One ingredient 5 ways: Watermelon
March 12, 2018 | 6:52 PM
by Times News Service
Have a lovely refreshing watermelon juice on a hot humid day.


Cut 1 watermelon in the shape of a basket with handle. Scoop out watermelon in little balls (use a small scoop). Scoop out 1 cantaloupe into small balls. Mix the cantaloupe, 2 cups strawberries, 2 cups fresh peaches, 2 cups canned pineapple chunks, 2 cups grapes, and 1 cup cherries in a large bowl. Then put all ingredients back into the watermelon. Keep in refrigerator until time to serve. Dip into small salad bowls and garnish with nuts (optional).


Grease bottoms and sides of two pans. Mix and sift 1 cup flour, 3/4 cup sugar, 1 teaspoon baking powder and 1/2 teaspoon salt; add 3 cups pecan halves, 1 1/2 cups cut watermelon pickles, drained and 1 cup halved maraschino cherries, drained and mix. Beat 3 eggs slightly; add 1 teaspoon vanilla extract. Add flour mixture and mix until ingredients are well combined. Spoon batter into pans and bake in a preheated 300 degree oven for about 1 hour.


Carve a country basket from 1 large watermelon. Place melon with flattest side down. With a large knife, cut a 2-inch wide handle halfway through the melon. Cut horizontally from each end to handle. With melon ball cutter, scoop out insides. Halve 1 cantaloupe and make balls. Combine 1 packet basket strawberries, 1/2 cup fresh blueberries, 115g seedless green grapes and 1/4 cup honey in a bowl. Spoon into basket and garnish with fresh mint. Edges of basket may be trimmed into points or scallops.


Combine 1 1/2-2 cups white rind of watermelon, chopped with just enough water to cover and bring to a boil. Simmer until tender and drain. Add 1 teaspoon cinnamon, 1/4 teaspoon cloves, 2 tablespoons flour, 1/2 cup raisins, 1 cup sugar, 1/8 teaspoon nutmeg, 1/8 teaspoon salt, 1/4 cup vinegar, and 1/2 cup nuts. Pour into a pie shell. Bake at 230C degrees until brown. Reduce heat until filling is set like pumpkin pie. Top with Cool Whip.


Place 5 to 6 cups cubed seeded watermelon in a blender. Cover; process until smooth. In a container, combine watermelon puree, 3/4 cup can frozen lemonade concentrate, thawed, 3/4 cup frozen orange juice concentrate, thawed and 4 1/2 cups water; refrigerate until thoroughly chilled. Stir before serving; serve over ice. Garnish with lemon or orange slices. Makes 9 cups.

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