Watermelon Salad with Whipped Cream Mayonnaise

10 Sep

I read cookbooks like people might read a book of fiction and if it has pictures that’s even better.  I had belonged to a cookbook club back in the late 80’s and this particular cookbook also featured poems, stories and anecdotes.   Langiappe of cookbooks.  A term I learned while living in New Orleans, something extra.  This was an old fashioned type cookbook and the few recipes I did try were delicious.  This recipe intrigued me because of the combination.  I like those little twists and something different approaches.  This is a very refreshing and enjoyable recipe great for summer time since it uses watermelon perfect for those hot summer days.

Adapted from Jane Watson Hopping, The Country Mothers Cookbook.

Watermelon Salad with Whipped Cream Mayonnaise

  • 1 medium ripe watermelon
  • 1/4 cup powdered sugar
  • 1 12 oz bottle ginger beer

Either use a melon ball scoop or slice watermelon into bite-size pieces.  Place into large bowl and sprinkle with sugar.   Pour ginger beer over top and refrigerate for at least 30 minutes.  Drain liquid and reserve 2 tablespoons for whipped cream mayonaise.  Serve watermelon with with a dollop of the cream.

Whipped Cream Mayonnaise

  • 3/4 cup heavy cream
  • 1 tablespoon powdered sugar
  • 1/4 cup mayonnaise
  • 2 tablespoons watermelon juice, reserved from above recipe
  • generous dash of paprika

In a small bowl, whip the cream until soft peaks forms.  Stir in sugar.  in a separate bowl, mix mayonnaise with the watermelon juice and paprika.  Fold in whipped cream.


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