Smorgasbord Health Column – Cook From Scratch with Carol Taylor – Wonderful Watermelon.


This is an edited Cook from Scratch from 2017 to complement the current Food Therapy series – and you can find the post here Food Therapy Watermelon

Carol Taylor transforms wonderful watermelon into delicious dishes.

Watermelon is a virtual powerhouse of nutrients, packed with Vitamin C and very readily available here in Thailand. It is used in smoothies, fruit shakes, restaurants always give a plate of watermelon after a meal.

I generally buy it ready sliced as I have a little lady just round the corner to me who sells the fruit freshly cut and bagged I also like to support local businesses.

When you are buying watermelon always pick the heaviest one as if they are light it means they are older and drying out.

Now how often have you bought water melon and thrown away the rind?? Hands up! I have or I did until I discovered a lovely recipe for Pickled Watermelon rind.

Now I make a lot of pickles and this one thing I hadn’t thought of pickling… you live and learn don’t you?


  • 4lb of Watermelon
  • 1 chilli thinly sliced
  • 1 inch piece fresh ginger finely sliced or diced
  • 2 star Anise
  • 1 tsp black pepper
  • 4 tsp salt I use fresh mineral salt dried here
  • 1 cup of rice vinegar
  • 1 cup of sugar

Let’s Cook!

  1. Using a vegetable peeler remove the outer green rind and slice the watermelon into I inch slices.
  2. Cut away all but 1/4 inch of the flesh (it is) the white part we are pickling. The red flesh keep for smoothies or ice cream or a nice salad with feta cheese.
  3. Then cut the rind into 1 inch pieces.
  4. Add the chilli, ginger, star anise, salt, pepper, rice vinegar and sugar plus ½ cup of water together in a pan, bring the mixture to a rolling boil, stirring to dissolve the sugar then turn down the heat and simmer for 5 minutes.
  5. Add the watermelon rind and bring back to a rolling boil and then again reducing the heat to a simmer for 5 mins or until the rinds are just tender.
  6. Remove the pan from the heat, and leave the liquid to cool down. You may need to weigh the watermelon down with a plate or lid, as it needs to stay submerged in the liquid until cool.
  7. Once cooled then transfer to a container with a well fitting lid and refrigerate for at least 12 hours before you eat…This will keep refrigerated for about 2/3 weeks if it lasts that long…lol

Enjoy with cold meats and cheese or just on its own from the container…

I just love watermelon any which way and sometimes I just cut them into rectangles and thread onto bamboo skewers. Then just sprinkle over some taco or fajita seasoning or I have a chilli and sugar mix which we eat with fruit and viola a fruit kebab with a bit of spice..

Watermelon and Gremolata

Another great way to eat watermelon is to cut it into triangles. Marinate these thick-cut “steak” fruit slices in a mixture of white balsamic vinegar, lemon juice and rosemary. Grill watermelon slices and top them with a gremolata of walnuts, lemon zest and fresh parsley and wait for your taste buds to do a dance…

For the marinade:

  • ½ cup white balsamic vinegar
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp rosemary
  • 1 tsp Sea Salt
  •  1/2 tsp Black pepper

For the gremalata:

  • ¼ cup finely chopped toasted walnuts.
  • ¼ cup finely chopped parsley
  • 1 tsp grated lemon peel

Let’s Cook!

  1. Mix vinegar, oil, lemon juice, rosemary, salt and pepper in a small bowl. Reserve 2 tbsp for drizzling the grilled watermelon.
  2. Put the watermelon steaks in a dish add the remaining marinade and put in the refrigerator for 20 minutes turning the steaks half way through.
  3. Remove watermelon steaks from marinade. Reserve leftover marinade for brushing watermelon during grilling.
  4. Grill watermelon steaks over a high heat for 2-4 minutes per side or until the grill marks appear, brushing with the leftover marinade.
  5. To serve, cut watermelon steaks in half and drizzle with the reserved marinade. Then sprinkle with the walnut gremolata.


Watermelon smoothies are a lovely thing….

I am really getting into this smoothie making and I think this is one of my favourite smoothies.

I am learning to get the right amount and what I do is take the glass I am going to drink it from and fill the glass with my fruit that way I make just enough and if I am making more than one glass then I double up but it eliminates the guesswork.

Today’s smoothie was a mixture of fruit and vegetables.

I used a large chunk of Pineapple, Watermelon, yellow melon and dragon fruit, a slice or two of tomato, a slice of beetroot, a piece of carrot and a little ice.

Then put all the fruit into the liquidiser and a blitz for a minute or two and voila a lovely smoothie which makes your taste buds just dance in your mouth.


Or if your fancy is for iced tea then:- Watermelon and Basil Iced tea is amazing…


  • 1/8th of a medium watermelon cut into small triangles
  • 8 tea bags
  • 8 cups of boiling water
  • A sm bunch of basil
  • Sugar to taste if required.

To Prepare

  1. Just pour the boiling water over the tea bags in a heat proof jug, steep for 10 minutes and remove the tea bags.
  2. Allow the tea to cool down and refrigerate until cold.
  3. Before serving add watermelon and basil to an individual glass with crushed ice and pour tea over the ice.

Serve and enjoy!


Prawn Salad with Watermelon.


  • 1lb of cooked peeled prawns
  • 4 cups of watermelon chopped
  • 2 avocados chopped
  • 1 medium red onion sliced
  • 2 jalapenos seeded and chopped
  • Juice of a lime
  • 1 tsp of raw honey
  • 3 tbsp olive oil
  • ¾ tsp mineral salt
  • A generous twist of black pepper
  • A generous handful of coriander

Let’s Cook!

  1. In a large salad bowl combine the prawns, avocado, onion, jalapenos, and watermelon.
  2. Whisk together lime juice, honey, salt, pepper and oil.
  3. If you are not serving immediately, then refrigerate separately.
  4. 10 minutes before serving pour the dressing over the salad and sprinkle with coriander. This gives the flavours time to blend and develop.


Watermelon Sherbet.


  • 4 cups (600 grams) seedless watermelon, diced
  • 1 can (13.5 ounces) FULL FAT coconut milk, shaken well
  • Juice from 1 lemon…I use lime
  • 1/4 cup pure maple syrup (optional)

Let’s Cook!

  1. In blender, combine watermelon, coconut milk lemon/lime juice, and pure maple syrup (if using for additional sweetness). I find watermelon sweet enough for me so I don’t use additional sweetener.
  2. Blend until smooth.
  3. Pour watermelon coconut puree into a baking dish, cover with plastic wrap and freeze until solid (about 4 hours).
  4. Remove from baking dish and with a sharp knife, cut frozen puree into ice cube sized pieces.
  5. Place fruit cubes in a food processor and process until the texture is silky smooth.
  6. Transfer to container for freezing until firm (about 4 hours).

That’s all for now I hope you enjoyed these recipes and reading about the health benefits of the watermelon….

Again my thanks to Sally for allowing me to add my recipes to her wonderful informative post on the health benefits of the lovely watermelon.

As always I am so grateful to Carol for the time and effort that she puts into preparing these recipes and sharing them with us. A wonderful collaborator.

About Carol Taylor

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetables ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use have to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology:  Amazon US

Connect to Carol

Blog: Carol Cooks 2
Twitter: @CarolCooksTwo
Facebook: Carol Taylor

My thanks to Carol for sharing this series with us as she also works on her cookbook and novel this year…As always we are delighted to receive your feedback and if you could share that would be great.. thanks Sally.

26 thoughts on “Smorgasbord Health Column – Cook From Scratch with Carol Taylor – Wonderful Watermelon.

  1. Watermelon sherbet is the first on my list to try. Looks delicious! In fact, everything here looks scrumptious, Carol. And Sally, thanks for the tip on how to pick a watermelon. Given how large they can be, it will be good exercise lifting them 🙂 Terrific post, ladies ♥♥

    Liked by 1 person

  2. Pingback: Smorgasbord Health – Cook From Scratch with Sally and Carol Taylor – Wonderful Watermelon. | Smorgasbord – Variety is the spice of life

  3. Thanks for the nutritional information, Sally. Everyone says I eat too much watermelon (there is no such thing as too much). I love it anytime, but a cold slice of watermelon on a hot afternoon is soooo refreshing. Carol, my grandmother used to make pickled watermelon rind. So delicious. My mom had the recipe but lost it so I will have to give your recipe a try. Thanks for the other watermelon recipes.

    Liked by 1 person

  4. Pingback: Down on the farm…. | Retired? No one told me!

  5. Pingback: Smorgasbord Weekly Round Up – New Magazine, Dionne Warwick, Glastonbury and Watermelon | Smorgasbord – Variety is the spice of life

  6. Pingback: Smorgasbord Health Column – Food Therapy – Watermelon – A quick way to hydrate by Sally Cronin | Smorgasbord Blog Magazine

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