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The Honolulu Advertiser
Posted on: Wednesday, August 30, 2006

TASTE
Quick, cool watermelon are perfect for summer

 •  Understanding organic

By Valerie Foster
Stamford (Conn.) Advocate

Watermelon is the perfect food for hot summer days. Because it is 92 percent water, if you pop it into the refrigerator, the ice-cold fruit can be as refreshing as any cold drink.

CHOOSE: Look for a firm, symmetrical watermelon, free of bruises, cuts or dents. Lift it up. The melon should be heavy for its size. Turn it over. The underside should have a creamy yellow spot where it sat on the ground and ripened in the sun.

STORE: Wash melon, rinse well and pat dry. Cut flesh from the rind, and cut into 1-inch cubes. Place in a covered container and refrigerate immediately. Eat within 3 or 4 days.

SEEDING: Cut watermelon in half, then in quarters. Cut through the flesh along the seed line with a pairing knife. Lift off the piece you just cut out. Using a fork, scrape the seeds from the piece you just removed and from the remaining flesh on the rind.

CARVING: Bring watermelon to room temperature; the cuts will be easier to make. Chill the watermelon in the refrigerator after cutting and before serving.

  • Cut a small, thin, flat piece from the bottom of the watermelon before carving. This will make a flat base, making the watermelon more stable when carving.

  • Draw the design on the rind with a fine-point waterproof marker or a sharp pencil.

  • After you've drawn the design, insert toothpicks in key places to guide your cuts. Use round toothpicks or skewers as flat toothpicks will often break.

  • Use a knife with a pointed tip. The sharper the knife, the easier and cleaner the cuts will be. Be careful! Consider using a channel knife for certain cuts and to hollow out larger areas.

  • For better grip and to protect your hands, use a new pair of gardening gloves with gripper palms.

  • For more detailed designs, draw a template first on a sheet of white paper with a marker or pencil. When finished, transfer the image to the watermelon surface by taping the paper to the melon and tracing the design with a pencil on the watermelon surface.

    WATERMELON DIPPERS

  • 8 ounces sour cream (light, if you want to cut calories)

  • 4 tablespoons sugar

  • 1 teaspoon vanilla extract

  • Watermelon sticks or small wedges

    Blend sour cream, sugar and vanilla in a small serving bowl.

    Use as a dip for the watermelon pieces.

  • Per serving (about 2 tablespoons dip only): 90 calories, 4 g fat, 4 g saturated fat, 15 mg cholesterol, 15 mg sodium, 8 g carbohydrate, 0 g fiber, 6 g sugar, 1 g protein