Fire and Ice Watermelon Salsa

While many people think of watermelon as being traditional Fourth of July picnic fare, this fruit and member of the gourd family is actually appreciated around the globe. In fact, 1200 varieties of watermelon are currently grown in 96 countries with the earliest known crop dating to ancient Egypt. The Chinese consume 30 times more watermelon than Americans and, in Japan, it is considered appropriate to present your host and hostess a whole watermelon to show thanks for being invited to dinner.

Of course, aside from being tasty and fun to eat, watermelon can be functional too. The Greek orator Demosthenes demonstrated this little known fact when a member of his audience hurled a watermelon at his head during a heated political debate. Demosthenes, who was preparing to engage in battle with Philip of Macedonia, quickly seized opportunity when he donned the watermelon hull on his head to wear as a helmet. Early North American explorers took advantage of watermelons being composed of 92% water and used them as canteens.

Here’s another little known fact about watermelon: it’s the perfect fat and cholesterol-free food. That may not come as a surprise given the water content of the fruit. However, you may be surprised to learn that watermelon is an excellent source of fiber, potassium, and vitamins C, A and B6.

Ready for another surprise? You can make a big splash at your next backyard barbeque or casual family meal by serving watermelon for dinner instead of dessert. In fact, our Fire and Ice Watermelon Salsa is a wonderful accompaniment for grilled chicken or fish.


Fire and Ice Watermelon Salsa

Ingredients:

1 clove garlic
1 green onion
1 jalapeno pepper
3 cups watermelon, diced
1 green bell pepper
1 ounce lime juice
1/4 cup fresh cilantro, chopped


Directions:

Dice watermelon into ¼-inch cubes. Seed and dice green bell pepper into very small pieces. Quarter the jalapeno lengthwise and remove the seeds, thinly slicing crosswise. Slice the green onion finely. Mince the garlic.

In a large bowl, combine all ingredients. Mix well and refrigerate for at least 30 minutes before serving.


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