First, a few years ago, Beyoncé made us drink watermelons in the summer. Then, in the summer of 2020, Harry Styles posted a search query on the Internet, “What does high sugar watermelon mean?” It’s time to feed the watermelons in 2021.
Fruit is best when it is pure. I think some of the following recipes will change your mind. There are so many ways to use sorbet, mojitos, salads, margaritas, gazpacho, and watermelon, so you won’t be wondering what to do with the big old melon anymore.
1. Watermelon, Feta, Cucumber And Mint Salad.
- 3 cups watermelon cubed or balled
- 1 and 1/2 cups sliced cucumber seeds removed
- 2 tablespoons mint thinly sliced or small mint leaves.
- 1/3 cup feta cheese crumbled
- 3 tablespoons olive oil
- 1 tablespoon lime juice
- salt and pepper to taste
- Place the watermelon, cucumber and mint in a large bowl.
- In a small bowl, whisk together the olive oil, lime juice and salt and pepper.
- Drizzle the dressing over the melon mixture and toss to coat. Sprinkle with feta and serve.
2. Watermelon Margaritas.
- 3 ounces good quality tequila blanco (1/3 cup)
- 2 ounces BOLS Watermelon Liqueur (1/4 cup)
- 1.5 ounces freshly squeezed lime juice (3 tablespoons)
- .5 ounce simple syrup or agave nectar (1 tablespoon)
- 1 cup cubed watermelon
- Blend all ingredients in a high powered blender.
- Rim 2 glasses with lime juice and then dip in course sea salt.
- Fill with ice.
- Strain watermelon margarita mixture over ice.
- Top with watermelon triangle and enjoy!
3. Watermelon Mojito Cocktail.
- 4 fresh mint leaves
- 3/4 ounce fresh lime juice
- 3/4 ounce simple syrup*
- 2 ounces light rum
- 3 ounces watermelon puree, strained
- Club soda, to taste
- Mint sprigs and small watermelon wedges for garnish (optional)
- In the bottom of a Collins or other tall glass, use a muddler or the back of a wooden spoon to muddle mint leaves, lime juice and simple syrup.
- Fill glass two-thirds with ice. Add rum and watermelon puree.
- Top with club soda to fill glass; stir well.
- Garnish with a sprig of mint or small wedge of watermelon, if desired.
4. Layered Watermelon Coconut Shakes With Salty Lime Sugar.
- 3/4 cup frozen coconut meat, (slightly thawed (I find mine at whole foods))
- 1/2 cup full-fat canned coconut milk
- 1/2 teaspoon coconut extract
- 1 1/2 cups frozen watermelon chunks, (I keep mine in the freezer for at least 2 hours+)
- 1/4 cup coconut water.
- Begin by making the salty lime sugar. Once made, slice the lime and use it to rim the edges of 2 glasses. Dip the glasses in the sugar and coat them thoroughly.
- You can layer the shake however you’d like, but I prefer to start with the coconut so I don’t have to wash out the blender (you don’t need to anyway, but it will tint the white coconut pink). Add the frozen coconut, milk and extract to a blender and puree until thick and creamy. Pour evenly between two glasses. Add the frozen watermelon, coconut water and honey to the blender (if the lime still has some juice, I’ll also squeeze the rest in here) and puree until smooth and frosty. Pour on top of the coconut layer and garnish with limes!
- Note: if you can’t find frozen coconut meat, you can freeze young coconut meat or use it raw with a few ice cubes. Instead of either of those, you can swap the coconut meat entirely for a coconut ice cream!
SALTY LIME SUGAR
Combine ingredients together in a bowl and mix with your fingers until the lime zest is evenly spread through the mixture.
5. Watermelon Salad With Burrata And Yogurt Dressing.
For the Yogurt Dressing:
- 1/2 cup California plain Greek yogurt
- 1 mandarin orange zest and juice
- 3 tablespoons olive oil
- 3 tablespoons champagne vinegar
- Salt and pepper
For the Watermelon Salad:
- 2 cups sliced seedless watermelon
- 2 heirloom tomatoes sliced
- 8 ounces California Burrata cheese
- 10 ounces pepperazzi peppers drained
- 2 ounces arugula
- 1/4 cup basil leaves sliced (or whole if they are small)
- Salt and pepper
- Place the California-made yogurt in a small jar and top with the orange zest and juice, oil, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Screw the lid on tight and shake until smooth.
- If plating the watermelon salad on a platter to share, place the arugula on the bottom with the Burrata, watermelon, tomatoes and peppers over it. Then sprinkle the basil over the top and drizzle with yogurt dressing.
- If plating as individual servings, arrange the watermelon, tomatoes and peppers on small plates. Then use a spoon to scoop small dollops of Burrata around the plate. Sprinkle with arugula and basil leaves, and drizzle with yogurt dressing.