THINKING OUTSIDE THE RIND A Foodservice Guide to Everything Watermelon Watermelon SnoCones NATIONAL WATERMELON PROMOTION BOARD
Refreshing, hydrating and sweet THREE WORDS TO DESCRIBE THE ENJOYMENT OF EATING A CLASSIC WEDGE OF FRESH WATERMELON. NO LONGER LIMITED TO SUMMER PICNICS OR BARBECUES, WATERMELON CAN BE ENJOYED ALL YEAR ROUND AND INCORPORATED INTO VARIOUS MENU PARTS AND BAR SELECTIONS. As defined by Webster s Dictionary, watermelon is considered a fruit, technically a ripened ovary of a seed plant and its contents (much like the pepper, pumpkin or tomato). However as a member of the cucurbitaceae plant family of gourds, watermelon is also related to the cucumber and squash, planted from seeds or seedlings, harvested, and then cleared from a field like a vegetable. Since watermelon is grown as a vegetable crop using vegetable production systems it can also be considered a vegetable. North Americans primarily treat watermelon as a fruit, eaten out of hand or in salads and sweet desserts. Yet, in countries such as China, watermelons are stir-fried and stewed and in Russia, pickled watermelon rind is widely enjoyed. Think outside the rind because watermelon s limitations are endless. From breakfast smoothies to a shrimp sauté, or a dynamic carving presentation to a blended cocktail, this fregetable s versatility is only bound by your imagination. CONTENTS: Why Watermelon? Versatility, Variety, Value and Good For You 1 Watermelon Varieties and Safe Handling Practices 2 Selection, Storage and Safe Handling 2 Removing Seeds is a Breeze 3 Get the Most Out of Watermelon 3 Nutritional Benefits 4 Creative Carving Tips and Ideas 6 Recipe Ideas 8 Bar & Beverage Ideas 12 About the 14 Watermelon Oat Crumble
Why Watermelon? Versatility, variety, value and good for you 1 VERSATILITY: Watermelon shouldn t be restricted to fruit platters and buffet tables. Its versatility is astounding and can be incorporated into various menus. Its sweetness is an ideal pairing for spicy dishes. Flavors that pair well with watermelon include fresh herbs like mint, salty foods (e.g. prosciutto, pancetta) and sweets like dark chocolate. Its crunchy, sweet texture can be incorporated into salads, salsas or desserts. Watermelon is ideal for chutneys, glazes, jellies, jams and reductions. Easy to purée, watermelon can be incorporated into a variety of sweet and savory sauces, beverages or frozen desserts like a granita or sorbet. The bright red color of watermelon can add a boost to any dish, garnish or presentation. Watermelon is enjoyed by guests of all ages adults and kids alike enjoy the sweet flavor and fun presentations. VARIETY: Watermelon is available all year round in mini, seeded and seedless, yellow and orange flesh varieties. They also come in various sizes, as well as, two colors; red and yellow. Watermelons range in size from 1-7 lb mini-watermelons perfect for individuals to large 20-45 lb watermelons ideal for larger groups. VALUE: 70% of a watermelon is edible and 30% is comprised of the rind. For an average 20 lb watermelon priced at approximately $6.00, 14 lbs is usable watermelon and would equal approximately 28 cups at $0.21/cup. If you were to cut the whole 20 lb watermelon into 2 lb slices, it is approximately $0.60 per slice. The rind can also be carved into a vessel or incorporated into a presentation. In some countries, pickled watermelon rind is a delicacy and can make an appealing condiment for a cheese plate. GOOD FOR YOU: Watermelon is the ultimate hydrator and is low in fat and cholesterol free. It has a vast nutritional profile including high levels of the antioxidant lycopene, an excellent source of the important amino acid, citrulline and is a good source of vitamins, C, B 1, B 6 and a source of vitamin A. Minced Grilled Chicken Salad Cups with Watermelon
Watermelon varieties and safe handling practices TOP QUALITY WATERMELON IS AVAILABLE ALL 12 MONTHS OF THE YEAR AND IS ESPECIALLY PLENTIFUL FROM APRIL THROUGH OCTOBER. About 200 to 300 varieties are grown in the U.S. and Mexico, although there are about 50 varieties that are very popular. Below are the five most common varieties: Picnic Jubilee (oblong, 20-45 lbs, large sized brown seeds) Crimson Sweet (round to oblong, 16-35 lbs, medium sized brown seeds) Allsweet (oblong, 18-30 lbs, small brown or black seeds) Seedless Triploid Hybrid (round to oblong, 10-20 lbs, seedless) Ice Box Ice Box (round, 5-15 lbs, dark seeds) Yellow Flesh Seeded (round, 10-30 lbs, black seeds) Seedless (round, 10-30 lbs) Mini-Watermelon Red Flesh (round, 1-7 lbs, most seedless) Yellow Flesh (round, 1-7 lbs, most seedless) Selection, storage and safe handling STEP 1 STEP 2 STEP 3 SELECTION IS EASY AS 1-2-3: Look the watermelon over: You are looking for a firm, symmetrical watermelon that is free from bruises, cuts or dents. Lift it up: The watermelon should be heavy for its size. Watermelon is 92% water, therefore most of the weight is made up of water. Turn it over: The underside of the watermelon should have a creamy yellow spot from where it sat on the ground and ripened in the sun. STORAGE: Compared to most fruits, watermelons need a more tropical climate a thermometer reading of 55 F is ideal. However, whole melons will keep for seven to 10 days at room temperature. Store them too long and they ll lose flavor and texture. After cutting, wrap watermelon and store in a refrigerator (40 F) for three to four days. Peeled and/or fresh cut fruit should be refrigerated, if not consumed within two hours and leftover fresh cut fruit should be discarded if left at room temperature for more than two hours. Lower Temperatures Cause Chill Injury After two days at 32 F, watermelons develop an off-flavor, become pitted and lose color. Freezing causes the rind to break down and produces a mealy, mushy texture.
SAFE HANDLING OF WATERMELON According to the FDA, you should wash all fruits and vegetables, including all melons with rinds, in clean, running water before eating them. Don t forget to dry too! 3 1. Select the best melon possible to last the longest in your kitchen. The outside of the melon should be firm and free of any major cracks or dents. But once you ve brought your watermelon home, the general rule of thumb is, when in doubt, throw it out. 2. Wash your hands thoroughly with soap and water before cutting watermelons. 3. Before cutting, wash the outer surface with cool tap water and dry to remove surface dirt. 4. Wash all food-contact areas and equipment, such as cutting boards, counter tops, peelers and knives with hot water and soap to avoid cross contamination. 5. Maintain the temperature of watermelons. If you purchased it at room temperature, you can keep it at room temperature. If you refrigerate it after purchasing, be sure to keep the watermelon cool. 6. Always refrigerate watermelon once you have cut into it. Either place in a covered container, or cover the cut surface of a melon with plastic wrap to prevent the flesh from becoming mushy. Always refrigerate immediately. For more information on safe food handling, visit the Partnership for Food Safety Education web site at www.fightbac.org. Removing seeds is a breeze: Although a majority of watermelons available are seedless, these instructions will help you remove seeds quickly and easily: 1. Wash and quarter a whole watermelon. 2. Cut each quarter into three or four wedges. 3. Cut lengthwise along the seed line with a paring knife, and lift off piece. 4. Using a fork, scrape seeds both from the removed piece and the remaining flesh on the rind. 5. Cut into desired size. Watermelon Lemongrass Rice Get the most out of watermelon HERE ARE SOME GUIDELINES AS TO WHAT THE AVERAGE WATERMELON WILL YIELD: Wedges: The average 20 lb watermelon yields about 90, 6-ounce wedges, each 3/4 thick. Cups: There are approximately 1-1/2 to 2 cup servings per 1 lb. Yield by Percentage of Weight: 100% whole watermelon = 70% edible watermelon + 30% rind. For example, the average 20 lb watermelon yields approximately 14 lbs of edible fruit, leaving 6 lbs of rind. Cost per Serving: The approximate cost of a 20 lb watermelon is $6.00 or $0.30/lb with rind. If you cut the entire 20 lb watermelon into chunks, there would be 14 lbs of usable watermelon, which equals approximately 28 cups at $0.21/cup. If you cut the whole 20 lb watermelon into 2 lb slices, it is approximately $0.60 per slice.
Chicken Stir Fry with Watermelon Cubes Nutriti
onal benefits: Watermelon is an excellent source of an important amino acid, citrulline. > The human body uses citrulline to make another important amino acid arginine which plays a key role in cell division, wound healing and the removal of ammonia. Watermelon s citrulline stores are not only abundant but they are also readily usable by the body; watermelon is one of the few foods that contain high levels of it. Watermelon contains high levels of the antioxidant lycopene a 2 cup serving of watermelon contains 18.16 mg. Watermelon has 92% water content and is an excellent hydrator. Water plays a vital role in regulating body temperature, transporting nutrients and oxygen to cells, removing waste, cushioning joints and protecting organs and tissues. NOT ONLY IS WATERMELON AN EXCELLENT HYDRATOR, IT OFFERS NUMEROUS HEALTH BENEFITS. LOW IN FAT AND CHOLESTEROL-FREE, CONSIDER INCORPORATING WATERMELON INTO HEALTHY BREAKFAST DISHES AND DRINKS OR SAVORY DISHES FOR CALORIE CONSCIOUS DINERS. Per 1 cup serving, watermelon is a good source of vitamin C, thiamine (vitamin B1), vitamin B6 and a source of vitamin A. Watermelon Nutrition Facts Serving size: 2 cups watermelon, diced (280 g) Amount Per Serving Calories 80 Calories from Fat 0 % Daily Value* Total Fat 0 g 0% Saturated Fat 0 g 0% Cholesterol 0 mg 0% Sodium 0 mg 0% Potassium 270 mg 8% Total Carbohydrate 21 g 7% Dietary Fiber 1 g 4% Sugars 20 g Protein 1 g Vitamin A 30% Vitamin C 25% Calcium 2% Iron 4% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: Calories: 2,000 2,500 Total Fat Less than 65 g 80 g Sat. Fat Less than 20 g 25 g Cholesterol Less than 300 mg 300 mg Sodium Less than 2,400 mg 2,400 mg Total Carbohydrate 300 g 275 g Dietary Fiber 25 g 30 g Calories per gram: Fat 9 Carbohydrate 4 Protein 4 5 Source: Food and Drug Administration Department of Health and Human Services.
6 C reative carving tips and ideas THESE TIPS MAKE CARVING IMPRESSIVE CENTERPIECES AND SERVING VESSELS EASIER AND SAFER Have the watermelon at room temperature when you carve. The cuts will be easier to make when the watermelon is not cold. You can chill the watermelon after cutting and before serving. Cut a small, thin, flat piece from the bottom of the watermelon before carving. This will create a base, making the watermelon more stable when carving. Draw the design on the watermelon rind with a fine/medium point waterproof marker or a sharp pencil before you cut. After you have drawn the design on the rind, insert toothpicks in key places to use as guides for your cuts. For more detailed designs, draw a template first on a sheet of white paper with a marker or pencil. When finished, transfer the image to the watermelon surface by taping the paper to the melon and tracing along the design s lines with a pencil, making the design right on the watermelon surface. When attaching cut pieces on the watermelon to make your design, use round toothpicks or skewers. Flat toothpicks will often break due to the weight of the piece or the thickness of the rind. For a wide selection of carving ideas and instructions, visit www.watermelon.org.
For a wide selection of carving ideas and instructions, visit www.watermelon.org.
8 Recipe Ideas: Watermelon Canapés 50 seedless watermelon rectangles (1-1/4-inch wide x 3-inch long x 3/4-inch thick) 1 quart black olive tapenade 3 lbs crumbled, herb goat cheese Place the watermelon rectangles close together in a tight row on a work surface or a piece of waxed paper. Spread the tops of the watermelon slices evenly with the tapenade. Sprinkle the goat cheese over the tapenade. Arrange individual canapés on a serving tray. Yield: 50 servings
Watermelon Shrimp Satay 9 4 quarts seasoned rice vinegar 3 quarts chunky peanut butter 1 cup minced fresh garlic 1 cup minced fresh ginger 1 cup soy sauce 1 tbsp hot pepper sauce or to taste Slowly combine the seasoned rice vinegar into the peanut butter until blended. Stir in garlic, ginger and soy sauce until well combined. Add hot pepper sauce to taste. Reserve 4 cups of dressing for later use. 20 lbs jumbo shrimp, cleaned, poached and chilled 400 2-inch cubes, seedless watermelon Fresh basil leaves or baby romaine leaves for garnish Pour remaining dressing over shrimp and toss to coat well. Chill for 1 hour. To serve, alternate marinated shrimp and watermelon cubes on 100 skewers and baste with reserved dressing. Serve over bed of fresh basil or romaine leaves. Yield: 100 servings
10 Toasted Jalapeño Tomatillo and Watermelon Salsa 1/2 cup canola or vegetable oil 4 lbs white or sweet onion, minced In large heavy sauté pan, heat the oil over medium high heat. Add onions and sauté for a few minutes. 10 lbs medium tomatillos (peel off parchment-like coating and rinse), quartered 1 cup minced fresh garlic 1 lb jalapeño peppers, seeded and chopped or to taste 1 cup ground cumin 2/3 cup mild chili powder 1 quart tomato sauce or purée Add tomatillos, garlic and jalapeños. Continue to sauté until the onions and garlic begin to brown. Reduce heat to low and add cumin and chili powder. Stir in tomato sauce and bring to a simmer. Remove from heat and let cool. 5 lbs seedless watermelon chunks Kosher salt, to taste Place cooled mixture in a blender or food processor with the watermelon and pulse until desired texture. Garnish with a pinch of salt. Serve salsa with tortilla chips. Yield: 50, 1/2-cup servings
Grilled Spicy Watermelon Transform watermelon from sweet to savory with this mouth watering Thai-inspired sauce. Watermelon wedges are grilled until caramelized, drizzled with garlic chili sauce and garnished with cilantro. Serve as a side dish along with ribs, chicken or shrimp. 1/4 cup lime zest 3/4 cup lime juice 3/4 cup honey, divided 2 tbsp garlic chili sauce 1 tsp salt 3 medium sized watermelons 1 tbsp fresh chopped cilantro Preheat grill to high. In bowl, whisk together lime zest, juice, 1/2 cup of the honey, garlic chili sauce and salt. Cut watermelons into 1-inch thick wedges. Lightly drizzle each side with remaining honey and place on grill in batches. Grill until just browned, about 2 minutes per side. Place watermelon slices on a plate and drizzle with lime dressing. Garnish with cilantro. Yield: 24 to 30 servings
12 Watermelon Mango Margarita Bar&Beverage Ideas: 4 quarts roughly chopped, seedless watermelon 6 ripe mangos, peeled, pitted and roughly chopped Juice of 22 limes 1 cup sugar 1 cup Triple Sec 3 cups tequila Ice (amount dependent on desired texture) In a bar blender, combine watermelon, mango, lime juice, sugar, Triple Sec and tequila. Purée until smooth. Add ice and continue to purée until desired texture. Yield: 5 pitchers, serves 20
Watermelon Cosmopolitan 1 1-inch x 1-inch cube of watermelon, frozen 1 cup ice 1 ounce premium vodka 1 ounce Cointreau 1 tbsp grenadine syrup 1 cup watermelon purée Mini skewer of watermelon cube, pineapple wedge and small strawberry for garnish Place the frozen watermelon cube in the bottom of a chilled martini glass. In a cocktail shaker, add ice, vodka, Cointreau, grenadine and watermelon puree and shake for 30 seconds. Strain into the glass and garnish with the skewer. Yield: 1 cocktail 13 Watermelon Cherry Mojito 3 fresh mint sprigs 1/4 cup watermelon purée 1 tsp cherry flavored syrup or grenadine 3 tbsp freshly squeezed lime juice 1/4 cup light rum 2 tbsp chilled sparkling water or club soda Sugar cane stirrer and lime wedge for garnish, if desired Place mint in a tall glass and using the back of a wooden spoon, muddle to release oil. Add watermelon purée, cherry syrup, lime juice and rum. Stir well. Add ice and top with sparkling water or club soda. Garnish with a sugar cane stirrer and lime wedge if desired and serve immediately. Yield: 1 cocktail
About The National Watermelon Promotion Board The (NWPB) is based in Orlando, Florida and represents 1,500 growers, shippers and importers. Through research, communications and marketing initiatives, the NWPB is finding new ways to enhance market opportunities for farmers and promote the nutritional, culinary and convenience benefits of watermelon. For further information on watermelon and NWPB, please visit www.watermelon.org. Blue Cheese Watermelon Walnut Salad