Using up a watermelon
Watermelons are daunting when there are only two people in your house. They’re huge, and a little messy. And they don’t have an incredibly strong flavor, nor are they frequently used in desserts. Truth be told, I’m not actually a huge watermelon fan. But, it was in the CSA.
So first, I sliced it. I ate some, and took much more of it to others. Then I invited a toddler over, and gave her some. Then, I ate some more slices. Then I still had a third of a watermelon, and had to think of something else to do with the rest. After loving that corn salad, salad-ifying it seemed like a good way to go.
Watermelon Salad
- 1/4 red onion
- 1/4 small watermelon
- 1 lime
- 4 tablespoons olive oil
- 1 teaspoon salt, plus more to taste
- fresh ground pepper
- fresh mozzarella (6-8 mini balls, or a quarter of a full-sized one)
Cut your onion into the finest strips you can manage. Juice (and optionally zest) the lime, then whisk the lime juice (and zest), olive oil, salt and pepper to form a dressing in your serving bowl, and dump in your onion slices. Cube your watermelon and cheese, then toss with your onions and dressing. Salt and pepper to taste.
That used about 75% of the remainder, but the last few slices were staring me down, and I just could not eat any more watermelon. So, I decided to drink it instead.
Watermelon Limeade
- 3 cups watermelon chunks
- 2 limes
- 1 cup simple syrup
- water, to taste
Squeeze the limes. As you can see below, I squeezed the living daylights out of these limes; you may wish to simply use a third lime, and save yourself some muscle power.
Then crush the watermelon to get the juice! I used a ricer I got at Ikea for $8. You could probably also use a seive and a spoon.
Combine the lime and watermelon juices with a cup of simple syrup. Then, decide how strong you like your ade. I added about a cup more water, but I think I would use a little less the next time around.
