TheInstitute of Culinary Educationis one of the largest culinary schools in the world, offering both professional andrecreationalprograms in New York City. Here, Chef James Briscione of their School of Culinary Arts givesPEOPLEinsight into unique and delicious ways to use an entire watermelon – even the rind. Read below for creative recipes on a watermelon cocktail, salad and pickles.
I’ll spare you the standard“When I was kid…summertime/hot day…watermelon juices dripping down my chin…aww, memories”introduction. Instead, I’ll proudly tell you that watermelon is the first food I ever grew myself. Okay, this might still fall under the category of a “When I was a kid” intro, but bear with me. Nearly 30 years later, I still remember digging a small hole in the sandy lot behind our house in Florida and carefully placing the seeds I had saved from a watermelon that my mom brought home from the supermarket. I also remember the excruciating patience it took seven-year-old me as I watered, watched and waited for that vine to produce my favorite fruit in the world.
Since then, my tastes have not changed. In New York City, I don’t have a backyard for growing watermelons, but you might catch me pushing a stroller down the sidewalk with a watermelon crammed into the seat next to my son (they don’t fit beneath).
While I have been known to simply crack a watermelon open and eat the entire thing with a spoon in a matter of hours, this tactic for watermelon enjoyment ignores the awesome versatility of this summertime staple. If you want to do more with your watermelon than eat it straight off the cutting board in a sloppy mess, read on and we’ll get watermelon into everything on your table, from cocktails to salads.
Watermelon Cocktails
I had you at cocktail, right? Watermelon juice is the perfect mixer for almost every type of liquor. In fact, whenever we shake up some watermeloncocktailsat home, the kids get their own watermelon mocktails with soda water and a twist of lime. Watermelon juice is incredibly simple to make, but keep in mind that it should be used the same day it was made. The flavor of the juice changes noticeably after just 24 hours. Feel free to make a big batch early in the day and enjoy it that afternoon or evening. If you have any leftover (though I can’t imagine you would), finish it off at breakfast—maybe with a splash of Prosecco!
To make the juice, simply cube or scoop out the watermelon’s pink flesh, making sure to not scoop too close to the rind—the light colored flesh has very little flavor. Toss the watermelon cubes into a blender or food processor and blend on low. Puréeing the fruit at high speed can pulverize seeds making the juice bitter or break down the pulp too much, which could lead to a gritty texture. Once blended, pour through a fine mesh sieve. Mezcal gives this drink a smoky kick and jalapeño adds the spice, but if smoky isn’t your thing, mix it with tequila or vodka.
Pickled Watermelon Rinds
With a watermelon cocktail in hand, you might be staring at all the leftover rinds and wondering:what now? Pickles, that’s what. To make watermelon pickles, you need to trim the tough green skin from the rind. A sharpknifeis the best way to accomplish this: simply shave down the side of the melon, keeping the white rind. With all the green skin removed, cut the watermelon into slices, then cube them up. You’ll want a bit of the pink fruit still on the white rind as well. From there, you have to make an aromatic pickling liquid and bring the cleaned rinds to a boil to help tenderize them. Then, transfer the rinds and the liquid to clean jars and cool to room temperature before covering with a lid and placing in the refrigerator. Twenty-four hours later, they’re ready to go (plus, they’ll stay good in the fridge for up to one month)! Scratching your head over how to use them? Try out your watermelon pickles with these ideas:
Watermelon Relish/Salad
Now get out there and show those watermelons some love with these recipes!
Institute of Culinary Education
Spicy Watermelon Mezcal Cocktail Recipe
1 lime wedge2 slices jalapeño pepper1 oz. triple sec1½ oz. mezcal or tequila2 oz. fresh watermelon juice (see directions above)Soda water
Place the lime and jalapeño slices in the bottom of a glass; crush with a muddler to release the lime juice and lightly crush the jalapeño.
Add the triple sec, mezcal and stir. Then, stir in the watermelon juice and top with soda water if desired.
Pickled Watermelon Rinds Recipe
Rind from one half of a five-pound watermelon (approximately 1 lb.)1 cup apple cider vinegar1 cup water¾ cup granulated sugar2 oz. fresh ginger, peeled and sliced4 tsp. kosher salt1 tsp. coriander seeds1 tsp. black peppercorns1 cinnamon stick2 star anise pods
Watermelon and Charred Onion Relish Recipe
2 cups diced watermelon1 medium red onion, sliced ½- to ¾-inch thick rounds1 tbsp. fresh mint leaves, torn into pieces1 cup cherry tomatoes, halved¼ cup olives, pitted and halved¼ cup feta cheese, crumbled1 tbsp. red wine vinegar2 tbsp. extra virgin olive oil, plus more as neededKosher salt and freshly ground pepper
1.Brush the sliced onions with oil on both sides and season with salt and pepper. Cook on a hot grill until charred on both sides. Remove from the grill, let cool and dice.2.In a bowl, combine the watermelon, diced grilled onion, mint, tomatoes, olives, feta cheese, vinegar and olive oil and mix gently. Season to taste with salt and pepper.3.Serve alone as a salad or spoon over grilled meat.
Ready to learn more creative ways to use your favorite ingredients?Clickhereto find out more about ICE’s Culinary Arts program.
source: people.com
