WATERMELON SQUASH RECIPES RECIPES
YELLOW SQUASH & WATERMELON SALAD RECIPE: HOW TO MAKE IT
I always enjoy taking this healthy option to parties and potlucks, and people really seem to appreciate it. No oil is necessary for this salad; the lemon juice combines with the feta to lightly coat the bright, fresh ingredients. —Camille Parker, Chicago, Illinois
Provided by Taste of Home
Categories Lunch
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first 6 ingredients. Just before serving, add arugula and cheese; toss gently to combine.
Nutrition Facts : Calories 61 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 5mg cholesterol, SodiumContent 299mg sodium, CarbohydrateContent 10g carbohydrate (8g sugars, FiberContent 2g fiber), ProteinContent 3g protein. Diabetic Exchanges 1 vegetable
WATERMELON, CHAYOTE SQUASH AND FETA TERRINE RECIPE ...
Who doesn’t love a cold slice of watermelon in the summer? In every crunchy bite, so much water and sweetness bursts out of this revitalizing fruit that it almost makes drinking anything else irrelevant. For a long time now, I had been looking forward to putting the colorful summer fruit together with one of my favorite “exotic” vegetables: chayote squash. This ingredient is quite common in Latin America, and I’m very happy that I can still find it at my local supermarket in New York, almost year round. Its taste is very mild, almost sweet, and its texture soft and incredibly watery–as much as a watermelon. I knew the pairing would be good, but the result of this dish exceeded my expectations. These two super hydrating foods are a match made in heaven for hot summer days. Just add some feta cheese to give it a savory kick and get ready to enjoy an exquisite appetizer that may turn into a regular at your kitchen.
Provided by QUERICAVIDA.COM
Total Time 40 minutes
Prep Time 15 minutes
Yield 2
Number Of Ingredients 7
Steps:
- Peel the chayotes, and cut into 1/4-inch slices. Steam for about 20 minutes (or until soft, but still firm enough to hold their shape well). Let them cool for 10 minutes.
- On a plate, place a slice of chayote, then a slice of watermelon, and top with a slice of cheese.
- Sprinkle with salt and pepper to taste, 1 teaspoon olive oil, a squeeze of lemon, and 1 teaspoon chopped mint.
- Repeat the previous steps. By the end you should have 6 slices, one on top of the other. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
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What could be better on a hot summer day than a cool soup made with fresh watermelon and mint?
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Reviews 4.6
Total Time 2 hours 15 minutes
Category Soups, Stews and Chili Recipes, Soup Recipes, Fruit Soup Recipes
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From allrecipes.com
Reviews 4.6
Total Time 2 hours 15 minutes
Category Soups, Stews and Chili Recipes, Soup Recipes, Fruit Soup Recipes
Calories 84.8 calories per serving
- Blend watermelon, lemon juice, mint, and honey in a blender until smooth. Refrigerate 2 hours before serving.
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This is an old-fashioned recipe and a wonderful way to reduce food waste. Watermelon rind preserves are not like traditional preserves that you buy in a grocery store. They are more like candied watermelon pieces in a cinnamon-spiced syrup. The watermelon pieces can be eaten plain or stirred into cakes and cookies, as you would use candied cherries, pineapple or citrus peel. Spoon the sweet syrup over warm buttered biscuits or stir it into hot or iced tea for sweetness. —Peggy Woodward, Shullsburg, Wisconsin
From tasteofhome.com
Total Time 01 hours 30 minutes
Calories 71 calories per serving
From tasteofhome.com
Total Time 01 hours 30 minutes
Calories 71 calories per serving
- Trim green skin and pink flesh from watermelon rind; chop enough rind to yield 6 cups. In a large bowl, stir salt and 2 quarts warm water until salt is dissolved. Add 6 cups chopped rind. Cover and refrigerate 5-6 hours. Drain and rinse in cold water; drain. Cover rind with cold water and let stand 30 minutes. Drain. Transfer rind to a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer until just tender, 10-15 minutes; drain., To make preserves, in a stockpot, combine sugar, lemon juice and 7 cups water. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in rind. Place cinnamon, cloves and cardamom on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Add to stockpot. Return to a boil. Reduce heat; simmer, uncovered, until rind is clear, 30-45 minutes. Discard spice bag., Remove from heat. Ladle hot mixture into 6 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with water simmering, ensuring that they are completely covered with water. Bring to a boil; process 5 minutes. Remove jars and cool.
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