Natural Life Magazine

Watermelon Recipes

Watermelon Gazpacho watermelon recipes from Natural Life Magazine

6 cups cubed seeded watermelon 
1 cups chopped Golden Delicious apples 
cup finely chopped onion 
cup finely chopped green pepper 
1 teaspoon dried basil 
teaspoon salt 
teaspoon coarsely ground pepper 
teaspoon chili powder 
1 tablespoon cider vinegar 

Surprise your family or guests with this spicy, not sweet, soup! A garnish of thin apple slices adds a special touch. In blender, puree watermelon; pour into large mixing bowl. Stir in remaining ingredients. Refrigerate, covered, at least 1 hour to blend flavors. Makes 4 servings. 

    

Mad’s Sensational Watermelon Salmon Skewers 

1-pound boneless skinless salmon fillet, cut lengthwise into 1/2-inch-wide strips 
16 wooden skewers (soaked in water) 
Sesame seeds 
1-inch piece fresh ginger root 
cup mirin (available in Asian section) 
cup sake (Japanese rice wine) 
cup tamari (soy sauce) 
cup watermelon juice (seeds removed) 
2 tablespoons rice vinegar 
6 cups diced watermelon 

Peel and chop ginger root. In a blender combine ginger root with remaining marinade ingredients and blend until smooth. Thread salmon onto skewers. Marinate fish for 2 hours to two days in refrigerator. Transfer to a baking sheet. Sprinkle salmon with sesame seeds. Preheat oven to 350 F. Bake until salmon is just cooked through, 5 to 7 minutes. You can also grill these. Serve on plate with diced watermelon. 

Recipes by: Jon “The Mad Chef” Ashton for the National Watermelon Promotion Board. 

 

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