Watermelon was originally a fruit strictly grown in Africa. But as it migrated from the north to the southern 'Horn of Africa' it took the old shipping routes to England and France where it quickly to the hop across the pond into the America's, where it is now consumed more so than in any other part of the world.
I love water melon for it's extremely unique flavor. It has a juice that is at times overwhelmingly sweet, but a tart finish. Now you don't need a lot of additives to make a watermelon dish. In fact I have the rule that when cooking with water melon you should have 6 ingredients or less. Other wise, you'll lose that great flavor.
When the heat of the Cleveland summer gets just a bit uncomfortable, my friends and I head to the shores of Lake Erie to cool off and have some fun. Naturally we have a cook out, and for an easy dessert, I make my Mint and Watermelon salad. If you want something that is extra simple but full of flavor, then this is the dish for you.
(Now I know that I said I usually serve this by itself. But this time I served it with my buttermilk ice cream, my worst critic [also known as my little brother] could not get enough of it.)
Mint and Watermelon Salad
1 Watermelon (About 5 to 6 pounds), chopped into 1/2 inch cubes. *See Note
1/4 cup mint, cut into thin slices
3 tablespoon lime juice
2 teaspoons salt
In a large bowl mix together the watermelon and mint. Drizzle the lime juice over the water melon. sprinkle with salt and give a quick toss. Serve chilled.
Serves 8-10
*If you are wondering what to do with your left over watermelon rinds then I would suggest trying my Watermelon Baby Backs which use only the the left over portion of the rind which most of us throw out. If interested then please read my blog on baby back ribs.
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