Friday, July 5, 2013

Creamy Strawberry Watermelon Pie

Watermelon is thought to have originated in southern Africa, where you find it growing wild. You can see where it gets its name. The flesh of this tasty fruit is over 90% water.

Native to Africa, it was a valuable and portable source of water for desert situations and when natural water supplies were contaminated. Watermelons were cultivated in Egypt and India as far back as 2500 B.C. as evidenced in ancient hieroglyphics.

Today, farmers in approximately 44 states in the US grow watermelon commercially. Texas, Georgia, Florida, California and Arizona are the US's largest watermelon producers. This now common watermelon is often large enough that groceries often sell half or quarter melons. Some smaller, spherical varieties of watermelon, both red and yellow fleshed, are sometimes called "icebox melons".

The most common usage of watermelon is to chill the melon and slice or cut into cubes for a quick and easy cold snack or dessert.

For those with artistic flair watermelon is a great choice for making edible sculptures.  

Research Source: About

Our creamy strawberry watermelon pie is simple to make. No oven needed. This delightful dessert is refreshing. It does not last long.

Creamy Strawberry Watermelon Pie
Copyrighted 2013, Christine’s Pantry. All rights reserved.

1 (3 oz.) watermelon gelatin
1/4 cup boiling water
1 (12 oz.) cool whip, thawed
2 cups strawberries, chopped
1 (9 inch) graham cracker crust

In a glass bowl, add gelatin and water, whisk until gelatin is dissolved. Set aside to cool. Stir in cool whip. Fold in strawberries. Spoon into crust. Chill for 2 hours, or until set. Enjoy!

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