Summertime is watermelon season and eating watermelons as it is all summer can get boring along the way. Some people do not fancy watermelons at all but they are perfect as they do not pack on calories as other fruits may and have very high water contents that will leave you hydrated as you go about this summer.
Watermelons are made up of 92% water and contain Vitamin C to prevent the cells from getting damaged by free radicals. In this ‘Rona season, eating watermelons is a good way to boost the immune system. It also has Vitamins A and B6. It is very high in fiber and has lycopene that is known to reduce the risk of getting prostate cancer.
Here are some creative ways to spice up your watermelon game this summer.
This is a watermelon soup recipe that everyone in the family would drool over.
6 slices ciabatta bread
400 grams or 0.9 lbs tomatoes
1 red bell pepper seeds removed
1/2 big cucumber peeled
600 grams or 1.3 lbs watermelon seeds removed
2 cloves garlic
3 tablespoons chopped fresh basil leaves + more to garnish
juice of 1 lime
2 tablespoons white wine vinegar
3 tablespoon tablespoons extra virgin olive oil + 1for grilled ciabatta
salt and freshly ground black pepper to taste
Watermelon gazpacho: Roughly chop all the solid ingredients (keeping 4 slices of ciabatta bread) and transfer them to a food processor or blender.
Add lime juice, white wine vinegar and 3 tablespoons extra virgin olive oil. Blend until smooth and season with salt and freshly ground black pepper to taste. Garnish with basil leaves.
Grilled ciabatta: Heat a grill or a griddle pan to medium-high heat. Drizzle 4 ciabatta slices with the remaining olive oil and season with salt and black pepper.
Grill for 2 minutes each side. Serve with watermelon gazpacho. Enjoy!
Store in the fridge for up to 2 days. Serve chilled.
Chocolate Covered Frozen Watermelon
Dessert during summer just got ‘watermelony and chocolaty’.
chocolate, melted (I used semisweet and followed the directions to melt it in the microwave that were on the package.) The amount you need greatly depends on how much watermelon you have and how you cut it. I needed about 1 ounce per slice, but I used pretty big slices.
Slice watermelon. Steve sliced mine for me into rounds about 1 1/2 inches thick and then I cut the rounds into eighths.
Freeze until hard. (I froze mine overnight.)
Melt chocolate and spoon over frozen watermelon. Sprinkle with sprinkles quickly before the chocolate hardens.
The watermelon melts pretty fast, so you might want to take a few slices out at a time and return them to the freezer after they are coated with chocolate.
Do not remove from the freezer until just before serving.
Salsa is flavorful and savory but tossing in some water watermelons will add that sweet element to it.
1 personal sized or mini watermelon, (to be used as the bowl)
1 cup diced watermelon
1 cup diced cucumbers
1 cup diced bell peppers, (any combination of green, orange, yellow or red peppers)
1/2 cup diced onion
1/3 cup chopped cilantro
2 tbsp lime juice
1 tbsp diced jalapenos, (optional – add more for additional heat)
1/4 tsp salt
1/8 tsp black pepper
Lay the watermelon on its side and cut the top 1/4 to 1/3 off.
Cut slices into the flesh of the watermelon in a crosshatch pattern without going through the rind.
Make a cut all of the way around the watermelon between the flesh and the rind.
Scoop out the watermelon slices and set them aside on a cutting board.
Hollow out the rest of the watermelon and dump out the juice so that it can be used as a bowl.
Dice enough watermelon to measure one cup. Save the remaining watermelon for another use.
Put the diced watermelon in a bowl and add the cucumbers, peppers, onions, cilantro, jalapenos, lime juice, salt, and black pepper.
Mix everything together and taste the salsa. Add additional lime juice, salt, and black pepper, if needed.
Scoop the watermelon salsa into the hollowed-out watermelon bowl. Serve the watermelon salsa directly from the watermelon bowl.
Another sweet and savory way to enjoy your watermelon is to toss it on the grill but do well to spice it to taste and it is simply delicious!
Juice and zest of 1 lime
1/4 c. honey
1 tbsp. olive oil
1 small watermelon, cut into 1″ thick wedges
Freshly torn mint leaves, for serving
Flaky sea salt, for serving
Heat grill or grill pan to medium heat. In a medium bowl, whisk together lime juice and zest, honey, and olive oil.
Brush lime juice mixture all over watermelon wedges and place on grill. Cook until grill marks form and fruit softens slightly, about 2 minutes per side.
Sprinkle with mint and flaky sea salt and serve.
Watermelon on its own is refreshing but just picture yourself sipping a watermelon frosé, just heavenly.
1 standard 750mL bottle of rosé
1/2 cup fresh watermelon syrup recipe below
1/2 cup fresh watermelon juice
1/2 lime juiced
The night before, pour the rosé into two ice cube trays (you might need three trays depending on the size, but two should do it!) and freeze.
When it’s time to make the frosé, place the ice cubes, watermelon syrup and juice, and juice from 1/2 a lime in the blender. Blend until it’s a slushy-like consistency. I like to refrain from adding ice until I see the consistency. Some rosé’s freeze different, so you might need a handful or 2 of ice to make it more slushy. If it’s TOO icy and won’t blend, add more watermelon juice (not syrup) or some rosé from another bottle if desired.
Scoop the frosé into your glasses and garnish with a watermelon wedge.