(2017) Watermelon Curry

This recipe is based on one from “660 Curries” by Raghavan Iyer . Apparently it’s a specialty of the Indian state of Rajasthan. It was printed in Saveur magazine, I think, and they recommend for a thicker curry, remove half of the cooked watermelon pieces, blend them to a pulpy consistency, and stir them back into the curry. The ajwain and nigella seeds are available at Indian groceries and I think I’ve seen them at Sevananda. I can’t wait to try this one.

Pickled Watermelon Rind

I’ve been wanting to make pickled watermelon rind and am delighted to have an organic melon for just that purpose. Can I convince you to give pickling a try?

Martha McMillin of The Preserving Place suggests wrapping pickled watermelon rind in prosciutto for a great Southern twist on the traditional melon-prosciutto combination. Yum.