Watermelon Icecream and Melon Surprise

Bee, here's a watermelon postcard coming your way....! :)

We love watermelons. For us, watermelons and summers are synonymous. No fruit quenches thirst like the crunchy watermelon. True to its name, watermelons have very high water content about 92%. They are also an excellent of vitamins A, B and C, magnesium and potassium. Pink watermelons contain beta carotene and lycopene, a cancer-fighting anti oxidant.

Once cut, watermelons must be refridgerated to preserve their freshness. They should be used up as soon as possible as cutting degrades the fruit rapidly. Watermelon puree or juice should also be freshly prepared and consumed as preserving it causes indigestion.

We happened to pick the best watermelon of this summer - deep red, juicy and crunchy. Cutting it up and picking out the seeds is the messiest part – something the better half does when the sun rises from the west. Now to finish off a huge watermelon between the two of us was a huge task in itself! This is how we finished it off!!

The best way to have watermelon – cut into chunks and gobble it up!

The second best way to have watermelon – blend the chunks into juice. You can strain it if you like, I don't. Freeze left over juice.

Melon Surprise

Blend together 2 cups of watermelon chunks and 1 cup of pineapple chunks. Add 2 spoons of amla/gooseberry juice, a dash of lime and a hint of ginger and blitz. Decorate with a pineapple slice.

I also had to come up with something for AFAM, created by Maheswari, and hosted this month at Jugalbandi. So I came up with the idea of watermelon icecream. A "lite" icecream with a beautiful pink colour - we loved it!

You need :
One recipe basic icecream
1 cup watermelon puree
1/2 cup cream
2 tbsp sugar ( I used just 1 tbsp)
1 tsp cornflour
a drop of rose essence (optional). I didn't use it as my watermelon "smelt" good.

Prepare basic icecream as given here.
Cut the basic icecream into chunks. Churn it till it's fluffy adding the cream. Cook the watermelon puree with sugar for 2-3 minutes and add cornflour mixed in a little water to thicken the puree slightly. Cool the puree. Add it to the basic icecream and churn for a minute. Pour into a container and freeze till set.

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