Fresh up your summer eating Watermelon

While most consider watermelons a refreshing summer fruit, its nutritional benefits make it an ingredient worth exploring year-round. According to the National Watermelon Promotion Board, watermelons are an excellent source of vitamins A, B6 and C. It even provides more lycopene than tomatoes. Lycopene is an antioxidant that may help prevent prostate cancer and some other forms of cancer, heart disease, and other serious diseases. Incorporating watermelon into your diet can help maintain blood flow, arteries, and cardiovascular health. And like its name, watermelons are 92 percent water, which make it a natural hydrator. Try our easy recipes and make watermelons part of your breakfast, lunch or dinner. For more information visit, www.watermelon.org.
 

Watermelon Pizza Supreme

Serves 6

1 (8-to-10 inch round and 1-inch thick) watermelon
slice, drained to remove excess moisture
1 cup strawberry preserves
1/2 cup white chocolate chips
1/2 cup raisins
1/2 cup chopped walnuts
1 cup sweetened shredded coconut

Place the watermelon slice on a serving platter and cut into 6 wedges leaving them in the shape of a pizza. Spread the preserves over the watermelon and sprinkle the toppings over the top.

Watermelon and Peaches Dessert

Makes 6 to 8 servings

1 tablespoon butter
1 cup slivered almonds
2 peaches
Juice from 2 fresh lemons
4 cups small watermelon cubes
1/8 cup raw or organic white sugar
1/2 teaspoon ground cinnamon
2 cups vanilla yogurt

In a saucepan over medium heat, melt the butter and then add the almonds to the pan. Stir the almonds until they are toasted and golden. Remove the almonds from the pan to aluminum foil or heatproof plate to cool. Thinly slice the peaches and toss in a bowl with lemon juice. Add the watermelon cubes to the bowl with the peaches and toss together. Mix together the sugar, cinnamon and yogurt and pour over the watermelon and peaches. Sprinkle the almonds over the top. Serve immediately.
 

6-Grilled Scallops and Watermelon Kebabs

Serves 12 as an appetizer

12 sea scallops
4 cups boiling vegetable or chicken broth
24 1” x 1” watermelon cubes
1/4 cup soy sauce
1 tablespoon sesame oil
1 tablespoon minced garlic
1 tablespoon fresh minced ginger

Cut the scallops into halves across the diameter to create half-moon shapes. Place them in a heatproof casserole dish in a single layer. Pour the boiling clear broth over the scallops and let them poach for 5 minutes. Drain and cool the scallops. On each skewer alternate 1 half-moon scallop, then 2 watermelon cubes, then another half-moon scallop. Mix together the soy sauce, sesame oil, garlic and ginger and brush the kebabs as they are grilled over a medium hot grill for about 90 seconds per side turning once. Serve warm.
 

2-Shrimp and Watermelon Watercress Salad

For 4 servings

3 tablespoons softened butter
1 teaspoon granulated garlic
2 tablespoons grated parmesan cheese
1 18-to-24 inch sour dough baguette
2 or 3 ounces of fresh stemmed watercress
4 cups seedless watermelon balls
12 potato chip-sized shaves of aged white cheddar cheese
1/2 cup balsamic vinaigrette of choice
16-20 chilled cocktail shrimp (optional)

Mix the butter, garlic and parmesan cheese. Cut the baguette in half. Slice the halves down the center to form 4 pieces of bread. Spread the butter mixture evenly over the cut side of each piece of bread. Place on the rack of a preheated 400-degree oven and bake just until browned. Wrap in foil and keep in a warm oven. Sprinkle the watercress over 4 salad plates. Add the watermelon balls, cheese, and shrimp if desired. Drizzle with vinaigrette and serve with the warm bread.

Fluffy Watermelon Salad

Makes 8 to 12 servings

3 envelopes plain gelatin
1 cup boiling water
3 cups watermelon puree
1 cup lightly toasted coconut
4 cups whipped topping
2 cups shredded sweetened coconut

Dissolve the gelatin in the boiling water and stir into the watermelon puree. Pour the mixture into a 9 x 13 casserole dish and chill overnight or until very firm. Lightly toast cup of coconut and set aside to cool. Add layer of whipped cream to serving dishes. Cut chilled gelatin/puree mixture into small squares and place in serving dishes over layer of whipped cream. Top with coconut. Add dollop of whipped topping and sprinkle with toasted coconut. Serve immediately.