Water Melon and Celery-Nut Dressing


 Coastweek   Kenya

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Coastweek - - You stopped at the road side near Samburu, on
your drive down from Nairobi, and suddenly find yourself the
proud possessor of three huge water melons: What to do ...
Here are two helpful and satisfying suggestions !


INGREDIENTS: (serves six)

  • Four ounces cream cheese, softened

  • two tablespoons mayonnaise

  • one third of a cup heavy cream, whipped

  • one and one third cups celery, thinly diced

  • three cups watermelon balls, chilled

  • bright green lettuce leaves

  • half a cup chopped/ chipped, roasted cashew nuts



  1. Beat cream cheese with mayonnaise until smooth and fluffy.

  2. Fold into whipped cream; add celery.

  3. Arrange watermelon on salad greens

  4. and top with celery-cheese dressing.

  5. Sprinkle with chopped/ chipped, roasted cashew nuts.




INGREDIENTS: (makes six servings)

  • two and a quarter cups of pureed watermelon

  • one envelope unflavored gelatin

  • one cup sugar

  • one tablespoon lemon juice

  • one cup heavy cream



  1. To puree watermelon, remove seeds from about two and a half cups watermelon chunks.

  2. Puree in electric blender or by mashing through coarse sieve.

  3. Soften gelatin in quarter of a cup of cold watermelon puree.

  4. Heat two cups pureed watermelon in a medium saucepan over low heat until almost boiling.

  5. Add softened gelatin and stir until dissolved.

  6. Remove from heat; add sugar and lemon juice.

  7. Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon.

  8. Whip cream and fold in.

  9. Turn into a four-cup mold. Freeze.

  10. Unmold and garnish with lemon slices, melon balls and mint sprigs.

We are always interested in your opinions, suggestions, comments or 
contributions - If you have a favourite 'traditional' recipe that might go 
down well along the East African Coast, do send it in to us and we can 
share your pleasure and treasure with our readers around the world.






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