Eternity, said Dorothy Parker, is two people and a ham. Too bad the witty writer didn’t have her say on watermelons.
Two people and a melon looming on the kitchen counter can seem like a lifetime.
But just as ham is appropriate to a wide range of dishes, saving you from the monotony of eating the same flavors for days, so is watermelon. Once you appreciate its versatility, you’ll have no trouble eating your way through an entire melon.
Cut into wedges and served plain, watermelon makes a refreshing dessert or snack. You can layer on melon flavors if you alternate watermelon, cantaloupe and honeydew melon cubes on skewers. Serve the fruit kabobs with sweetened yogurt.
Watermelon is also a scene-stealer in the salad bowl.
Substitute watermelon chunks for the predictable tomatoes in a vegetable and cheese salad. It’s a favorite recipe from Los Angeles caterer Denise Vivaldo.
The version that follows uses watermelon, fresh spearmint and feta cheese to create a sweet, sharp and salty flavor. You can vary the recipe by switching to blue cheese crumbles and adding mixed baby greens.
If the idea of a whole watermelon is still daunting, choose the diminutive baby watermelon available in some supermarkets or pick up a pint of cut-up melon the supermarket salad bar or produce department.
Watermelon salad
Makes 2 servings.
2 cups watermelon chunks
1/4 cup chopped fresh mint leaves, preferably spearmint
1/4 cup crumbled reduced-fat feta cheese
1/8 teaspoon pepper
2 teaspoons lemon juice
1 tablespoon orange juice
1 tablespoon canola oil
Combine watermelon, mint and feta cheese in a salad bowl. Toss gently. Combine pepper, lemon juice, orange juice and oil in a cup. Drizzle over salad. Toss gently.
Each serving has: 165 calories; 9 grams total fat; 5 grams protein; 13 grams carbohydrates; 5 milligrams cholesterol; 242 milligrams sodium and 1.5 grams dietary fiber.
TRIBUNE MEDIA SERVICES
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