I tend to stay away from the kitchen when I am sad. Nobody wants to be given a plate of sadness. Any other emotion I will happily cook with, however sadness, I withdraw. My “Ouma” passed away on Saturday, after a short battle with cancer.
If it was not for my wonderful husband, who knows his way very well around the kitchen, I would live off fruit and tea. So opening the fridge I saw this wonderful watermelon that I got last week. My husband doesn’t eat fruit, so I have to find creative ways to use the fruit to make it interesting. Seeing the water melon reminded me of a recipe I gave a friend the other day who shared her ice cold watermelon with me over some paper work, and I thought I might as well make something small to nibble on.
I love watermelon, especially when its ice cold and ripe, the juices are wonderful, and often is just used as a fun fruit that one eats by the hose pipe. I love this summery salad, so quick, so easy, and before you say no, just try it!
Watermelon & Feta Salad
Feta, use Danish if you can get, or goats cheese would be just as delicious.
Fresh rosemary, chopped
Balsamic reduction, I used Black Gold Malagassy
Mix all the ingredients & drizzle with balsamic reduction. Place in the fridge for the watermelon to get really chilled, and enjoy. Very refreshing!
Wikipedia had the following to say about watermelon…
Watermelon is thought to have originated in southern Africa, where it is found growing wild, because it reaches maximum genetic diversity there, resulting in sweet, bland and bitter forms. Alphonse de Candolle, in 1882, already considered the evidence sufficient to prove that watermelon was indigenous to tropical Africa.
In Japan, farmers of the Zentsuji region found a way to grow cubic watermelons, by growing the fruits in glass boxes and letting them naturally assume the shape of the receptacle. The square shape was originally designed to make the melons easier to stack and store, but the square watermelons are often more than double the price of normal ones, and much of their appeal to consumers is in their novelty. Pyramid shaped watermelons have also been developed and any polyhedral shape may potentially also be used.
A watermelon contains about 6% sugar and 92% water by weight. As with many other fruits, it is a source of vitamin C.
The amino-acid citrulline was first extracted from watermelon and analyzed. Watermelons contain a significant amount of citrulline and after consumption of several kg, an elevated concentration is measured in the blood plasma; this could be mistaken for citrullinaemia or other urea cycle disorders.
Watermelon rinds, usually a light green or white color, are also edible and contain many hidden nutrients, but most people avoid eating them due to their unappealing flavor. They are sometimes used as a vegetable. In China, they are stir-fried, stewed or more often pickled. When stir-fried, the de-skinned and de-fruited rind is cooked with olive oil, garlic, chili peppers, scallions, sugar and rum. Pickled watermelon rind is also commonly consumed in the Southern US. Watermelon juice can be made into wine. Watermelon is mildly diuretic and contains large amounts of beta carotene. Watermelon with red flesh is a significant source of lycopene.
In Vietnamese culture, watermelon seeds are consumed during the Vietnamese New Year’s holiday, Tết, as a snack.
It is the symbol of the Turkish city, Diyarbakır.