No fruit represents summer as well as watermelon. With its seductively sweet and juicy red flesh, it is the perfect thirst-quencher and can be a simple and convenient snack or a dessert.
Choosing ripe watermelons should not be too hard. Look for the area where melon has rested on the ground, a faint yellow area indicates ripeness at harvest. Sometimes looking for a thudding sound by tapping with your hand can be a sign of ripeness. You would think that it’s not that complicated to pick the right one, but, sadly, every now and then when I cut open the melon, I see pink rather than red or slightly overripe flesh—disappointing but fixable. I usually turn the overripe ones into slush or add it to drinks such as lemonade and margaritas. The unripe melons are ideal for savory salads and salsas.
I was inspired to create a watermelon salsa recipe after sampling a watermelon topping for grilled shrimp at a food event. I could not wait to come home to concoct my own Asian version of that particularl tasty dish.
The combination of salty soy sauce and sweet melon make a refreshing summer side dish. If you ever sprinkle salt on your melon, you will definitely enjoy this salsa. I serve it with rice crackers or crab and shrimp crackers (look for them at local Oriental grocery stores). It also makes an unexpected accompaniment for any grilled meat.
Watermelon Salsa
4 cups diced seeded watermelon
1-2 jalapenos, chopped
2 green onions, chopped
¼ cup chopped cilantro
¼ cup soy sauce
2 Tablespoons sesame oil
2 Tablespoons toasted sesame seeds
Juice of one lime
Mix all ingredients together in a large bowl. Refrigerate for at least 30 minutes before serving. It can be made up to 4 hours ahead of time.
Makes about 4 ½ cups
