What could be better on a hot day than 5kg of delicious watermelon? Grown in the lush area of the Northern Rivers, near Grafton NSW, and a bit bigger than normal. Whilst these are seedless they are grown from seeds. The seeds are produced by seed crossing – diploid with tetaploid lines of watermelon and this produces sterile triploid plants which are seedless of course. This hot weather is absolutely the best for creating sweeter flesh.
When using watermelon in cooking think only that it can be added to many things. Like: add to skewers (great with haloumi and feta), to salads, last topping for stir-fry, add to the plate with any meat or fish dish. It creates colour and that little flash of sweetness.
For some holidays are here so you’ll have a bit of time and if you have kids, or a kid at heart, then these recipes are fun to do.
- Watermelon Dippers
- Watermelon Smoothie
- 225g sour cream
- 4 tbsp sugar
- 1 tsp vanilla extract
- watermelon sticks or small wedges
- Blend together the sour cream, sugar and vanilla in a small serving bowl.
- Use as a dip for the watermelon.
- 2 cups seeded watermelon chunks
- 1 cup cracked ice
- ½ cup plain yogurt
- 1-2 tbsp sugar
- ½ tsp ground ginger
- ⅛ tsp almond extract
- Combine all ingredients in blender container. Blend until smooth.