August 2016

The Abundance of August

It’s the end of the summer, when all the delicious flavors come to market at once. Whether you prefer sweet or savory, there’s something for everyone to enjoy in August. Next time you see a roadside farm stand, be sure to stop for beautiful corn, peaches, cucumbers, tomatoes, and — you guessed it — melons. Then use some simple recipes to celebrate the essential flavors of summer.

The Seed of Something Good

They’re not just fun for spitting contests — watermelon seeds were also found in King Tut’s tomb! These days, it’s easy to avoid the seeds altogether thanks to the emergence of seedless varieties. In fact, scientists have been working for decades to develop strains of watermelon that are resistant to disease. Maybe watermelons of the future will pack a more powerful nutritious punch — at 90% water, they’re not really a great source of nutrients, aside from Vitamin C.

Complementary Flavors

Did you know that people in Appalachia salt on their watermelon? It’s definitely a thing. This water-laden fruit lends itself to an incredible array of food pairings. By incorporating a little spice, mint, or soft cheese, you can turn a melon into magic. Since the fruit (actually a humongous berry) is so delicious when eaten cold, recipes in which it features tend to be particularly quick and simple — perfect for busy summertime suppers. Cooking it — especially on the grill — can add an element of surprise and delight. When you’ve made the most of the sweet red flesh of your next watermelon, don’t send the rest to the landfill! Turn rind into refreshment by making watermelon rind pickles!

Recipe for Watermelon Rind Pickles

Ingredients

• 4-pound watermelon
• 8 cups water
• 2 tablespoons + 2 teaspoons coarse salt
• 2 cups sugar
• 1 1/4 cups apple cider vinegar
• 8 whole cloves
• 8 whole black peppercorns
• 2 cinnamon sticks
• 1/2 teaspoon pickling spice
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground ginger

Instructions

1. Quarter the watermelon and cut the pulp from the rind, leaving a thin layer of pink.
2. Cut green outer skin from rind and discard.
3. Cut 4 cups of rind into 1 x 1/2-inch pieces.
4. Combine 8 cups water and 2 tablespoons salt in large pot; bring to boil.
5. Add rind pieces and boil until tender, about 5 minutes.
6. Strain and transfer rinds to large metal bowl.
7. Combine remaining 2 teaspoons salt, sugar and next 7 ingredients in large saucepan. Bring to a boil, stirring until sugar dissolves.
8. Pour mixture over watermelon rinds in bowl.
9. Place a plate atop rinds to keep them submerged. Cover and refrigerate at least 8 hours.
10. Strain liquid from rinds into saucepan; bring to boil.
11. Pour liquid over rinds. Cover and refrigerate overnight.
12. Repeat straining and boiling of liquid and pour over rinds 1 more time.
13. Chill in covered jars.

More on this recipe can be found over at Daily Burn, where it was originally published.