Sunday, September 30, 2012

Yellow Watermelon Sweet Lassi

Here's a use-up for your end-of-summer watermelon. If you use yellow watermelon like we did, make sure to add a slice as garnish -- as the lassi looks deceptively like a (more traditional) mango lassi without it. Enjoy!

Ingredients:
a handful of ice
1 cup seedless yellow watermelon
1/3 cup water
1/3 cup plain yogurt
1 Tbs. white sugar
(optional) 1/4 tsp. powdered ginger

You'll Also Need:
a blender

Step-by-Step:

1. Throw the ice into the blender.

2. Cube the watermelon. Remove the rind from all but the piece you want to use as a garnish. Throw the watermelon (except for the garnish piece) into the blender.

3. Add 1/3 cup of water to the blender.

4. Add 1/3 cup of plain yogurt to the blender.

5. Add 1 Tbs. of white sugar and (if using) 1/4 tsp. powdered ginger to the blender.

6. Blend until smooth. Pour into a glass. Add garnish.

Serves 1.

The AHH Factor: Up until this year, I'd never bought a whole melon because, let's face it, I'm klutzy with a knife and the idea of slicing open something that's shaped to roll around just wasn't comforting to me. But all that changed when I got a honeydew one week in my Farm Fresh to You box. Not wanting to give it away and equally unwilling to bribe someone to cut it up for me, I watched multiple YouTube videos about how to properly slice a melon to boost my confidence. Then I just went for it. And voila, I still have all of my fingers....and a watermelon lassi recipe to boot!

The melon that I used to create this lassi actually wasn't from Farm Fresh to You, but rather my success with that melon gave me a rash of confidence that caused me to go on a melon-buying spree for about four weeks straight. (I had to make up for lost time, people!) The seedless yellow watermelon came from the Culver City Tuesday farmers' market. I had never heard of a yellow watermelon but it was marked down in price and I was curious. To be honest, to me it tasted exactly the same as a typical red watermelon (though I've never been one to grasp the subtleties of fruit -- unless said fruit is in wine; then I might have a shot).

And that huge, ahem, exactly 14.5 lb., watermelon in the background, you ask? That beauty became mine because I won a "guess the weight of this watermelon" contest at the magazine company where I work. How did I know the weight? Well, I knew from experience in the weight room at the gym that if the melon had weighed over 20 lbs. -- as almost everyone else was guessing -- that I wouldn't have been able to lift it. (I KNEW my being a total weakling would pay off sooner or later! Now if I could just find a way for those lack of knife skills to pay off.)


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