Watermelon is believed to have originated in Africa and then spread to Egypt, India, and China. When the French came to America, they brought it to the Mississippi Valley. It is now grown in family gardens and sold for produce. Watermelon Bowl Procedures Cut watermelon in half. Using a melon ball scoop, make melon balls of the pulp, removing all the seeds. Add seedless grapes and cantalope balls to the watermelon balls and return to the watermelon boat. Serve chilled. Watermelon Rind Pickles Ingredients 3 lb. prepared watermelon rind 5 c. sugar 2 c. white vinegar 2 c. water 3 Tbsp. mixed spices Rind of 1 lemon Procedures Trim the green outer skin and the pink flesh from thick, firm watermelon rind. (Three pounds will measure about 3 quarts.) Then cut into strips or cubes of the desired size. Cover with salt water made by dissolving * cup salt for each quart water required. Allow to stand for 4 hours, then drain, rinse, cover with clear water and cook until tender, about 20 minutes. Then drain. Combine sugar, vinegar, water and strips of lemon rind and spices (tied in bag). Boil rapidly until the rind is clear. Remove spices, pack into clean hot jars, cover with the hot syrup and seal at once. For more information on this Soup-to-Nuts dish, please contact Ms. Brenda Scott at Booneville Middle School in Booneville, Mississippi. Back to Soup-to-Nuts Entrees, Appetizers, & Desserts