Watermelon Recipes

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The sweet, cool watermelon and refreshing hint of mint quickly mellow the peppery bit of watercress and onion in the salad. Half of a large watermelon quickly disappears when you serve 12 guests. If you expect double that number of guests, use both halves of the melon and double the remaining ingredients, then you’ll have plenty to serve a crowd of 24.
1 13-14 pound oval-shape watermelon
4 cups snipped fresh watercress
1 medium red onion, cut into thin wedges
¼ cup snipped fresh mint
2 tablespoons olive oil flavored with red pepper or plain olive oil
¼ teaspoon sea salt
¼ teaspoon coarsely ground black pepper

Cut watermelon in half horizontally. Reserve on half for another use. Use a small paring knife or grapefruit knife to carefully cut just inside the rind of the remaining half. Cut fruit in the melon crosswise into 1-inch slices, leaving the rind intact. Cut underneath each slice and remove slices from the shell. Pile slices in the shell. Cover and refrigerate up to 6 hours.

Just before serving combine watercress, onion, mint, olive oil, salt and pepper in a large bowl; toss to coat. Sprinkle watercress mixture over the watermelon slices. Makes 12 servings.