Just a small note before I start in on this week’s Bachelor Chow. I’ve switched the format to a bi-weekly article here on the Kingsland Farmer’s Market site as it will help me with content, timing and other writing projects. For the weeks in between, you can check your local publications or my site for other interesting articles on food culture.
It’s 28C out. You’ve been at work in a suit all day, packed into the human sauna of a bus on the way home and walked the last mile home in the beating sun. You’re sweaty, the stench from your armpits would drive away flies and your feel like you can melt into a pile of goo at any moment.
The first thing you’d probably do to cool down after stripping out of your suit is grab an ice cold beer. The second is probably a light, quick and refreshing dinner. Why not use the icon of summer to create something revitalizing and healthy?
Whenever you think of summer adventures watermelon is always part of the picture. A picnic at the beach always includes a watermelon in the afternoon. A drive through the Okanagan isn’t memorable without stopping at a roadside fruit stand, buying a ripe watermelon and sitting by the roadside with your friends as you devour it.
However, watermelon isn’t just for slicing up into triangle wedges. The sweet flesh can be easily used in salads, drinks and desserts to impart its refreshing qualities into all parts of your meal. Combine it with other refreshing ingredients, such as cucumber and mint, to create a revitalizing trifecta that cools you down, rehydrates your body and gives you at least one of your vegetable and fruit servings of the day.
The combinations are endless. Try it with balsamic and basil for a light sweet and sour salad. Crush it in a mojito for the ultimate summer patio drink. Mix it with jalapenos to get a cooling/spicy effect. Don’t be afraid to experiment with this versatile fruit.
Gabriel Hall is a business and technology strategist, a freelance writer, a world traveler, a seeker of gastronomic experiences, and a lover of all things hedonistic. His site, Le Voyage Gourmand and twitter @voyagegourmand is a catalogue of his global experiences and thoughts.
Knifewear Mike’s Watermelon Salad
I can’t take any credit for this salad as Mike from Knifwear came over one night and created this dish. I’ve replicated it at a few events and it has become a crowd favourite every time.
- 1/3 of a large watermelon
- 2 cucumbers
- 150 ml heavy (whipping) cream
- 6 leaves of fresh mint
Cut up the watermelon and cucumber into bite size pieces. The ratio of watermelon to cucumber should be 3:2. Mix in a large bowl or pan. You can use the rest of the watermelon for a different salad, drinks, or just to eat at the end of the meal.
Pour the heavy cream into a metal mixing cup and use a hand blender with a whisking attachment to turn the heavy cream into plain whipped cream. If you want a bit more flavour you can use crème fraîche by combining some cultured buttermilk with the heavy cream and letting it sit out for a little while until it thickens.
Thinly chop the mint and combine with the whipped cream. Pour the mixture into the watermelon and cucumber and mix thoroughly. Crush a little pepper on top to help accent the sweetness of the watermelon.
If you want to turn this salad into a full meal, place some small pieces of fried chicken on top of the salad before serving.