What about watermelon? That’s a good question. There are so many reasons to choose watermelon all year round (not just in the summer) that answering that question would take, well…a long time. That’s why we created this blog.
As far as we can tell, out of the 70 million blogs in existence, ours is the first one dedicated solely to watermelons. Some might say that’s because there’s not enough material to support a full-time watermelon blog, but that couldn’t be further from the truth. There are all kinds of things to write about when it comes to watermelon!
For example, every other Friday here on What About Watermelon, we’ll feature a different recipe featuring watermelon as an ingredient. There are hundreds (maybe thousands) of recipes to choose from, but we’ll feature some of the best here. The blog will also include a monthly poll, monthly watermelon-related prizes awarded to the author of one comment chosen at random, and a regular “Farmer’s Journal” offering a glimpse of life on a watermelon farm.
We’ve also assembled a panel of watermelon experts – a chef, a farmer, a doctor, and our very own National Watermelon Queen – each of whom are more than happy to answer your watermelon-related questions. To ask a question, visit the “Ask the Experts” section in the sidebar on the right. All questions get a personal answer and some may be featured here on What About Watermelon.
In between all that, we’ll feature all sorts of facts and insight about watermelon. We’ll be updating the blog about three times each week, so check back often. In fact, if you’d like to have new entries e-mailed to you, just enter your e-mail address in the subscription field on the upper right.
So sit back and enjoy the Internet’s first-ever watermelon blog… and don’t forget to leave a comment or two on various entries. We can’t promise it’ll be as refreshing as the real thing, but it should be entertaining!
Sincerely,
Mark Arney
Executive Director
National Watermelon Promotion Board
There’s a very funny scene in one of the Rab C. Nesbitt series, on BBC2 TV, and it features a watermelon. If you’ve never seen this Off the wall and in the Ditch series, try some on youtube. Anyway, i digress. Watermelon is a very fine food indeed. I wonder is there a way of wrapping it in serran wrap so that it doesnt get damaged, if sold in quarter slices? There’s a thing to ponder, for the blog.
Cinqo de Mayo, and all the best, From Ireland.
FESTIVE FRUITCAKES, Featuring… Watermelon
Preparation:
Preheat oven to 250 degrees F. Line 3 large or 6 small loaf pans with greased parchment paper. Place 1 cup of the flour in a large mixing bowl, add the raisins, cherries, watermelon rind, and pecans, toss to coat well, and reserve.
With an electric mixer, cream together the butter and sugar in a large bowl. Add the eggs, about 2 or 3 at a time, and beat well after each addition. Add 1 more cup of the flour and the baking powder and mix well. Add the jelly and mix well again. Add 1 more cup of the flour and the cloves, cinnamon, and nutmeg, and mix well. Mix in the remaining 1 cup flour. Fold in the reserved fruit and nuts, about 1 cup at a time, discarding the extra flour, until all have been folded into the batter. The batter will be very lumpy.
Fill the prepared loaf pans 3/4 full with the batter. For moistness, place a pan of water on the bottom rack of the oven. Place the loaf pans on the middle rack. Bake the small loaves for 2-1/2 hours and the large loaves for 3 hours, checking occasionally to make sure there is water in the bottom pan. The fruitcakes are done when the tops are browned, the cakes pull away from the sides of the pans, and a cake tester inserted in the center comes out clean.
Turn out the cakes onto racks to cool to room temperature. Sprinkle the cakes with rum, almond liqueur, or pear cordial to flavor them and keep them moist. Wrap the fruitcakes tight in aluminum foil and store them in airtight tins or zippered plastic bags.
Note: Candied cherries and pineapples are available during the holiday season in supermarkets. If you live near an Eastern European ethnic market you often can find glacéed cherries (and occasionally, pineapple) that are especially good in a fruitcake.
Yield: 6 small or 3 large fruitcakes.
Enjoy, y’all. — Owen J. , Dublin Ireland
Deep fried….. Watermelon!
Watermelon is dipped into a light batter, fried, and topped with powdered sugar for a unique dessert or snack. Like most fried foods, this is best served immediately while crisp.
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients:
* 1 (6 to 8 pounds) seedless watermelon
* 3 cups vegetable or canola oil for deep-frying
* 1/2 cup cornstarch (cornflour)
* 2 egg whites, beaten
* 2 teaspoons water
* 3/4 cup flour
* Powdered confectioners’ sugar for garnish
Preparation:
Cut watermelon in half lengthwise. Cut each half again lengthwise into 2. You should have 4 long triangular-shaped pieces. Remove the rinds, cut into 1-inch thick slices, then cut the flesh into about 1-inch triangles. (It is not a science, so do not worry if you have odd shapes.)
Heat oil in a deep-fryer or wok to 350 F.
Whisk cornstarch with egg whites and water until combined.
Dredge watermelon chunks in the flour, then coat with the cornstarch batter. Deep-fry in batches, leaving room in between pieces to properly brown, until watermelon chunks are golden.
Remove from oil and drain well. Sprinkle deep-fried watermelon with a dusting of powdered confectioners’ sugar to serve.
Yield: 12 servings.
Enjoy at Roshoshan, Hannukah, Christmas, Kwanzaa [if the Somali Pirates haven’t hijacked the produce boat], Bar’mitzfahs, and of course, the odd Bris……
Shalom, Owen J.
Thanks for sounding off, Owen! I haven’t seen the show you’re talking about, but I’ll have to try to track it down. As for the recipes, thanks a bunch. I’ll have to try these out and maybe feature them here on What About Watermelon in the future.
Kudos to you for starting this blog! It looks great and what a great way for watermelon fans (like me) and consumers to communicate. Great job!
Glad you like it, Patrick. I was surprised to learn that there were NO other blogs out there dedicated to watermelon — until now. Hopefully I can set a standard for fruit-specific blogs and we’ll soon see the birth of the Peach Blog, the Apple Blog and, in time, the Mango Blog.
My family LOVES watermelon and it is the decorating theme for my kitchen and dining room! I have quite the collection now. It is great! So it isn’t just for eating, 🙂
Good material. Finally found a dedicated blog about one of my favorite fruit. I can literally eat watermelon day in and day out. The best thing was when I received a gift from my wife and you won’t believe what it was… a watermelon cutter or slicer.
[…] many year-round uses with readers. To learn more about the blog’s purposes, read it’s first post written by Mark Arney, the NWPB’s Executive […]
What suggestions do you have for preventing Crows from eating the watermeolons?
I’m doing a watermelon eating contest, kids and adults. Do I do seeds or seedless? Open for Any ideas on how to do it?