Watermelon Recipes - Easy Wedges and Cubes

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Stephanie Simek

Director of PR and Social Media, National Watermelon Promotion Boa

www.watermelon.org

877-599-9595

ssimek@watermelon.org

The National Watermelon Promotion Board (NWPB) operates with a single objective: to increase consumer demand for watermelon through promotion, research, and educational programs.

Through publicity on television, radio, the internet, newspapers and magazines, the board showcases watermelon as a healthy, refreshing, versatile fruit. Thanks in part to board efforts, watermelon is not only for picnics anymore, but has won a regular place on consumers' shopping lists enjoyed year-round in slices or added to a wide variety of desserts, drinks and other recipes.

Anything and everything you want to know about watermelon, including a large bank of recipes, can be found at our website, www.watermelon.org.

Watermelon Recipes - Easy Wedges and Cubes

In this video, learn easy tips on cutting up a whole watermelon into neat wedges and direct-from-the-rind cubes. Fear not! Large as it may be, portioning watermelon is simple and one is all you need for the whole family. Let the National Watermelon Promotion Board show you how.

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Tags:

Food

Watermelon

Drinks

Fruit

Beverages

Watermelon Recipes - Easy Wedges and Cubes

Ingredients

Watermelon Dippers

Ingredients:

8 ounces sour cream

4 tablespoons sugar

1 teaspoon vanilla extract

Watermelon stix or small wedges

Instructions:Blend together the sour cream, sugar and vanilla in a small serving bowl. Use as a dip for the watermelon.

Frosted Watermelon

Ingredients:Seedless watermelon cut into ½- to ¾-inch thick slices

Yogurt Granola or similar cereal

Instructions:Using your favorite cookie cutters cut shapes out of a ½- to ¾-inch thick slices of seedless watermelon. Or, if you prefer, use classic cut watermelon wedges. Frost with vanilla or other flavor yogurt. Sprinkle with granola

Grilled Chicken, Boursin and Watermelon Sandwich

Ingredients:

1 9- or 10-inch round herbed focaccia

5.2 ounces of Boursin cheese

2 or 3 grilled skinless boneless chicken breast halves, sliced

3 or 4 thin slices seeded watermelon

¼ cup sesame seeds

2 or 3 ounces baby arrugula

Instructions: Split the focaccia through the center as for a sandwich and spread the Boursin over the cut sides of the bread. Arrange the chicken over the Boursin on the bottom piece of bread. Sprinkle the sesame seeds over the watermelon and grill it quickly over hot coals just to warm. Arrange in an even layer over the chicken and top the watermelon with the arrugula. Place the top of the bread, Boursin side down, over the arrugula. Cut sandwich into halves or quarters.

BCWTP

Ingredients: 2 thick slices bread of choice, toasted

2 tablespoons pesto sauce

2 slices cheddar cheese

1 2/3-inch thick slice seedless watermelon about the same size as the bread

2 thin slices tomato

4 slices cooked crisp bacon

2 butter lettuce leaves

Instructions: Spread the pesto over 1 side of each slice of toast. On one slice of toast stack the cheese, watermelon, tomato, bacon and lettuce on top of pesto. Place the other slice of toast, pesto side down, on top of the lettuce. Cut in half and enjoy.

Instructions

My Favorite Vegetable Casserole

Ingredients:

About 6 ounces baby spinach leaves, cut into strips

3 cups shredded carrots, blanched and cooled

3 cups small cubes of seedless watermelon

1 cup Japanese-style ginger dressing

1 cup toasted sliced almonds

Instructions:In an 8 x 11 inch serving dish, layer the spinach on the bottom, then the carrots and the watermelon on top. Pour the dressing over the top and sprinkle with almonds. Serve immediately.

Sweet Sour Watermelon and Cucumber Salad

Ingredients:

1/2 cup cider vinegar

1 cup water

1/2 cup sugar or to taste

1 tablespoon poppy seed

Salt and pepper to taste

1 bunch scallions, trimmed and chopped

3 cups seedless watermelon balls or small chunks

2 English cucumbers, peeled, seeded and sliced into small slices

Instructions: Mix together the vinegar, water, sugar (adjusting as desired) and poppy seeds in a bowl and season with salt and pepper to taste. Stir in the chopped scallions. Place the watermelon and cucumber in a serving bowl and pour the marinade over the top. Serve immediately or cover and refrigerate a couple of hours before serving. Toss gently before serving.

Transcripts

Stephanie Simek: Hi! I am Stephanie Simek with the National Watermelon Promotion Board. I am going to show you how to cut easy watermelon veggies and cubes. Before we get started, you want to make sure that you've washed your watermelon under cool running water and tapped until it's dry. You want to make sure all your cutting surfaces, your utensils and your hands are clean. We'll get a nice sharp knife. Now let's cut straight down, like that. Next, we'll take our half a watermelon and lay it belly side down. With our knife, go straight ways in half, cut it over, half again. And we've got two quarters. With this quarter, it is laid on its side, just like that, so it's nice and flat, take your knife and you're going to cut outwards, just like that. As you can see, we got a great watermelon veg. Next, take another quarter of our watermelon and you do slices straight ways down, about a centimeter apart. You've got to hold your watermelon still. Now, we're going to do the same lines, same distance apart, straight down the watermelon. So now we'll flip it over, same thing. You should start seeing the cube shape appear. Voil! We've got a little bowl and you can actually just tumble some cubes directly into here.

That's how you make easy watermelon cubes and veggies.