Summertime means it?s watermelon time

By MARGARET HOBBS Staff Reporter for the Southern Standard

Several varieties of watermelons are available at the market, such as, Charleston gray, moon and stars, sugar baby, sunny?s pride, crimson sweet and yellow baby. Over 1,200 varieties of watermelon are grown worldwide and every part of the melon is edible,

People just can?t seem to get enough of the sweet treat and health benefits watermelon provides. Recent research has documented potential health benefits of watermelon. The vegetable that likes to pose as a fruit, contains high concentrations of lycopene, an antioxidant that may help reduce the risks of cancer and other diseases. Watermelon is fat free, nutritionally low in calories and considered an ideal diet food, and is high in energy, making it a great energy boost. Watermelon consists of 92 percent water and 8 percent sugar.

Watermelon Day was enjoyed Saturday at the Farmers Market, with complimentary slices doled out to visitors. Market manager Mary Cantrell said, ?We cut about 24 watermelons, and they were delicious. I don?t remember every cutting so many melons in my entire life.?

Several local vendors are growing melons this season with varying degrees of production. David Elrod is particularly proud of his orange melon and has been teased about being a UT fan. Brent Bain is producing some delicious yellow melons, with Richard Hobbs, Dib Clendenon, John Basham Felix Martinez and Burton Jones, just to name a few, bringing in the more traditional varieties.

When selecting a watermelon, they should be firm, symmetrical shaped, free of cracks, bruises, soft spots or mold. Ripe watermelons will have a healthy sheen, a dull rind, dried stem and yellow underside where it lay on the ground. They should have a nice melon smell and will have a dull and hollow sound when thumped.

Those pesky seeds are a necessity, but pose a problem when eating. Contrary to popular belief, eating seeds does not cause a watermelon to grow in your stomach. Actually, in some cultures, it is popular to bake the seeds and then eat them.

To de-seed a watermelon:

1. Cut watermelon in half, then in quarters.

2. Cut through the flesh of the melon along the seed line with a pairing knife. Now lift off the piece of the melon you just cut.

3. Using a fork, scrape the seeds from the piece just removed and the remaining flesh on the rind.

The Farmers Market is enjoying a successful season, with a full selection of garden vegetables each week. Along with the melons, peaches and apples are gaining in popularity. Cantrell wants the public to remember the Pie Contest to be held Sept. 16. Everyone is encouraged to bake their best pie and enter the contest. Special days are planned for the remainder of the season, with an Applefest in the works for October 7.

Everyone knows watermelons taste great, but other than eating them freshly-sliced, we come up short with uses for the sweet fruit. Some ideas that offer a little versatility, as well as recipes, follow:

Puree watermelon chunks, then freeze this juice into colorful and tasty “pops”- everyone will love them as a cooling snack.

Mold melon balls into gelatin salads for lots of fresh flavor and color. Serve a slice of melon for breakfast, it’s delicious and a juicy way to start the day.

Make watermelon rind pickles or preserves for a tangy-sweet compliment to hamburgers, hotdogs and barbecued meats. Remember, you can ?eat a cool drink? by consuming watermelon, since it is 92 percent water!

Frosty Melon Salad

1 cup watermelon cubes
1/4 teaspoon salt
1 cup boiling water
flavored gelatin
1-2 tablespoon lime juice
1 cup crushed pineapple
1/2 cup mayonnaise
1 (3 oz.) package fruit
1/2 cup cold water

Prepare gelatin according to package directions. Add lemon juice, mayonnaise and salt. Blend all ingredients with mixer. Chill until firm (20-25 minutes). Turn into bowl and beat until fluffy and thick. Fold in pineapple and watermelon. Pour into molds and chill until firm (45-60 minutes). Makes 4-6 serving

Watermelon Popsicles

3 cups watermelon juice
1/2 cup sugar
2 t. Fresh lemon juice
1/2 cup water

To prepare watermelon juice, cut watermelon into cubes and rub through a strainer to remove seeds. In small saucepan mix together sugar and water; simmer 3 minutes. Remove from heat; stir in watermelon juice and lemon juice. Turn into 2 ice trays. Freeze until very mushy and insert a popsicle stick in each cube. Freeze. Makes about 36 small popsicles.

Watermelon Muffins

1 cup sugar
1 cup water
1/4 teaspoon salt
1 cup pecans, chopped
2 cups all purpose flour
1 cup (10 oz. Jar) watermelon pickles, chopped
1 teaspoon Soda
1/2 teaspoon cloves
1 teaspoon cinnamon
1/2 cup margarine
1 teaspoon vanilla

Combine the sugar, water, chopped watermelon pickles, margarine and spices in a saucepan and bring to a boil. Cool at least 30 minutes. Sift the flour, soda and salt together and add to cooled mixture. Fold in the nuts and vanilla. Fill muffin cups, lined with paper cups, about half full. Bake at 350 degrees for about 25 minutes.

Cool and frost with:

1/4 cup margarine
1-3 tablespoon cream
2 cups sifted confectioners sugar
1 teaspoon vanilla
1/4 teaspoon cinnamon

Combine the margarine, cinnamon, vanilla and sugar. Add enough cream to make a nice spreading consistency.

Watermelon Sherbet

1 1/4 cups water
2 cups watermelon juice
1/2 cup non-fat dry milk solids
1 tablespoon lemon juice
1/2 cup sugar
2 egg whites, beaten stiff

Blend 1/2 cup water and sugar in heavy pan. Heat until sugar dissolves. Bring to a boil and simmer 5 minutes. Meanwhile place 3/4 cup water and lemon juice in mixing bowl. Sprinkle non-fat dry milk solids over the surface and beat until mixture is thick and fluffy. Blend in watermelon juice and crushed watermelon; add syrup. Pour mixture into refrigerator tray and begin freezing. When partially frozen, remove from tray and beat with rotary beater. Fold in stiffly beaten egg whites. Return to freezer until frozen firmly. 12 servings.

Watermelon Ice Cream Pie

24 graham cracker squares
1/4 cup corn oil margarine
1 cup watermelon
1 quart vanilla ice cream, softened

Blend four crackers on low speed 10-15 seconds or until fine crumbs form. Empty into medium bowl. Repeat process with remaining crackers. In small saucepan melt margarine. Remove from heat. Add to cracker crumbs; mix until crumbs form ball. Press mixture into 9″ pie plate. Refrigerate 1 hour. Place watermelon in blender container. Cover. Blend on low speed 30 seconds. Swirl mixture through ice cream. Firmly pack ice cream into crust. Cover. Freeze several hours or until firm. Makes one 9″ pie.