» Jump to recipes using Watermelon as an ingredient
Watermelon is most commonly red with black seeds but the flesh can also be yellow, white, or pink. Watermelon is crisp and refreshing, made of 92% water
Watermelon is most commonly enjoyed as is. It can also be juiced, pureed, and it makes a great sorbet!
Store cut watermelon in the refrigerator wrapped in plastic, it should keep for about 3 days. Uncut watermelon can keep for about 2 weeks.
vitamin A and C, excellent for hydration
I wanted to provide a quick option for those that are off-put by the seeds.
Here is a Springdell-grown watermelon in all it’s glory. Note the large flux capacitor-shaped center (again, dating myself) and it’s lack of seeds in that entire inner circle. This is a good place to start mining for large seed-free pieces. Here is how:
First, cut your melon lengthwise top to bottom with the stem representing the top).
Next, cut it into quarters, again using the stem as your guide for where the top is.
Look at all that undisturbed pink in the middle. No seeds there!
You are now primed to remove the largest seed-free chunks of the melon by cutting just above the seed line. This simultaneously exposes the main line of seeds so that they are quite easy to remove quickly and carefully using the tip of your knife.
These pieces never stick around long. I couldn’t keep my three year-old’s hand out of the picture long enough to take this photo. He is forever immortalized in cyberspace as a watermelon thief. (Truth be told, if I didn’t have the camera in my hands, it would have been my mitts hovering over that plate).
Recipes Using Watermelon
I used a fresh mozzerella cheese in this salad, perfect. Honey mustard was my dressing of choice but play around here, use your favorite!
This is a great summer drink. All of the ratios are to your liking so make it as sweet or tart as you’d like. You can even add an adult twist if you’d like!
A quick and fresh way to enjoy that extra summer melon. This salsa is sweet and spicy in all the right places, and quite easy to make your own. Feel free to play with the flavors depending on which of these melons and herb combos you have on hand, and enjoy!
You heard me right. Grilled watermelon is an awesome way to enjoy those fresh summer treats. Feta is the cheese used in this version.
These were absolutely not what I expected, in a good way! They remind me of these pickle sticks i used to eat when i was little, they don’t make them anymore, I haven’t seen them since, and I don’t remember the name. Regardless, they are a taste sensation and a good use for your whole watermelon.
A great way to use the late summer bounty in a new way! You can even use the melon rind as a bowl! This recipe is flexible, you can try mint, basil, or cilantro as your herb base. Enjoy!
A liitle bit of feta goes a long way into transforming this delightful summer fruit into a savory salad. Massaged kale provides the greens to make the salad “official” and a drizzle of balsamic glaze seals the deal.
Sarah provides us with some fruity watermelon beverages to enjoy, both cocktail and mocktail versions. (Though vodka is not on our list of staples, perhaps it will be after trying one of these).
A super fast smoothie idea from Sarah.