There truly is no other fruit as synonymous with summer as the watermelon. With its bright color and delicious taste, it’s the perfect hot-day treat. So whether you enjoy yours by the slice, in cocktail form or prepared as part of a dish, make sure to enjoy some this season! These watermelon recipes are not only refreshing but are full of vitamin B, antioxidants, potassium and calcium – the perfect way to stay hydrated during the hot, southern summer!
Watermelon Salad with Herbed Yogurt Sauce
Courtesy of Cookie + Kate
Total time: 30 minutes
Watermelon salad Ingredients
3 pounds ripe seedless watermelon (about ½ small round watermelon or 4 cups cubed), cut into ¾ inch cubes
2 mini cucumbers or 1 small cucumber, thinly sliced into rounds
½ cup thinly sliced shallot (1 medium-to-large shallot)
3 Tbsp. sherry vinegar or red wine vinegar
¼ tsp. fine sea salt
2 Tbsp. extra-virgin olive oil
Flaky sea salt or kosher salt, to taste
Freshly ground black pepper, to taste
Garnish: small handful of fresh mint and basil leaves, torn if large
Herbed yogurt sauce Ingredients
1 cup Greek yogurt
⅓ cup lightly packed combination of fresh basil and mint leaves
1 Tbsp. extra-virgin olive oil
1 tsp. honey or maple syrup
Pinch of fine sea salt
- In a small bowl, combine the sliced shallot with the vinegar and ¼ tsp salt. Toss to combine, and place in the refrigerator to lightly pickle while you prepare the rest of the salad.
- Make the yogurt sauce: In a food processor, combine the yogurt, fresh herbs, olive oil, honey and a pinch of salt. Blend until the herbs are broken into tiny pieces, and the sauce is pale green. (If you do not have a food processor, finely chop the herbs and whisk the ingredients together in a bowl.)
- Swirl the yogurt sauce (all of it) over the base of a large serving platter. Scatter the cubed watermelon on top, followed by the cucumber. Arrange the pickled shallot on top and spoon the leftover vinegar over the salad.
- Drizzle two Tbsp. of olive oil on top, sprinkle generously with fresh herbs and season with salt and pepper to taste. If you will not be serving it immediately, place the salad in the refrigerator to stay chilled. This salad is best served within an hour or two.
Courtesy of Gimme Some Oven
Total time: 10 minutes
Servings: 6 – 8
4 cups diced seedless watermelon
1 cup diced red onion (about half a medium red onion)
2/3 cup chopped fresh cilantro leaves
1/2 cup chopped fresh mint leaves
1–2 jalapeno(s), seeded and finely diced (add more/less to taste)
Zest and juice of 1 lime
Toss all ingredients together until combined. Serve immediately or cover and refrigerate for up to two days.
Fresh Watermelon Margarita
Courtesy of The Spruce Eats
Total time: 5 minutes
Servings: 2 cocktails
1/4 cup sea salt, for rimming
1 tsp. chili powder, for rimming
1 cup watermelon cubes
2 oz reposado tequila (or blanco)
1 oz triple sec
1 oz freshly squeezed lime juice, from 1 large lime
Garnish: watermelon wedges, lime wedges and mint sprigs
- Rim two double old-fashioned glasses: Mix the salt and chili powder in a shallow dish, wet the rim by wiping it with a lime wedge, then dip or roll it into the chili salt.
- In a cocktail shaker, muddle the watermelon cubes into a juicy pulp.
- Fill the shaker with ice. Add the tequila, triple sec and lime juice – shake well.
- Use both a cocktail strainer and mesh strainer to strain the drink over fresh ice into the prepared glasses.
- Garnish with watermelon and lime wedges and a sprig of mint. Serve and enjoy.
Chocolate-Covered Watermelon Bites
Courtesy of Just a Taste
Total time: 40 minutes
3 cups cubed watermelon (1-inch cubes)
1 cup chopped chocolate
Garnish: sea salt, coconut, almonds, etc. (optional)
- Line a baking sheet or large plate with wax paper. Arrange the watermelon cubes on the wax paper so that they are not touching one another. Stick a toothpick atop each piece of watermelon, then place the baking sheet in the freezer for thirty minutes.
- Melt the chopped chocolate in a double boiler or in the microwave. Dip each frozen piece of watermelon into the melted chocolate. Shake off any excess chocolate, then immediately sprinkle the chocolate with sea salt. (The chocolate will harden very quickly.) Return the dipped watermelon pieces to the wax paper to set fully. Serve immediately or store in the freezer until ready to serve.
Note: Do not use chocolate chips in this recipe due to their waxy coating, which makes it difficult for the chocolate to adhere to the watermelon.