Watermelon Recipes

These two great-sounding recipes are from the National Watermelon Promotion Board

WATERMELON PAD THAI
8 ounces flat rice noodles
1/4 cup canola oil
1 tablespoon minced garlic
1 tablespoon fresh minced ginger
1 pound cleaned medium shrimp
1 to 2 teaspoons soy sauce
1 cup fresh bean sprouts
1/2 cup fresh cilantro leaf
1 cup chopped scallions
1/8 cup ketchup
1 cup seedless watermelon puree
1 tablespoon sesame oil
1 cup chopped dry roasted peanuts

Place the noodles in a heatproof bowl and cover with boiling water. Allow to stand, nudging them apart with a fork, until tender. About 10 to 15 minutes. Drain.
Heat the oil in a large heavy saute pan or wok over medium high heat. Saute the garlic and ginger for 60 seconds and add the shrimp. Stir fry, while adding the soy sauce, for 2 to 3 minutes. Add the noodles and stir fry another minute or two and stir in the sprouts, cilantro leaf and scallions.
Mix the ketchup into the watermelon and stir into the pan with the sesame oil. Cook until hot, sprinkle with the chopped peanuts and serve immediately. Serves 4.

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GRILLED KIELBASA WITH WATERMELON RELISH
1 cup minced watermelon
1/4 cup minced onion
1/2 cup finely chopped cabbage
2 tablespoons seasoned rice vinegar
2 tablespoons honey mustard
3 pounds kielbasa or sausage of your choice

Mix the watermelon, onion and cabbage in a mixing bowl. In another small bowl slowly mix the vinegar into the mustard and then pour the mixture over the watermelon/onion/cabbage mixture and toss together.
Grill the kielbasa until brown and crisp on the exterior but still juicy inside. Remove from grill to a cutting board and cool for 5 minutes before cutting the kielbasa into bite sized pieces and skewer them with a pick. Serve warm with the relish for scooping with the kielbasa. Serves 12 as an appetizer.

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Note: I have not personally tested these dishes but don't they sound good?!!!

Photo from Flickr