Watermelon: Moving beyond the wedge
By ALISON LADMAN August 16, 2011 10:44AM
There are plenty of ways to enjoy watermelon. For starters, don't toss out that rind -- pickle it. (Matthew Mead~AP)
Updated: October 3, 2011 11:22AM
When it comes to creative ways to consume watermelon, we tend to shortchange ourselves.
There is the classic feta cheese, tomato and watermelon salad. There are various riffs on lemonade spiked with pureed watermelon. And, of course, there are innumerable variations on traditional fruit salad. But we wanted something more unique, more interesting.
Which, oddly, took us back to tradition. In some parts of the country, pickled watermelon rind is a staple. But in most of the United States, the rind is just nature’s way of adding a handle. So we started there. Then we moved on to the sweet, juicy flesh, transforming it into a pudding fit for a tart.