RECIPES | Watermelon

WATERMELON & MOZZARELLA SALAD

INGREDIENTS

2 cups Florida watermelon, cubed

2 cups fresh mozzarella pearls

1 cup fresh basil, chopped

1-2 tablespoons scallions, trimmed and chopped

1/3 cup extra virgin olive oil

2 cups mixed greens

Balsamic vinegar, to taste

Salt and pepper, to taste

Directions

Toss together the watermelon, mozzarella, basil, scallions and oil. Season with salt and pepper. Serve over a bed of greens. Drizzle with balsamic vinegar if desired.

INGREDIENTS

WATERMELON & PORK LETTUCE WRAPS

INGREDIENTS

3 cups Florida watermelon, diced

1 Florida orange, segmented

1 Florida cucumber, diced

1 head Florida lettuce (butter lettuce or romaine)

1 pork tenderloin

3-4 sprigs fresh rosemary or thyme

2 tablespoons all-purpose seasoning (your favorite)

1 lime, sliced

2 scallions, sliced thin

Oil for cooking

Sea salt and fresh ground pepper, to taste

Directions

Prepare watermelon, orange and cucumber and store in refrigerator until ready to serve. Tear lettuce into serving size portions and store in refrigerator until ready to serve. Preheat oven to 375 degrees. Preheat large saute pan over medium-high heat with 1 tablespoon oil. Season pork with 1 tablespoon all-purpose seasoning, salt and pepper. Place rosemary into pan and set pork over top. Sear pork on all sides, transfer to oven safe dish and finish cooking until an internal meat thermometer reaches 145 degrees. Remove from oven, cover and allow to rest for at least 10 minutes. Slice thin or dice small for lettuce wraps. Assemble by placing pork, watermelon, cucumber and citrus segments into lettuce cup. Sprinkle each with remaining all-purpose seasoning, squeeze fresh lime juice on top and garnish with scallions. Serve immediately.