Scarlett WWatermelon Salad
January 6th 2008 16:13
Watermelon Salad
About Watermelon Salad
They look like precious, delicate sorbets. They even taste like them. On the hottest, longest, stickiest day of summer, go out early in the morning and buy a variety of ripe melons. Chill them all day and by the time the sun goes down, you will have an instant smorgasbord of refreshments that even come with their own edible plates.
About Watermelon
Watermelon refers to both fruit and plant of a vine-like (climber and trailer) herb originally from southern Africa and one of the most common types of melon. The watermelon fruit, loosely considered a type of melon, has a smooth exterior rind (green and yellow) and a juicy, sweet, usually red or yellow, but sometimes orange, interior flesh. The flesh consisits of highly developed placental tissue within the fruit.
It is a variety of watermelon that has a yellow coloured flesh. This particular type of watermelon has been described as “sweeter” and more “honey” flavoured than the more popular red flesh watermelon.
About Honeydew
Honrydew is a cultivar group of muskmelon. A honeydew has a round to slightly oval shape, typically 15 – 22cm long. The flesh of a honeydew is pale green in colour, while the smooth peel ranges from greenish to yellow. Like most fruit, honeydew has seeds. Honeydew’s thick, juicy, sweet flesh is often eaten for dessert, and is commonly found in supermarkets across the world. This fruit grows best in semiarid climates an d is harvested based on maturity, not size. Maturity can be hard to judge, but is based upon ground colour ranging from greenish white (immature) to creamy yellow (mature). Quality is also determined by the honeydew having a nearly spherical shape with a surface free of scars or defects. Also, a honeydew should feel heavy for its size and have a waxy (not fuzzy) surface.
INGREDIENTS
Serves 4 - 6
1 red-fleshed watermelon
1 yellow-fleshed (champagne) melon
1 honeydew melon
1. Keep melons as chilled as possible.
2. Cut four 2.5cm / 1-in thick round slices from the middle of the watermelon to serve as plates.
3. Use a large ice-cream scoop to scoop out balls of water-melon flesh from the ends.
4. Cut champagne and honeydew melons in half and scoop out balls of the flesh.
5. Arrange melon balls on melon plates. Resist the temptation to do any more than this.
**From “Favourite Food by Jill Dupleix” ** and ““Wikipedia, the free encyclopedia”**
| 140 |
| Vote |
subscribe to this blog
Comment by AmyHuang
Project Job Search
Travel Debate
Travel String
Love Adventures
Love watermelons, I think now I have to go to the supermarkets to get some now! You got me drooling!