Watermelon is, quite simply, the perfect summer fruit. It’s a sweet treat that is refreshing and hydrating when the sun is blazing. Enjoy it plain or add it to smoothies, salads, and desserts like we’ve done in this roundup of delicious recipes! Try them out and let us know what you think. Do you have a favorite way to cook with watermelon? Share it in the comments below. Plus it’s fun way to offer a vegetarian dish!
How to Pick a Perfect Watermelon
Watermelons come in shades of red, pink, yellow, and orange. There’s usually a bushel of them at the market to choose from, but how can you know if the one you select will be sweet and juicy? Ripe watermelons should have dark green rinds and be without any soft spots or major blemishes (scratches are ok), and they feel heavy for their size. In the interest of time, I like to choose three similar-sized melons and compare their weights. The heaviest melon will be the juiciest. Turn your watermelon over to look for a buttery yellow spot. This means that it was ripened in the sun on the farm (that’s what you want). A white or light green spot indicates that the melon was harvested too early, which diminishes sweetness, texture, and juiciness. If you have perfect pitch, you might be able to select a watermelon by thumping it like a drum. Supposedly, when tapped lightly, a perfectly ripe watermelon makes the sound of a B-flat note.
Now for the 3 Great Ways To Eat Watermelon!
Watermelon, Cucumber, Lime, and Chili Salad
Street vendors sell bags of chopped fruit with squeezed lime and a sprinkling of spicy chili powder. Make your own refreshing version of this treat with cool cucumber and watermelon.
Total Time: 15 min.
Prep Time: 15 min.
Cooking Time: None
Yield: 4 servings, about 1¼ cups each
Ingredients
1 Tbsp. extra virgin olive oil
3 Tbsp. fresh lime juice
2 Tbsp. finely chopped fresh mint
¼ tsp. sea salt
½ tsp. chili powder
4 cups cubed watermelon
½ medium cucumber, peeled, sliced
⅓ cup crumbled (or shaved) feta cheese (about 1½ oz.) (vegan option without cheese)
Preparation
1. Combine oil, lime juice, mint, salt, and chili powder in small bowl; whisk to blend. Set aside.
2. Place watermelon, cucumber, and cheese in a medium serving bowl.
3. Drizzle salad evenly with dressing; toss gently to blend.
4. Serve immediately.
Watermelon and Heirloom Tomato Salad
Sweet watermelon and savory heirloom tomatoes are a perfect pair and make for a delicious, healthy salad. Choose tomatoes of several different colors for dramatic appeal.
Total Time: 15 min.
Prep Time: 15 min.
Cooking Time: None
Yield: 4 servings
Ingredients
1 Tbsp. extra virgin olive oil
3 Tbsp. red wine vinegar
2 Tbsp. finely chopped basil (or mint, chives, or parsley)
¼ tsp. sea salt
¼ tsp. ground black pepper
1 cup arugula (also known as rocket)
½ medium seedless watermelon, rind removed, cut into 2-inch triangles
3 medium heirloom tomatoes, sliced into wedges
½ cup yellow cherry tomatoes, cut in half
¼ medium red onion, sliced thin
2 Tbsp. crumbled feta cheese (about ½ oz.)
Preparation:
1. Combine oil, vinegar, basil, salt, and pepper in small bowl; whisk to blend. Set aside.
2. Arrange arugula, watermelon, heirloom tomatoes, cherry tomatoes, and onion on a large serving platter.
3. Drizzle evenly with dressing.
4. Top evenly with cheese.(vegan option without cheese)
Strawberry Watermelon Surprise Shakeology
This smoothie tastes like summer! It’s a great way to use up extra watermelon.
Total Time: 5 min.
Prep Time: 5 min.
Cooking Time: None
Yield: 1 serving
Ingredients:
½ cup water
½ cup diced watermelon
1 scoop Strawberry Shakeology
2 Tbsp. chopped fresh mint
1 cup ice
Preparation:
1. Place water, watermelon, Shakeology, mint, and ice in blender; cover. Blend until smooth.