Thursday, October 6, 2011

What's Cooking?



Watermelon, watermelon, and more watermelon.

As per Tuesday's Perfectly Practical post, I told you I would show you what we do with watermelons around here:

We make:

Preserves


Jelly


Jam


Smoothies


Rind Salad


Sweet Rind Pickles


Savory Rind Pickles


and Toasted Seeds

Toasted Watermelon Seeds

Watermelon Seeds
Coarse Salt

Separate seeds from flesh. Wash thoroughly in a sieve.  Spread seeds out on a tray lined with parchment paper.  Sprinkle over coarse salt.  Stick in an oven at 350F for 30-40 minutes or until crunchy.

Alternatively, separate, wash, and spread seeds on parchment as above.  Leave on the counter for a couple of days until naturally dried.  Spray with cooking spray and sprinkle with salt.  Throw in over 325F for 10-15 min.

This is part of Miz Helen's Full Plate Thursday.

4 comments:

  1. WoW! That's amazing...all the wonderful things you make with wonderful! Angie xo

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  2. Thanks Ms. Angie! This was really an experiment to see how far I could take the watermelons that I had from our CSA. I have one more bath of Ginger & Watermelon Preserves to make and two more watermelons to deal with and I will be done for the year with the melons. Thanks for stopping by!

    ReplyDelete
  3. Hi Pary,
    What a great collection of Watermelon recipes. We just love Watermelon Rind Pickles, they are so good. Thank you so much for sharing your wonderful recipes with Full Plate Thursday. Hope you are having a great week end and come back soon!
    Miz Helen

    ReplyDelete
  4. Thanks Miz Helen! I still have two more watermelons to deal with and I am thinking about watermelon pudding and watermelon pie. You might see how they turn out next Thursday. :)

    ReplyDelete

Your turn! Let me know what perfectly practical comments you have.

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