Fordel, Inc. Watermelon Facts

Watermelon Recipes

Southern Baby Back Ribs Sauce

Ingredients:

1 (6 pound) seedless watermelon

8 ounces tomato paste

1 tablespoon onion powder

1 tablespoon garlic powder

2 cups firmly packed brown sugar

1/2 cup dry sherry

2 teaspoons lemon juice

1 teaspoon liquid smoke

Directions:

1. Cut the melon flesh into chunks and discard the rind. Place the chunks in a large saucepan over medium heat for 2 to 3 hours, stirring occasionally, until the melon is the consistency of applesauce.

2. Add the tomato paste, onion powder, garlic powder, brown sugar, sherry, lemon juice and liquid smoke and mix well. Reduce heat to low and simmer, uncovered, for 2 hours. Allow mixture to cool to room temperature before using.

Makes 2 cups

Watermelon Harvest Pie

Ingredients:

3 cups chopped watermelon rind (peel and fruit removed)

1 1/3 cups dried cranberries

3/4 cup chopped walnuts

1/3 cup vinegar

1/2 cup white sugar

2 teaspoons pumpkin pie spice

1 teaspoon all-purpose flour

1/4 teaspoon salt

1 - 9 inch double crust pastry

1/2 cup confectioners' sugar

2 teaspoons grated orange rind

1 teaspoon orange rind

Directions:

1. Preheat oven to 425 degrees F (220 degrees C).

2. Place watermelon rind in a saucepan and cover with water and bring this to a boil. Reduce the heat; simmer uncovered for about 10 minutes or until the rind becomes tender and translucent. Remove from heat and drain.

3. Place cooked watermelon rind in a large bowl and add the cranberries, walnuts and vinegar. Combine the sugar, pumpkin pie spice, flour, and the salt. Add this to the rind mixture and stir well.

4. Line a 9 inch pie plate with bottom pastry, trim the pastry even with the edge. Add the filling. Roll out the remaining pastry and make a lattice crust. Seal and flute edges.

5. Cover pie with aluminum foil and bake at 425 degrees F (175 degrees C) for 20-25 minutes. Remove the foil, and bake for another 20-25 minutes or until the crust is golden brown.

6. In a small bowl, combine confectioners sugar, orange rind and orange juice. Stir to combine, and spoon over hot pie. Cool on a wire rack.

Makes 1 - 9 inch pie

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