Most experts say watermelons taste best just off the vine, simply chilled and cut in wedges. But watermelon has been served in just about every way imaginable: as rind pickles, and in preserves, salads, slushes, cakes and pastries. During the Civil War, the Confederate Army boiled down watermelons as a source of sugar and molasses. Russians go so far as to make beer from watermelon juice.
2 c. watermelon seeded and coarsely chopped
2 T. chopped onion
2 T. water chestnuts
2-4 T. chopped Anaheim chilies
1 T. balsamic vinegar
1/4 tsp. garlic salt
Combine all ingredients; mix well. Refrigerate for 2 hours; add more balsamic vinegar to taste. Makes 2 1/2 cups. Suggestion: Serve with grilled chicken or nachos.
From the July 1993 issue.