This week, Community FoodBank is all about the watermelon. On Wednesday, warehouse manager Randall Martin drove over to the Central Valley for a truckload of the sweet treat at the peak of the season.
There’s a lot more to watermelon than a cold wedge on a hot day. It can even get a little char on the grill, where its natural sugars can begin to caramelize. Here are two easy suggestions for watermelon from the Watermelon Board. The Cinco de Mayo salad is a delicious play on the colors of the Mexican flag.
Watermelon Agua Fresca
1 cup finely chopped watermelon
7 cups coarsely chopped watermelon
6 cups watermelon juice
1/2 cup sugar
1 large lime, juiced
1 serving of water (if needed)
Combine all ingredients in a large serving pitcher. Garnish with watermelon wedges and mint.
Cinco de Mayo Salad
1 mini seedless watermelon
2 ripe, Fresh California Avocados, peeled, seeded and halved
1 cup shredded jicama
2 tbsp fresh lime juice
dash sea salt (to taste)
dash cayenne pepper (to taste)
1. Cut off the round ends of the watermelon and reserve for another use. Peel the remaining watermelon and cut the fruit into four round slices. Place each in the center of a large salad plate.
2. Cut each avocado half into four wedges. Arrange on top of the watermelon slices.
3. Place the jicama in center of each salad.
4. Sprinkle the salads with lime juice, sea salt and cayenne pepper.
Serving Suggestion: May also be arranged on a platter.
Community Food Bank’s mission is to provide food, nutritional education and advocacy for our neighbors in need within San Benito County.