Welcome to FOOD & FELLOWSHIP: Old & New Recipes from the Green Acre Kitchen. Each week we will share three recipes, both old and new. When the day comes—and it will—that we can sit at a table and break bread together again, perhaps we will all have a few new dishes to share.
Watermelon, a favorite fruit throughout much of the world, has ancient origins going back at least 5,000 years to northern Africa. In the following millennia cultivation of the large berry spread into southern Europe and Asia, eventually arriving in the Western Hemisphere in the 16th century.
Watermelon can thrive in both temperate and tropical climes. There are over 1,200 cultivars of watermelon ranging from 2 to 200 pounds. A staple of American summer picnics and barbeques, we have chosen 3 variations on the standard wedge.
3 ripe tomatoes, medium dice
1 small jalapeno pepper seeded and diced
2 cups watermelon, small cube
1 tablespoon white balsamic or other vinegar
¼ cup extra-virgin olive oil
2 tablespoons diced red onion
1 cucumber, seeded and medium dice
2 tablespoons minced fresh dill
Kosher salt and ground pepper
Save some of the cut tomato, cucumber and dill for garnish. Pulse the remaining ingredients in a processor or blender to the desired consistency. Add salt and pepper to taste. Chill and serve.
1 medium watermelon
½ cup honey
¼ cup fresh lime juice
1 teaspoon cayenne pepper
1 teaspoon kosher salt
1 cup thin sliced mint
Combine honey, lime juice, cayenne and salt in a bowl. Cut watermelon into wedges and brush on the honey-lime dressing. Grill over a hot fire for about 3 minutes per side, until grill marked and caramelized. Garnish with mint. Serve as an appetizer or as a side.
6 cups watermelon, medium dice
¼ cup red onion, small dice
½ cup cilantro leaves, gently chopped
½ cup mint leaves, gently chopped
1 jalapeno pepper, seeded and minced
Zest and juice of 1 lime
Pinch of salt
Toss all the ingredients in a bowl. Serve as a condiment.