The Juicy Red Melon

Recipes

Written by Elke Probkevitz

Thursday, 26 August 2010 09:50

Watermelon, Feta, And Arugula Salad With Balsamic Glaze

One of summerâ€™s greatest pleasures is biting into a sweet and refreshing watermelon while the juice trickles down your chin. This summer staple is pure perfection on a hot summer day. Although watermelon can be found in markets throughout the year, the season for watermelon is in the summer when they are sweet and of the best quality. Watermelons can be round, oblong, or spherical in shape and have thick green rinds that are often spotted or striped. They range in size from a few pounds to more than 90 pounds!

Selection. The best way to choose a flavorful melon is to look at the color and quality of the flesh, which should be a deep color and absent of white streaks. If it features seeds, they should be deep in color. When choosing a whole watermelon, look for one that is heavy for its size with a rind that is relatively smooth and that is not too shiny or overly dull. One side of the melon should have an area that is distinct in color from the rest of the rind, with a yellowish or creamy tone. This will be found underneath where the melon was resting on the ground during ripening. If the fruit does not have this marking, it may have been harvested prematurely.

Preparing. Wash the watermelon before cutting it. A wet cloth or paper towel will work fine since large melons will probably not fit in the sink. Depending upon the size that you choose, there are many ways to cut a watermelon. The flesh can be sliced, cubed, or scooped into balls. While many people are just accustomed to eating the juicy flesh of the watermelon, both the seeds and the rind are also edible. If you choose to eat the rind, I would highly suggest purchasing organic watermelon.

Serving ideas. Watermelon is delicious to eat as is but also makes a wonderful addition to a fruit salad. Fruit salad can be made days ahead since cut fruit, if chilled, retains its nutrients for at least six days. Jam, sorbet, and juice are some nutritious and delicious things you can make with watermelon. PurÃ©e watermelon, cantaloupe, and kiwi together. Swirl in a little plain yogurt and serve as refreshing cold soup. In Asian countries, roasted watermelon seeds are either seasoned and eaten as a snack food or ground up into cereal and used to make bread. Watermelon mixed with thinly sliced red onion, salt, and black pepper makes a great summer salad. You can also make ice pops by filling a blender with chunks of watermelon. There is no need to remove the seeds. Puree the fruit, then strain it through a sieve. Add fresh lemon juice and sugar to taste, then freeze in ice pop molds. There are so many ways to utilize this summer melon, so enjoy it while itâ€™s in season.

Watermelon, Feta, And Arugula Salad With Balsamic Glaze

Ingredients:

3/4 cup balsamic vinegar

5-oz. package baby arugula

8 cups 3/4-inch cubes seedless watermelon

7-oz. package feta cheese, crumbled

freshly ground pepper

Directions:

Boil balsamic vinegar in a small saucepan until reduced to 3 tablespoons, 6 to 7 minutes.

Arrange arugula over large platter. Scatter watermelon, then feta over. Drizzle with balsamic glaze to taste and sprinkle with pepper.

Eating quality, delicious meals is easy when all the work is done for you. Hire a personal chef to prepare your dinners, Shabbos meals, or small parties. For more information, contact Take Home Chef personal chef services by calling 516-508-3663, writing to elke@TakeHomeChef.net, or visiting www.TakeHomeChef.net.