SUMMER PLEASURES:WATERMELON

Nothing is as delicious and refreshing on a hot summer day than a thick slice of juicy watermelon. This super fruit with its gorgeous lime green rind and sweet pink center is always on our table in the summer.  A slice for breakfast, lunch or just to snack, our family goes through an embarrassingly large number of watermelons!  I usually head to my local farmer's market which carries small seedless watermelons the size of cantelopes. They are easier to cut and work with than the giant melons and a half a melon makes the perfect summer snack.

Looking for new ways to serve up this summer fruit?  Here are my favorites-

Grilled Watermelon Salad  

Left on the grill for a minute, the watermelon slightly caramelizes adding depth and texture to the fruit. A bed of peppery arugula and tangy goat cheese round out this delicious summer salad.(see recipe below)

I bring out the juicer and serve watermelon juice straight up or with a little vodka-so refreshing!

 My favorite Greek restaurant serves bite size pieces of watermelon topped with salty feta cheese, mint and a drizzle of honey-the perfect summer canape!

With an ice cream maker its a snap to make watermelon sorbet, a low calorie, yummy dessert!

Grilled Watermelon Salad with Arugula and Goat Cheese

• 1/2 (5-pound) seedless watermelon
• 1/4 cup balsamic vinegar
• Extra-virgin olive oil
• Kosher salt (specialty salt is great here, if on hand)
• 2 cups fresh baby arugula, washed and dried
• 1 cup goat cheese, crumbled, preferably a French Chevre
• Fresh finely cracked black pepper

Directions

Stand the watermelon half cut side down on a cutting board and slice away the rind, leaving a solid block of melon. Turn the block on its side and cut it into 8 squares, roughly 3 by 3 inches and 1-inch thick.
Pour the vinegar into a small saucepan and bring to a simmer over medium-high heat. Cook until reduced to a thick syrup consistency. Set aside.

Heat a nonstick grill pan over medium-high heat. Drizzle just enough olive oil over watermelon slices to thinly coat and place on hot grill pan. Grill each side about 2 minutes until grill marks appear; transfer to a plate and season with salt.
To assemble the salads, put about 1/4 cup of baby arugula on a serving plate, followed by a grilled slice of watermelon in the center, and top with a tablespoon of crumbled cheese and another 1/4 cup arugula. Add another watermelon slice and another tablespoon of cheese. Repeat with remaining ingredients. Finish each salad with a very light drizzle of olive oil and balsamic syrup. Dust with black pepper and serve immediately.
recipe from Clair Robinson