FoV of the Month: Watermelon

A follow-up to the previous post: What to do with watermelons besides eating the flesh or juicing it?

The fruit is an excellent source of fluid as it is 92% water by weight. It also provides plenty of vitamin A and C. As Independence Day is just around the corner, watermelons will be making their way into your kitchens and backyard if they haven't already.

Usually only the pink flesh is enjoyed, and the rind is tossed. The white-ish part is actually edible and can be stir-fried, stewed, or even pickled. The rind is delicious when dressed up with some simple ingredients like in the following recipe, a perfect salad alternative for any warm summer day.




Watermelon Rind and Celery Slaw 
Watermelon rind, julienned 
Celery stalks, julienned 
Cilantro, finely chopped

Dressing, whisk together the following: 
Japanese mustard (can be substituted with Dijon mustard or wasabi)
Soy sauce
Sesame oil
Red wine vinegar
Honey (can be substituted with agave nectar for vegan foodies) 

Toss rind, celery, and cilantro with dressing. Chill and serve chilled.