A watermelon should sound hollow when tapped and feel heavy for its size. Watermelon is usually served chilled for maximum refreshment. Serve simply in easy-to-eat wedges or remove the skin and ...

In fact, depictions of watermelon have been found in an ancient Egyptian tomb dating back at least 4000 years ago. Here are some recipes to help you celebrate the wonderful and oh-so hydrating ...

Mediterranean Watermelon Salad Recipe: A quick serving of a refreshing salad with hydrating ingredients. Watermelon cubes, cucumber, tomatoes, lettuce and bell peppers drizzled with a light dressing.

Guest, share techniques and recipes for turning fruits, vegetables and herbs into delicious beverages to drink fresh or preserve for later. This Watermelon-Mint Syrup Recipe from chapter 6 ...

6 Cups watermelon (chopped and deseeded) 1 tbsp ginger-garlic paste 2 tbsp mint, chopped 1/2 tbsp chilli flakes (or to taste) Olive oil (to cook) Puree the watermelon and the mint in a blender until ...

Yep, you heard us. One of the main ingredients in poor man's cake is fruit preserves made from the rinds (that's the white part) or watermelon (similar to pickled watermelon rinds). This old-fashioned ...

Apple butters are lower in sugar than traditional jams and, once opened, they need to be kept in the fridge. Cooking the apples in cider brings a delightful sparkle to the butter, the flavour of ...

Arrange watermelon cubes on a serving platter or bowl. Slice halloumi or tear mozzarella into bite-size pieces and scatter on top. Add oil to a small saucepan over low heat. Add coriander and ...

Did a zucchini happen to get overlooked in the garden and now it’s the size of a small watermelon ... are transformed into delicious preserves with this easy recipe. Perfect on scones or ...

In South Oceanside, California, one chef is stirring up a recipe for change. With his plant-based and zero-waste venture, The Plot, Davin Waite is stretching guests’ imaginations about the ...

The third jar was eaten the next day! Below are the recipes from our two runners-up as well: Maureen Skinner’s cucumber relish and Jan Agar’s DB’s relish. There were loads of other great ...