Summer 2020

Picked for Summer
Fresh garden and farm harvests inspire us to make colorful salads with our favorite melons, cucumbers, and even cucamelons.
WATERMELON “NACHOS”
SERVES 4
This playful recipe swaps in sweet watermelon for
tortilla chips and salty cotija for nacho cheese to create a
refreshing take on triangular treats.
¾ cup white vinegar
½ cup water
⅓ cup sugar
1 tablespoon salt
1 jalapeño, sliced into thin rounds
1½ cups fresh corn kernels (cut from
about 2 to 2½ ears)
1 small watermelon, cut into 2–3
inch triangles
Chile-lime seasoning* or Tajín
Cotija, crumbled or grated
1 lime, cut into wedges
In a small mixing bowl,
combine vinegar, water,
sugar, and salt and stir until
dissolved. Add jalapeño and
corn to a sealable jar and
pour the salt and sugar brine
over it. Cover and refrigerate
overnight.
Assemble the nachos: On
a serving platter, arrange
watermelon in an overlapping
pattern. Sprinkle with chile-lime
seasoning, a dusting of cotija,
and spoon over pickled corn and
jalapeños. Serve with lime wedges
on the side.
*Find a recipe for homemade chile-lime
seasoning on ediblesandiego.com.
Recipe by Olivia Hayo published August 15, 2019
on ediblesandiego.com
Aside from being undeniably refreshing, melons
have a great nutritional profile. One cup of
cantaloupe boasts nearly enough vitamin A and C
to meet the recommended daily intake. Watermelon
contains very few calories and is a good source of the
amino acid citrulline and the antioxidant lycopene,
both of which offer numerous health benefits.
OLIVIA HAYO
12 ediblesandiego.com