As temperatures drop and cravings shift to comforting flavours, autumn offers an ideal opportunity for families to experiment with creative twists on beloved dishes. While you and your loved ones prepare to update your menu for the season, explore versatile ingredients that bring fresh tastes and innovative ways to enjoy timeless recipes.
One standout ingredient that can be featured in appetizers, main courses, sides, snacks, and desserts is watermelon. Surprisingly, using the entire watermelon, including the rind, presents a sustainable approach to crafting nourishing meals while minimizing food waste.
Consider these straightforward and delightful methods to utilize the entire watermelon in your culinary adventures.
Watermelon Flesh During the autumn season, whole watermelons continue to be accessible in various regions. Additionally, mini watermelons can often be found in the fresh produce section of local grocery stores. The juicy flesh is typically the favourite (and most frequently used) part of the watermelon. Whether enjoyed as a refreshing snack or incorporated into recipes for delectable entrées, the flesh offers options for every palate, ensuring that no portion of the watermelon goes to waste.
Watermelon Juice With a water content of 92%, watermelon provides a naturally sweet way to stay hydrated. Even if your watermelon becomes overly ripe, there’s no need to discard it – instead, transform it into juice or puree to preserve its value and nutritional benefits. For instance, use it to sweeten a Watermelon Bourbon Glaze, which can be drizzled over perfectly grilled flank steak. Serve the steak with mashed potatoes and grilled vegetables for a quintessential autumn meal.
Watermelon Rind Often overlooked and discarded, the watermelon rind is indeed edible and versatile. It absorbs added flavours and introduces an unexpected texture to recipes such as Watermelon Walnut Currant Chutney. Consider serving this chutney over brie with crackers, or enjoy it as a dip with naan or baguettes.
Discover more flavourful autumn solutions to reduce food waste at Watermelon.org.
Watermelon Bourbon Glaze with Grilled Flank Steak Serves: 6
- 1 1/2 cups watermelon juice (approximately 2 1/2 cups chopped watermelon, blended)
- 2 tablespoons minced garlic
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 teaspoons hot sauce
- 1/4-1/2 cup bourbon
- 2 pounds flank steak or London broil
- 1/4 teaspoon cornstarch
- Reduce the watermelon juice to 2/3 cup over medium-high heat in a medium saucepan. Add minced garlic toward the end of the reduction. Remove from heat and let it cool for 10 minutes.
- Stir in soy sauce, brown sugar, hot sauce, and bourbon. Mix well.
- Place the watermelon-bourbon glaze in a large zip-top bag and add the steak. Massage the glaze over the meat, seal the bag, and refrigerate for 3-4 hours.
- Preheat the grill to high heat. Remove the steak from the plastic bag and shake gently to remove excess glaze.
- Grill the steak for 4-6 minutes on each side, depending on the thickness. The steak should have a pink center.
- Let the steak rest for 10 minutes on a platter or cutting board.
- Combine a small amount of watermelon-bourbon glaze with cornstarch. In a small saucepan over medium-high heat, add the cornstarch mixture to the remaining glaze and simmer for 3-5 minutes until thickened. Remove from heat.
- Slice the flank steak into thin strips diagonally. Drizzle the watermelon-bourbon glaze over the top.
Watermelon Walnut Currant Chutney Serves: 16
- 4 cups watermelon, juiced
- 2 cups watermelon rind (white part), diced small
- 2 tablespoons apple cider vinegar
- 1 1/2 cups packed brown sugar
- 1/2 medium white onion, sliced
- 1 tablespoon minced garlic
- 1/2 teaspoon Organic ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon lemon zest
- Juice of 1 lemon
- 2 tablespoons currants
- 2 tablespoons roasted walnuts
- Brie cheese, for serving
- Crackers, for serving
- Reduce the watermelon juice to 2 cups in a saucepan over medium heat. Combine with watermelon rind, apple cider vinegar, brown sugar, white onion, minced garlic, nutmeg, ground cloves, lemon zest, lemon juice, currants, and roasted walnuts. Simmer until almost dry.
- Chill the chutney and serve it over brie with crackers.
Experience the diverse and delightful possibilities of using watermelon in your autumn recipes.
