WATERMELON

 

Watermelon was one of my favourite snacks as a kid - especially in the summer. My mom would always have watermelon cut up after school, and it was always just so delicious. While I only loved eating it plain when I was younger, I now love to enjoy watermelon in so many different ways!

The first watermelon was harvested about 5,000 years ago in Egypt. Watermelons were often placed in Kings of Egypt's burial tomb in order to "nourish" them in the afterlife. Today, there are over 1,200 varieties grown in over 96 countries worldwide. Watermelon is 92% water, a lycopene leader, full of vitamins A, B6 and C, and heart healthy (low in saturated fat, total fat and cholesterol). Watermelon is the most consumed melon!

Here are two twists on how to serve the ever popular watermelon!

Jamie Oliver's Watermelon & Feta Salad

Ingredients: Serves 6
- 180g feta crumbled
- A bunch of mint leaves, torn in shreds
- 500 g of watermelon, in chunks
- 1 small red onion finely sliced
- extra virgin olive oil

Directions:

- Combine the first four ingredients in a bowl. Drizzle over a little extra-virgin olive oil and sprinkle with freshly ground black pepper.

Rob Feenie's Watermelon Appetizer by Mark McEwan

Ingredients: Yields 20
- 1/2 cup balsamic vinegar
- 3 tbsp dark brown sugar
- 1 watermelon, ripe, seedless
- 1 cup pistachio nuts, shelled and toasted

Directions:

-  Place balsamic in a small saucepan and reduce by just over half. Add sugar and cook until dissolved.
- Take a small amount of reduction and spoon it onto the plate. If the balsamic looks watery, reduce it further. The reduction should look like thin syrup on the plate, once it’s cooled.
- Cool and store in the fridge until ready to use. Will keep for months!
- Slice the watermelon into cubes that will fit on a small serving spoon.
- Drizzle some balsamic on the watermelon and garnish with some chopped pistachios.

photo credit: foodnetwork.ca & google images