With more than 125 entries, the National Watermelon Promotion Board’s (NWPB) first-ever consumer recipe contest held during National Watermelon Month (July) wrapped up with sweet results.
The contest, themed “Use the Whole Watermelon,” challenged home cooks and chefs alike to think beyond the basic wedge. Categories included Flesh, Juice and Rind as a way to spotlight that every part of the watermelon can be used to create delicious dishes and beverages.
“Everyone loves biting into a sweet slice of watermelon – but many don’t know the rind is edible, or to use up extra watermelon in juices and smoothies,” said Stephanie Barlow, Senior Director of Communication. “Using the whole watermelon means less waste – and more fun in the kitchen!”
Entries ranged from “Rind Apple Pie” to “Golden Watermelon Gazpacho” – and with more than 25 percent of entries made up of rind recipes, it looks like cooks are on board with the use-the-whole-watermelon trend.
The 2017 Use the Whole Watermelon winners are as follows:
“Watermelon Rind Kimchi Burger” by Shauna Havey (Roy, UT)
“Zesty Watermelon Chicken Salad Tortilla Cups” by Shannon Kohn (Simpsonville, SC)
“Lime-Mint Watermelon Granita with No-Churn Feta Ice Cream” by Carmell Childs (Clawson, UT)
“Roasted Watermelon Rind Parmesan” by Helen Fields (Paradise, TX)
While there could only be one winner in each category, our judges loved these recipes so much we had to recognize their efforts with Honorable Mentions, including:
“Carne Guisada” (Rind) by Greg Fontenot (The Woodlands, TX)
“Julienned Watermelon Rind Quiche” (Rind) by Candy Barnhart (Makawao, HI)
“Lemon Basil Crunch Watermelon Custard” (Flesh) by Juliana Evans (Wesley Chapel, FL)
“Watermelon Jam” (Juice) by Cheryl Holsapfel (Garrettsville, OH)
We loved the winning recipes so much that we’ve decided to add them all to our permanent collection on watermelon.org! Look for these recipes, along with the release of our new 2018 recipes, in the early new year.
Congratulations to all of our winners and thank you to all that participated. We can’t wait to see what you cook up next year!
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