The Watermelon is very plentiful here at the moment and on a fresh fruit platter is very nice and refreshing. Fruit is generally always served after a meal here in Thailand and generally fruit in season a lovely end to a meal.
At the moment it is very plentiful here but not only is it a lovely fruit but it is also packed full of goodness.
Originating in Africa watermelons are pretty much available world wide , prized not only for it water content in many countries it is also used medicinally and records show used as far back as the Egyptians.
Packed with vitamin C it is like the tomato packed with Lycopene which is a powerful antioxident.
It is also lovely either as a shake on its own or with other fruits.
I am really getting into this smoothie making and today I think is one of my favourite smoothies. I am learning to get the right amount and what I do is take the glass I am going to drink it from and fill the glass with my fruit that way I make just enough and if I am making more than one glass then I double up but it eliminates the guesswork.
Today’s smoothie was a mixture of fruit and vegetables.
I used a large chunk of Pineapple, Watermelon, yellow melon and dragon fruit. A slice of tomato, a slice of beetroot, a piece of carrot and a little ice.
Then into the liquidiser and a blitz for a minute and voila a lovely smoothie.
Now how often have you bought watermelon and thrown away the rind?? Hands up! I have or I did until I discovered a lovely recipe for Pickled Watermelon Rind.
Now I make a lot of pickles and this one thing I hadn’t thought of pickling… you live and learn, don’t you?
- 4lb of Watermelon
- 1 chilli thinly sliced
- 1-inch piece fresh ginger finely sliced or diced
- 2 Star Anise
- 1 tsp black pepper
- 4 tsp salt I use fresh mineral salt dried here
- 1 cup of rice vinegar
- 1 cup of sugar
Using a vegetable peeler remove the outer green rind and slice the watermelon into I inch slices. Cut away all but 1/4 inch of the flesh (it is) the white part we are pickling. The red flesh I keep for smoothies or ice cream or a nice salad with feta cheese.
Then cut the rind into 1-inch pieces.
Add the chilli, ginger, star anise, salt, pepper, rice vinegar and sugar plus ½ cup of water together in a pan, bring the mixture to a rolling boil, stirring to dissolve the sugar then turn down the heat and simmer for 5 minutes. Add the watermelon rind and bring back to a rolling boil and then again reducing the heat to a simmer for 5 mins or until the rinds are just tender. Remove the pan from the heat, and leave the liquid to cool down. You may need to weigh the watermelon down with a plate or lid, as it needs to stay submerged in the liquid until cool.
Once cooled then transfer to a container with a well fitting lid and refrigerate for at least 12 hours before you eat…This will keep refrigerated for about 2/3 weeks if it lasts that long…lol
My daughter in law took some of this to her village and they loved it …I thought maybe it would be too vinegary for them but no although they did suggest that next time I made it add some tamarind which I think( as) I love Tamarind is a great idea.
Lastly, I have a lovely sorbet for you packed with goodness and made with watermelon and tomatoes…
Watermelon and Tomato Sorbet.
- 6 cups (1-inch) seeded ripe watermelon chunks
- 1 cup sugar
- 1/4 tsp salt
- 3 cups freshly blitzed tomato pulp.
- 2 tbsp fresh lime juice
- Coarse salt (optional)
Combine first 3 ingredients in a large bowl; stir well. Let stand 30 minutes.
I used 3 cups of my tomato pulp…I always make my own fresh tomato pulp to use in curries and spag bol etc..I don’t buy tinned tomatoes…I freeze it in portions it keeps well in the freezer and I just take a portion out as required.
Process half of tomato juice and half of the watermelon mixture in a blender until smooth. Repeat with remaining tomato juice and watermelon. Stir in lemon juice. Pour mixture into freezer container of a 2 1/2-Qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times will vary.) Or as I did and froze my metal container for 12 hours and strained mixture into the tin and returned to the freezer. Once ready serve as desired I sprinkled each serving with coarse salt.,
It was then that my Kitchen Nightmare began!
Oh yes…I have had a week of all weeks I have had NO internet since Tuesday evening ( Thank you) Windows for your update…So Fruity Fridays is now A fruity Funday Post …No fun here just hysterical laughter…and it culminated with a Watermelon sorbet and guess who forget to add the lime juice??? Moi!
Re-blitz the aforementioned sorbet in a blender which didn’t like it too frozen so if you could have seen the mess in my normally orderly kitchen…Watermelon everywhere as I tried to mash the watermelon sorbet with my potato masher… my sorbet now has lime and some coconut milk to aid the re-blitzing…However…I think it tastes better…Smoother taste and takes the edge of the sweetness of the Watermelon.
So the motto is No one is perfick... Least of all this Culinary goddess…Lolzzzz
Normal service will continue very soon…
Have a lovely weekend and for all of you who have had a week like me…You have my sympathy xxxx