Veggies...what are they good for?

Watermelon

Watermelon (Citrullus lanatus (Thumb) Matsum & Nakai, family Cucurbitaceae) refers to both fruit and plant of a vine-like (climber and trailer) herb originally from southern Africa and one of the most common types of melon. This flowering plant produces a special type of fruit known by botanists as a pepo, which has a thick rind (exocarp) and fleshy center (mesocarp and endocarp); pepos are derived from an inferior ovary and are characteristic of the Cucurbitaceae. The watermelon fruit, loosely considered a type of melon (although not in the genus Cusumis), has a smooth exterior rind (green and yellow) and a juicy, sweet, usually pink, red, or yellow, but sometimes orange, interior flesh. The flesh consists of highly developed placental tissue within the fruit. (http://en.wikipedia.org/wiki/Watermelon)


Chilled Watermelon Soup

• 6 pounds yellow or red seedless watermelon, diced (9 cups)
• 2 tablespoons chopped fresh mint
• 1 tablespoon sugar
• 2 tablespoons fresh lemon juice
• 1 cup lightly sweet white wine (such as Riesling) or 3/4 cup water mixed with 1/4 cup sugar
• 1 teaspoon chopped ginger
• 8 teaspoons crumbled feta
• 1/4 cup sparkling wine (or sparkling water)

Combine 1 cup of the watermelon with mint and sugar in a bowl. Set aside. Blend remaining 8 cups watermelon, lemon juice, wine, and ginger in a blender until smooth. Let sit 1/2 hour. Strain soup; divide among 8 bowls. Top each with 1/8 cup reserved watermelon and 1 teaspoon feta.(http://www.epicurious.com/recipes)


Watermelon Salsa

• 1/4 cup fresh lime juice
• 2 tablespoons (packed) golden brown sugar
• 3 cups chopped seeded watermelon
• 1 cup chopped seeded honeydew melon or cantaloupe
• 1 medium cucumber, peeled, seeded, chopped
• 1/2 cup chopped red onion
• 1/4 cup chopped fresh mint
• 2 tablespoons finely chopped crystallized ginger
• 2 tablespoons minced seeded jalapeño chilies

Whisk lime juice and sugar in large bowl until sugar dissolves. Add watermelon and all remaining ingredients; toss gently. Season with salt and pepper. (Can be prepared 2 hours ahead. Cover and chill.) (http://www.epicurious.com/recipes)