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Watermelons At Their Best

You know you want it...

Mocka Jumbies and Rum...

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On a hot day, there is nothing better than a cold slice of Watermelon! Watermelon is delicious with cheese, especially salty cheese. Chop a watermelon, add a squeeze of fresh lemon juice, a few drops of hot sauce and a sprinkle of sea salt.

Chop watermelon and put on skewers and serve with a yogurt dip, or place in individual small bowls. Watermelon also makes delicious salads and drinks.

Tip: Choose a watermelon that is firm and free of bruises. You can usually keep whole melons at room temperature for about 7 days. Once they are sliced, it is better to keep in the refrigerator for up to about 3 days; make sure you cover the cut surface tightly with plastic wrap, to prevent it from absorbing other food odors and/or drying out.

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Tip: You can also separate the seeds, dry and roast them. Roasted watermelon seeds are especially popular in Asia.

Cooling Recipes for Hot Summer Days

Preparation time: 10 minutes. Chilling time: 30 minutes. Serves: as many as you like to make
Small ripe watermelon
Vanilla vodka, coconut rum, or alcohol of your choice
Goat cheese
Small mint or basil leaves

Remove rind from watermelon. Cut edible flesh into pieces. I like to cut half inch thick slices – round shapes (one inch in diameter), square, small pizza slice shapes, etc. Place in a dish and cover with the alcohol of your choice, and refrigerate until very cold.

Remove from refrigerator and spread the cut watermelon shapes with softened goat cheese; then top with another piece of watermelon or place a mint or basil on top.

Note: Should you prefer not to use any alcohol; chill the cut watermelon shapes, then spread softened goat cheese on top and maybe a few drops of balsamic vinegar, along with the mint or basil leaves.

Watermelon and Watercress Salad with Shallot-Citrus Dressing

Preparation time: 15 minutes. Chilling time: 30 minutes, optional. Serves: Many
3 cups chopped seedless watermelon (peeled)
1 bell pepper, seeded and chopped
3 Tbsp. fresh squeezed lime juice
2 Tbsp chopped fresh cilantro
1 Tbsp. chopped green onions
1 Tbsp. chopped jalapeno pepper
½ tsp garlic salt

In a large bowl, combine the watermelon, bell pepper, lime juice, cilantro, green onions, jalapeno, and garlic salt. Mix well and serve with tortilla chips.

Note: This salsa may alsoi be used as a topping for grilled chicken or fish.

Tip: Instead of cilantro try other herbs, like parsley, mint, basil, and/or oregano 

Caribbean Recipes: Open Faced Goat Cheese Veggie Sandwich

Preparation time: 15 minutes. Serves: Many
1 seedless watermelon, peeled and diced
1 (12 oz) can evaporated milk
1 (15.25 oz) can crushed pineapple
3 cups water
½ cup shredded coconut
2 Tbsp. white sugar, or to taste (optional)
½ lime, juiced

Place watermelon chunks, water, pineapple milk and coconut in a blender and blend until smooth. Add sugar (if using); squeeze lime juice into the watermelon mixture, stir. Pour into attractive glasses filled with ice and serve.

Note: Or, add a few ice cubes to the blender and blend.

The Dish: Fruits and Vegetables … Low in Fat, High in Vitamins

Jan Robinson, Captain, Health Coach, and author of the Ship to Shore cookbook collection; available on Amazon and www.shiptoshoreinc.com

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Capt. Jan Robinson
Capt. Jan Robinsonhttp://www.shiptoshoreinc.com/
Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com email CapJan@aol.com Tel: 704-277-6521. Don’t miss the new cookbook added to Jan’s collection: DINING ON DECK

So Caribbean you can almost taste the rum...

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