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IN SEASON: Watermelon-basil salad with sea salt
The Web site for the award-winning alternative weekly, the Philadelphia City Paper.
IN SEASON: Watermelon-basil salad with sea salt
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| Photo l Felicia D'Ambrosio |
| Slices of summer |
Sticking your entire face in a sticky wedge of icy-cool watermelon and competing with siblings to spit seeds the farthest is the essence of childhood in summer. Now that you have your own kitchen and a sharp knife to play with, you can enjoy all of the juicy flavor of watermelon with none of the mess and subsequent hosing-down.
Watermelon is rich in phyto-nutrients � naturally occurring compounds that trigger healthy reactions in the body � including lycopene, beta-carotene and citrulline. Dr. Bhimu Patil, director of Texas A&M�s Fruit and Vegetable Improvement Center, has studied watermelon extensively. His research indicates that enzymes in the body convert citrulline into the amino acid arginine, which has a relaxing effect on blood vessels � the same effect as drugs like Viagra.
So not only is watermelon fun to eat, it could make the after-watermelon hosing off more fun than it was when you were seven.
To butcher a melon, lay a kitchen towel down on the counter, and place your cutting board on it to limit drips.� Stand the watermelon up and slice it in half down its length. It's fine if one half is bigger than the other. Then place one half, cut side down, on the board, and slice it one-half to 1 inch thick. Lay each slice flat and cut the white rind away. Discard the rind, or remove the skin and make watermelon rind pickles � try Fork owner Ellen Yin's recipe, here at Philly Mag.
Cube the flesh of the melon and chill in the fridge. To serve, toss with freshly torn or chiffonade basil; sprinkle with good sea salt, like Maldon.
YES. I will buying a watermelon today at Passyunk Sq farmer's market.
Thank you for posting this, it is my new favorite dish.
Mmmmm! Mmmmmm! Most refreshing lunch I've had in quite some time.
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