for your
table
By Laura Langston
WATERMELON IS A classic choice for picnics, snacks and desserts. But watermelon can
also play a starring role in a variety of dishes.
“People rarely consider watermelon as an
ingredient alongside savory foods, but it’s so
versatile,” says registered dietitian Abby
Langer. Langer, a Costco member and owner
Wondrous
watermelon
of Abby Langer Nutrition in Toronto, adds,
“And it’s a great choice for a healthy diet, too.”
Low in calories and high in water, watermelon is an excellent source of vitamins A and
C, both of which help boost immunity, and it’s
a good source of B6, which helps form red
blood cells. Watermelon’s red color is a source
Combine brown sugar, soy sauce, onion, garlic, lemon juice, olive oil, thyme and
pepper in a mixing bowl. Set aside some marinade for basting. Pour the rest into a
zip-top bag and add pork pieces. Seal bag, mix thoroughly and refrigerate for at least
1 hour, turning bag on occasion.
Remove pork from bag. Thread 5 pork pieces, 4 watermelon cubes, 2 to 3 zucchini
rounds, 2 pineapple chunks and 3 peppers on each of 8 skewers, alternating the order.
Prepare the grill, heating to medium high. Spray the cooking surface with cooking
spray and place kebabs on grill. Grill for 12 to 15 minutes, depending on grill heat,
or until done, turning and basting frequently with reserved marinade. Garnish with
sesame seeds and chunks of watermelon. Makes 8 kebabs.
Recipe courtesy of the National Watermelon Promotion Board ( watermelon.org).
PORK AND WATERMELON KEBABS
The Costco Connection
Seedless and mini seedless watermelons are
available in Costco warehouses.
More than a sweet
summer snack
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of the antioxidant lycopene,
which is thought to prevent
some cancers, and the fruit is
also a source of citrulline, an
amino acid that helps muscles
recover after a hard workout.
Best of all, watermelon tastes terrific. Sweet, crisp and clean, it’s delicious
on its own, chopped into fruit salads or
puréed in smoothies and cocktails. It’s also a
surprising complement to foods you may not
think of as natural partners. That’s where its
versatility comes in. To highlight watermelon’s
flavor, think contrast and counterpoints: Pair
watermelon with sharp herbs, pungent cheese,
the bite of jalapeño or the sourness of lime.
“It’s amazing with feta cheese and mint,”
says Langer. “I’ve also made a watermelon
cranberry tofu dish that was spectacular, and
I’ve barbecued halloumi cheese and made a
salad with that and watermelon too.”
Watermelon can be cut into a variety of
shapes, such as wedges, balls or cubes. Once
watermelon is cut, it must be refrigerated.
Though watermelon will last three or four days
in the fridge, it’s best to serve it soon after cut-
ting. This is particularly important when com-
bining watermelon with other ingredients,
since you don’t want the watermelon to water-
log ingredients in a salad or savory dish. C
Laura Langston lives in the Pacific Northwest.
6 tablespoons brown sugar
6 tablespoons soy sauce
6 tablespoons diced red onion
3 garlic cloves, minced
3 tablespoons lemon juice
1 tablespoon olive oil
¼ teaspoon ground thyme
Dash of pepper to taste
1 pound boned, lean pork chop,
cut into 1-inch cubes (approximately
38 to 40 pieces)
32 (1-inch) watermelon cubes, and more
for garnish
16 to 24 (½-inch) zucchini rounds
16 (1-inch) pineapple chunks, fresh
or canned
24 (1-inch) yellow and/or orange
pepper slices
8 skewers
1 bottle cooking spray
Sesame seeds, for garnish
