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Canku
Ota
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(Many
Paths)
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An
Online Newsletter Celebrating Native America
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June
19, 2004
- Issue 115
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Watermelon
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One of the tastiest
ways to keep cool in summer is to munch on ice cold watermelon.
No summer picnic is complete without watermelon. There's more
to this fruit than its sweet, red center.
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Watermelon
Cooler
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Ingredients: |
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- 1/2 medium watermelon
- About 2 cups of ice
- Fresh Mint Leaves
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Directions: |
Juice the watermelon
(use a bit of the rind for more nutrition) in a professional
juicer. Pour into a blender and add ice. Mix to make a "slushy"
type drink. Garnish with mint leaves. Serve immediately. Serves
2-3.
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Watermelon
Jelly
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Ingredients:
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- 4 c. seeded, diced watermelon
- 3 1/2 c. sugar
- 2 tbsp. lemon juice
- 1/2 of a 6 oz. pkg. liquid fruit
pectin (1 foil pouch)
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Directions:
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Place diced watermelon
in a blender container or food processor bowl. Cover and blend
or process until smooth (should have 2 cups watermelon puree).
In a 6- to 8-quart kettle or Dutch oven combine the watermelon
puree, sugar and lemon juice. Bring the mixture to a full
rolling boil (a boil that cannot be stirred down) over high
heat, stirring constantly with a long-handled wooden spoon.
Stir in the pectin all at once. Return mixture to a full rolling
boil; boil hard for 1 minute, stirring constantly. Remove
kettle or Dutch oven from heat; skim of foam. Ladle jelly
into clean hot half-pint jars, leaving 1/4-inch head space.
Wipe jar rims; adjust lids. Allow to cool completely away
from drafts, then store in cool, dark place. Makes 4 half-pints
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Pickled
Watermelon Rind
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Ingredients:
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- 4 quarts prepared (see instructions)
watermelon rind
- 2 Tbsp salt
- 4 cups white vinegar
- 8 cups sugar
- 3 cinnamon sticks, broken
- 1 Tbsp whole cloves
- 1 (1-inch) piece gingerroot (optional)
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Directions:
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To prepare watermelon
rind, cut rind into 2- x 1-inch pieces. Trim green skin and
pink flesh from rind.
Place prepared rind in large kettle
and add salt and enough boiling water to cover. Simmer until
tender. Drain and chill rind in very cold water at least 1
hour or overnight in refrigerator. Combine vinegar, sugar
and mixture of cinnamon, cloves and gingerroot tied in cheesecloth.
Bring to boil and boil 5 minutes. Drain watermelon rind and
add to syrup. Simmer until rind becomes translucent, about
10 minutes. Remove and discard spices.
Pack rind and syrup into hot sterilized
quart jars, leaving 1/4-inch head space. Adjust lids and process
in boiling water bath 20 minutes.
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