Who doesn’t love the refreshing taste of watermelon on a hot summer day? But let’s be honest, slicing up a plain watermelon can get a bit boring after a while.
You want something more exciting, something that makes your taste buds dance and keeps your summer meals interesting.
I get it.
In this article, I promise to bring you a variety of watermelon recipes that will transform this simple fruit into mouth-watering dishes. From salads to snacks, these recipes are designed to be quick, healthy, and absolutely delightful.
So, let’s dive in and discover some amazing ways to enjoy watermelon this summer!
Here are the 38 Watermelon Recipes For Summer:
1. Watermelon Gazpacho
Instructions:
- Prepare Ingredients:
- Cut watermelon into cubes to measure 6 cups.
- Peel and chop tomatoes, removing seeds.
- Peel and seed the cucumber, then chop.
- Blend:
- Puree watermelon, tomatoes, and cucumber separately until smooth.
- Strain each puree through a sieve to remove any chunks.
- Mix:
- In a large bowl, combine the strained watermelon, tomato, and cucumber juices.
- Add sugar, cilantro, basil, lime juice, Serrano chili (if using), and a pinch of salt.
- Stir well to mix all ingredients.
- Chill:
- Refrigerate the mixture for about 30 minutes to let the flavors meld.
2. Watermelon Arugula Salad
Instructions:
- Prepare Ricotta:
- In a small bowl, mix non-dairy ricotta with 1 tablespoon olive oil and lemon zest. Set aside.
- Prepare Salad:
- Chop seedless watermelon into 1-inch cubes and place in a large salad bowl.
- Add fresh baby arugula, thinly sliced radishes, and roughly torn mint leaves to the bowl.
- Make Vinaigrette:
- In a mixing bowl, combine olive oil, maple syrup, chia seeds, red pepper flakes, sea salt, ground black pepper, and lemon juice.
- Whisk together until well combined.
- Assemble Salad:
- Pour the lemon chia vinaigrette over the watermelon, arugula, radishes, and mint.
- Gently toss to combine.
- Serve:
- Spread a layer of the lemony ricotta onto each serving plate.
- Add the salad on top of the ricotta.
- Sprinkle with pepitas and a little flaked sea salt.
- Garnish with a few fresh mint leaves.
Lemon Chia Vinaigrette Recipe:
- 3 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon chia seeds
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon sea salt
- Ground black pepper to taste
- Juice of 1 lemon
3. Watermelon Brie Bites
Instructions:
- Prepare Ingredients:
- Cut the watermelon into 1-inch cubes.
- Cut the Brie cheese into small pieces that fit on top of the watermelon cubes.
- Assemble Bites:
- Place a piece of Brie cheese and a basil leaf on each watermelon cube.
- Secure with a toothpick or small skewer.
- Optional:
- Drizzle with balsamic glaze for extra flavor.
4. Watermelon Lemonade
Instructions:
- Prepare and Blend:
- Juice 2 lemons and 1 lime.
- Cut 1/4 to 1/2 of a seedless watermelon into cubes.
- In a blender, combine the lemon juice, lime juice, 1/4 cup granulated sugar, and watermelon cubes. Blend until smooth.
- Strain and Mix:
- Pour the blended mixture through a strainer to remove the pulp.
- In a pitcher, combine the strained mixture with 2 cups of water and stir well.
- Optional:
- Add mint ice cubes for extra flavor. (Freeze mint leaves in water to make mint ice cubes.)
- Serve:
- Pour into glasses and enjoy your refreshing watermelon lemonade!
5. Sugar Free Chocolate-Dipped Watermelon
Instructions:
- Prepare Watermelon:
- Slice 1 small seedless watermelon into 1-inch thick triangles or sticks.
- Pat the slices dry with paper towels and chill in the refrigerator.
- Melt Chocolate:
- In a microwave-safe bowl, melt 1 cup of chocolate chips in 30-second intervals, stirring after each, until smooth.
- Dip Watermelon:
- Dip each chilled watermelon slice halfway into the melted chocolate, letting the excess drip off.
- Place on a parchment-lined plate.
- Garnish and Chill:
- Sprinkle with sea salt
- Freeze for 10 minutes until the chocolate is set.
6. Watermelon Mimosa
Instructions:
- Blend Watermelon:
- Blend 2 cups of seedless watermelon cubes until smooth.
- Strain the watermelon puree to remove any pulp.
- Mix Ingredients:
- In a pitcher, combine the strained watermelon juice with the juice of 1 lime.
- Assemble Mimosa:
- Fill each glass halfway with the watermelon-lime mixture.
- Top off with chilled champagne or sparkling wine.
- Optional Garnish:
- Add fresh mint leaves for extra flavor.
7. Watermelon Margarita
Instructions:
- Prepare Watermelon:
- Cut half of a small seedless watermelon into cubes.
- Blend the cubes until smooth and strain to remove pulp.
- Make Simple Syrup:
- In a saucepan, combine equal parts water and granulated sugar.
- Heat until sugar dissolves, then let cool.
- Mix Margarita:
- Fill a shaker with ice.
- Add 1.5 oz tequila, 0.5 oz orange liqueur (if using), juice of 2 limes, 1 oz simple syrup, and watermelon juice.
- Shake well.
- Prepare Glass:
- Rub a lime wedge around the rim of a glass and dip in kosher salt.
- Fill the glass with ice.
- Serve:
- Pour the margarita mixture into the prepared glass.
- Garnish with a lime wedge.
8. Watermelon Feta Mint Salad
Instructions:
- Prepare Dressing:
- In a small bowl, mix 2 tablespoons olive oil, juice of 1 lemon, a pinch of salt, and a pinch of red chili flakes.
- Whisk well and taste. Add a little sugar if the lemon is too sour.
- Prepare Watermelon:
- Cut 1 small seedless watermelon into 1-inch chunks.
- Place the chunks in a large bowl.
- Add Ingredients:
- Tear fresh mint leaves and add to the bowl with watermelon.
- Add 2 cups of arugula leaves and 1 cup of Kalamata olives.
- Combine:
- Pour the dressing over the salad and toss gently.
- Crumble 1 cup of feta cheese over the top.
- Serve:
- Serve immediately for the best taste and texture.
9. Watermelon Skewers with Feta and Mint Pesto
Instructions:
- Prepare Ingredients:
- Cut the watermelon into 1-inch cubes.
- Cut the feta cheese into 1-inch cubes.
- Tear fresh mint leaves into small pieces.
- Assemble Skewers:
- Take a toothpick or small skewer.
- Skewer one cube of watermelon, one cube of feta cheese, and a piece of mint leaf.
- Add Balsamic Glaze:
- Drizzle balsamic glaze over the assembled skewers.
- Serve:
- Arrange the skewers on a platter and serve immediately.
10. Watermelon Salsa
Instructions:
- Prepare Ingredients:
- Dice 4 cups of watermelon into 1/2-inch cubes.
- Dice 1 medium cucumber and 1 mango into similar-sized pieces.
- Chop 3/4 cup cilantro, 1 onion, and 2-4 jalapenos (remove seeds and membranes).
- Mince 1 clove of garlic.
- Combine Ingredients:
- In a large bowl, combine diced watermelon, cucumber, mango, cilantro, onion, and jalapenos.
- Add minced garlic.
- Add Seasoning:
- Pour 5 tablespoons of lime juice over the mixture.
- Add salt to taste (about 1/2 to 3/4 teaspoon).
- Optional: Add hot sauce to taste for extra heat.
- Mix and Serve:
- Mix everything gently to combine.
- Let the salsa sit for at least 4 hours in the fridge to allow flavors to meld.
- Serve chilled with tortilla chips or as a topping for tacos.
11. Watermelon Ice Cream
Instructions:
- Blend Ingredients:
- Combine 2 cups of heavy cream, 2 cups of watermelon chunks, a pinch of salt, 1 teaspoon of vanilla extract, and 1 can of sweetened condensed milk in a blender.
- Blend for about 10 seconds until smooth and no chunks remain.
- Prepare Ice Cream Machine:
- Pour the blended mixture into your electric ice cream machine.
- Follow the machine’s instructions (usually involves filling up to a certain mark and setting a timer).
- Churn and Freeze:
- Turn on the machine and let it churn for about 60 minutes or until the ice cream reaches a thick, creamy consistency.
- Serve:
- Once done, transfer the ice cream to a container and serve immediately or freeze for later.
12. Watermelon Blueberry Salad
Instructions:
- Prepare Fruit:
- Cube 5 cups of watermelon into bite-sized pieces.
- Wash 2 cups of blueberries and remove any stems.
- Combine Ingredients:
- In a large bowl, mix the watermelon and blueberries.
- Crumble 4 oz of feta cheese over the fruit.
- Add torn or sliced basil leaves if using.
- Make Dressing:
- In a small jar, combine 2 tablespoons lime juice, 1 tablespoon honey, 1 tablespoon olive oil, a pinch of salt, and a pinch of pepper.
- Shake well to mix.
- Serve:
- Keep the dressing cold until ready to serve.
- Just before serving, pour the dressing over the salad and gently toss to coat.
13. Grilled Watermelon Margaritas
Instructions:
- Grill Watermelon:
- Cut 1 pound of seedless watermelon into chunks.
- Grill the watermelon over medium-high heat for about 3 minutes on each side.
- Blend the grilled watermelon and let it cool.
- Prepare Margarita:
- In a shaker, combine 2 ounces of tequila, 1 ounce of watermelon juice, 1 ounce of lime juice, ½ ounce of grapefruit juice, and ½ ounce of orange liqueur.
- Add ice and shake well.
- Serve:
- Rim a cocktail glass with chili lime seasoning.
- Pour the shaken mixture into the glass.
14. Watermelon Coconut Ice Cream
Instructions:
- Blend Ingredients:
- In a blender, combine 2 cups of watermelon chunks, 1 can of coconut milk, 1/2 cup of sugar, 1 teaspoon of vanilla extract, and a pinch of salt.
- Blend until smooth.
- Chill Mixture:
- Pour the blended mixture into a bowl.
- Cover and refrigerate for at least 2 hours until well chilled.
- Churn Ice Cream:
- Pour the chilled mixture into an ice cream maker.
- Churn according to the manufacturer’s instructions until it reaches a creamy consistency.
- Freeze:
- Transfer the churned ice cream to a container.
- Freeze for at least 2 hours or until firm.
15. Hwachae (Korean Watermelon Punch)
Instructions:
- Prepare Watermelon:
- Cut the watermelon in half and scoop out the flesh using a melon baller, ice cream scooper, or cut into cubes.
- Place the watermelon pieces in a large bowl and squeeze out the remaining juice from the rind into the bowl.
- Combine Ingredients:
- Add lots of ice to the bowl to make the punch really cold.
- Pour 1 bottle (2 liters) of Sprite over the watermelon and ice. Adjust the ratio of watermelon juice to Sprite to your taste.
- Garnish and Serve:
- Add lemon and lime slices for garnish if desired.
- Mix everything together and serve in bowls.
16. Watermelon Caprese Salad
Instructions:
- Prepare Ingredients:
- Peel and cut the watermelon into shapes or slices.
- Slice 8 oz of fresh mozzarella cheese into rounds.
- Stack 1/4 cup of fresh basil leaves, roll them up, and slice them into thin strips (chiffonade).
- Assemble Salad:
- On a plate, layer the watermelon pieces and mozzarella slices alternately.
- Drizzle 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar or balsamic reduction over the salad.
- Sprinkle with salt and pepper to taste.
- Garnish with the sliced basil.
17. Watermelon Sorbet
Instructions:
- Prepare Watermelon:
- Cut the watermelon in half.
- Scoop out the watermelon flesh and cut it into chunks.
- Freeze:
- Place the watermelon chunks in the freezer until fully frozen.
- Blend:
- Add the frozen watermelon chunks to a blender.
- Squeeze the juice of 1 lime into the blender.
- Make Sorbet:
- Blend the mixture until smooth, using the sorbet setting if available.
- Serve:
- Pour the blended sorbet into a container.
- Serve immediately and enjoy!
18. Watermelon Popsicles
Instructions:
- Blend Ingredients:
- Blend 4 cups of watermelon chunks, 2 tablespoons of lime juice, and 2 tablespoons of honey or sugar (if using) until smooth.
- Pour into Molds:
- Pour the blended mixture into popsicle molds.
- Insert Sticks:
- Insert popsicle sticks into the molds.
- Freeze:
- Freeze for at least 4 hours, or until fully frozen.
- Serve:
- Remove from molds and enjoy!
19. Watermelon Sushi (Vegan Version)
Instructions:
- Prepare Watermelon:
- Cut the watermelon in half and remove the rind.
- Slice the watermelon into 1-inch thick “steaks.”
- Cook Watermelon:
- Rub 2 tablespoons of olive oil and sprinkle 1 teaspoon of salt on both sides of the watermelon slices.
- Place on a baking sheet and bake at 180°F (82°C) for 2-3 hours until the texture resembles tuna.
- Make Sushi Rice:
- Cook 2 cups of sushi rice according to package instructions.
- Mix with 1/4 cup of rice vinegar to taste.
- Prepare Spicy Mayo:
- Mix 1/2 cup of vegan mayo with 2 tablespoons of sriracha and a dash of sesame oil to taste.
- Assemble Sushi:
- For nigiri: Shape small amounts of sushi rice into ovals, place a slice of watermelon “tuna” on top, and add a dab of wasabi if desired.
- For spicy rolls: Spread a layer of sushi rice on a nori sheet, sprinkle with 2 tablespoons of toasted sesame seeds, add watermelon slices and spicy mayo, then roll tightly using a bamboo mat.
- Serve:
- Garnish with chopped green onions and serve with wasabi, pickled ginger, and soy sauce.
20. Watermelon Coconut Smoothie
Instructions:
- Blend Ingredients:
- Add 2 cups of frozen watermelon chunks, 1/2 cup fresh strawberries, 1/4 cup coconut cream, 1/2 cup coconut water, and a few fresh mint leaves to a blender.
- Blend until smooth.
- Serve:
- Pour into glasses and enjoy!
21. Watermelon Mojito
Instructions:
- Prepare Watermelon:
- Cut watermelon into small pieces.
- Make Sugar Syrup:
- In a saucepan, combine 1/4 cup sugar and 1/4 cup water.
- Boil until sugar is dissolved, then let it simmer for 2-3 minutes. Set aside.
- Assemble the Drink:
- In a tall glass, add watermelon chunks and fresh mint leaves.
- Pour in some lemon juice and sugar syrup to taste.
- Muddle the ingredients together.
- Finish and Serve:
- Add ice cubes to the glass.
- Pour soda water over the mixture.
- Stir well and garnish with a watermelon slice and mint leaves.
22. Watermelon Chia Pudding
Instructions:
- Blend Fruits:
- In a blender, combine 1 cup of cubed watermelon and 1 cup of hulled strawberries.
- Blend until smooth.
- Mix with Milk:
- Pour the fruit puree into a bowl.
- Add 1 cup of coconut milk (or any milk of your choice) and mix well.
- Add Chia Seeds:
- Stir in 1/4 cup of chia seeds.
- Add 1-2 tbsp of honey or maple syrup if you prefer a sweeter pudding.
- Refrigerate:
- Cover the bowl and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and thicken the mixture.
- Serve:
- Stir the pudding before serving.
- Garnish with fresh strawberries and watermelon slices.
23. Watermelon and Shrimp Ceviche
Instructions:
- Prepare Watermelon:
- Cut a small watermelon in half and hollow out one half to use as a serving bowl.
- Dice the other half into small pieces.
- Make Citrus Juice:
- In a large bowl, combine the juice of 6 limes, 2 lemons, and 2 oranges.
- Blanch Shrimp:
- Boil shrimp until they turn pink and are slightly translucent.
- Immediately transfer shrimp to an ice bath to stop cooking.
- Roughly chop the shrimp.
- Combine Ingredients:
- In the bowl with the citrus juice, add diced watermelon, chopped shrimp, diced red and orange bell peppers, and chopped cilantro.
- Season with salt and pepper to taste.
- Optional: Add a splash of Moscato wine for extra flavor.
- Make Tortilla Chips:
- Cut corn tortillas into triangles.
- Fry in hot oil until crispy.
- Drain on paper towels.
- Serve:
- Fill the hollowed-out watermelon half with the ceviche.
- Serve with homemade tortilla chips.
24. Strawberry Watermelon Cake
Instructions:
- Prepare Watermelon:
- Peel and cut the watermelon into rounds that fit your cake ring.
- Sprinkle with sugar and rose water, then let sit in a colander to drain excess juice.
- Make Almond Dacquoise:
- Preheat oven to 200°C (392°F).
- Beat 4 egg whites until soft peaks form, then gradually add 1/2 cup white sugar and beat until stiff peaks form.
- Fold in 1 cup almond meal and 1 cup icing sugar.
- Spread the mixture on a baking sheet and bake until golden brown. Let it cool.
- Prepare Stabilized Whipped Cream:
- Dissolve 2 tsp powdered gelatin in cold water and let it bloom.
- Microwave the gelatin mixture for 10 seconds until melted.
- Whip 2 cups thickened cream until soft peaks form, then add the melted gelatin and 1 tsp rose water. Continue whipping until stiff peaks form.
- Assemble the Cake:
- Place a layer of almond dacquoise at the bottom of your cake ring.
- Add a layer of whipped cream.
- Place a watermelon round on top of the cream.
- Add another layer of whipped cream.
- Top with fresh strawberries.
- Optional Strawberry Jelly:
- Cook strawberries with a bit of water and sugar until soft.
- Blend and strain the mixture.
- Dissolve gelatin in cold water, let it bloom, then melt it in the microwave.
- Mix the gelatin with the strawberry puree and pour over the cake.
- Let it set in the fridge.
- Chill and Serve:
- Refrigerate the cake for a few hours to set.
- Remove from the fridge, slice, and enjoy!
25. Spicy Watermelon Rind Pickles
Instructions:
- Prepare Watermelon Rinds:
- Peel the green outer rind off the watermelon using a potato peeler.
- Cut the peeled rinds into long skinny slices and cubes.
- Make the Brine:
- In a large pot, combine 4 cloves minced garlic, 1 cup sweet heat jalapeno slices, 2 cups apple cider vinegar, 2 jars of pickle juice (about 4 cups), and 2 tbsp pickling spices.
- Bring the mixture to a boil.
- Cook the Rinds:
- Add the prepared watermelon rinds to the pot of boiling brine.
- Boil until the rinds are slightly tender, then remove and strain them.
- Fill the Jars:
- Place the long skinny rinds into pickle jars and the cubed rinds into quart jars.
- Add some of the jalapenos and pickling spices from the brine into each jar.
- Add the Brine:
- Pour the hot brine over the rinds in each jar, filling them up.
- Seal the jars and let them cool.
- Refrigerate:
- Store the jars in the refrigerator.
- For best results, store the jars upside down to ensure even marination.
- Let the pickles sit for a few days before eating to develop flavor.
26. Watermelon Basil Cooler
Instructions:
- Prepare Watermelon:
- Cube 2 cups of watermelon. If you have a melon baller, you can use it to make watermelon balls.
- Blend Ingredients:
- In a blender, combine the watermelon cubes, 1/4 cup fresh mint leaves, 1/4 cup fresh basil leaves, and the juice of 1 lemon.
- Blend until smooth.
- Sweeten (Optional):
- If you prefer a sweeter drink, add 1-2 tbsp of sugar or honey to the blender and blend again until dissolved.
- Add Basil Seeds (Optional):
- If using, soak 1 tbsp of basil seeds in water for 20 minutes until they swell up.
- Add the soaked basil seeds to the blended mixture.
- Mix with Soda and Tonic Water:
- Fill a glass halfway with the watermelon mixture.
- Add ice cubes.
- Top up with equal parts soda water and tonic water.
- Serve:
- Stir gently to combine.
- Garnish with extra mint leaves or a slice of watermelon if desired.
27. Watermelon Jalapeno Margarita
Instructions:
- Prepare Watermelon Juice:
- Cut watermelon into pieces and muddle them to extract juice.
- Strain to get 2 oz of watermelon juice.
- Make Watermelon Ice Cubes (Optional):
- Pour watermelon juice into an ice cube tray and freeze.
- Rim the Glass:
- Rub a lime wedge around the rim of a rocks glass.
- Dip the rim in Tajin or salt.
- Mix Ingredients:
- In a shaker, combine 2 oz blanco tequila, 1/2 oz agave nectar, and 3/4 oz fresh lime juice.
- Add 2-3 slices of jalapeño to the shaker.
- Shake:
- Fill the shaker with ice cubes.
- Shake well to mix and chill the ingredients.
- Strain and Serve:
- Fill the rimmed glass with watermelon ice cubes (or regular ice cubes).
- Strain the mixture from the shaker into the glass.
- Add Watermelon Juice:
- Pour 2 oz of fresh watermelon juice into the glass.
- Garnish:
- Float a slice of jalapeño on top.
- Garnish with a lime wedge.
28. Watermelon and Goat Cheese Salad
Instructions:
- Prepare Ingredients:
- Cube 1/2 watermelon and chop 1 cup of heirloom tomatoes.
- Combine and Mix:
- In a large bowl, mix the watermelon cubes and chopped tomatoes.
- Crumble 1/2 cup of goat cheese over the mixture.
- Add chopped fresh mint and dill.
- Season with salt and pepper to taste.
- Serve:
- Toss gently and serve immediately.
29. Watermelon Coconut Water
Instructions:
- Blend Ingredients:
- In a blender, combine 2 cups of cubed watermelon and 1 cup of coconut water.
- Add the juice of 1 lime
- Strain (Optional):
- Strain the mixture to remove any pulp if you prefer a smoother drink.
- Serve:
- Pour into a glass and garnish with fresh mint leaves if desired.
30. Watermelon Poke Bowl
Instructions:
- Prepare Watermelon:
- Cut 1/2 seedless watermelon into 1-inch cubes, leaving some white rind for crunch.
- Make Marinade:
- In a bowl, mix minced garlic, ginger, honey, sesame oil, miso paste, and ponzu sauce.
- Add half of the chopped green onion to the marinade.
- Marinate Watermelon:
- Pour the marinade over the watermelon cubes and mix well.
- Cover and refrigerate for at least 1 hour, or overnight for best results. Stir occasionally.
- Assemble Poke Bowl:
- Place a serving of cooked brown rice in a bowl.
- Add marinated watermelon on top.
- Arrange avocado, radish, cucumber, and sushi ginger around the watermelon.
- Add Toppings:
- Drizzle with Japanese barbecue sauce and sriracha mayo if desired.
- Sprinkle with furikake and the remaining green onion.
31. Watermelon and Prosciutto Skewers
Instructions:
- Prepare Ingredients:
- Cut 2 cups of watermelon into bite-sized cubes.
- Cut 8 slices of prosciutto in half.
- Assemble Skewers:
- Take a skewer and thread a watermelon cube, a basil leaf, and a piece of prosciutto.
- Repeat until all ingredients are used.
- Serve:
- Arrange skewers on a platter.
- Drizzle with balsamic glaze if desired.
32. Watermelon Sashimi
Instructions:
- Prepare Watermelon:
- Peel 1 mini watermelon and remove the skin.
- Place on a baking tray lined with parchment paper.
- Roast Watermelon:
- Roast at 190°C (375°F) for 2 hours, turning every 30 minutes.
- Make Marinade:
- Blend 1 clove garlic, 1 tbsp tahini, juice of 1 lime, 2 tbsp soy sauce, 1 tbsp sesame oil, and 1 tbsp tomato puree into a smooth paste.
- Optional: Add ginger, chili, or seaweed flakes for extra flavor.
- Marinate Watermelon:
- Brush the roasted watermelon with the marinade.
- Roast again for 10 minutes.
- Serve:
- Slice the watermelon and garnish with fresh coriander, toasted sesame seeds, and lime wedges.
33. Watermelon and Avocado Salad
Instructions:
- Prepare Ingredients:
- Cut 2 cups of watermelon into cubes.
- Dice 1 avocado.
- Thinly slice 1/4 cup of red onion.
- Chop 1/4 cup of fresh mint leaves.
- Combine Ingredients:
- In a large bowl, combine the watermelon, avocado, red onion, and mint leaves.
- Add 1/4 cup of crumbled feta cheese if using.
- Dress Salad:
- Drizzle the juice of 1 lime and 1 tbsp of olive oil over the salad.
- Season with salt and pepper to taste.
- Toss and Serve:
- Gently toss the salad to combine all ingredients.
- Serve immediately.
34. Watermelon Granita
Instructions:
- Prepare Watermelon:
- Cut a watermelon in half, then into smaller pieces.
- Cube the watermelon to get 5-6 cups.
- Blend Ingredients:
- Place the cubed watermelon in a blender.
- Add 12 oz of strawberries (fresh or frozen).
- Zest a lime to get 1/8 tsp of lime zest and add it to the blender.
- Squeeze the juice of 1/2 lime into the blender.
- Blend and Freeze:
- Blend all ingredients until smooth.
- Pour the mixture into a freezer-safe container.
- Freeze for 3-4 hours, stirring with a fork every hour to break up ice crystals and achieve a fluffy texture.
- Serve:
- Once the granita has a fluffy, shaved ice consistency, it’s ready to serve.
35. Watermelon and Strawberry Salad
Instructions:
- Prepare Fruits:
- Cube 4 cups of watermelon.
- Halve 4 cups of strawberries.
- Make Dressing:
- In a small jar, combine 1/4 cup lime juice, 1/4 cup agave nectar (or honey), and 1/4 cup water.
- Add the zest of 1 lime and 2 tbsp of chopped fresh mint leaves.
- Shake well to mix.
- Combine Salad:
- In a large bowl, add the cubed watermelon and halved strawberries.
- Pour the dressing over the fruit.
- Gently toss to combine.
- Serve:
- Serve immediately for the best taste.
- Optionally, garnish with extra mint leaves.
36. Watermelon Margarita Popsicles
Instructions:
- Blend Ingredients:Put 4 cups of cubed watermelon, 1/4 cup of lime juice, 1/4 cup of tequila, 2 tablespoons of triple sec, and 2 tablespoons of sugar (if using) in a blender. Blend until smooth.
- Pour into Molds: Pour the blended mixture into popsicle molds.
- Insert Sticks: Place popsicle sticks into the molds.
- Freeze: Freeze for at least 4 hours or until solid.
- Serve: Remove from molds and enjoy responsibly!
37. Watermelon and Blackberry Salad
Instructions:
Prepare Fruits:
- Cube 4-6 cups of watermelon.
- Rinse and set aside 6 oz of blackberries.
Make Dressing:
- In a small bowl, combine 1/2 teaspoon lime zest, 2 teaspoons lime juice, 1 teaspoon white wine vinegar, 1 teaspoon agave syrup, and a pinch of salt.
- Mix well to combine.
Combine Salad:
- In a large bowl, add the cubed watermelon and blackberries.
- Drizzle the dressing over the fruit.
- Gently toss to combine.
- Add chopped fresh basil and vegan feta (if using). Toss gently again.
Serve:
- Serve immediately for the best taste.
- Optionally, garnish with extra basil leaves.
38. Watermelon Fries
Instructions:
Prepare Watermelon: Slice the watermelon into fry-like shapes.
Make Dip: In a small bowl, mix 1 cup Greek yogurt, 2 tablespoons coconut milk, 1 teaspoon lime zest, and 1 tablespoon honey.
Serve: Serve the watermelon fries with the coconut lime dip.
Tips:
- Chill the watermelon fries before serving for an extra refreshing snack.
- Add a sprinkle of chili powder to the watermelon for a spicy kick.
