Summer is on its way, and one thing is for certain—‘tis the season for juicy, delicious watermelon! But watermelons aren’t just for picnics anymore. While the giant fruit is great to eat on its own, there are plenty of ways to get some variety beyond the slice.
1. Watermelon Agua Fresca
This Mexican twist on lemonade is the perfect thirst quencher for a hot summer day. The key is to infuse water with fruit without turning it into a slushy drink. You can also make agua fresca with other fruits, like mangos and strawberries.
Recipe from Every Day with Rachael Ray
Ingredients:
- 8 cups of seedless watermelon cubes
- 6 tablespoons honey or agave nectar
- 1/3 cup fresh lime juice plus 1 sliced lime
- A few sprigs mint or rosemary
- Ice
Directions:
- Puree watermelon in blender.
- Strain into bowl through fine-mesh sieve.
- Stir in honey and lime juice.
- Transfer to pitcher; stir in 1-1/2 cups water, lime slices and mint.
- Chill; serve over ice.
2. Watermelon Popsicles
It’s a popsicle lover’s dream come true. Not only are watermelon popsicles a great way to cool down, but adding your own fresh fruit to them will also make them healthier than store-bought popsicles.
Recipe from Nourishing Meals
Ingredients:
- 3 cups watermelon puree (about 1/4 to 1/2 a watermelon)
- 1/2 cup fresh blueberries
- 1/2 cup chopped fresh strawberries
- 1 kiwi, peeled and sliced
- 1 peach or nectarine, diced small
- Handful fresh cherries, pitted and chopped
Directions:
- Cut the watermelon into chunks and then puree it in a blender until smooth. Set aside.
- Set out about 1 dozen popsicle molds (amount needed will vary depending on size of molds).
- Fill each one with the chopped fresh fruit. Then pour in the watermelon puree until each mold is full to the top.
- Place a popsicle stick into each one. Place into your freezer and freeze for about 6 to 8 hours.
- When ready to serve, run the popsicle molds under warm water for a few seconds and then pull each popsicle out. Enjoy!
3. Watermelon-Peach Salsa and Tomatoes
This recipe has the perfect balance between sweet and savory. Mildly spicy, the recipe adds a little sass to one of our favorite summer fruits.
Recipe from My Recipes
Ingredients:
- 1/2 cup hot pepper jelly
- 1 tablespoon lime zest
- 1/4 cup fresh lime juice
- 2 cups seeded and diced fresh watermelon
- 1 cup peeled and diced fresh peaches
- 1/3 cup chopped fresh basil
- 1/3 cup chopped fresh chives
- 3 cups baby heirloom tomatoes, halved
- Salt and freshly ground pepper
- Fresh basil sprigs to garnish
Directions:
- Whisk together pepper jelly, lime zest and lime juice in a bowl.
- Stir in watermelon and next three ingredients.
- Season halved baby tomatoes with salt and freshly ground pepper to taste; spoon into cocktail glasses.
- Top with salsa. Garnish, if desired.
4. Watermelon Sorbet
The recipe for this delicious treat is so simple that you won’t even need an ice cream maker for it!
Recipe from EatingWell
Ingredients:
- 1/2 cup sugar
- 3/4 cup water
- 6 cups watermelon chunks (4-pound watermelon), seeded
- 2 tablespoons lime juice
Directions:
- Combine sugar and water in a medium saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce heat to low and simmer for 5 minutes.
- Remove from heat and let cool to room temperature, about 45 minutes.
- Cover and refrigerate until chilled, about 1 hour.
- Place watermelon and lime juice in a food processor; process until smooth.
- Set a sieve over a large bowl and press the puree through to remove tiny seeds. Whisk in the sugar syrup.
- Pour the watermelon mixture into a shallow metal pan and freeze until ice crystals form around the edges, about 30 minutes. Stir the ice crystals into the center of the pan and return to the freezer; repeat every 20 minutes until all the liquid is frozen.
- Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.
5. Southwest Watermelon Salad
A great addition to any summer cookout! This recipe blends sweet and savory ingredients to the watermelon while also allowing the fruit to keep its refreshing and thirst-quenching qualities.
Recipe from My Recipes
Ingredients:
- 4 cups seeded and cubed red watermelon
- 4 cups seeded and cubed yellow watermelon
- 2 tablespoons sugar
- 1 tablespoon lime zest
- 2 tablespoons fresh lime juice
- 1/2 cup pickled watermelon rind
- 1/4 cup coarsely chopped fresh cilantro
- 1/4 cup coarsely chopped fresh basil
- 1 tablespoon chopped fresh chives
- 1 tablespoon seeded and thinly sliced jalapeño pepper
- 1 tablespoon thinly sliced shallots
- 1 teaspoon minced garlic
- 2 tablespoons olive oil
- 1/2 cup crumbled Cotija cheese
Directions:
- Combine first 5 ingredients in a large glass bowl.
- Stir in pickled watermelon rind and next 6 ingredients.
- Drizzle with oil; sprinkle with cheese.
- Serve immediately, or cover and chill up to 2 hours.
6. Watermelon-Mint Margaritas
Because it’s always 5 o’clock somewhere. Watermelon will sweeten the flavor and add a little more fun to the margarita. You can substitute the tequila for apple or orange juice for a nonalcoholic treat.
Recipe from My Recipes
Ingredients:
- 4 cups seeded and chopped watermelon
- Fresh lime juice
- Sugar
- 1/2 cup tequila
- 1/4 cup sugar
- 1 tablespoon grated lime rind
- 1/4 cup fresh lime juice (about 3 limes)
- 2 tablespoons chopped fresh mint leaves
- Fresh mint to garnish
Directions:
- Place watermelon in a single layer on a baking sheet. Freeze 4 hours or until firm.
- Coat rims of cocktail glasses with lime juice; dip in sugar.
- Process frozen watermelon, tequila and next 4 ingredients in a blender until slushy. Pour into glasses. Garnish, if desired.
7. Grilled Watermelon and Tomato Salad
Yes, you read that correctly! Before you question why anyone would even think to grill something as sweet and refreshing as a slice of watermelon, give this recipe a try.
Recipe from TreeHugger
Ingredients:
- 4 ¾-inch-thick slices of seedless watermelon
- 4 ripe heirloom tomatoes, sliced into wedges
- 4 tablespoons extra-virgin olive oil
- Kosher salt and fresh ground pepper, to taste
- 1 tablespoon fresh lemon juice
- 4 teaspoons aged balsamic vinegar
- 8 small leaves fresh opal basil
- 8 small leaves of fresh green basil
- Maldon sea salt, for garnish
Directions:
- Prepare a charcoal grill outdoors for direct grilling over high heat. Or, indoors, place a grill pan over high heat until very hot.
- Using a 3-½-inch cookie cutter, cut the watermelon flesh into four rounds. Place on the grill grates or in grill pan, directly over the heat. Grill on one side only, until grill-marked and the melon emits a slightly smoky aroma, about 2 minutes. Transfer rounds, grill-marked sides up, to a platter.
- Place the tomato wedges in a large bowl and toss gently with 2 tablespoons of the olive oil. Season to taste with kosher salt, pepper and lemon juice.
- Place a watermelon slice, grill-marked side up, in the center of each of four appetizer plates. Top each with an equal portion of tomatoes. Drizzle each salad with 1/2 tablespoon of remaining olive oil, and top each with 1 teaspoon balsamic vinegar. Garnish with opal basil, green basil and a few grains of Maldon salt and serve.
Which recipe are you going to try this summer, collegiettes? Let us know in the comments below!