This recipe would be a no fuss side dish to go with a 4th of July mixed grill main dish while on a camping adventure. I have provided a quick guide following the recipe on how to select a juicy ripe watermelon
1 small watermelon
6 oz blueberrries
1 small packet of fresh mint
- Select your watermelon, *see notes at the end of the recipe.
- Rinse the watermelon, place the melon on a cutting board. Tuck some crumbled paper towels along the front base of the watermelon to help catch the juices as you cut the melon in half using a long serrated knife.
- Scoop large bite sized watermelon pieces from the melon, avoiding the white inner rind. Note: I used a small ice cream scooper to obtain good sized pieces .
- Place the watermelon and rinsed blueberries and mint in a bowl and serve.
How to select a watermelon?
- Select a watermelon that has a good sized bright yellow stain on the rind and some thin brown scruffy lines… these watermelons were allowed to finish ripening in the sun and will be tastier.
- A juicy watermelon weighs more when comparing two similar sized watermelons. The moist water content of a heavier watermelon is preferable and will give you a juicier product.
- Thumping a watermelon will not give you the information you are looking for, instead cradle the watermelon in your arm and gently tap the melon using the opposite hand from the far side (opposite the cradled arm). You will feel a slight vibration on the fingers of the cradled hand. This vibration is a sign of a good watermelon.
- Avoid selecting a watermelon that still has the stem attached as this melon was picked prior to being fully ripe.
- If you are purchasing pre-cut watermelon, select containers that have ripe crisp melon pieces… avoid mealy dull melon.
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