When you bite into a piece of sweet, juicy watermelon, you’d be surprised to know that in its early days, thousands of years ago, it was bitter and unpleasant.

The flesh was not red or yellow, but pale green, with even more seeds than the seediest watermelons of modern time.

But they were cultivated for one reason: the water inside, which quenched thirst in low-water areas of Africa, where they originated.

  • Watermelon seeds have been excavated in a 5,000-year-old site southwest Libya.
  • Watermelon remnants from 1500 B.C.E. have been discovered in the foundational deposits beneath walls of a Sudanese temple.
  • Archeologists have also found seeds and paintings of various species of watermelon in ancient Egyptian tombs dating back from some 4,000 years ago. The species include wild watermelons plus the cultivated predecessors modern watermelons [source].
    Here’s more on the history of watermelon.

    Watermelon and feta or goat cheese is a scrumptious combination, whether for casual salads or fancy appetizers.

    Personally, we’ve never seen a watermelon and feta salad on a restaurant. Why not?

    Watermelon and feta are a scrumptious combination. Add arugula, basil, or any salad green that calls to you: avocado, beet, bell peppers, cilantro, ciliegine (small mozzarella balls), chili pepper, cucumbers, fruits, mint, parsley, spinach, tomato, watercress.

    Or make a fruit salad with berries, mango and/or stone fruits.

    Dress simply with olive oil and lime juice, or white balsamic vinegar.

    You can use feta or mozzarella as well as blue cheese, as in these recipes:

  • Watermelon Salad With Feta Or Goat Cheese
  • Watermelon Salad With Thai Basil, Feta Or Goat Cheese

  • 1/2 cup red onion, thinly sliced
  • 2 tablespoons lime juice
  • 4 pounds watermelon (about 1/4 of melon) cut into 3/4-inch cubes
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup pitted kalamata olives, halved
  • Zest of the lime
  • 1/2 cup fresh chopped mint
  • Balsamic glaze, for drizzling (substitute balsamic vinegar—note that you make balsamic glaze by boiling the vinegar down to a syrupy stage)

    1. PLACE the sliced onions in a small bowl with the lime juice. Let them rest for 10 minutes so the acid of the lime mellows the flavor of the raw onion.

    2. COMBINE the watermelon cubes and feta cheese in a large bowl, with kalamata olives and onions, with the lime zest and mint. If needed, add more lime juice.

  • Fruit Salad In A Watermelon Boat
  • Grilled Watermelon Steaks With Walnut Gremolata
  • Savory Watermelon Recipes
  • Watermelon Caprese Salads
  • Spicy Watermelon Relish
  • Watermelon Dessert Recipes
  • Watermelon Granita
  • Watermelon, Tomato & Burrata Salad
  • Watermelon Turkey Centerpiece For Thanksgiving
  • Yes, More Watermelon Recipes

  • Homemade Watermelon Juice
  • Watermelon Mint Lemonade
  • Salted Watermelon Milkshake
  • Watermelon & Basil “Tequila Martini”
  • Watermelon & Gin “Electrolyte” Cocktail
  • Watermelon Gin Martini
  • Watermelon Keg Tap With Watermelon Agua Fresca
  • Watermelon Martini & Five More Watermelon Cocktails
  • Cocktails: Watermelon Martini & Other Watermelon Cocktails
  • Cocktail: Watermelon Fizz

  • Watermelon Nutrition
  • Watermelon Tips: Buying & Storing

    [1] Watermelon, feta and kalamata olives combine deliciously in a salad (photo and recipe © DeLallo).

    [XXXX] Watermelon Arugula Salad With Feta (photo © Between The Bread).

    Fruit Salad With Goat Cheese
    [3] Watermelon and strawberry salad with goat cheese and mint (photo © Murray’s).

    [4] Tequila Watermelon Ice Pops. Here’s the recipe from Love & Olive Oil (photo © Love & Olive Oil).

    [5] How about a Watermelon Margarita? Here are watermelon cocktail recipes (photo courtesy Wondermelon | Facebook).



    THE NIBBLE Blog – Adventures In The World Of Fine Food

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