The Beauty Battalion - Featuring Beauty In All Shapes & Sizes May 2017 | Page 66
FAMILY FEATURES
here’s no better way to spice up a party
than by using unexpected ingredients in
fun, flavorful dishes and drinks. For your
next fiesta, celebrate a star of the party
with sweet and juicy watermelon.
Not only does versatile watermelon lend a unique
taste to your menu, it’s a healthy ingredient that
provides natural hydration with 92 percent water
content, along with the antioxidant lycopene and the
amino acid citrulline.
These recipes show how, with a little creative
carving, you can use the whole melon, including flesh,
juice and rind, for big value and zero waste.
Find more fiesta-ready recipes at watermelon.org.
T
Blended Watermelon Margarita
Makes: 2 margaritas
2 cups seedless watermelon, cubed and frozen
1/2 cup water
3 ounces silver tequila
1 1/2 ounces lime juice
1 ounce elderflower liqueur
pinch of salt
lime slices, for garnish
In blender, combine watermelon, water, tequila, lime
juice, elderflower liqueur and salt. Blend until smooth.
Pour into two chilled margarita glasses and garnish
with lime slices.
Cactus Carving
Nachos with Watermelon Avocado Salsa
Watermelon Margarita on the Rocks
Blended Watermelon Margarita
Watermelon Margarita on the Rocks
Makes: 2 margaritas
Watermelon Simple Syrup:
2 cups seedless watermelon, cubed
1 cup sugar
Watermelon Juice:
2 cups seedless watermelon, cubed
1/2 cup water
Margarita:
lime wedges
coarse salt
ice
4 ounces silver tequila
4 ounces watermelon juice
2 ounces lime juice
1 ounce watermelon simple syrup
To make watermelon simple syrup: In small saucepan
over medium heat, combine watermelon and sugar. Use
potato masher to mash watermelon and sugar together,
pushing out liquid and dissolving sugar. Simmer 5 min -
utes, stirring frequently. Pour mixture through fine mesh
sieve set over bowl or jar, pressing watermelon to extract
all liquid. Set aside to cool completely.
To make watermelon juice: In blender, combine water -
melon and water. Blend until smooth then pour through
fine mesh sieve set over bowl or jar.
To assemble margaritas: use lime wedge to line rims of
two glasses with juice. Dip glasses in coarse salt and
carefully fill glasses with ice.
Combine tequila, watermelon juice, lime juice and
simple syrup in cocktail shaker with ice. Shake until
thoroughly chilled, about 30 seconds, and pour into
prepared glasses. Garnish with lime wedges.
Nachos with
Watermelon Avocado Salsa
Makes: 8 servings
1 avocado, peeled, seeded and
chopped
2 teaspoons lime juice
1/4 cup chopped cilantro
1 minced garlic clove
1 can (4 ounces) diced green
chilies, drained
2 tablespoons diced red onion
1 1/2 cups diced watermelon
16 ounces fat-free refried beans
11 ounces corn tortilla chips
1 1/2 cups sharp cheddar cheese,
grated
1/3 cup fat-free sour cream
Heat oven to 350 F.
To make salsa: In medium bowl, com -
bine avocado, lime juice, cilantro, garlic,
chilies and red onion; toss to thoroughly
mix. Add watermelon and toss gently.
Set aside.
Over medium heat, heat beans until
hot. Mash if preferred.
Place chips on flat, oven-proof plate
or cookie sheet and top with beans and
cheese. Repeat layers as desired. Heat
in oven 10 minutes, or until cheese has
melted and chips are hot.
Top with salsa mixture and sour cream.
Tip: Reserve some salsa to place in bowl
for dipping.
Medium-large oval or oblong
watermelon (seeded or seedless)
Cutting board
Paring knife
Dry erase marker
Kitchen knife
Scoop
Cactus cookie cutter
Small flower cookie cutters
Toothpicks
Fire and Ice Salsa (recipe below)
Wash watermelon under cool, running water
and pat dry.
On cutting board, place watermelon on its
side and cut off 1/4 inch-1/2 inch from stem
end; this will provide a sturdy base. Reserve
end piece to make into small cactus.
Stand watermelon upright on base. Use
dry erase marker to draw simple outline of
cactus shape.
One-third up from bottom of watermelon,
draw straight line around back, being careful
not to go through cactus outline; this will
create a serving bowl for watermelon salsa.
Use kitchen knife to cut around outline,
leaving just bowl with cactus attached. Scoop
out base to form bowl.
From pieces of watermelon that were cut
away, use cookie cutters to make cactus
pieces and flower pieces to decorate with,
and chop remaining water melon to make
water melon salsa and watermelon margaritas,
or juice.
Attach toothpicks randomly around cactus
to make thorns and decorate with watermelon
flowers. Decorate bottom rind scrap with
toothpicks to resemble short, round cactus.
Fill bowl with Fire and Ice Salsa and serve
with tortilla chips.
Fire and Ice Salsa
Makes: 3 cups
3 cups seeded and finely chopped
watermelon
1/2 cup finely diced green peppers
2 tablespoons lime juice
1 tablespoon chopped cilantro
1 tablespoon finely sliced
green onion
1-2 tablespoons finely diced jalapeno
peppers
Combine ingredients; mix well and cover.
Refrigerate at least 1 hour before serving.