Mark Twain once wrote, “watermelon is the chief of this world's luxuries, king by the grace of God over all the fruits of the earth. When one has tasted it, he knows what the angels eat.”
Few things are more refreshing on a hot summer day than a slice of cold watermelon. In addition to being thirst-quenching, watermelon contains vitamins, minerals, antioxidants, and other beneficial phytonutrients good for one's health.
While not the richest source of nutrients from the garden, watermelon does package them in a delectable form. July is National Watermelon Month and seems like an appropriate time to explore this popular summer treat in greater detail.
Aptly named, watermelon is 92 percent water and was first used by ancients as a source of water. Watermelon's history dates back 5000 years to southern Africa where the tough, droughttolerant ancestor of watermelon thrived.
Although exact identity of this plant is unknown, it is known that it was prized for its ability to store water and was used by indigenous people in the Kalahari Desert region. European colonists are thought to have introduced watermelon to the New World.
It was found growing in Florida as early as 1576 and in Massachusetts by 1629. Thomas Jefferson grew watermelon at Monticello, and, by the early part of our nation's history, it was being grown by Native Americans from the Mississippi Valley south to Florida. Kick back and enjoy this watermelon recipe and happy 4th of July.
Ancho steak with watermelon salsa
Ingredients
2 boneless beef top loin steaks (1-1/4 inches thick and 8 ounces each)
2 teaspoons ground ancho chili pepper
1 teaspoon garlic salt salsa:
1 cup seeded diced watermelon
1 cup fresh blueberries
1 medium tomato, chopped
1/4 cup finely chopped red onion
1 tablespoon minced fresh mint
1-1/2 teaspoons grated fresh gingerroot
1/4 teaspoon salt
Directions
Rub steaks with chili pepper and garlic salt. Grill, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; mediumwell, 145°), 7-9 minutes on each side.
In a bowl, combine salsa ingredients. Cut steak into slices; serve with salsa.