Ingredients
1 seedless watermelon
1 quart fresh blueberries, rinsed and picked over for stems and leaves
2 c. Grape Nuts or similar breakfast cereal
Directions
Cut a 3 inch by 3 inch square log about 6 to 8 inches long from the center of the watermelon by cutting off the sides and ends of the watermelon to create such a shape. (Use the unused watermelon for slice and snack or puree flesh for a drink.) Slice the log into ¾-inch thick squares. Cut the squares diagonally to form right triangles. Puree the blueberries. Spread the blueberry puree on a serving platter imitating a pond or lake. Sprinkle the cereal around the edge of the blueberry puree like sand or pebbles at the “water’s” edge. Float the triangles of watermelon upright on a short side like sailboats on the water moving in the same direction. Serve immediately.
Yield
4-6 servings
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The National Watermelon Promotion Board (NWPB) operates with a single objective: to increase consumer demand for watermelon through promotion, research, and educational programs. The Orlando-based non-profit organization was formed in 1989 by watermelon growers and shippers.
Related
Watermelon Berry SlushIngredients4 c. cubed, seeded watermelon 1 10-oz. package frozen raspberries 1 12-oz. bottle sparkling mineral waterDirectionsPlace watermelon in a single layer in shallow pan; freeze until firm. Remove from freezer and let stand 5 minutes. Drop watermelon through food chute of a food processor or blender with the motor running. Add frozen raspberries alternately with mineral water, processing until smooth.Yield6 servingsNutrition
Watermelon Muffin CrumbleIngredients3 small or 2 large bran muffins ½ tsp. ground cinnamon 2 c. fat-free vanilla flavored yogurt 2 c. chopped seedless watermelon (well-drained) ½ c. dried cranberries ¼ c. honey ½ c. toasted sliced almonds 4 c. small cubes of watermelonDirectionsCrumble the muffins and divide among the bottom of four 12-ounce glasses, reserving about three-quarters of a cup of the crumble. Mix the cinnamon and yogurt, and divide half of it over the crumbled muffin pieces in the glasses. Divide the watermelon and dried cranberries over the yogurt in the glasses. Scoop the remaining yogurt over the watermelon and dried cranberries in each of the glasses. Divide the remaining muffin bits among the glasses and top with honey. Garnish with the toasted sliced almonds and top with watermelon cubes.Yield4 servingsNutrition
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