MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Watermelon Rind Chutney
Categories: Fruits, Condiments, Chilies, Relishes
Yield: 3 Servings

8 lb Piece watermelon; flesh and
- rind
1 1/2 c Cider vinegar
1 1/2 c Water
2 c Sugar
1/4 c Minced peeled fresh ginger
2 tb Minced green Thai or
- serrano chile, w/seeds
1 1/2 tb Minced garlic
1 ts Salt
1/2 ts Black peppercorns; coarsely
- crushed

Remove watermelon flesh from rind and reserve flesh for
another use. Scrape off and discard any remaining pink
flesh from rind, then cut rind crosswise into 2" wide
strips and remove green peel with a Y-shaped vegetable
peeler or a sharp knife. Discard green peel. Cut white
rind into 1/2" cubes (you will have 5 to 6 cups).

Bring rind and remaining ingredients to a boil in a
4 quart heavy saucepan over moderate heat, stirring
until sugar is dissolved. Reduce heat and simmer,
uncovered, stirring occasionally, until rind is tender
and translucent and liquid is syrupy, 45 to 55 minutes.
Cool chutney, uncovered, then chill in an airtight
container 1 to 3 days to allow flavors to mellow.

COOKS' NOTE: Chutney keeps, covered and chilled, 1
month.

Recipe by Shelley Wiseman

Gourmet | July 2004

MM Format by Dave Drum - 21 June 2012

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Watermelon Gazpacho
Categories: Soups, Fruits, Squashm chi
Yield: 6 Servings

4 c (heaping) diced seedless
- watermelon
1 English cucumber; diced,
- reserve half
3 md Tomatoes; diced, reserve
- half
1 sm Red bell pepper; diced,
- reserve half
1/3 c Chopped green onions;
- reserve half
1 cl Garlic
sm Handful basil
3 tb (to 4 tb) red wine vinegar
3 tb Olive oil; more to drizzle
1 ts (to 2 ts) sea salt; to taste
1/2 ts Fresh ground black pepper
1/2 Jalapeno; stemmed, seeded,
- chopped, opt
Diced avocado; opt
Micro greens; opt, garnish

Set aside the reserved half of the chopped cucumber,
tomatoes, red pepper and green onions and place the
remaining half in a blender. Add the watermelon, garlic,
basil, vinegar, olive oil, salt, pepper and jalapeño
pepper, if using. Blend until smooth. Taste and adjust
seasonings.

Pour into a large bowl (or small individual jars, as
pictured) and stir in the reserved chopped vegetables.

Chill for 3 to 4 hours or overnight.

Drizzle with olive oil and garnish with diced avocado
and/or micro greens, if desired, before serving.

Jeanine Donofrio, Austin, Texas

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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