Receta Creamy Strawberry Watermelon Pie
by Christine Lamb

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.

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

Ingredients:

Directions:

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!