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Canku Ota

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(Many Paths)

An Online Newsletter Celebrating Native America

 

June 19, 2004 - Issue 115

 
 

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Watermelon

 
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.
Watermelon Cooler
Ingredients:

  • 1/2 medium watermelon
  • About 2 cups of ice
  • Fresh Mint Leaves
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.

Watermelon Jelly

Ingredients:

 

  • 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)

Directions:

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

Pickled Watermelon Rind

Ingredients:

 

  • 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)

Directions:

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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  Canku Ota is a free Newsletter celebrating Native America, its traditions and accomplishments . We do not provide subscriber or visitor names to anyone. Some articles presented in Canku Ota may contain copyright material. We have received appropriate permissions for republishing any articles. Material appearing here is distributed without profit or monetary gain to those who have expressed an interest. This is in accordance with Title 17 U.S.C. Section 107.  
 

Canku Ota is a copyright © 2000, 2001, 2002, 2003 of Vicki Barry and Paul Barry.

 
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