Watermelon and Arugula

A request from a member:

Arugula and watermelon are a pair that doesn’t sound like it would be good, but it is.  Adding Adobo and salt to summer sweet watermelon, then adding the peppery arugula makes your taste buds dance.  If you’ve never tried the combination, give it a try.  You won’t be disappointed.

Cooking, Serving It! Arugula-Watermelon-Feta Salad Chopped Arugula Watermelon, cubed or sliced Crumbled feta cheese 1 Lime Olive Oil Adobo seasoning and black pepper a few fresh basil leaves cut thin Balsamic vinaigrette (I like using a blueberry balsamic) Put bite sized pieces of arugula in a bowl with the watermelon on top. Squeeze a wedge of lime and drizzle olive oil on top, then sprinkle Adobo and pepper to taste. Toss lightly. Crumble feta cheese, and sprinkle on top with it along with basil.

Freezing It! Freezing cubes of watermelon will allow you to enjoy watermelon in winter smoothies or even using the cubes as ice cube replacement in a glass of sparkling water or wine.

Dehydrating It!       If you’ve never tasted dehydrated watermelon, you’re in for an amazing treat. Dehydrating watermelon leaves the sweetness, a bit sticky, almost resembling fruit leather with a taste of a Jolly Rancher.  Oh my!!  Dehydrate at 135 for 24 hours or until its leather like.