Watermelon Lime Granita

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August 3rd is National Watermelon Day. At least this one make sense, you know? Sometimes the national food days are completely off.

When it comes to melon, I’m partial to cantaloupe, but it’s hard to deny the appeal of the sweet and juicy watermelon in the summer. “When one has tasted watermelon, he knows what the angels eat,” as Mark Twain put it.

I looked into the history of the watermelon, which I knew nothing about. Watermelon, it turns out, has a long story.

Watermelon originated in Africa more than 5,000 years ago, possibly in the Kalahari Dessert. During these times, before the fruit was cultivated into the sweet treat we think of today, the watermelon was used predominately as a water source when traveling long distances, as the pulp is about 90% water. Researchers have found hieroglyphs on the tombs of Egyptian pharaohs, and even remnants of watermelons buried alongside the mummies to keep them hydrated on their journey to the Underworld.

The use of the watermelon as a canteen of sorts may also have been responsible for its spread across the world. Watermelon was introduced to the New World in some measure by European colonists, but predominately by African slaves, as early as the 1600’s. The history of its cultivation in the States is intertwined with the ugly history of race, and it has served as a reminder of the injustice of slavery and as a sign of the independent success of former slaves after Emancipation. Unfortunately, as former slaves used the watermelon to assert their freedom, by growing and selling the fruit, the watermelon also became a racist symbol with a nasty connotation.

New immigrants to the States claimed it for their story too, growing watermelon as a treat unto itself on their small farms. Farmers in the Plains states, particularly Nebraska and Oklahoma–where it is the state vegetable (that’s a whole separate controversy)–a good watermelon crop became the symbol of prosperity.

Like so many foods that we eat in the United States today, if it had not been for the intercontinental voyages of the human race, just and unjust, willing and unwilling, out of curiosity, or need, or coercion, our diet in North America would be very different than it is today.

The watermelon recipe I made is much simpler than the millennia-old history of the watermelon: Granita! Granita was created in Sicily (where watermelon was brought during the Middle Ages by the Arabs.)

If you had asked me a few days ago if I had any interest at all in granita, not to mention if I even technically considered it a dessert, my answer would have been a resounding, “No.” To be honest, when starting this recipe, my main goal was to find a way to use up some of the 9,000 lb watermelon that we bought. My focus was on procuring the rind to make some watermelon rind preserves and pickles after being inspired by the watermelon episode of my favorite show A Chef’s Life. (Fun fact: The first cookbook published in the U.S. in 1776 contained a recipe for watermelon rind pickles.) But I wanted to make something easy and refreshing, and a big jug of watermelon rind pickles just wasn’t piquing my interest.

My second inspiration came in the form of a cocktail. One of my favorite bars/restaurants in the city, Little Bad Wolf, makes a delicious drink featuring a scoop of basil and Peychaud’s granita slowly melting in a tequila cocktail bath. So, to celebrate the humble watermelon, I thought I would make a watermelon granita and, instead of splashing it in a cocktail, just eat it all at once.

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Watermelon Lime Granita
Makes about 6 servings.

Ingredients:
4 rounded cups (seedless, or seeded) watermelon, cubed
Juice of one small lime (About 1 tbsp)
1/3-1/2 cup sugar (depending on how sweet your watermelon is)
1/2 cup heavy cream, optional

Instructions:

Combine watermelon, lime juice, and sugar in a food processor or blender. Blend until mostly liquefied. If there are still bits of pulp, that’s fine.

Pour into an 8 x 8 x 2-in pan. Refrigerate for about 2 hours, scraping the sides of the pan into the center of the mixture every half hour.

Serve with a dollop of whipped cream and enjoy!

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A simple, no-cook recipe for the dog days of summer. Pro tip: I list the whipped cream as “optional” in the recipe, but it shouldn’t be. Don’t question it. I’ll admit I was skeptical, but something about the combination of crunchy ice and silky cream together is magical. Also, maybe you could scoop this granita into a tequila cocktail. It won’t be the worst decision you make this summer.

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Lemon Atlantic Beach Pie

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What? It’s July now? Where is time going?? As amazing as summer is in Chicago, it can sometimes feel like a sprint. Almost every single one of our summer weekends are already booked. I’m not complaining, of course. It’s just always amazing to me how, when warm weather finally arrives, Chicagoans rush to pack in every ounce of living that we can. It’s because we know that in a few months it will be dark and cold again and, as much as you’ll want to see your friends, you’ll want much more to stay inside, curl up on the couch, and watch TV. Anyway, we’re now in summer-mode, which means we’ve been outside far more than we’ve been inside, and baking seems like a distant memory to me. However, also with summer comes a slew of backyard BBQs, and the tricky question of what to contribute. Luckily for me, I have discovered the perfect potluck dessert solution: Lemon Atlantic Beach Pie.

My initial interest in this recipe sprung from my love of superstition. Along the coast of North Carolina, where seafood is a staple, an old wives’ tale says that eating dessert after consuming seafood will make you terribly sick–with the single exception of a lemon pie, made from condensed milk, with a cracker crust.

Atlantic Beach Pie is known up and down the North Carolina coast. Sometimes it is called Harker’s Island Pie, and sometimes Down East Lemon Milk Pie. While searching for recipes, I came upon many variations. Some used Ritz crackers for the crust, instead of saltines. Most recipes were topped with meringue, instead of whipped cream. And all recipes called for condensed milk, but some were very, very particular that Eagle Brand condensed milk had to be used.

What was once just a local favorite has been brought into the national spotlight by Bill Smith, chef at Crooks Corner in Chapel Hill, North Carolina. In 2014, Chef Smith’s recipe for Atlantic Beach Pie made its way around the internet and was featured on food websites, from NPR’s Found Recipes to Food52’s Genius Recipes.

Once you have a bite of this pie, you will understand why. It’s as though a key lime pie and lemon meringue pie had a baby.┬áSalty, sweet, tart, and buttery; it’s a magical mix of simple flavors. Summer in a bite!

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Atlantic Beach Pie

Lemon Atlantic Beach Pie
Makes 1 9-inch pie. Slight variation of this recipe from NPR.

Ingredients:
For crust:
1 1/2 sleeves of saltine crackers
1/2 cup melted butter
3 tbsp sugar

For filling:
14 oz. sweetened condensed milk
4 egg yolks
1/2 cup combination of lemon and lime juice (about 2 large lemons, 1 small lime)

For whipped cream, optional:
1 cup heavy cream
1 tsp vanilla
2 tbsp powdered sugar
Sprinkle of sea salt, for garnish

Instructions:

Preheat oven to 350 degrees.

For crust:
In a food processor, or with your hands, crumble saltine crackers into very small pieces, but not into a powder.

Add sugar and combine. Add the melted butter and mix with your hands, continuing to crumble the saltines.

Pour into a pie pan and press with your hands until the crust is shaped to your liking.

Chill for 15 minutes, then bake for 18 minutes. Leave the oven on at 350 degrees.

Allow the crust to cool as you make the filling.

For the filling:
Add condensed milk and egg yolks to a bowl. Beat with a hand mixer (or in a stand mixer) until thoroughly combined, about 1 minute.

Add lemon and lime juice to the mixture and continue to mix very thoroughly, approximately one more minute.

Pour the filling into the pie shell and bake for 16 minutes, just until the filling has set.

Chill for at least an hour and a half. If topping with whipped cream, beat together 1 cup of heavy cream, vanilla, and sugar until soft peaks form.

Top cooled pie with whipped cream and a sprinkling of sea salt.

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In terms of pie, I really feel like I’ve found my “one”. It’s a perfect balance of flavors, and, honestly, one of the easiest desserts I’ve ever made. Little baking, very little fuss, and only 6 ingredients! Sheesh, you probably already have most of the ingredients in your house!

I already took it to a July 4th BBQ and I can’t imagine that I won’t be making it several more times this summer. If you’re looking for a simple dessert to impress people, give it a try. And, if you do, let me know. I want to see if other people are as impressed with it as I am. Three cheers for summer desserts and easy living!