10 Watermelon Recipes Perfect For Summer
Watermelon recipes during the summer are the best way yo stay hydrated, and give a nod to your sweet tooth! Take this delicious fruit, and use it in a number of creative ways to get every use out of it. So, here are 10 watermelon recipes perfect for the summer!
1. Watermelon Agua Frescas
- 4 cups cubed seedless watermelon, cantaloupe, or honeydew melon
- 1/4 cup sugar
- 2 cups cold water
- Process watermelon, cantaloupe, or honeydew melon and sugar in a blender until smooth, stopping to scrape down sides as needed. Pour mixture through a fine wire-mesh strainer into a pitcher, discarding solids. Stir in 2 cups cold water. Cover and chill until ready to serve. Serve over ice.
2. Watermelon-Peach Salsa
- 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
- Garnish: fresh basil sprigs
- Step 1
Whisk together pepper jelly, lime zest, and lime juice in a bowl; stir in watermelon and next 3 ingredients.
Step 2Season halved baby tomatoes with salt and freshly ground pepper to taste; spoon into cocktail glasses. Top with salsa. Garnish, if desired.
3. Watermelon and Mozzarella Salad
- 3 cups peeled, coarsely chopped fresh peaches (about 1 1/2 lb.)
- 1 (8-oz.) tub fresh small mozzarella cheese balls, cut in half
- 3 tablespoons chopped fresh basil
- 3/4 cup Lemon-Poppy Seed Dressing
- 4 cups seeded and cubed watermelon
- 4 cups cubed honeydew melon
- 3 cups sliced fresh strawberries
- 2 cups seedless green grapes, cut in half
- Garnishes: fresh raspberries, mint leaves
- Step 1
Toss first 3 ingredients with 1/4 cup Lemon-Poppy Seed Dressing.
Step 2Layer watermelon, peach mixture, honeydew, berries, and grapes in a large glass trifle dish or tall glass bowl. Serve immediately, or cover and chill up to 8 hours. Toss with remaining 1/2 cup dressing just before serving. Garnish, if desired.
4. Melon and Plum Salad
- 4 cups seeded and cubed watermelon
- 4 cups honeydew melon balls
- 3 red plums, sliced
- 2 cups torn watercress
- 1 cup crumbled feta cheese
- Pepper Jelly Vinaigrette
- Gently toss together first 5 ingredients, and place on a serving platter. Drizzle with vinaigrette, and season with salt and pepper to taste.
5. Grilled Watermelon and Prosciutto
- 3 (1/2-inch-thick) watermelon rounds, quartered
- 1 tablespoon olive oil
- Kosher salt
- Freshly ground pepper
- 4 ounces thinly sliced prosciutto
- 4 ounces blue cheese, crumbled
- Fresh basil leaves
- 2 teaspoons bottled balsamic glaze
- Step 1
Preheat grill to 350° to 400° (medium-high) heat. Brush both sides of each watermelon quarter with olive oil, and season with desired amount of salt and pepper. Cut prosciutto into thin strips.
Step 2Grill watermelon quarters, without grill lid, 1 minute on each side or until grill marks appear.
Step 3Transfer watermelon to a serving plate; top with blue cheese, prosciutto strips, and fresh basil. Drizzle watermelon with balsamic glaze. Serve immediately.
6. Watermelon Coolers
- 1 (10-oz.) box frozen strawberries in syrup, thawed
- 3 cups
- 1 cup watermelon cubes
- 1/2 cup vodka
- 1/2 cup pineapple juice
- 1/4 cup cream of coconut
- Step 1
Puree strawberries in a blender until smooth. Divide strawberry puree evenly among 4 tall glasses.
Step 2Place ice in blender; add watermelon and next 3 ingredients. Process until smooth. Pour watermelon mixture evenly over strawberry puree in glasses.
Step 3“Warm” Ice: Slightly melted ice blends a better drink, Ernie says. He suggests letting the ice sit out at room temperature for about 30 minutes before using. “It should be wet to the touch without sticking to your fingers,” he explains.
7. Watermelon Pops
- Watermelon wedges
- Flavored salts
- Freshly ground pepper
- Local honey
- Fresh lime juice
- Ground red pepper
- Schnapps
- Cut a 1-inch slit into the rind of a just-cut watermelon wedge, and insert a wooden stick. Serve pops a variety of ways: Sprinkle with flavored salts and freshly ground pepper, drizzle with local honey and fresh lime juice, dust with red pepper, or add a splash of schnapps.
8. Goat Cheese Melon Bites
- 1 small watermelon
- 1 (4-oz.) goat cheese log, softened
- 2 tablespoons chopped fresh basil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Garnishes: fresh basil and freshly ground pepper
- Cut half of watermelon into 1-inch-thick slices. Cut slices into 25 rounds, using a 2-inch round cutter. Scoop just enough melon from tops to form indentations, using a melon baller. Stir together goat cheese, 2 Tbsp. chopped fresh basil, salt, and 1/4 tsp. freshly ground pepper. Spoon into indentations. Chill 1 to 2 hours. Garnish, if desired.
9. Shrimp Melon Salad
- 2 lemons
- 4 (1-inch-thick) watermelon slices, rind removed
- Kosher salt
- Freshly ground pepper
- 1 tablespoon finely chopped sweet onion
- 3 tablespoons mayonnaise
- 2 tablespoons finely chopped celery
- 1 pound peeled and deveined, large cooked shrimp
- 2 tablespoons chopped fresh tarragon
- 1 (5-oz.) package baby arugula
- Step 1
Grate zest from lemons to equal 1 Tbsp. Cut lemons in half; squeeze juice from lemons into a measuring cup to equal 3 Tbsp.
Step 2Place each watermelon slice on a chilled plate. Season with desired amount of kosher salt and freshly ground pepper.
Step 3Microwave onion in a medium-size microwave-safe bowl at HIGH 25 seconds or just until onion is tender. Stir in mayonnaise, celery, 1 tsp. lemon zest, and 1 Tbsp. lemon juice. Stir in shrimp and tarragon. Season with salt and pepper to taste.
Step 4Place arugula in a medium bowl. Sprinkle with remaining 2 tsp. lemon zest and 2 Tbsp. lemon juice. Season with salt and pepper to taste; toss to coat. Arrange arugula mixture over watermelon; top with shrimp mixture. Serve immediately.
10. Watermelon Sorbet
Bring 3 cups water and sugar just to a boil in a medium saucepan over high heat, stirring until sugar dissolves. Remove from heat. Cool.
Process sugar syrup and watermelon, in batches, in a blender until smooth. Stir in lime juice. Cover and chill 2 hours.
Pour mixture into the freezer container of a 1-gallon ice-cream maker, and freeze.
