Refreshing Watermelon

MISSION, KS--(Marketwired - Apr 7, 2014) - (Family Features) Watermelon conjures images of warm weather days, refreshing sweetness and the delightful dribble of sticky juice trickling down your chin. Though it is, indeed, a delicious seasonal snack, watermelon is a healthy treat that can be enjoyed year-round and all day long, too.

These recipes show how easily nutrient-rich watermelon can be incorporated into meals throughout the day, starting with a morning breakfast on the go. Variations on traditional sandwiches, salads and slaws give you more opportunities to explore how watermelon pairs with some of your other favorite dishes.

For these and other recipes featuring the distinctly crisp flavor of watermelon, visit www.watermelon.org.

In tall glass or to-go container, layer ingredients as follows: half each of granola, watermelon and yogurt. Repeat to create two of each layer.

Place sliced watermelon on paper towels to remove excess liquid. Mix chicken, cilantro, yogurt, garlic salt and cayenne pepper. Spread inside surfaces of pita bread halves with herbed cheese and fill each with about 1/4 cup chicken mixture. Top with watermelon and lettuce before serving.

Watermelon Rind, Carrot and Pineapple Slaw
While half of some fruits are tossed when you throw away the seeds or the peel, all of the watermelon can be used. Save your rinds and make this yummy slaw. Besides, the rind is packed with citrulline and arginine, two compounds that aid in healthy blood flow.

In small bowl, blend together dressing ingredients thoroughly. Set aside.
Place watermelon rind on several layers of paper towels to soak up excess fluid.
In medium-sized bowl, place dressing, rind, carrot and pineapple and toss to thoroughly coat.

Simmer juice in small saucepan over medium-high heat until reduced to about 3 tablespoons and liquid is a thick syrup. Set aside. When cool, add remaining dressing ingredients. Whip; set aside for flavors to blend.

Place watermelon on paper towel to absorb excess fluid. Place spinach in large serving bowl. Top with onion, watermelon, raspberries and pomegranate seeds. Divide onto four salad plates and drizzle with dressing.

Mix together marinade ingredients and marinate beef for at least 30 minutes.

Saute beef in non-stick pan over medium-high heat until brown on all sides.

Heat soybean oil in wok or large saute pan; add garlic, ginger, tangerine peel and watermelon, and saute for 30 seconds. Add vegetables, stirring constantly to sweat peppers and onions.

Stir in sauce ingredients, except cornstarch, and bring to a boil. Stir in dissolved cornstarch to thicken sauce, add beef and mix thoroughly.

Finish with drops of sesame oil and arrange on plate. Serving tip: Use a piece of triangular cut watermelon for garnish.

Selecting a Watermelon
With a thick rind covering the fruit inside, you may wonder how to choose the best watermelon at the market. Actually, it's as easy as 1-2-3.
1. Look the watermelon over.
You are looking for a firm, symmetrical watermelon that is free from bruises, cuts or dents.
2. Lift it up.
The watermelon should be heavy for its size. Most of the weight (92 percent, in fact) is water.
3. 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.

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