Posted by Marla
on August 3, 2009, 12:57 pm
71.2.71.71
ROD RECIPES 08/03/2009 National Watermelon Day Watermelon Salad With Mint and Crispy Prosciutto
Watermelon is 92% water, and early explorers used watermelons as canteens.
There are over 1,200 varieties of watermelons grown in 96 countries. China is the number one producer of watermelons at and the U.S. is the fourth largest producer.
In 2007 the top 5 watermelon producers were:
• China 63 million tonnes
• Turkey 3.4 million tonnes
• Iran, Islamic Republic of 3.3 million tonnes
• Brazil 1.9 million tonnes
• United States 1.9 million tonnes
The largest watermelon was grown in 1990 by Bill Carson of Tennessee, weighing 262 pounds.
Watermelons are native to southern Africa, but have been known in India since prehistoric times, and in Egypt for 5-6,000 years.
Florida led the U.S. in watermelon production in 2006 with 835 million pounds.
In 1939 seedless watermelon was developed by treating the unpollinated flowers of watermelons with a specific acid, which resulted in the seedless watermelon.
Cordele, Georgia claims to be the Watermelon Capital of the world.
The first recorded watermelon harvest took place 5,000 years ago in Egypt. Pictures of the fruit were found in paintings on the walls of ancient buildings. From there, the fruit spread to other countries by merchant ships.
Library of Congress Local Legacies Project
Richard LeFevre holds the world record for eating Watermelon. He ate 11 1/2 pounds in 15 minutes.
source is foodreference.com
Watermelon Salad With Mint and Crispy Prosciutto
4 ounces thinly sliced prosciutto
3 pounds watermelon (including rind)
6 radishes, quartered
4 scallions, sliced
1/4 cup fresh mint, torn
1/4 cup salted peanuts, chopped
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
kosher salt and pepper
Heat oven to 400° F.
Arrange the prosciutto in a single layer on a baking sheet.
Bake until crisp, 8 to 10 minutes.
Trim and discard the rind from the watermelon.
Cut the flesh into 1/4-inch-thick triangles.
Place the watermelon in serving dishes and sprinkle with the radishes, scallions, mint, and peanuts.
Drizzle with the lime juice and oil.
Season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
Break the prosciutto into pieces and sprinkle over the salad before serving.
source is Real Simple
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