Watermelon Ice and Pickles

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The Mother Earth News gives a few tips on watermelons:

 

If kept in cold storage, a watermelon will lose its red color. Kept at

room temperature, the red color intensifies. Watermelons can be stored

for one to two weeks if kept at 40 to 45 degrees.

 

Texas produces more watermelons than any other state.

 

The world record for the largest watermelon grown is 225 pounds.

 

JoAnn

 

* Exported from MasterCook *

 

Watermelon Ice - Mother Earth News

 

Recipe By : Mother Earth News July 1999 issue

Serving Size : 6 Preparation Time :0:00

Categories : Desserts Fruits

 

Amount Measure Ingredient -- Preparation Method

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4 pounds watermelon (wedge)

3 tablespoons confectioner's sugar

1 tablespoon lemon juice

1/4 teaspoon salt

 

Cut peeled, seeded melon into bite sized chunks to make six cups. Blend

a third of the watermelon with the sugar, lemon juice, and salt until

smooth. Pour mixture into a 9 inch by 9 inch baking pan.

 

Blend remaining watermelon chunks until smooth; stir into mixture in

pan. Freeze until partially frozen, about 2 hours. Spoon melon mixture

into large, chilled bow. With mixer on medium speed, beat until fluffy

but still frozen. Return mixture to pan. Cover and freeze until firm -

about one and a half hours.

 

Recipe from page 38 Mother Earth News June/July 1999

Posted to Veg-Recipe 8/99 by JoAnn Pellegrino

 

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* Exported from MasterCook *

 

Watermelon Pickles - Mother Earth News

 

Recipe By : Mother Earth News July 1999 issue

Serving Size : 1 Preparation Time :0:00

Categories : Condiments Fruits

 

Amount Measure Ingredient -- Preparation Method

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2 pounds watermelon rind

1/4 cup granulated pickling salt

2 cups sugar

1 cup white vinegar

1 tablespoon cinnamon stick, broken

1 1/2 teaspoons cloves

1/2 lemon -- thinly sliced

 

Trim green and pink parts from rind and cut into 1 inch cubes. Measure 6

cups. Soak overnight in solution of salt and one quart water, or enough

to cover. Drain, rinse and cover with cold water. Cook 25 minutes or

until just tender.

 

Combine sugar, vinegar, 1 cup water and spices. Simmer 10 minutes.

Strain. Add drained rind and lemon. Simmer, covered, about 15 minutes or

until rind is clear.

 

Fill hot jars with rind and syrup, leaving half inch headspace. Adjust

lids, process in boiling water bath five minutes. Makes 4 half pints.

 

Recipe from Mother Earth News June/July 1999 issue

Posted to Veg-Recipe 8/99 by JoAnn Pellegrino

 

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