Did you know it’s National Watermelon Day!  Do you love watermelon as much as I do?  I grew up eating watermelons from my Granddaddy’s farm so I guess you could say I’ve taken watermelon for granted.  It was always available to me during the summer months.  I never really thought about the history of the watermelon or the long track it took to be in my Granddaddy’s garden.  

 

Orignally, it was thought the melons came from southern Africa, where they were found growing in the wild, but there was evidence that the fruit was found in the Nile Valley from the second millennium BC.  Watermelon seeds were found in Pharaoh Tutankhamun’s tomb and on other Twelth Dynasty sites.  The ancient Israelites ate watermelon when they were in bondage according to the Bible.  The watermelon reached India in the 7th Century and China in the 10th Century. Today China is the leading producer of watermelons in the world.  The watermelon didn’t arrive in the US until 1576 when it was introduced by the Spanish settlers in Florida.I’m happy it found its way here!  I adore the sweet taste of the beautiful red fruit.

 

 My fondness for the bright red, juicy melons also spills over into other areas such as art, fashion, beauty products and home decor.   I like watermelon prints, but I also like the color watermelon because it conjures up fond childhood memories of sharing a slice of goodness with my family.

 

I don’t know about you, but it is so hot in Charlotte,NC I am looking for any possible way to cool off.  What could be better than a nice cold watermelon or a watermelon drink?  I’ve included some of my favorite watermelon items and a couple of delish recipes at the end!  Enjoy!

• 3 pounds watermelon, rind and seedsdiscarded and the flesh cut into pieces,plus thin slices of watermelon for garnish
• 1/2 cup vodka
• 1/4 cup Triple Sec
• 3 tablespoons fresh lime juice

In a blender purée the watermelon pieces and strain the purée through a very fine sieve set over a pitcher, discarding the solids. (There should be about 2-1/3 cups juice). Stir in the vodka, the Triple Sec, and the lime juice, pour the cooler into long-stemmed glasses filled with ice cubes, and garnish each drink with a watermelon slice.

Photo: Jennifer Davick; Styling: Amy Burke

Grilled Grouper with Watermelon Salsa

 

This salad is light and sweet, with a perfect balance between fruit and vegetables. Not only is it delicious, but it also features two extremely hydrating foods — watermelon and cucumber — making it perfect for the summer. Serve it up at barbecues or throw it together at lunchtime. Either way, you’re sure to impress whoever you’re feeding.

When choosing the watermelon, pick one with a bright color. You can even vary red and yellow varieties to create an even more colorful salad.

As far as the herbs, freshness is key. If you don’t have mint on hand, you can easily substitute basil, for a dish that will be just as delicious. Just be sure that whatever you use is organic — herbs are some of the most heavily treated plants, so organic herbs are of the utmost importance!

Serves 2
Ingredients
1/4 watermelon, diced into bite-sized chunks
1/2 cucumber, diced into bite-sized chunks
2 ounces feta, crumbled
1 lime
1 Tbsp. extra virgin olive oil
4-5 fresh mint leaves, chiffonnade
freshly ground black pepper

Toss the watermelon and cucumber together in a large bowl. Sprinkle the cheese on top and season with olive oil, lime juice and black pepper. Sprinkle the chiffonnade of mint leaves over the top of the salad as a garnish.

The colors of the salad look best before tossing, so if you’re making this for company, I recommend serving like this and tossing at the table. Alternatively, you can toss the watermelon and cucumber with the oil, lime juice, salt and pepper and then add the cheese and mint at the end.

 

Watermelon-Banana Smoothie
2 cups seedless watermelon
1 whole banana
2 cups fresh baby spinach (or other leafy green)
1/2 cup water if needed

Watermelon-Strawberry Smoothie 
2 cups seedless watermelon
1 cup whole strawberries
2 cups fresh baby spinach (or other leafy green)
½ vine tomatoes (optional)
1/2 cup water if needed