Convenient and portable may not be the first qualities that come to mind when you think of a big, whole watermelon. However, the National Watermelon Promotion Board (NWPB) is challenging that thinking and creating new occasions for eating watermelon.
NWPB recently visited Time Inc. Food Studios in Birmingham, Ala., to demonstrate ideas for watermelon-on-the-go as breakfast, snacks, lunches and beverages. The media event drew attendance from food editors and recipe developers from Time Inc.’s 11 different brands, including Southern Living, Cooking Light, Health and Real Simple. At the test kitchen, NWPB conducted a watermelon butchery demo, cutting wedges, sticks and diced watermelon from the flesh, blending it for juice and even using the edible rind for zero waste.
Chef Dave Woolley and NWPB's Stephanie Barlow led a watermelon butchery demonstration at Time Inc. Food Studios on how to use the whole watermelon, including its flesh, juice and rind.
“Snacking and on-the-go eating occasions are on the rise with consumers’ busy lifestyles. We showed food editors how one watermelon offers various cuts and can create multiple simple and portable recipes,” said Stephanie Barlow, NWPB senior director of communications. “We can’t wait to see how the demonstration and menu samples inspire future editorial content and recipes.”
For more information:
Emily Doyen
Tel: +1 (971) 259-4729