Watermelon is no more restricted as a fruit in fruit salads, puress or beverages. An article points out that this cool fruit is catching-up with all the heat in salads, for glazes, in barbecues, salsas and many more sophisticated platters in special events. The typical flavor of watermelon as a raw fruit or in ripe condition claims a flavorful place in curries, vegetables, meats, seafoods, desserts and appetizers.
The fiber, water-content and anti-oxidants gives one more reason to include watermelon as a flavor substitute for additives, synthetic flavors and sugar in most of the recipes. The various ways to use it is as follows:
1. Chunks in salads, desserts, salsas.
2. Pureed for sauces, chutneys and soups.
3. Barbecues with pork and shrimps.
4. Pickled or curried with chicken breasts.
