email this pageA lot, as it turns out. If you think watermelon on the grill sounds unlikely, so did we, until we tried it—absolutely sublime. The smoke from the grill and the juicy sweetness of the melon are a marriage made in heaven. And the combination of watermelon, feta, olives and lime in the Mediterranean Watermelon Salad was another revelation.
The seedless watermelons at your local grocery are convenient, but if you can venture to your local farmers' market, look for more flavorful heirloom varieties. Keep an eye out for Moon and Stars and Carolina Cross; for a golden-fleshed watermelon, try Yellow Crimson.
Story and recipes by Morgan Jarrett, a food writer in Brooklyn, N.Y.
Curried Fish and Watermelon Kabobs
Mark Boughton Photography; styling by Teresa Blackburn
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Grilling the watermelon concentrates its natural juices.
Ingredients
Ingredients
1 pound watermelon
1½ pounds mahi mahi, swordfish, tuna or other firm fish
4 garlic cloves, chopped
2 tablespoons olive oil
1 pinch turmeric powder
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon chili powder
½ teaspoon salt
Lime wedges
Instructions
1½ pounds mahi mahi, swordfish, tuna or other firm fish
4 garlic cloves, chopped
2 tablespoons olive oil
1 pinch turmeric powder
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon chili powder
½ teaspoon salt
Lime wedges
1. Prepare grill. Soak wooden skewers in water 5 minutes.
2. Seed watermelon; cut into 2-inch chunks. Cut fish into 2-inch chunks. Thread fish and watermelon alternately onto skewers.
3. Combine garlic and oil; brush on fish and watermelon. Combine spices; sprinkle on fish and watermelon, turning skewers to cover evenly.
4. Place skewers on grill rack. Grill about 2 minutes on each side. Serve with lime wedges. Serves 5.
Recipe by Morgan Jarrrett, "Melon-Drama," August 2009.
Nutritional Information
2. Seed watermelon; cut into 2-inch chunks. Cut fish into 2-inch chunks. Thread fish and watermelon alternately onto skewers.
3. Combine garlic and oil; brush on fish and watermelon. Combine spices; sprinkle on fish and watermelon, turning skewers to cover evenly.
4. Place skewers on grill rack. Grill about 2 minutes on each side. Serve with lime wedges. Serves 5.
Recipe by Morgan Jarrrett, "Melon-Drama," August 2009.
Per serving: 180 calories, 6g fat, 85mg chol., 21g prot., 8g carbs., 0g fiber, 330mg sodium.
Watermelon Gazpacho with Herb Oil
Mark Boughton Photography; styling by Teresa Blackburn
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Serve this cold soup with grilled shrimp for a refreshing summer lunch.
Ingredients
Ingredients
Gazpacho:
¼ cup chopped red onion
4½ cups seeded watermelon chunks
3 cups chopped, seeded tomatoes (about 6 medium)
2 medium cucumbers, seeded
¼ cup extra-virgin olive oil
3 tablespoons sherry or fruit vinegar
1½ teaspoons kosher salt
1/8 teaspoon cayenne
Juice of 1 lime
Herb Oil:
½ cup extra-virgin olive oil
½ cup chopped herbs, such as mint, chives and parsley
Instructions
¼ cup chopped red onion
4½ cups seeded watermelon chunks
3 cups chopped, seeded tomatoes (about 6 medium)
2 medium cucumbers, seeded
¼ cup extra-virgin olive oil
3 tablespoons sherry or fruit vinegar
1½ teaspoons kosher salt
1/8 teaspoon cayenne
Juice of 1 lime
Herb Oil:
½ cup extra-virgin olive oil
½ cup chopped herbs, such as mint, chives and parsley
1. To prepare gazpacho, dice a portion of onion, watermelon, tomatoes and cucumber to produce 1/2 cup. Set aside.
2. Place remaining onion, watermelon, tomatoes and cucumber in food processor with remaining ingredients. Process until smooth.
3. To prepare oil, chill oil at least 30 minutes. Add herbs and purée in a blender until smooth.
4. To serve, place gazpacho in bowls or glasses and garnish with reserved watermelon mixture and a drizzle of herb oil (you’ll have oil left over). Serves 7.
Recipe by Morgan Jarrett, "Melon-Darma," August 2009.
Nutritional Information
2. Place remaining onion, watermelon, tomatoes and cucumber in food processor with remaining ingredients. Process until smooth.
3. To prepare oil, chill oil at least 30 minutes. Add herbs and purée in a blender until smooth.
4. To serve, place gazpacho in bowls or glasses and garnish with reserved watermelon mixture and a drizzle of herb oil (you’ll have oil left over). Serves 7.
Recipe by Morgan Jarrett, "Melon-Darma," August 2009.
Per (1-cup) serving: 200 calories, 16g fat, 0mg chol., 2g prot., 16g carbs., 3g fiber, 430mg sodium.
Mediterranean Watermelon Salad
Mark Boughton Photography; styling by Teresa Blackburn
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Ingredients
½ red onion, thinly sliced
2 tablespoons fresh lime juice (about 2 limes)
1 pound watermelon
1 tablespoon honey
¼ teaspoon salt
Coarsely ground black pepper
¼ cup extra-virgin olive oil
2 tablespoons each chopped fresh dill and mint
4 ounces crumbled feta cheese
2 ounces pitted kalamata olives, chopped
5 ounces arugula
Instructions
2 tablespoons fresh lime juice (about 2 limes)
1 pound watermelon
1 tablespoon honey
¼ teaspoon salt
Coarsely ground black pepper
¼ cup extra-virgin olive oil
2 tablespoons each chopped fresh dill and mint
4 ounces crumbled feta cheese
2 ounces pitted kalamata olives, chopped
5 ounces arugula
1. Cover onion with lime juice.
2. Trim watermelon and slice into cardboard-thick pieces.
3. Remove onion from lime juice. Add honey, salt and pepper to juice; stir until well blended. Whisk in oil in a steady stream.
4. Place watermelon in overlapping layers on a platter. Top with onion, herbs, feta and olives. Drizzle with half of lime juice mixture. Divide arugula among 6 plates. Top with watermelon and onion mixture. Pass remaining juice mixture on the side. Serves 6.
Recipe by Morgan Jarrett, "Melon-Drama," August 2009.
Nutritional Information
2. Trim watermelon and slice into cardboard-thick pieces.
3. Remove onion from lime juice. Add honey, salt and pepper to juice; stir until well blended. Whisk in oil in a steady stream.
4. Place watermelon in overlapping layers on a platter. Top with onion, herbs, feta and olives. Drizzle with half of lime juice mixture. Divide arugula among 6 plates. Top with watermelon and onion mixture. Pass remaining juice mixture on the side. Serves 6.
Recipe by Morgan Jarrett, "Melon-Drama," August 2009.
Per serving: 200 calories, 16g fat, 15mg chol., 4g prot., 13g carbs., 1g fiber, 470mg sodium.
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