Consider these unusual uses for watermelon

Like its cousin the cucumber, watermelon is a refreshing summertime food. It is also just as versatile as cucumbers when used to make tasty dishes for one's family and friends.

While ice-cold watermelon tastes good right off the rind, it can be prepared in a variety of recipes including salads and salsas. Watermelon can also be added to kebobs and sandwiches besides made into sauces and juice drinks.

Although 92 percent water, watermelons contain several vitamins and minerals including vitamins A and C, magnesium, potassium, zinc, and lycopene, making them a nutrient dense food.

Good at any time of the day, watermelon can be eaten with muffins at breakfast, mixed with yogurt, or served as a topping for pancakes. Juiced, it can be added to lemonade, pina coladas, green tea, shakes, or smoothies.

Besides using them in fruit salads, different sizes of watermelon cubes can be added to both green salads and chicken salads. Slices of the melon (with the rind cut off) can be stacked with slices of beets and blue cheese for a different kind of salad, or added to salmon or turkey burger sliders, as well as chicken wraps and grilled cheese panini for some sweetness and moisture.

Pureed watermelon can be made into popsicles and sherbet or used as a topping for cheesecake, sundaes or tarts. It can also be mixed into barbeque sauces, cranberry sauce, vinaigrettes and even hummus.

Watermelon ice cubes add fruitiness to drinks of all kinds besides keeping them cold. For a light dessert, watermelon can even be cut into shapes and decorated like a cake with whipped cream and berries.

Recipes for all these ideas and more, besides the ones below, can be found at www.watermelon.org, courtesy of the National Watermelon Promotion Board.

For unusual uses of watermelon try these recipes:

Baja Fish Tacos w/ Watermelon Guacamole

Ingredients:

• 2 medium avocados, peeled and chopped
• juice of 1/2 lime (approximately 2 Tablespoons)
• 2 teaspoons diced jalapeno pepper (or to taste)
• 1/3 cup cilantro, chopped
• 2 medium-sized garlic cloves, minced
• 1 4-ounce can diced green chilies, drained
• 1 1/2 cup diced watermelon
• salt to taste
• cooking spray
• 1 1/2 pound cod
• chili powder
• salt
• 12 to 16 corn tortillas
• 3 to 4 cups commercial cole slaw mix (shredded cabbage and carrots)
• 1/2 to 1 cup commercial salsa
• 1 cup diced watermelon

Directions:

1. Guacamole: In a medium bowl, mash avocado to a mix of smooth and chunky. Add lime, jalapeno, cilantro, garlic, and chilies and mix thoroughly. Add watermelon and salt (if desired) and toss. Cover and refrigerate to let flavors blend.
2. Heat oven to 350 degrees F. Spray a cookie sheet with cooking spray. Place cod on sheet and sprinkle with chili powder and salt. Bake for 12 to 20 minutes (depending on thickness of fish) or until barely cooked through. Remove from oven and cut into pieces.
3. Heat tortillas on a grill or griddle. Top each with a few pieces of fish, 1/4 cup cabbage mixture, a heaping spoonful of guacamole, a tablespoon of salsa, and a few pieces of diced watermelon. Makes 12 to 16 tacos.

Nutritional Analysis per taco: 162 Calories; 27 percent fat (4.9 grams); > 1 gram saturated fat; 30 percent protein; 43 percent carbohydrate; 23 milligrams cholesterol; 67 milligrams calcium; 1.05 milligrams iron; 53 milligrams magnesium; 374 milligrams potassium; 203 milligrams sodium; 3 grams fiber. 1 gram saturated fat; 30 percent protein; 43 percent carbohydrate; 23 milligrams cholesterol; 67 milligrams calcium; 1.05 milligrams iron; 53 milligrams magnesium; 374 milligrams potassium; 203 milligrams sodium; 3 grams fiber.

Watermelon Pomegranate Sangria

Ingredients:

• Enough watermelon liquid to make 18 “ice” cubes, approximately 2 1/2 cups
• 1 medium orange, ends cut off and sliced thin
• 4 cups watermelon chunks (approximately 1" cubes)
• (In photo, triangle slices w/rind)
• 1/2 cup brandy
• 2 cups pomegranate juice
• 1 bottled red wine, chilled (a fruity wine, such as shiraz or merlot works well)
• 1 1/2 cups Orangina or orange Italian soda

Directions:

1. Fill ice cube trays with watermelon juice and freeze.
2. Place orange slices, watermelon, and brandy in medium sized bowl, toss gently, and let stand for 15 minutes to allow fruit to soak up some of the brandy flavors.
3. In a large pitcher, add fruit mixture, pomegranate juice, and wine. Refrigerate for one hour or longer to allow flavors to blend. Just before serving, add the Orangina or Italian soda. Serve over watermelon ice cubes. Makes 12 one-cup servings.

Nutritional Analysis per serving: 149 Calories; 3 percent fat ( <0.5 gram); 0 grams saturated fat; 3 percent protein; 45 percent carbohydrate; 49 percent of calories from alcohol; alcohol; 35 milligrams vitamin C; 304 milligrams potassium; 9 milligrams sodium; 0.7 grams fiber.