(Family Features) With temperatures cooling and cravings leaning toward comforting flavors, fall offers a perfect time for families to explore adventurous twists on favorite foods. As you and your loved ones rework the menu for autumn, turn to versatile ingredients that provide fresh tastes and new ways to enjoy classic recipes.
One star ingredient that can be used for appetizers, main courses, sides, snacks and desserts alike is watermelon. In fact, using the entire watermelon (rind included) means you’ve discovered a sustainable way to create nutritious meals without food waste.
Find more flavorful fall solutions to avoid food waste at Watermelon.org.
Watermelon Walnut Currant Chutney
Servings: 16
4 cups watermelon, juiced
2 cups watermelon rind (white part), diced small
2 tablespoons apple cider vinegar
1 1/2 cups packed brown sugar
1/2 medium white onion, sliced
1 tablespoon minced garlic
1/2 teaspoon nutmeg
1/4 teaspoon cloves, ground
1 teaspoon lemon zest
1 lemon, juice only
2 tablespoons currants
2 tablespoons roasted walnuts
1 wheel brie cheese, for serving
crackers, for serving
In saucepan over medium heat, reduce watermelon juice to 2 cups. Combine with watermelon rind, apple cider vinegar, brown sugar, white onion, garlic, nutmeg, cloves, lemon zest, lemon juice, currants and walnuts; simmer until almost dry.
Chill and serve over brie with crackers.
Source: National Watermelon Promotion Board
