Sunflowers and Melon of Spain
Sunflowers and Melon
of Spain
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Ochoa, Isy
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Magnificent Melons



 Stonewall Kitchen, LLC

"A melon and a woman are hard to know."
~ Spanish Proverb

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A Piece of Watermelon
A Piece of Watermelon
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Jones, Sara
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Brookshaw, George
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Pueblo I
Pueblo I
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Biggio, Carolyn
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Two Slices of Watermelon
Two Slices of Watermelon Photographic Print
Schieren, Bodo A.
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“The true Southern watermelon is a boon apart, and not to be mentioned
with common things. It is chief of this world’s luxuries, king by the grace
of God over all the fruits of the earth. When one has tasted it, he knows
what the angels eat.”
~ Mark Twain


Watermelon Sunday

Butter Beans to Blackberries:
Recipes From the Southern Garden
by Ronni Lundi, 1999, North Point Press


“Mark Twain may have been the first to discover the biblical implications of watermelon. ‘It was not a southern watermelon that Eve took; we know it
because she repented,’ he observed. It took a South Carolinian, John White,
to link the two in ritual.
White was the owner of Greenville’s legendary Beacon Drive-In for more than
fifty years. The Beacon is the home of the famous ‘a plenty’ (a sandwich platter served with french fries and onion rings mounded in such proportions on top,
you can’t even see underneath), not to mention delicious homemade beef hash, outstanding barbecue, and iced tea so good it sells at the rate of 1200 to 1500 gallons a week.
For more than a decade, the Beacon was also home of the Easter Sunday sun-
rise watermelon service – a drive-up community congregation which featured a
sermon from the high front steps of the restaurant, delivered to patrons in the
parking lot. The service was followed by a purely Southern communion of free
ice-cold watermelon slices and tea. Alas, the service grew so large that Mr.
White had to discontinue it a few years ago...”


Watermelon Salsa

Butter Beans to Blackberries:
Recipes From the Southern Garden
by Ronni Lundi, 1999, North Point Press

Serves 4 to 6

“This crisp, cool salsa is delicious on any number of dishes… But it also works exceptionally well as a refreshing salad on its own. It was created by Fisherville, Kentucky chef Sara Gibbs when she was working at a Middletown restaurant
called Cottage Café, where country cooking is prepared with flair. ‘I made it for
the Ohio Valley Harvest Festival and it was supposed to go on top of something
else we were serving, but I don’t even remember what now,’ Sara recalls. ‘People were just coming up for cups of the salsa and eating that alone.’
I was one of those people, and the notation I scribbled in my notebook is splashed with pale pink watermelon juice and enthusiastic exclamation points. Make this
for a midsummer cookout and watch everyone’s eyes light up.
Look for a 3- to 4-pound supersweet variety of melon.”

4 cups watermelon flesh, seeded and diced small
1/3 cup minced red onion
1/3 cup minced cilantro
1 tablespoon minced fresh green jalapeño
1 tablespoon minced fresh red jalapeño
(or other mild fresh pepper)
1/2 teaspoon kosher salt
2 cloves minced garlic
2 tablespoons fresh lime juice

Toss all of the ingredients together in a glass or pottery bowl to mix.
Let stand at room temperature for 30 minutes, then serve immediately.


Zippity Honeydew

Butter Beans to Blackberries:
Recipes From the Southern Garden
by Ronni Lundi, 1999, North Point Press

Serves 6 to8

“[Author] Eugene Walter considered this ‘one of the most
delightful summer desserts imaginable.’ He was right.”

1 ripe honeydew melon, 4 to 5 pounds
Juice of 2 limes
1/8 cup crystallized ginger, cut in slivers
1/8 cup candied citron, cut in slivers

Cut the melon in half and remove the seeds. Cut it in slices and peel. Cut
the slices into pieces about 1 inch square and 1/2 inch thick. Put them in a bowl and pour the lime juice on them. Sprinkle in the ginger and citron,
and toss lightly to coat the lemon with juice and distribute the citron and ginger throughout. Cover tightly and refrigerate for 1 hour. Serve chilled in individual bowls, making sure to spoon ginger and citron over each serving.


Cantaloupe, Mango, and Asian Pear Salad
with Key Lime-Vanilla Bean Vinaigrette

Charlie Trotter Cooks at Home
by Charlie Trotter, 2000, Ten Speed Press

Serves 4

3 tablespoons freshly squeezed Key lime juice
Pulp of 1 vanilla bean
1.4 cup plus 3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper

 1 cup large-diced cantaloupe
1 cup large-diced mango
1 cup large-diced Asian pear
1/4 cup thinly sliced red onion
1 cup watercress, stemmed

To prepare the vinaigrette:  Whisk together the lime juice, vanilla bean
pulp, and olive oil in a small bowl. Season to taste
with salt and pepper.
To prepare the salad:  Combine cantaloupe, mango, pear, and onion in
a large bowl and toss with the vinaigrette. Refrigerate for at least 1 hour before serving. Toss with the watercress just prior to serving.

Insights:  Key limes are small, round limes with a slightly sweet, slightly floral flavor. They are available in the produce department of many grocery stores,
but if you aren’t able to find them, regular Persian limes will do.


Thai Three-Melon Soup

The White Dog Cafe Cookbook:
Recipes and Tales of Adventure from
Philadelphia's Revolutionary Restaurant

by Judy Wicks and Kevin von Klause, 1998, Running Press


(Serves 6)

“Wandering outside the walls of the Imperial Palace in Bangkok, Thailand,
Judy and I happened upon vendors offering a revitalizing melon drink to the overheated tourists. We loved it, and adapted it into a beautiful, coral-colored
soup that we serve icy-cold topped with chilled poached shrimp and a splash
of Thai fish sauce.”

1 honeydew melon, peeled, seeded, and
cut into large chunks
1 cantaloupe, peeled, seeded, and
cut into large chunks
2 pounds watermelon, (about 1/4 small),
peeled, seeded, diced
3 tablespoons chopped pickled ginger
2 tablespoons fresh lime juice
18 chilled, poached, peeled and
deveined large shrimp

2 tablespoons chopped fresh cilantro
leaves and stems, for garnish
2 tablespoons chopped fresh chives,
for garnish
2 tablespoons nam pla (Thai fish sauce),
for serving

1. Combine the melons and pickled ginger in a food processor or blender
and process until liquefied, about 1 minute (depending on the size of
your food processor you may need to purée the melon in batches.
2. Pour the purée into a nonreactive bowl and stir in the lime juice. Cover
and refrigerate until well chilled, at least 1 hour.
3. To serve, divide the soup among 6 icy-cold bowls or plates. Top each serving with 3 shrimp, a sprinkle of the herbs, and a splash of nam pla.


 Fresh Watermelon with
Cool Citrus Mascarpone

Simple Italian Food:
Recipes from My Two Villages

by Mario Batali, 1998, Clarkson Potter

serves 4

1 orange
2 lemons
1 grapefruit
1 pound watermelon
1 cup mascarpone cheese
2 tablespoons sugar

Zest the orange, lemons and grapefruit, then use a sharp knife to cut
off any remaining peel and pith. Cut between the membranes to free
the individual segments, working over a bowl to catch the juices.
Reserve the segments and juice separately.
Halve the watermelon lengthwise. Using a melon baller, cut the melon
into balls and place in a shallow serving bowl. Add the reserved fruit
juices and set aside.
In a blender, mix the mascarpone, fruit zests, and the sugar until
smooth. The mixture should be as thick as yogurt; if necessary, thin
with a little water. Drizzle the mascarpone over the watermelon balls
and sprinkle the fruit segments over and serve cool.

Featured Archive Recipes:
Fruit Salsas
Melon and Blueberry Coupe with
White Wine, Vanilla and Mint

Mouthwatering Melons
Salads with Fruit
White Almond Gazpacho with Melon

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