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Saturday, August 6, 2011

Nature's Candy

    Watermelon is a gift from God. Its sweet. Its crunchy. Its 90% water and totally low-cal. Its got that melt-in-your-mouth type texture. Nothing is better then sinking your teeth into a cold chunk of watermelon and getting that initial crunch which then releases a flash flood of juice and sweetness. Ugh, just thinking about it has me craving some. Watermelon is the perfect snack, the perfect dessert, and the perfect salad or side dish. Its one of those stand alone fruits that can be served just the way it is, no questions asked, no frills added, just sugary sweet, but at the same time can also be played on and turned into a savory dish.
     One classic combination is watermelon and cheese. If you have never heard/tried this, then it sounds bizarre, but let me tell you, sheer genius. Personally I think the way to go is watermelon and feta. The salty and tangy feta contrasts so nicely with the sweetness of the watermelon and when you add a dash of balsamic you have officially entered the golden gates. My mom and I have made an insane feta, watermelon, and tomato salad that is to DIE for, recipe below. Another thing I also tried, one of my many experiments, was grilling the fruit. I loved grilled fruit. Who doesn't? The grill caramelizes the natural sugars in the fruit making it extra sweet and gooey and honey-esque and GAH like an explosion of I don't even know what. Brushing thin wedges of watermelon with some olive oil then laying them on the grill until both sides have nice marks makes a great side dish. Slice squares of feta and grill them as well and you're good to go.
    Something I love about watermelon is that its like the steak of fruit. A big chunk or wedge of it is like eating a steak. Its so filling and so messy and so soooo good.

Watermelon = Yummy in my Tummy x10

Tomato, Watermelon, and Feta Salad

3 cups seedless watermelon, cut into chunks
1/2 lb of REALLY good feta cheese
6 red round tomatoes cut into chunky pieces
one 5 oz package of arugula
a bunch of fresh mint
balsamic vinegar
olive oil

In a large bowl combine the watermelon and tomatoes. Roughly run your knife through the feta breaking it into crumbles. Dice the fresh mint. Add the feta, mint, and arugula into the large bowl with the tomatoes and watermelon. Drizzle with balsamic and olive oil, season with salt and pepper, and toss.

Never Stop Being Hungree.
Hungree Girl.

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