Mr. Food Test Kitchen: February 6, 2013

Years ago, no one would have imagined buying fresh watermelon smack dab in the middle of the winter, but today it's the norm.  And these minis right now are sweeter than sugar. And sure, I like the convenience of buying pre-cut fruits and veggies just as much as the next guy, but when it comes to watermelon, I actually prefer buying a whole one, especially when they're this size, 'cause it's not only less expensive (that's a given), we get to enjoy every last bit of it, including the rind. Watch. Instead of throwing out the watermelon rind like normal, peel it with a veggie peeler and cut it into 1-inch chunks. It may sound obvious, but it's much easier and safer than trying to peel it with a knife since the skin is so tough. After boiling them until they're fork tender, drain 'em, and in the same pot add in some cut up carrots and cauliflower, water, a little vinegar, some sugar, a few cloves and if we want, a bit of orange zest. That'll give it a fresh taste. And after this simmers, and the water and the sugar sorta thicken up, and all the flavors come together, we're done. And when we serve this chilled, we get a sweet and tangy tasting relish that our taste buds are gonna love, and it goes with just about anything. Serve it like you would a pickle. And, of course, the recipe for "Pickled Watermelon Harvest" is online now; ready to help you stretch your budget by using up every last bit of watermelon. Plus, one bite is all it takes to turn doubters into lovers. It's almost magical how we can turn this ... into something that's... Kelly, want a taste? Kelly: sure
Howard: Into something as we say around here is "OOH IT'S SO GOOD!!"