By Eliza Short, Communications Coordinator for Jackson in Action
Summer is an exciting time for family reunions, outdoor birthday parties, or a day trip to a park. It can be a challenge to come up with easy snacks or dishes to pass on these occasions. One fresh and juicy fruit that can be quickly cut up is watermelon. This fruit is packed with vitamins and minerals, and is a great substitution for snacks that do not hold as much nutritional value, such as chips or cookies. If you have a little more time on your hands, try cutting a watermelon into something creative, such as a shark fruit bowl!
Clink the link below to watch how to make a watermelon shark bowl: https://www.youtube.com/watch?v=srRSMPboMOA
On Tuesday, August 16th, from 11:30-12:30pm, join Registered Dietitian Ruth Lahmayer Chipps at Black River Memorial Hospital for a Harvest of the Month recipe demonstration featuring watermelon. Taste tests and recipes will be provided.
Featured Recipe: Watermelon Gazpacho
- ½ large watermelon (black seeds removed)
- 2.5 cups ripe tomatoes
- 1 garlic clove
- ½ large cucumber (skin removed)
- 1 medium sized onion (red or white)
- ½ green pepper (seeds removed)
- ½ red pepper (seeds removed)
- 5 oz water
- 20 fresh basil leaves
- ¾ cup extra virgin olive oil
- 2 T plus 2 tsp apple cider vinegar
- Salt to taste
Wash the ingredients and chop roughly. Then place all the ingredients in a blender. Blend until all the ingredients are combined and the mixture is nice and smooth.
If you are not using a high power blender, pour the mixture through a sieve, to make sure the gazpacho is velvety smooth (optional). Taste to see if the gazpacho requires some additional salt and serve nice and cool. This will keep for about 2-3 days in the fridge.
Recipe from: http://thelittleplantation.co.uk