Subsonic Radio

Epcot’s Watermelon Salad



At the Walt Disney World Resort, the Epcot International Flower & Garden Festival chefs have chosen some fun dishes to encourage youngsters to try something new as part of Disney’s TRYit campaign. TRYit is part of Disney’s Magic of Healthy Living initiative, partnering with parents to inspire kids to try new foods and new activities. Encourage your little ones—and even your bigger ones—to try something new with this refreshing Watermelon Salad.

Ingredients
Balsamic Vinaigrette
1/4 cup white balsamic vinegar
3 tablespoons finely diced shallots
2 tablespoons roasted garlic
2 tablespoons honey
1 tablespoon fresh lemon juice
1 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper, to taste Pickled Onions
1/2 cup fresh or frozen raspberries
1 1/2 cups water
1/4 cup sugar
2 tablespoons grenadine syrup
1 tablespoon salt
1/4 pound red onions, sliced into 1/4-inch-thick rings Watermelon Salad
1/2 cup fresh or frozen raspberries
1 1/2 cups water
1/4 cup sugar
2 tablespoons grenadine syrup
1 tablespoon salt
1/4 pound red onions, sliced into 1/4-inch-thick rings
Preparation
Balsamic Vinaigrette
Blend white balsamic vinegar, shallots, garlic, honey, and lemon juice in a blender until well combined. With blender running, slowly drizzle in olive oil. Blend until thickened. Season to taste with salt and pepper.

Pickled Onions
If using frozen raspberries, thaw. Purée raspberries in a food processor. Pour purée through a fine-mesh sieve. Discard seeds; set puree aside. Combine raspberry purée, water, sugar, grenadine, and salt in a medium saucepan over medium-high heat. Simmer 5 minutes, stirring to dissolve salt and sugar. Add onions; stir to coat, then remove from heat. Set aside 20 minutes.

Watermelon Salad
Divide watermelon among plates. Toss arugula with white balsamic vinaigrette in a medium bowl and lightly season with salt and pepper. Top each portion of watermelon with arugula. Top each serving with 2 to 3 pickled onion rings, then sprinkle with feta. Drizzle with balsamic glaze.

Cook’s Note
Balsamic glaze can be found in most supermarkets in the oil and vinegar aisle. To make your own, place 2 cups balsamic vinegar in a small saucepan over medium-high heat and simmer until reduced to 1/4 cup, about 40 minutes.

This might be tasty, minus the onions, shallots, most of the garlic and the feta....sometimes I wonder what it is like to eat anything without worrying about what it will do to you!
I reread the recipe a couple times ~ there isn't any watermelon in the ingredient list Maybe that is simply implied given the name of the recipe, but I have friends who would go and purchase ingredients, get back home and start assembling everything and say hmmm?!

I've seen that a few times where either there is an ingredient in the list that has no mention in the instructions or the other way around.

Wizzard419 wrote:I've seen that a few times where either there is an ingredient in the list that has no mention in the instructions or the other way around.

You are a good cook though and probably don't mind. Some of us need step. by. step. instructions

That reminds me, since you can't eat some of that, go for cubed watermelon tossed with pickled watermelon rind, it's also good with raw tuna cubes.

Wizzard419 wrote:That reminds me, since you can't eat some of that, go for cubed watermelon tossed with pickled watermelon rind, it's also good with raw tuna cubes.

What is pickled watermelon rind? Do you actually eat the rind?! Raw tuna? Mmm, I don't think so

The rind on a watermelon is edible, it just doesn't taste like much, you can find all over the world (and here) people that pickle it.

Wizzard419 wrote:The rind on a watermelon is edible, it just doesn't taste like much, you can find all over the world (and here) people that pickle it.

The whitish part right, not the green outside part?

That part I can't recall since it's been a while but I think they do peel the hard outer skin off.

Amy wrote:

Wizzard419 wrote:The rind on a watermelon is edible, it just doesn't taste like much, you can find all over the world (and here) people that pickle it.

The whitish part right, not the green outside part?

Yup, that. (Wouldn't want the green bit anyway. Yecch.)

BuzzyFan wrote:

Amy wrote:

Wizzard419 wrote:The rind on a watermelon is edible, it just doesn't taste like much, you can find all over the world (and here) people that pickle it.

The whitish part right, not the green outside part?

Yup, that. (Wouldn't want the green bit anyway. Yecch.)

I looked up a recipe and they do say to take off the the green part. I can't imagine what it would taste like though. A sort of sweetish, pickley watermelon?

I think it is more, texture-wise, like a firmer/crisper version of a cucumber. The ones I have had weren't really sweet though, it was treated more like a vegetable than a fruit.

That sounds delicious. I'm always on the look out for new Disney recipes and new salad recipes. Two for the price of one in my book! And I love the idea of adding pickled watermelon rind. I've never tried it, but love the combination of sweet and sour. Does anyone have any recipes for it that they've tried before and had good success with?

This one treats them like sweet pickles.
http://www.food.com/recipe/watermelon-r ... kles-39027

I like the more sour version served with the fresh flesh to balance.

Wizzard419 wrote:This one treats them like sweet pickles.
http://www.food.com/recipe/watermelon-r ... kles-39027

I like the more sour version served with the fresh flesh to balance.

Thanks, Wizzard, I'll give it a try. I've never had either, so have nothing to compare it to. I'll have to look for the more sour version as well.