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Melon Recipes Grilled Watermelon and Pineapple Skewers
National Watermelon Promotion Board Makes 4 servings
12 (1-inch-square) fresh seedless watermelon chunks
12 (1-inch-square) fresh pineapple chunks
½ cup unrefined natural sugar (see note)
1 tablespoon cinnamon-sugar mixture
1 cup warm fudge sauce
Alternate 3 watermelon and 3 pineapple chunks on each skewer and sprinkle fruit skewers with unrefined sugar and cinnamon-sugar mixture.
Grill over medium hot coals on all four sides, about 30 seconds per side.
Arrange on platter and drizzle with warm fudge sauce.
Note: Granulated sugar, brown sugar or turbinado sugar can be substituted.
Watermelon Citrus Soup
National Watermelon Promotion Board Makes 6 to 8 servings
1 box (4-serving size) lemon-flavored gelatin mix
1 box (4-serving size) lime-flavored gelatin mix
2 cups boiling water
6 cups seedless watermelon puree, chilled
¾ cup fresh mint leaves
Place gelatin mixes in heat-proof bowl and pour in boiling water. Stir until dissolved. Stir in watermelon puree and divide among bowls. Sprinkle mint over tops of each bowl and serve immediately.
Midori Melon Ice Pops (For Adults over 21 Only)
www.epicurious.com Makes 6 servings
4 cups (½-inch pieces) ripe honeydew melon
5 tablespoons Midori melon liqueur
3 tablespoons vodka
1½ tablespoons superfine granulated sugar
Blend all ingredients in a blender until smooth. Pour purée into a sieve lined with a double thickness of cheesecloth set over a bowl and let drain, undisturbed, 30 minutes. Discard solids in sieve. Pour liquids into six 1/3-cup ice pop molds and freeze at least 24 hours. Add wooden stick to each mold when mixture is slushy, after about 1 hour.
Check out the National Watermelon Promotion Board's Website with more recipes & fun carving tips! |
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