3 Simple watermelon dishes
Watermelon, peaches, scallions and blue cheese splashed with sherry vinegar and extra-virgin olive oil make for a delicious summer fruit salad. Credit: Marge Perry
TIP Watermelons should be washed before slicing, even though you don't eat the rind: Your knife drags surface bacteria into the fleshy part you do eat.
SAVORY SUMMER FRUIT SALAD
4 cups diced watermelon
3 peaches, diced
1/2 cup thinly sliced scallions
2 teaspoons sherry vinegar
4 ounces crumbled blue cheese (about 1 cup)
Combine watermelon, peaches, scallions, vinegar and blue cheese in a large bowl. Allow to stand 10 minutes; taste and add salt, if desired. Makes 4 servings.
Nutritional analysis for each serving 214 calories, 9 g protein, 24 g carbohydrates, 2 g fiber, 10 g fat, 6 g saturated fat, 474 mg sodium
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WATERMELON AND CUCUMBER SALAD
4 cups diced watermelon
1 cucumber, peeled and diced
3 tablespoons fresh basil leaves, chopped
2 tablespoons fresh mint leaves, chopped
1/2 cup thinly sliced Vidalia onion
1 tablespoon raspberry vinegar
1 tablespoon extra-virgin olive oil
3/4 cup crumbled feta (about 3 ounces)
1. Combine the watermelon, cucumber, basil, mint and onion in a large bowl.
2. Whisk the vinegar and oil together; toss with the fruit and gently stir in the feta. Makes 6 servings.
Nutritional analysis for each serving 171 calories, 6 g protein, 17 g carbohydrates, 2 g fiber, 10 g fat, 5 g saturated fat, 318 mg sodium
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WATERMELON GRANITA
6 cups diced watermelon
1/2 cup sugar
2 tablespoons lime juice
1. Puree all ingredients (in a blender or food processor) until smooth. Pour into a 9-by-13-inch baking pan and freeze 1 hour. Use a fork to scrape any frozen bits and return to the freezer for another 2 hours, scraping with the fork every 20 to 30 minutes to form icy flakes.
2. Cover tightly and keep frozen (for up to 3 days). Makes 4 servings.
Nutritional analysis for each serving 130 calories, 1 g protein, 36 g carbohydrates, 1 g fiber, no fat, 2 mg sodium
