Directory:KJ Kitchens/Watermelon - Revision history

OmniMediaGroup: /* Watermelon Varieties */

2008-01-19T21:22:38Z

Watermelon Varieties

OmniMediaGroup: /* Watermelon Varieties */

2008-01-19T21:20:30Z

Watermelon Varieties: <br>

OmniMediaGroup: /* Watermelon Varieties */

2008-01-19T21:19:08Z

Watermelon Varieties

OmniMediaGroup: /* Watermelon */

2008-01-19T21:17:41Z

Watermelon

OmniMediaGroup: /* Watermelon Recipes */ correct sp

2008-01-19T21:14:47Z

Watermelon Recipes: correct sp

OmniMediaGroup: /* Watermelon Recipes */

2008-01-19T21:13:37Z

Watermelon Recipes

OmniMediaGroup: /* Recipes */

2008-01-19T20:45:00Z

Recipes

OmniMediaGroup: /* == */

2008-01-19T20:40:55Z

OmniMediaGroup: /* Watermelon Varieties */

2008-01-19T20:35:48Z

Watermelon Varieties

OmniMediaGroup at 20:30, 19 January 2008

2008-01-19T20:30:46Z

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 Serving suggestion: Use for color variety as a garnish or side dish. Create festive fruit kabobs by skewering yellow flesh watermelon with other seasonal fruits, such as kiwis and strawberries.
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← Older revision		Revision as of 21:20, 19 January 2008
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	Serving suggestion: Use for color variety as a garnish or side dish. Create festive fruit kabobs by skewering yellow flesh watermelon with other seasonal fruits, such as kiwis and strawberries.		Serving suggestion: Use for color variety as a garnish or side dish. Create festive fruit kabobs by skewering yellow flesh watermelon with other seasonal fruits, such as kiwis and strawberries.
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← Older revision		Revision as of 21:19, 19 January 2008
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	Serving suggestion: Use for color variety as a garnish or side dish. Create festive fruit kabobs by skewering yellow flesh watermelon with other seasonal fruits, such as kiwis and strawberries.		Serving suggestion: Use for color variety as a garnish or side dish. Create festive fruit kabobs by skewering yellow flesh watermelon with other seasonal fruits, such as kiwis and strawberries.
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	== Watermelon Recipes ==		== Watermelon Recipes ==

← Older revision		Revision as of 21:17, 19 January 2008
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	== Watermelon ==		== Watermelon ==
	<center>		<center>

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 [[Keyword:=watermelon]]
 </div>
-[[Category:Fruitss]][[Category:Foods]]
+[[Category:Fruits]][[Category:Foods]]

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 '''South-of-the-Border Watermelon Walla-Walla Sweet Onion Salsa http://www.fruitsandveggiesmatter.gov/month/images/watermelon2.jpg'''
 Makes 4 servings.
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 Nutritional analysis per 1/2-cup serving: Calories 52 , 1Carbohydrate 1g , Proteinv2g, Fat 0.3g, Dietary Fiber 2g, Sodium148mg, Cholesterol 0mg.

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 Serving suggestion: Use for color variety as a garnish or side dish. Create festive fruit kabobs by skewering yellow flesh watermelon with other seasonal fruits, such as kiwis and strawberries.
-====
+== Recipes ==
-Recipes ====
+'''South-of-the-Border Watermelon Walla-Walla Sweet Onion Salsahttp://www.fruitsandveggiesmatter.gov/month/images/watermelon2.jpg'''
 Makes 4 servings.
 ''Ingredients''
-<blockquote>
+* 2 cups chopped watermelon (seeds removed)
+* 3/4 cup chopped Walla Walla Sweet Onion
-cups chopped watermelon (seeds removed)
+* 3/4 cup canned black beans, rinsed and drained
-/4 cup chopped Walla Walla Sweet Onion
+* 1/4 cup chopped seeded jalapenõ chilies
-/4 cup canned black beans, rinsed and drained
+* 1/4 cup chopped fresh cilantro
-/4 cup chopped seeded jalapenõ chilies
+* 1 large clove garlic, finely chopped
-/4 cup chopped fresh cilantro
+* 1 Tbsp. brown sugar
-large clove garlic, finely chopped
+* 1/2 tsp. salt
 Stir together all ingredients in bowl. Refrigerate, covered at least 1 hour to blend flavors. Stir before serving.
 Nutritional analysis per 1/2-cup serving: Calories 52 , 1Carbohydrate 1g , Proteinv2g, Fat 0.3g, Dietary Fiber 2g, Sodium148mg, Cholesterol 0mg.

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 == Watermelon ==
 <center>
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 Serving suggestion: Surprise your guests by serving a large refreshing wedge of watermelon following a heavy meal. Place the wedge on a plate with a large knife and encourage the entire table to enjoy a slice.
-''' [[Image:watermelon_yellow.jpg|190px|Ice-Box Watermelon]]Ice-Box'''
+'''http://www.fruitsandveggiesmatter.gov/month/images/watermelon_yellow.jpg Ice-Box'''
 * 5–15 pounds
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 Serving suggestion: Make your salsa or relish really "cool" by substituting watermelon for tomatoes in your favorite recipe. Serve with grilled chicken, fish or pork. Try watermelon salsa with chips, too.
-''' [[Image:watermelon_green.jpg|189px|Seedless Watermelon]]Seedless'''
+'''http://www.fruitsandveggiesmatter.gov/month/images/watermelon_green.jpg Seedless'''
 * 10–25 pounds
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 Serving suggestion: This variety's perfect for sorbets and beverages. Blend cubes of seedless watermelon and use the juice in margaritas, daiquiris or lemonade for a new twist.
-''' [[Image:watermelon_orange.jpg|189px|Yellow Flesh Watermelon]]Yellow Flesh'''
+'''http://www.fruitsandveggiesmatter.gov/month/images/watermelon_orange.jpg Yellow Flesh'''
 * 10–30 pounds

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 An American favorite for meals and snacks. People can't seem to get enough of the sweet treat, and nutritionists have long appreciated the health benefits watermelon provides. Recently research has shed new light on its potential health benefits. Watermelon contains high concentrations of lycopene, an antioxidant that may help reduce the risks of cancer and other diseases.
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 Watermelons are available all year. The natural sweetness of watermelon makes it a favorite anytime of the year. It is a perfect addition to a salad, salsa, or cool drink. Top chunks of sweet watermelon with fruit flavored sherbets or sorbets.
+== Selecting a Watermelon ==
 Choose firm, symmetrical, fruit free of cracks, bruises, soft spots or mold. Ripe watermelon will have a healthy sheen, a dull rind, dried stem, and a buttery yellow underside where it touched the ground. There should be a melon like smell or fragrance. Thump if you must, sound should be dull and hollow. Lift them, weight should be heavy for size.
-Special Tip
+Special Tip: Avoid watermelons that are very hard, white or very pale green in color on the underside, indicating immaturity. An immature watermelon will be slightly acidic.
-Storing
+== Storing a Watermelon ==
 Once picked, watermelon will not ripen easily.  If unripe, try putting the  whole melon in paper bag un-refrigerated. This sometimes works to ripen them.  Watermelons can be kept for short periods of time, up to 2 weeks, uncut at room temperature.  Wash watermelon with soap and water before cutting.  Once cut, package what is not eaten in closed plastic containers or bags and put back in the refrigerator.
-Varieties
+== Watermelon Varieties ==
 There are more than 50 varieties of watermelon. Most have red flesh, but there are orange and yellow-fleshed varieties. Of the 50 varieties of watermelon throughout the United States, there are four general categories: Allsweet, Ice-Box, Seedless and Yellow Flesh.
-''' [[Image:watermelon.jpg|190px|AllSweet Watermelon]]AllSweet'''
+'''http://www.fruitsandveggiesmatter.gov/month/images/watermelon.jpg AllSweet'''
 * 20–25 pounds