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from Natural Life magazine, July/August
2003
Watermelon Recipes
Watermelon Gazpacho 
6 cups cubed seeded
watermelon
1 ½ cups chopped Golden Delicious apples
½ cup finely chopped onion
½ cup finely chopped green pepper
1 teaspoon dried basil
½ teaspoon salt
¼ teaspoon coarsely ground pepper
¼ teaspoon chili powder
1 tablespoon cider vinegar
Surprise your family or guests
with this spicy, not sweet, soup! A garnish of thin apple slices adds a
special touch. In blender, puree watermelon; pour into large mixing bowl.
Stir in remaining ingredients. Refrigerate, covered, at least 1 hour to
blend flavors. Makes 4 servings.
Mad’s Sensational
Watermelon Salmon Skewers
1-pound boneless skinless
salmon fillet, cut lengthwise into 1/2-inch-wide strips
16 wooden skewers (soaked in water)
Sesame seeds
1-inch piece fresh ginger root
½ cup mirin (available in Asian section)
¼ cup sake (Japanese rice wine)
¼ cup tamari (soy sauce)
¼ cup watermelon juice (seeds removed)
2 tablespoons rice vinegar
6 cups diced watermelon
Peel and chop ginger root. In
a blender combine ginger root with remaining marinade ingredients and
blend until smooth. Thread salmon onto skewers. Marinate fish for 2 hours
to two days in refrigerator. Transfer to a baking sheet. Sprinkle salmon
with sesame seeds. Preheat oven to 350º F. Bake until salmon is just
cooked through, 5 to 7 minutes. You can also grill these. Serve on plate
with diced watermelon.
Recipes by: Jon “The Mad
Chef” Ashton for the National Watermelon Promotion Board.
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