As the heat rises in the South, there’s one treat that’s sure to please: watermelon. My kids love running around with big chunks of watermelon, eating them and splashing juice everywhere.
Adults, and even those who think they are adults, do the same thing. In fact, it’s adults who have watermelon seed contests. My old high school football coaches used to cool off after practice by eating big slices of “summer’s favorite fruit.”
In 1913, the Montgomery Advertiser wrote about an old annual tradition where Alabama legislative officials were invited to eat watermelon on the porch of the Supreme Court Library. Forty watermelons were brought from the state prison and grown by inmates at Spaenzer State Farm. The inmates cubed them and the governor himself declared them delicious.
It’s unclear whether the inmates who grew the watermelons actually tasted them.
Not only is watermelon great for cooling off on a hot day, it’s also low in calories — about 130 calories per 1.5-inch-thick slice — and a good source of vitamins A and C.
As you know, there’s more than one way to slice this tasty treat, and Advertiser has been showing you how for decades. In this week’s Lost Recipes, we’re showcasing some of the treats that were popular in the 1940s, both for kids and adults.
Watermelon salad
Here’s a simple recipe for adults: Start by cutting 2 cups of watermelon into 1-2 inch pieces. Add 1/3 cup of diced orange, seeds removed. Arrange on lettuce leaves and serve with ranch dressing.
more:Lost recipes: These 1916 dishes are nothing like “Mediocra”
Pickled watermelon
Have you ever been tempted to throw away the watermelon rind after eating that juicy red center? Don’t. Instead, cut the rind into small pieces and soak overnight in 1 quart of water mixed with 1 tablespoon of salt. The next day, drain the rind and blanch in boiling water until tender.
No, we’re not done yet: Place the cooked peels in a saucepan and add 1 1/2 cups vinegar, 2 cups brown sugar, 0.5 cup water, 1 cinnamon stick, 1 teaspoon ground ginger, and 1/2 teaspoon ground cloves.
Boil it for 20 minutes, drain the water and place the watermelon rinds in sterilized jars. Boil the syrup for 10 minutes, then pour it over the watermelon rinds and seal.
I have no idea what this tastes like, so let me know if you try it.
Watermelon and cantaloupe balls
You know that little shovel tool that’s been sitting in your kitchen drawer collecting dust for years? Now’s your chance to put it to good use.
Scoop out 2 cups of watermelon balls, then scoop out 2 cups of cantaloupe balls. Also prepare half a cup of powdered sugar and half a cup of orange juice. Mix everything together and strain into a cocktail glass. Garnish with mint leaves.
Frozen watermelon
Take 4 cups of watermelon, remove the seeds and cut into 1/4 inch pieces. Mix 4 cups of powdered sugar and 2 tablespoons of sherry flavoring. Mix together and freeze without stirring.
more:Lost Recipes: The Inner Beauty of Cooking Pig Parts
How to make watermelon
In 1981, Montgomery organized a special watermelon-themed exhibit (yes, an exhibit) at the now-closed Green Garden Gallery in East Fairview. The exhibit was called “Watermelon Invitational” and featured a collection of watermelon-inspired fruit and artwork from Atlanta’s Stanley & Schenck Gallery. According to an Advertiser article written by Julie DeBardelavene, gallery owner Barbara Gallagher said that most of the watermelon-inspired artwork was created by people from the South.
To celebrate the exhibit, Gallagher (no relation to the famous watermelon-smashing comedian Gallagher is unclear) shared some of his own watermelon recipes.
Watermelon chutney
- 2 pints pickled watermelon (see recipe above)
- 1 cup raisins
- 1 cup chopped pecans
- 1 teaspoon hot pepper sauce
- 1 finely chopped onion
- 1 teaspoon cinnamon powder
- 1/2 teaspoon clove powder
Cut the pickled watermelon into small pieces and boil the pickles and juice with the other ingredients for 10 minutes and allow to cool.
Watermelon Ice
This is different from the frozen watermelon recipe above, but it uses many of the same ingredients as the recipe above. Get your scoops ready, guys! Here’s what you’ll need:
- Half a large watermelon
- 8 ounces orange juice
- Juice of 2 lemons
- 1 cup sugar
- 1 beaten egg white
- Watermelon balls, cantaloupe balls, cherries, seedless grapes
Scoop center of watermelon into cloth bag and squeeze juice into large bowl. Add orange juice, lemon juice and sugar to watermelon juice. Stir and pour into ice cube trays and freeze. Once partially frozen, add beaten egg whites and freeze completely. To serve, crush and stir frozen watermelon ice into bowls until slushy (basically watermelon slush). Add watermelon and cantaloupe balls and other fruit to serving cups.
Gallagher said adding milk to this makes it taste even creamier.
Fruit skewers on a watermelon boat
Of course, watermelon can be carved into many different shapes, including elaborate serving bowls. Here’s a Gallagher watermelon that would make a beautiful centerpiece for a party.
For this you will need a large and very sharp knife. Cut a thin, flat layer from the bottom of the watermelon so that it can be laid evenly on the table. Then cut out the top third of the watermelon and use the inside of it to create the watermelon ball. Cut a zigzag edge around the bottom part that will become the boat and remove the red watermelon just below it.
To make the skewers, take a watermelon ball, strawberries, cherries, pineapple chunks, and melon balls and thread them onto a wooden or bamboo skewer.Then stand the skewers up on the watermelon boat.
Try it out
If you decide to try one of these lost recipes, send us a photo and your thoughts on the end result by sending an email with the subject line “Lost Recipe” to reporter Shannon Heupel at the Montgomery Advertiser. in email address.
