Nothing says summer like a sweet, savory slice of watermelon. Its culinary eye candy. Its a thirst quencher. Its a tasty accessory to any summer meal. And its possibilities are endless. However, the task of devouring it all may seem a bit daunting, so here are a few creative ways to make your watermelon stretch a little bit further.
{Watermelon Tomato Salad with Feta Cheese}
Ingredients:
2 tbsp olive oil
1 tbsp white wine vinegar
2 tbsp chopped mint
5 ounces cherry tomatoes in different sizes and colors
16 ounces watermelon, cut into chunks
feta, crumbled
Directions:
1. Make the dressing by mixing the vinegar, olive oil and mint and season to taste if needed.
2. Put the tomatoes (keep smaller ones whole and cut larger ones in two) and watermelons in bowl. Pour over the dressing and leave to stand for at least 10 minutes so the fruit can absorb the juice.
3. Crumble the feta over the top and serve.
(junglefrog-cooking.com)
{Watermelon Burgers}
Watermelon is not a vegetable, obviously, but it’s so wonderful when grilled that it must be included here. Grill a watermelon slice, and it dries out and sobers up, losing its sloppy sweetness, and it takes surprisingly well to savory accompaniments. Add a slice of good melting cheese, a hard roll, a few pickles and a lettuce leaf, and look out: watermelon burgers.
Time: 30 minutes
1 small watermelon
1/4 cup olive oil
1 tablespoon minced onion
Salt and black pepper
4 ounces mozzarella, Monterey Jack, Gruyère or other melting cheese, grated or sliced.
Directions:
1. Heat a charcoal or gas grill to moderately high heat and put the rack about 4 inches from the flame. Cut the watermelon lengthwise, into halves or quarters, depending on the size of the melon. From each length, cut 11/2-inch-thick slices; remove the rind from each slice. If there are black seeds, use a fork to remove as many of them as you can without beating the flesh up too much.
2. Mix the olive oil with the onion and sprinkle with salt and pepper. Brush or rub the mixture all over the watermelon slices. Grill or broil for about 5 minutes on each side. The flesh should be lightly caramelized and dried out a bit. Sprinkle each slice with cheese, cover the grill and cook just until the cheese melts, about a minute.
3. Serve on buns, toast or hard rolls with the usual burger fixings.
(nytimes.com)
{Watermelon Cucumber Salad with Honey and Mint}
2 cups watermelon, cubed1 ½ cups cucumber, peeled and cubed
2 green onions, greens and partial whites sliced
1 tbsp fresh mint, chopped
In a bowl, combine the watermelon, cucumber, green onions and mint. Add the olive oil and honey. Stir to combine. Sprinkle on the salt and pepper. You can eat it right away or refrigerate it for up to a couple days. As it sits more juice will form from the melon and cucumber. Serves 3 to 4.
{Watermelon Frosty}
Yields: 2 servings
Ingredients:
2 1/4 cups frozen watermelon cubes
1/2+ cup water
2 tbsp maple syrup
1 large lemon, squeezed (lime juice also works very well! use 2 limes)
1 fresh banana
*Optional: 2 shots of tequila (or sub with more water or fruit juice)
*Also optional: a few dashes of cayenne powder in the blender or over top when you serve!
Garnish: a few slices of watermelon - with rind on - frozen.
Directions:
Blend and Pour. Garnish with frozen watermelon/rind slices. Serve! Enjoy.
(kblog.lunchobox.com)
{Watermelon Mint Pops}
Yields: approximately 10 ice pops (depending on the size of your cups, you may yield more or less)
Prep time: 10 minutes + 6 hrs. freeze
Allergy info: soy-free, dairy-free, gluten-free
For the puree:
1 (4 to 5-lb.) organic seedless watermelon
1/4 teaspoon kosher salt
1/4 cup organic sugar
10 whole fresh mint leaves, washed and dried
For the pops:
12 paper cups or tall parfait glasses (tall shot/dessert glasses)
Plastic wrap or foil
12 ice pop sticks
Directions:
Remove colored flesh from the watermelon rind. Discard seeds, dice watermelon flesh. In the bowl of a food processor add diced watermelon, salt and sugar; pulse until smooth. Place a fine mesh strainer over a large bowl. Pour watermelon mixture into strainer. Using a spoon or spatula, press watermelon mixture through strainer; discard any seed pieces and large pieces of pulp.
Place one mint leaf in the bottom of each cup. Pour fruit mixture evenly into cups; cover tightly with plastic wrap. Using a sharp paring knife, make a small slit in the middle of the plastic wrap. Poke ice pop sticks through plastic wrap.
Place cups in freezer. Freeze at least 6 hours; serve frozen. Store in the freezer, covered, up to 3 weeks.
(wickedgooddinner.blogspot.com)
{Watermelon Cake}
Need a quick way to spice up the table but don't have time to do anything elaborate? This is as easy as it gets. Cut off the end of the watermelon. Scoop out small watermelon balls with a cookie dough scoop and set aside. Next, cut a 4"thick circular piece of watermelon. Cut it into pie pieces, just as you would a cake. Leave the cut pieces in place and delicately stack the watermelon balls on top. Garnish with mint if you wish. Tada!
{Watermelon Keg & Watermelon Sours}
>>Watermelon Keg
Simply scoop out the watermelon and use its contents for any of the recipes listed above.
Cut a hole to fit a keg shank on the far left side of the melon. Insert the shank.
Once that is in place, turn the watermelon on its bottom, with the shank pointed downward, and fill with your drink of choice ... perhaps the delicious Watermelon Sours noted below. Et voila!
(hitherandthither.com)
>>Watermelon Sours
Time: 10 minutes
Yields: 10-12 drinks
Directions: Puree 4 cups of watermelon chunks; strain. Stir in 4 ounces Alize Red Passio or other fruit-flavored liqueur, 8 ounces gin and 2 cups sour mix. Add sparkling rose before serving. Garnish with lime.
(foodnetwork.com)
