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Watermelon recipes
Eat it cold
The best way to eat the Mini Watermelon is probably when it is chilled from the fridge. In fact, it is well fit (especially in the case of seedless varieties) to be displayed and tasted as a coloured goblet of granita, cut in half and served on a plate. Put in the freezer already cut for about an hour to chill, it can be decorated at will and eaten very easily with a spoonful.
Watermelon granita
Ingredients: one Mini Watermelon, 250 g of sugar, 250 ml of water, half a lemon juice.
Let sugar dissolve, on a low flame , in order to get a syrup. Let the syrup chill and shake it together with the watermelon pulp, adding the lemon juice. Pour in a low rim rectangular container (like the tubs to make ice) and put in the freezer for about 2 hours mixing every half an hour with a wooden palette knife in order to crush the granita. If you like it, at this stage it is possible to join either plain chocolate or coffee beans. Then serve in ice-cold bowls.
Drunken Mini Watermelon
Ingredients: a Mini Watermelon (preferably seedless), 100 g of integral sugar, 2 small glasses of cognac (or rum).
Wash, dry the watermelon, cut the upper cap and put it aside. Empty the Mini Watermelon digging the pulp with a knife, trying to leave 1 cm linked to the skin. Cut the pulp into small cubes and, if necessary, remove the seeds, putting it in a bowl where you will add sugar, cognac (or rum) mixing with a wooden spoon. Pour the mixture in the dug watermelon, close it with its cap and put it in the fridge for at least two hours before serving.
Stuffed Mini Watermelon
Ingredients: a Mini Watermelon (preferably seedless), 20 g of raspberries, 3 apricots, 1 peach, 1 pear, 1 banana, 20 g of sultana, a lemon juice, 1,5 small glasses of maraschino, 2 spoons of sugar.
Remove the cap from the watermelon, cut the pulp into small cubes that you will collect in a bowl. Clean the fruit, cut it, join the sultana, add the watermelon pulp, season with sugar, lemon juice and maraschino.
Mix and fill with this fruit salad the watermelon skin, cover it with its cap till serving.
Watermelon Gelo
Ingredients: 400 g of pulp of Mini Watermelon (preferably seedless), 50 g of sugar, 15 g of isinglass, 20 g grated chocolate, a spoon of maraschino.
Soften the isinglass in cold water. Shake the watermelon pulp and pass it either through a sieve or a tomato masher, and pour the juice you get in a pan, adding sugar.
Squeeze well the isinglass and dissolve it in a pot in a bain-marie with a spoon of maraschino.
Mix the isinglass to the watermelon mixture and move everything to a mould.
Keep in fridge for 12 hours. Before serving turn out the watermelon pudding on a serving dish and dust with chocolate.
