Yesterday I had a "work" party at my house. Three of my sons and several of their friends were "invited" over to help me move my 8 x 10 tool shed to another location in my yard. To thank them for their work, I cooked up 20 lbs. of ribs, using Chef Carey's wonderful dry bub and BBQ sauce. fresh, local corn on the cob, green salad and Jo Ann's Watermelon Salad. She posted this recipe a few years ago buried within an unrelated thread and served it when I had dinner at her place in May.
When I was visiting her, she informed me that the original recipe was for a salsa, but she thought that having bigger chunks and serving it as a salad would be a great accompaniment to BBQ. And how right she was! I cut the melons into about 1-1/2 inch chunks and the cucumber (I used those long "gourmet" ones as the regular ones make me burp) I peeled slightly (leaving some green), quartered lengthwise and cut into 1/4 inch slices. I also used powdered ginger instead of the slivered crystallized and added a bit more sugar. The only variation I made was to use the zest of the limes in the dressing. The jalapenos were minced finely and mixed into the lime juice and brown sugar, and added just a bit of heat. The salad was a great hit and will now become a regular at my picnics. Thank you for this Jo Ann.Watermelon Salad
Got this out of a magazine some years ago and was stunned by the flavors. I hardly ever make barbecue without it in the summer months when the fruits are at their peak.
1/4 C fresh lime juice
2 Tbsps brown sugar
3 C chopped, seeded watermelon
1 C chopped, seeded honeydew melon
1 large cucumber, peeled, seeded, chopped
1/2 C thinly sliced red onion
1/4 C chopped fresh mint
2 Tbsps slivered crystallized ginger
1-2 jalapeno chilies, seeded and chopped
Dissolve sugar in lime juice in a large bowl. Add watermelon and all remaining ingredients; toss gently. Season with salt and pepper. Can be prepared up to 2 hrs ahead of serving. Of course, the longer it sits the more water it releases -- so, I consider it a mix and serve salad, but with 1 hour of lead time to marry the flavors.
Note: I don't follow the recommended measures for this recipe. I add what feels right and what I have a taste for, and enough to feed the size of the crowd. This one is easy to do in that way and suffers nothing by sliding up and down the ingredients scale.