What dishes can be prepared from watermelon and melon: 6 easy recipes
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Most people associate summer with the taste of watermelon and melon. Juicy and sweet, they can be refreshing in the summer heat. We are used to eating these fruits on their own, but they perfectly complement dishes with their juicy taste. “UP. Life” has collected several interesting and easy recipes. Watermelon and melon (like most fruits) taste great with cheeses. The combination of mild-salty cheese and juicy-sweet fruit will not leave anyone indifferent. If you don’t like watermelon, a ripe cantaloupe will also work well, although the sweetness will be more pronounced. Here are some recipes for such a combination. Watermelon and cheese appetizer with lemon-honey dressing Tom McCorkle for The Washington Post Ingredients: 150 g of soft cheese 2 tbsp. spoons of low-fat milk 2 tbsp. spoons of finely chopped fresh basil leaves, plus 1 tbsp. spoon of finely chopped fresh mint leaves 1/2 teaspoon of finely grated zest and 1 1/2 teaspoons of lemon juice 1/4 teaspoon of freshly ground black pepper 1 tbsp. spoon of olive oil 1/2 teaspoon of honey or more if needed 1/4 teaspoon of salt half of a watermelon or cantaloupe Preparation: In a medium bowl, whisk the cottage cheese with the milk until creamy. Add basil, mint, lemon zest and black pepper; cover and refrigerate until ready to serve. Mix the oil, lemon juice, honey, and 1/8 teaspoon salt. Taste and add more honey if needed. Peel the watermelon, then cut it into medium squares about 5 centimeters thick. Place the squares on a plate. Place about one teaspoon of cream cheese on each slice. Drizzle dressing over and around plate, sprinkle with remaining 1/8 teaspoon salt, garnish with additional chopped basil, and serve. Fig and Watermelon Toast with Ricotta, Sesame and Lime Silvia Razgova for The Times Rich, juicy figs are balanced with crisp, lean watermelon in this strange but delicious combination, according to the Los Angeles Times. If you don’t have Italian ricotta cheese, Greek yogurt or even cream cheese will do. Ingredients: 85 grams of ripe figs 85 grams of pitted watermelon 2 large slices of sourdough bread 1 cup of whole milk ricotta salt and freshly ground black pepper 3 tablespoons of tahini or peanut paste 1 teaspoon of toasted sesame seeds 1 small lime Sea salt Preparation: On a board, cut the figs lengthwise into 4 thin slices each. Cut the watermelon flesh into slices the same size as the figs. Spread half of the ricotta on each piece of toast, season generously with salt and pepper, then pour half of the tahini over it. Divide the figs and watermelon slices between the toasts, laying them out in the form of tiles. Sprinkle half of the sesame seeds on each toast. Stack the toasts so they are touching, then lightly rub the lime zest over both toasts. Cut a lime in half and squeeze a little juice on each piece of toast. Sprinkle the toast with loose sea salt and serve. Greek yogurt or even cream cheese will work as a last resort if you don’t have ricotta. Cut each toast in half, thirds or quarters to make canapés perfect for an outdoor party. Melon with Roquefort cheese from Yevhen Klopotenko Blog of Yevhen Klopotenko Ingredients: 4 slices of melon 50 g of Roquefort 2 tablespoons olive oil thyme (to taste) Preparation: Wash the melon and cut four slices of approximately the same thickness. You can cook more, then increase the amount of other ingredients as well. Cut the Roquefort cheese (50 g) into arbitrary pieces, but not too thick, so that the cheese can melt. Heat a grill pan with 1 tbsp. l. of olive oil and fry the melon slices on all sides until golden brown (about 5 minutes). You can also use a regular pan or cook on an open grill. Remove the melon from the heat and make slits on top, being careful not to damage the skin, otherwise the piece will fall apart. Immediately insert slices of Roquefort into the cuts and let the cheese melt a little. Pour 1 tbsp. l. of olive oil and sprinkle with fresh thyme leaves for extra flavor. Fried watermelon with ice cream Blog of Yevhen Klopotenko Ingredients: 4 slices of watermelon (quarters) vanilla ice cream to taste Preparation: Wash the watermelon, first cut it in half, and then cut a quarter. Then cut it into slices of the same thickness. You will need 4 pieces. Cut the peel from 4 slices of watermelon. If there is a desire, try to separate the bones. Heat a pan grill without oil and lay out the watermelon pieces. Fry for about 3-4 minutes on each side, until the slices are caramelized. Place the grilled watermelon on a plate and wrap in cling film. Leave for 20 minutes so that the slices become soft. Arrange on serving plates and top with a scoop of vanilla ice cream. Watermelon jam Tom Hunt/The Guardian If you dream of tasting watermelon and cantaloupe not only in summer, then we have a jam recipe for you that can be preserved and eaten at any time of the year. Ingredients: 1.2 kg of watermelon pulp, 200 g of sugar, 60 g of gelatin, 1 teaspoon of citric acid. Preparation: Peel and pit the watermelon pulp. Cut into pieces and mash with a fork. Grind with a blender or grate. Then pour 300 ml of watermelon juice and strain through a strainer or cheesecloth. Add gelatin to watermelon juice, mix and leave for 10-15 minutes to swell. Put the pulp in a pan with a thick bottom, add sugar and citric acid. Stir and bring to a boil. Then reduce the heat to a minimum and cook for 10 minutes, stirring with a wooden spatula. Remove the mass from the heat and add the juice and gelatin. Mix thoroughly – until the gelatin is completely dissolved. Pour the jam into sterile jars and tightly close the lids. Place the trays with the lids facing up and wrap them in a towel until completely cool. Store in a dark and cool place. Melon jam Depositphotos Ingredients: 1.7 kg of melon, cleaned of seeds, skin and cut into cubes 1.2 kg of sugar with pectin 30 g of peeled fresh ginger 3 limes 30 g of ginger 125 ml of liquid pectin or gelatin Preparation: Put the melon in a bowl, sprinkle it with half of the sugar and let it stand for several hours. Strain the remaining liquid from the cantaloupe into the canning pot and add the remaining sugar. Slowly bring the syrup to a boil, stirring to dissolve the sugar. You need to cook until the syrup is reduced by half. Tie the fresh ginger in a small muslin bag and place it in a saucepan with the cantaloupe, zest and lime juice. Bring to a boil and cook for about three minutes. Add the pectin, increase the heat and cook until completely set, measuring the temperature with a thermometer (the setting point of jam is about 104°C). Pour the jam into sterile jars and tightly close the lids. Place the trays with the lids facing up and wrap them in a towel until completely cool. Store in a dark and cool place. You can also check the readiness of the jam “by wrinkling”. To do this, put the plate in the freezer. When it’s time to check for setting (when the bubbles have subsided and the jam looks heavy and glossy), spoon some of the jam onto a cold plate, refrigerate it for a couple of minutes, then gently press the jam with your finger to see if a spot of jam shrinks him If it shriveled, the jam is ready. You may also be interested in: How to properly wash fruits and vegetables: life hacks for cleaning products Tasty, sweet and fast. 5 easy recipes for chocolate desserts What to cook with apricots: recipes for main dishes and desserts
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