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Splash Into Spring
with Watermelon
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| by Chef Justin Timineri Florida's Culinary Ambassador |
Sweet, cool, crunchy watermelon is packed with vitamins, minerals and health-enhancing phytochemicals. In fact, this popular treat contains more cancer-fighting lycopene than any other fresh produce item, including tomatoes. Watermelon has plenty of vitamin A—which promotes eye and skin health—and vitamin C, which boosts the immune system and protects the body against the effects of aging. Watermelon is high in potassium and fiber, and the standard two-cup serving contains just 80 calories and virtually no fat.
"Watermelon is a very wholesome and inviting alternative to processed snacks and desserts," says Florida Agriculture Commissioner Charles H. Bronson. "Since it is 92 percent water, it's also a great way to keep the body hydrated following physical activity. Thankfully, you don't have to wait until summer to get your fill of this healthful food. You can find fresh Florida watermelons in your supermarket from April through July and in November and December."
Choosing a ripe watermelon is very important, since melons won't continue to ripen after they've been picked. But it's easy if you know for what to look. First, lift the melon. Ripe watermelons should feel heavy for their size. Next, turn it over. On the underbelly you should see a creamy yellow splotch. If the splotch is white or green, the watermelon was harvested too soon.
Before cutting, wash your watermelon with soap and water. If you are unable to fit the melon under your faucet, wash it with a damp cloth. Every part of the watermelon is edible, including the rind and the seeds. The fiber-rich rind can be pickled, candied, or turned into jam or jelly. The seeds are highly nutritious—packed with protein, vitamin E and potassium—and make a healthy, tasty snack if roasted in a low oven and salted.
Florida-Style Watermelon Ceviche
¼ lb. Florida bay scallops
¼ lb. large Florida shrimp, peeled, de-veined and cut into small pieces (about the same size as the scallops)
1 Florida orange (plus six to serve in, if desired)
½ cup plus
2 Tbsp. fresh Florida orange juice
½ cup fresh lime juice
2-3 tsp. fresh jalapeño, finely chopped
Kosher salt and fresh ground pepper, to taste
½ cup seeded Florida watermelon, diced
½ tsp. fresh ginger, peeled and grated
1 ½ Tbsp. red onion, finely diced
1 ½ Tbsp. fresh mint, chopped
1 large Florida lettuce head (1¼ lb.)
Cut and peel the outer skin and white pith from the orange, then cut out the segments. The orange segments should be ready to eat at this point. Carefully chop the segments into small pieces. Stir together chopped orange, orange juice, lime juice, watermelon, ginger, onion and jalapeño in a large bowl. Set aside.
Bring a half-full 1-quart saucepan of lightly salted water to a boil and add scallops. Poach the scallops until just cooked through, about 1 min. Transfer scallops with a slotted spoon to a bowl of ice water to stop them from cooking further. Return water in saucepan to a rapid boil and poach shrimp in same manner. Drain shrimp in a colander and transfer to bowl of ice water to stop cooking. Drain scallops and shrimp well, and pat dry.
Add scallops, shrimp and mint to watermelon mixture. Toss to combine, then season with salt. Cover the ceviche and chill at least 1 hour to allow all the flavors to come together before serving.
Trim and separate lettuce leaves. Serve ceviche in a hollowed-out orange or grapefruit lined with lettuce leaves
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