Callie’s Cabin: Chilling with a watermelon summer salad (recipe)
This time of year at the grocery store, watermelons is a common sight. While this red melon (usually with seeds) is not my favorite fruit, it is a summertime favorite.
I caved and tossed a small watermelon into the cart next to other seasonal fresh fruit. A watermelon fruit salad can make this no-cook food something to love.
Last week I did flee the tourist invasion and ended up in Victoria, British Columbia. One treat of the hotel I stayed at was a breakfast buffet in the concierge room. I recall seeing fresh pieces of a variety of summer fruit including pineapple, green apples, oranges and watermelon.
While I didn’t include them on my plate with a croissant, scrambled eggs, orange juice and a large cup of coffee, I do remember the bright red chunks. But it was the green apples I took back to my room for snacks.
Actually it wasn’t the fresh fruit that wowed me while overlooking Victoria Harbour; it was a seal at Victoria Pier. I experienced plenty of shops and eateries, boats and house boats, all full of charm.
One of my goals for this adventure was to smell sea air, go on a boat ride, and bond with a seal like I used to do in San Francisco. After a pool swim in the morning, I strolled on the pier in search of seals. Almost immediately my eyes met with one single marine mammal in the water. It swam inland right up to me as if to say, “Hello! Welcome to Victoria.” I said, “Hey! What a good boy!”
Once the seal was close to me (and the tourists could see clearly it was swimming in my direction) I snapped a photo or two and felt an instant connection to Mother Nature’s creature and Canada’s water.
Watermelon Summertime Salad Bowl
1 mini round seedless watermelon
Assorted fruit, 2 cups watermelon chunks, ½ cup each of sliced strawberries, orange slices, apple chunks, and peaches
2 tablespoons raw honey (local)
1 lemon, juice
Cinnamon, nutmeg to taste
Using a sharp knife, slice a thick slice from bottom of watermelon to make a flat base so the melon will lay nicely on a large dish. Slice the melon in half. Scoop out melon of one half. Slice it like a checkerboard. Make horizontal and vertical cuts for watermelon square chunks. Scoop fruit out and place in a bowl, add other fruit. (It works well with kiwi, grapes and other melons.)
Mix in honey, lemon and spices. Cover and chill in refrigerator. Serve in bowls and top with Greek yogurt or gelato. Serves six to eight people.
This watermelon fruit salad is easy on the eyes and good for you, too. Watermelon is low in fat and calories, plus it provides some nutrients, including vitamin C and disease-fighting antioxidants.
A watermelon salad like this one makes a super centerpiece for a picnic outdoors, brunch or after dinner dessert. It’s easy to make and will help you chill, and give you time to enjoy the water at Lake Tahoe during our heat wave. Enjoy.
Motto: Think outside of the circle and you may be pleasantly surprised by the results.
Cal Orey, M.A. Is an author and journalist. Her books include the Healing Powers Series (Vinegar, Olive Oil, Chocolate, Honey, Coffee, and Tea) published by Kensington. (The collection has been featured by the Good Cook Book Club.) Her website is http://www.calorey.com.