Everywhere I go these days -- the bakery, the farmers market, Kincaid Park -- Alaskans are talking about one thing: the weather. And out of state as well; family and friends have been calling from humidity-soaked Texas, New Orleans, and the East Coast to live vicariously through me enjoying this year's breezy, sunny, high-summer Alaska days.
With Anchorage and Fairbanks breaking records of consecutive warm-weather days this year, people are saying it's been one of the best summers ever. Even Southeast Alaska, customarily full of "liquid sunshine," has been dry and sunny. Everyone's happy with all the warm weather, but no one wants to turn on an oven until the heat breaks. When I think of heat waves, I think of summers eating chilled watermelon poolside or afternoons on a porch swing, ceiling fan running at high speed and that first taste of icy, sweet melon.
My grandmother loved a dash of salt on her watermelon, which brings out its natural sweetness. And pickled watermelon rinds are delicious on a cold fried chicken platter or with BBQ ribs. Not only is the fruit thirst-quenching, but it's also full of replenishing vitamins and lycopene, an antioxidant. I also love it in savory salads. Watermelon pairs well with spicy arugula and fresh cheese such as soft feta, burrata, or bocconcini -- small mozzarella balls the size of an egg -- or queso fresco. Try this no-cook salad as an appetizer or add some sliced prosciutto di Parma for a main course. If making ahead, be sure to season with salt just before serving, otherwise the juices will run out and make a runny mess on your platter. Taste with a crisp white Sancerre or sparkling rosé.
Watermelon Mozzarella Salad with Mint
(Serves 4)
Directions
Cut watermelon into thin spears or small balls using a melon baller; set aside. Toss arugula with balsamic vinegar and pile on a serving plate. Top with watermelon and cheese. Drizzle with olive oil and garnish with nuts, fresh mint and season with salt and pepper just before serving. Serve, if desired, with prosciutto.