Hollow out both halves of the watermelon with spoon or scoop, reserving watermelon pieces to dice up for serving or cutting out mermaid shapes.
- Use dry erase marker to trace mermaid tail freehand lengthwise across one entire half. With knife of your choice, carefully trim away to form the outline of mermaid tail. Use the channel knife to form scales and details.
- For added detail, brush on edible turquoise shimmer powder/disco dust (purchased at cake decorating store or craft store).
- Use pencil-sized dowels to secure the mermaid tail to top of base. Decorate with watermelon cubes or mermaid watermelon cutouts and serve.
Tip: If using the mermaid watermelon cutouts as topper for cupcakes, as shown, add watermelon cutout with toothpick or small dowel first and then ice around it.
Source: Watermelon Board
Makes about 12 servings
- 1-1/4 cups (16 ounces) roasted salted pistachios
- 2 cups sweetened flaked coconut
- 1/4 cup granulated sugar
- 4 tablespoons (1/2 stick) butter, melted
- Leaf green icing color
- 3 packages (8 ounces each) cream cheese, softened
- 2/3 cup granulated sugar
- 1 teaspoon imitation clear vanilla
- 1 cup heavy whipping cream
- 1 package (16 ounces) frozen whole strawberries, thawed, pureed and strained (about 1-1/2 cups)
- 1 envelope (1/4 ounce) unflavored gelatin
- No-taste red icing color
- 1/2 cup mini chocolate chips, divided
- In food processor, pulse pistachios until coarsely ground. Add coconut, sugar, butter and icing color; pulse until well combined. Press into bottom and 3/4 up side of 9-inch springform pan. Refrigerate while making filling.
- In large bowl, beat cream cheese, sugar and vanilla until light and creamy. Add heavy cream and beat until combined.
- In small saucepan, bring strawberry juice just to boiling, stirring constantly. Remove from heat. Sprinkle gelatin evenly over top and whisk vigorously to dissolve completely, about 3 minutes. Pour into cream cheese mixture. Add icing color and beat until well combined. Beat in 1/3 cup mini chocolate chips. Pour into chilled crust. Sprinkle top with remaining chocolate chips. Refrigerate until set, about 3 hours.