“Jay Z” Ziobrowski
Corporate R&D Chef
Morrison Healthcare

Watermelon Rind Curry Stir-Fry

Recipe courtesy of “Jay Z” Ziobrowski
Sponsor: National Watermelon Promotion Board

Serves: 4

Ingredients

• 1 small watermelon
• 1 Tbsp oil
• 1 c small-dice Vidalia onions
• 1 Tbsp minced serrano chiles
• 6 cloves garlic, minced
• 1 Tbsp minced ginger
• 2 Tbsp fresh lime juice
• 1 Tbsp low-sodium soy sauce
• ½ tsp turmeric
• ½ tsp ground cumin
• ½ tsp yellow curry powder
• ½ tsp chili powder
• ½ c vegetable stock
• ¼ tsp kosher salt
• Cooked basmati rice or tri-color quinoa, as needed
• 1 Tbsp chopped fresh cilantro
• Lime for garnish

Directions

1. Cut the ends off the watermelon to provide a base and access to the peel and rind. Cut the peel away from the watermelon rind; discard in the compost. Carefully remove the rind from the watermelon flesh.
2. Shred or julienne the rind to yield 2 c, to look like pasta. Reserve in a bowl for later use.
3. Cube the red flesh of the watermelon to yield 1 c. Reserve in a bowl for later use.
4. Heat a large skillet over medium heat. Add the oil and onions and sauté for 1 to 2 minutes.
5. Add the chiles, garlic and ginger; sauté for 2 minutes.
6. Add the lime juice and soy sauce to deglaze the pan and lower the heat to a simmer.
7. Add the turmeric, cumin, curry and chili powder and cook down the spices for about 5 minutes over low heat.
8. Turn heat to medium-high and add watermelon rind. Sauté for 3 minutes or until rind is tender.
9. Add the stock and cubed watermelon and bring to a simmer to heat the cubed watermelon. Season with salt.
10. Serve over your favorite rice or whole grain and garnish with cilantro and lime.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley