Football.. soccer... whatever the term you use, everyone is getting excited right about now. As a Canadian I am fine with juggling two words for one sport. We are a bilingual country - we have at least two words for everything. We are very adaptable that way.
Not that I am super sports-enthused. I'm sort of a tell-me-who-wins sort of gal. But I have friends and family who go in for this sort of thing and the enthusiasm can be contagious.
There is one perk to watching the games for even non-sporty types like me - the bums. I'm sorry but they have to know we are looking right? Nations of cute bums gathering together in televised.. sporting events. Warms the heart.
So, while watching your football/soccer and getting overheated in all the.. competition, the best way to cool down is with watermelon. Great on its own and perfect for serving in drinks or even savoury snacks.
WATERMELON AGUA FRESCA
Agua Fresca, Spanish for fresh, cold waters, is a combination of watermelon, water, fruit and honey blended together and served ice cold. This is the perfect beverage to enjoy on a backyard patio.
4 cups (1L) seedless watermelon, cut into chunks, divided
1 cup (250 mL) cold water, divided
1 tbsp (15mL) freshly squeezed lime juice (or to taste)
1 tbsp (15 mL) honey (or to taste)
Garnish: watermelon triangles, lime wedges
Blend half the watermelon pieces with 1/2 cup (125mL) of water until smooth. Strain into serving pitcher. Repeat the process iwth the remaining watermelon and water. Add lime juice and honey to taste. Stir until blended. Pour into ice-filled glasses and garnish with watermelon triangles skewered with lime wedges.
Makes 4 servings.
Per Serving: about 60 cal, 1 g pro, 0 g total fat, 18 g carb, 1 g fiber, 0 mg chol, 5 mg sodium. %RDI: iron 2%, calcium 2%, vit A 10%, vit C 15%
Need more watermelon ideas? How about..
GAMBAS A LA PLANCHA CON SANDĺA
(Grilled Shrimp with Watermelon)
Pairing the fruit of the earth with the fruit of the sea, this Western take on the popular Spanish tapas Gambas a la plancha offers succulent shrimp bathed in a delectable sweet and sour watermelon marinade, creating a mouth-watering medley that can become addictive.
2 tbsp olive oil 30 mL
4 cloves garlic, minced 4
1 tbsp minced fresh ginger (or 1 tsp [5 mL] ginger powder) 15 mL
2 tbsp minced fresh lemongrass (or 1 tsp [5 mL] dry shredded) 30 mL
1/4 cup extra dry vermouth 50 mL
2 tsp soy sauce or to taste 10 mL
1 cup watermelon purée 250 mL
1/2 cup sugar 125 mL
2 lb peeled medium-sized shrimp, skewered 1 kg
Make the glaze by heating the oil in a 2- or 3-quart (2 L or 3 L) saucepan over medium high heat and in it sauté the garlic, ginger and lemongrass for a few minutes. Reduce heat to low and stir in vermouth, soy sauce, watermelon and sugar. Divide the mixture in two, setting aside one half for serving as glaze/drizzle. Note: do not mix liquid from the two halves to avoid contaminating the glaze/drizzle.
Over medium-high heat, grill skewered shrimp basting occasionally until shrimp are cooked and opaque, about 5 minutes.
Serves 6 to 8.
Per Serving: about 220 cal, 23 g pro, 5 g total fat (1 g sat fat), 17 g carb, 170 mg chol, 250 mg sodium. %RDI: iron 15%, calcium 6%, vit A 6%, vit C 6%
Source: www.watermelon.org - check them out for lots of great watermelon recipes!
Okay, start singing now..