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3 Easy Watermelon Treats To Beat The Heat This Summer

Photo: SoDelicious

Watermelon is the fruit superstar in the summer. If you’ve only eaten it as is until now, maybe it’s time to spice things up! It may seem eccentric at first sight, but you’ll love these fresh ways to eat watermelon!

Let’s talk about this sweet, refreshing fruit, which represents the epitome of summer!

Watermelon is now the most-consumed type of melon in the US, according to Mercola. Maybe because it has more than 91 percent water and is refreshing in the summer. I usually eat it as is. When I want to lose some pounds, I replace dessert with a couple of watermelon wedges! It makes me feel full and alleviates my cravings for something sweet.

If the thought of cutting it into slices or cubes sounds boring, try other inspired ways to eat watermelon.

Different ways to eat watermelon

Watermelon sandwiches

When I was a child, my grandmother used to eat watermelon with bread. As simple as that! Of course, I tried this combo too. When I grew up I improved this mix: I kept the watermelon, and I experimented with different types of bread. That moment, I realized that watermelon is perfect for sandwiches!

You can try whatever you want with watermelon: seed bread and goat cheese; whole wheat bread with cream cheese and pieces of grilled chicken; and toast with mozzarella, lettuce, and cucumber. You can create the combinations!

Do you want to experiment even more with that juicy watermelon? Grill it! Yes, you heard that right! Slice it and put it on the grill as is or add some spices. Sea salt, cayenne pepper, lime, and mint work with the watermelon’s sweet taste.

When you make sandwiches, don’t forget about pita and ciabatta!

You can also make Mexican grilled chicken tacos with watermelon salsa.

Watermelon salty salads

To me, the classic watermelon salad has this hydrating fruit, cheese, baby spinach, and walnuts! Some olive oil and lime juice complete the taste!

But there are many other salads you can try! Mix and match any foods, because watermelon is an amazing fruit that works with many kinds of vegetables, dairy, eggs, and meats.

Keep the watermelon as the main ingredient and play with the others: grilled chicken breast or beef, blue cheese, goat cheese, ricotta, mozzarella, lettuce, baby spinach, arugula, walnuts, sliced almonds, pumpkin seeds, fresh mint, fresh basil, shrimp, cucumber, grilled zucchini. Make your own salad, like a real chef. If you want, give it a name and serve it to your friends when they’re visiting you!

Watermelon and mixed tomato salad with feta cheese.

Amazing drinks

No need saying that you can make incredible drinks using watermelon. Besides its subtle – but unmistakable! – taste, watermelon will give your drinks a wonderful pink color.

Think about watermelon lemonade! Combine it with other fruit and vegetables to make nutritious juices. Blend the watermelon and mix it with carrot juice, apple juice, or coconut water.

You can also prepare alcoholic cocktails. For example, watermelon mojitos! Usually, this cocktail is made with brown sugar. But because the watermelon is very sweet, you can skip the sugar in this refreshing drink.

Vodka, tequila, and triple sec blend well with watermelon juice too! This summer, experiment with these combinations and add, to taste, cranberry, blackberry, raspberry or lime juices, any frozen berries, lime slices, and mint leaves. Oh, and don’t forget ice cubes! You can make tremendous drinks!

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Article by Ruxandra Grecu from So Delicious. View the original article here.

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#foodbeast Drinks FOODBEAST Restaurants SPONSORED

This Incredible Pineapple Dessert Will Make You Go Loco

Botana Express has made a name for itself over the years in Santa Ana by creating savory and satisfying authentic Mexican-style cuisine.

Located inside MainPlace Mall in Santa Ana, Botana Express has built a solid reputation in the food game. Known for its robust line up of Tostilokos and Churrolokos, Botana Express has become a one-stop-shop for delicious street-style Mexican food you can’t find anywhere else.

We’re super pumped because Botana Express has added a special creation to the menu — The Piña Loka, which is part pineapple and part fruit salad. This mouthwatering creation starts with a hollowed-out pineapple, sliced mangos, pineapple chunks, cucumbers, and is topped with Jicama, peanuts and Chamoy.

To spice things up, limón, Tajín and Tamarind candies are added to this extravagant fruit-based creation. Lastly, the Piña Loka is topped with a candy swirl, mango juice and Tamarindo sauce.

If you’re in the mood for some authentic snacks with no frills attached, Botana Express at MainPlace Mall has you covered. Better hurry though, the Piña Loka will only be available through September.

See you there!  


Created in partnership with MainPlace Mall

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#foodbeast Features

Ten Of The Largest Food Items From Around The World

We all enjoy seeing food the size of SUVs. And yes, there was a sigh of relief when I noticed that the US wasn’t the only one to set food records of massive proportions. This list takes local food challenges to the next level with these behemoth, hellacious works of art. We dare you to clean your plate.

Largest S’more

Largest s’more

Who: Deer Run Camping Resort

What: 121.11 Kilograms

Where: United States

You said gimme some more, and they delivered. At a mere 267 pounds, this campfire delight could probably feed all of the Girl Scouts across America. In Gardners, Pennsylvania 104 volunteers helped create this behemoth. Bask in all its glory.

 

Largest Hamburger Commercially Available

Most Expensive Food

Who: Juicy Foods

What: Weighs 777 pounds

Price: $5,000

Where: United States

But really? Hold the cheese? OK, but we are still very impressed. This enormous burger could make an appearance at your next Super Bowl party, just make sure to give the restaurant 48 hours notice.

 

Largest Serving of Lagman Soup

Largest Serving of Lagman Soup

Who: Kazakh Geographic Society

What: 687 Kilograms

Where: Kazakhstan

No soup Nazis here, just oodles of noodles. Following a traditional recipe by a team of 30 chefs, Kazakh Geographic Society celebrated their five year anniversary on national unity day with a huge helping of Lagman soup.

 

Largest Gluten-Free Pizza

Largest Gluten-Free Pizza

Who: Dovilio Nardi

What: 1261.65 Square Metre(s)

Where: Italy

Do you think you could eat this whole thing guilt free? Would you get a t-shirt? Prepared by Dovilio Nardi, Andrea Mannocchi, Marco Nardi, Matteo Nardi and Matteo Giannotte, this pizza has a bigger plan. This pizza was named Ottavia after the first Roman emperor Octavian Augustus. The purpose of this pie was to spread the message to the world about the importance of health conscious food choices … and this pizza party just got serious.

 

Largest Chocolate Truffle

Largest Chocolate Truffle

Who: Mirco Della Vecchia

What: 1,768 pounds

Where: Italy

The largest chocolate truffle weighed in at 1,768 pounds of pure gluttony. Dark chocolate, Amarena cherries, cream and a dream made this creation come to life. Now this is how you get chocolate wasted.

 

Largest Fruit Cobbler

largest fruit cobbler

Who: Hampton Inn of Ruston

What: 2,251 pounds

Where: United States

What does one do with 819 pounds of peaches, 454 pounds of sugar and 312 pounds of butter?  Make a colossal peach cobbler for the Annual Louisiana Peach Festival in Ruston, Louisiana.

 

Largest Fruit Salad

Largest Fruit Salad

Who: Spar Österreichische Warenhandels AG

What: 19,158 pounds

Where: Austria

If only it were deeper — so we could swim in it. The largest fruit salad weighed 19,158 pounds. A lot of fruits were in attendance.

 

Largest Tiramisu

Who: Latte Blanc, Uova Pascolo, Caffe Toto, Despar, Associazione Cons.erva

What: 3,015 Kilograms

Where: Italy

This is what an adult slip n’ slide should look like … made with Zabaione cream, coffee, mascarpone, cream, Sovoiardi biscuits, sugar, cocoa and whipped cream. Plan of action: face-first.

 

Largest Falafel

Largest Falafel

Who: Landmark Amman Hotel & Conference Center

What: 164.80 pounds

Where: Jordan

Opa! The largest falafel weighed in at 164.80 pounds and was prepared by ten chefs using the traditional recipe of chickpeas, parsley, and coriander with mixed spices. It took 25 minutes to deep fry this bad boy and was later served to 600 hotel guests. I only hope they had enough tzatziki for everyone.

 

Largest Crab Cake 

Largest Crab Cake

Who: Handy International Incorporated

What: 300 pounds

Where: United States

The largest crab cake weighed in at 300 pounds of fresh Maryland blue crab meat. I’d imagine that anyone allergic to shellfish were evacuated from the city leading up to the event. And that EpiPens were in everyone’s goodie bags.

Disclaimer: Records change on a daily basis. || Photo Credit: Guinness World Records

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Hit-Or-Miss

10 Tricks to Make a Really, REALLY Good Fruit Salad

How-Make-Really-Good-Fruit-Salad

It may seem as though there’s not much to a fruit salad other than tossing chopped fruit in a bowl, but a few simple tricks transform a flat fruit salad into something enticing to the eye and pleasing to the palate. From picking fruit with the same level of ripeness to spritzing fruit with lemon juice, these 10 tricks will help you make better fruit salads all year round.

Source: POPSUGAR Photography / Anna Monette Roberts

Buy Seasonal Fruit

Buy-Seasonal-Fruit

Flavor- and texture-wise, seasonal fruit always tastes better. Ever had mealy, bland blueberries or apples during their off-season? It’s a common and often accidental occurrence, but it’s best to avoid buying produce from halfway around the world during its off-season. Instead, look for seasonal produce that’s local to you — or at least originating from the continent in which you live.

 

Choose Fruit With the Same Levels of Ripeness

Choose-Fruit-Same-Levels-Ripeness

A fruit salad instantly becomes less appetizing when some bites are mushy and other bites are too tart and tough. Avoid the incongruousness by choosing fruit with even stages of ripeness. Texturally, it will taste better if all pieces of fruit are soft and ripe with a slight crunch to each bite. Additionally, overly ripe fruit can disintegrate quickly into a pulpy mush that coats all the other fruit pieces. By mixing together ripe but not mushy fruits, salads look fresh and vibrant for a longer period of time. 

 

Mix Fruits of Different Colors and Textures

Mix-Fruits-Different-Colors-Textures

Toss fruit with striking hues like green, orange, red, and purple to highlight and contrast each fruit present in the salad. In addition to varied colors, think about combining different textures, too. Some fruits are seedy; others are crispy. Some are filled with juicy pockets; others have a fibrous skin. Mix it up to keep your palate interested and engaged.

 

Remove Stems, Pits, and Skins

Remove-Stems-Pits-Skins

With fruit like cherries or strawberries, remove all stems, pits, and skins, if necessary, from the fruit before tossing it in the bowl. A fruit salad looks cleaner when every piece of fruit is prepped. If you cannot remove the pits or seeds, then warn your guests of any items that have something hard inside that is not visible. There’s nothing worse than unknowingly biting into a grape that’s full of bitter, tooth-breaking seeds.

 

Cut Uniform Dices or Slices

Cut-Uniform-Dices-Slices

One of the first tricks learned in culinary school is to cut uniform pieces. Not only is it visually attractive, but it also makes eating the fruit salad easier. Whatever the size of the dice or slice, choose one measurement and stick to it when prepping all the fruit.

 

Use Equal Parts of Each Fruit

Use-Equal-Parts-Each-Fruit

Nobody likes a spoonful of filler fruit! An attractive fruit salad is filled with equal parts of each fruit, so no one feels as though they’re left with the unwanted, bottom dregs of the bowl.

 

Season With Citrus

Season-Citrus

Amplify the flavor of fruit salads with the use of fresh citrus zest and juice from lemons or limes. The citrus juices prevent fruit from turning brown and act as the “salt” to fruit, enhancing its flavor with spritzes, to taste. For even more citrus flavor, sprinkle the zest atop the fruit salad.

 

Herbs Aren’t Just For Garnish

Herbs-Arent-Just-Garnish

Mint often finds itself garnishing fruit salads, only to be plucked up and discarded to the side. But herbs, especially mint, actually add a refreshing seasoning to fruit salads with melons, berries, and citrus.

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Hit-Or-Miss

Video of the Day: Poker Fruit Salad