Sweet, juicy, and terribly thirst-reducing, watermelon surely merits its reputation as the king of summer. Sure, a plain wedge on a hot afternoon is enough, but this watermelon has much more to offer. With National Watermelon Day arriving on the horizon, now’s the moment to get creative with this summer staple.
Watermelon is so versatile perfect for refreshing drinks, cool soups, spicy salads, and even cocktails. It’s light, juicy, and full of water, full of flavor, and ready to be the star of your backyard parties as well as special occasion meals. This book guides readers through innovative means of enjoying watermelon, illustrating how a simple fruit can add significant personality to your summer table.
If you recently picked the perfect melon, these tips will help you make something great with it no trouble, just fresh, fun, and tasty.
1. Creating Refreshing Watermelon Salads
Watermelon in salad would be strange-sounding at first, but in fact, it’s a hit. Its crisp, new texture complements well with salty ingredients. A straightforward form is cubed watermelon, fresh mint leaves, lime juice, and a pinch of salt simple and very revitalizing.
Want to take it further? Pair watermelon with salty feta cheese. Add cucumber and mint, and you’ve got a dish that feels both light and luxurious. Some folks even replace tomatoes in a Caprese salad with watermelon for a twist that’s just as satisfying. Throw in arugula or olives, drizzle with citrus and olive oil, and serve it cold ideal for outdoor meals.
2. Savoring Chilled Watermelon Gazpacho
On a sweltering day, few things beat a chilled soup and watermelon gazpacho is a clever spin on the Spanish classic. Swap some of the tomatoes for watermelon, and you’ll get a soup that’s sweet, tangy, and perfect for sipping cold.
Watermelon Gazpacho
Equipment
- 1 Blender
- 1 Chef's knife
- 1 Cutting Board
- 4 Serving bowls Chilled for optimal serving
Ingredients
Main
- 1 large tomato pureed
- 1/2 serrano chile
- 2 cups cubed fresh watermelon
- 1 teaspoon red wine vinegar
- 1/4 cup extra-virgin olive oil
- 2 tablespoons minced red onion
- 1/2 cucumber seeded and minced
- 2 tablespoons minced fresh dill plus more for garnish
- Kosher salt and freshly ground black pepper
- 1/4 cup crumbled feta cheese
Instructions
- In a blender, puree the tomatoes, chile, and 1/2 of the watermelon. Pour in the red wine vinegar and olive oil and pulse. Add the onion, cucumber and dill and season with salt and pepper. Puree until smooth. Pour into chilled bowls and sprinkle with dill, feta, and remaining watermelon. Serve.
Notes
Combine watermelon with tomatoes, cucumber, peppers, onion, herbs, vinegar, lime juice, and olive oil. It’s simple to prepare, keeps in the fridge well, and is even tastier served with herbs or a topping of oil. Served in glasses or bowls, this cold soup is refreshing yet satisfying no tequila required, although it’s an option.
3. Whipping Up Creative Watermelon Drinks
Because of its water content, watermelon blends well into drinks. From straight juice, think smoothies, agua frescas, and even bubble tea.
Watermelon Margarita
Equipment
- 1 Blender
- 1 Fine-Mesh Strainer
- 1 Pitcher
- 2 Shallow Dishes/Plates For rimming ingredients
- 4 Margarita Glasses
Ingredients
Main
- 4 cups cubed watermelon
- 2 tablespoons sugar
- 3 limes 2 juiced and 1 cut into wedges for garnish
- 8 ounces tequila
- 5 ounces Triple Sec divided
- 3 tablespoons kosher salt
- 1 teaspoon chili powder
Instructions
- In a blender, puree the watermelon and sugar until smooth. Pour the puree through a fine mesh strainer. Transfer the liquid to a pitcher and add the lime juice, tequila and 4 ounces of the Triple Sec. Stir to combine.
- In a shallow dish, combine the kosher salt with the chili powder. In a second small plate, add the remaining 1-ounce of Triple Sec. Dip the rims of 4 margarita glasses in the Triple Sec, then coat them in the salt and chili mixture. Divide the margarita between the 4 glasses and garnish each with a lime wedge.
Notes
2. Adjust the amount of sugar based on the natural sweetness of your watermelon. Taste the puree before adding the alcohol.
3. For an extra layer of flavor and aroma, muddle a few fresh mint or basil leaves with the watermelon before blending. Strain thoroughly.
4. When rimming the glasses, press lightly to get an even coating without too much salt/chili, which can overpower the drink. A slightly damp rim from the Triple Sec works best. Consider a lime-sugar-chili rim for a sweeter, spicier alternative.
Among them is a Watermelon Boba Drink blended watermelon with chewy tapioca pearls. For simple sips, a Watermelon Agua Fresca or Watermelon Smoothie delivers flavor and hydration with minimal effort. And a Quick Watermelon Cooler (lemonade with a twist) is the kind of thing that makes backyard gatherings feel just a little bit fancier.
4. Enjoying Cold Watermelon Desserts
Too hot to be able to handle ice cream? Watermelon’s your answer. It’s lightly sweet and perfect as the foundation for ice cream.
Berry Dessert Lasagna
Equipment
- 1 Small Saucepan For sugar syrup
- 1 Blender For smooth raspberry sauce
- 1 Fine-Mesh Strainer To ensure a silky raspberry sauce
- 1 Electric Mixer For whipping cream to stiff peaks
- 1 8-inch Square Baking Dish For assembling the lasagna layers
Ingredients
Main
- 1 1/2 cups sugar
- 12 ounces fresh raspberries
- 1 cup heavy cream
- 1 tablespoon pure vanilla extract
- Two 10.75-ounce frozen pound cakes
- 1/2 cup unsweetened shredded coconut
- 12 ounces fresh blueberries
Instructions
- Stir 1 cup sugar and 1/3 cup water together in a small saucepan over medium heat until the sugar dissolves completely, about 5 minutes. Add the sugar mixture and the raspberries to a blender and blend until completely smooth. Strain the raspberries through a fine-mesh strainer into a small bowl.
- Beat the heavy cream with the vanilla and the remaining 1/2 cup sugar in a medium bowl with an electric mixer on medium speed until stiff peaks form, 2 to 3 minutes.
- Place a pound cake on its side and slice lengthwise into 1/4-inch thick strips to make the lasagna "noodles." Repeat with the second pound cake. Place 2 pieces of cake side-by-side in the bottom of an 8-inch square baking dish. Pour 1/4 cup of the raspberry sauce over the cake and smooth out with a silicone spatula. Sprinkle with 2 tablespoons coconut, dollop with 1/4 cup whipped cream and sprinkle with a third of the blueberries. Repeat this process 3 more times so you have a total of 4 layers. Chill for 6 hours and up to overnight. Slice and serve.
Notes
Try Watermelon Frozen Yogurt by blending watermelon and yogurt and freezing. No ice cream maker needed. Or make a Watermelon Sorbet just puree the fruit with lime juice and a touch of maple syrup, freeze, and enjoy. Even freeze it in popsicles or mix with mango, berries, or pear for some variety.
5. Pounding Boozy Watermelon Cocktails & Infusions
Watermelon is also a club favorite when it is spiked. Its subtle sweetness pairs well with spirits.
Boozy Watermelon-Lime-Mint Pops
Equipment
- 1 Blender
- 1 Popsicle Molds Yields 8 pops
- 1 Large Mixing Bowl
- 1 Fine-mesh Sieve (optional, for smoother texture)
- 1 Chef's knife
Ingredients
Main
- ½ seedless baby watermelon rind removed and fruit cut into ½-inch cubes (about 6 cups)
- 1 tablespoon roughly chopped fresh mint
- 3 tablespoons tequila blanco
- 2 tablespoons agave syrup
- 1 tablespoon fresh lime juice
- Kosher salt
- Lime wedges
Instructions
- Remove the rind from the seedless baby watermelon and cut the fruit into ½-inch cubes.
- In a large mixing bowl, combine the watermelon cubes, roughly chopped fresh mint, tequila blanco, agave syrup, fresh lime juice, and a small pinch of kosher salt.
- Transfer the entire mixture to a blender and blend until completely smooth and pureed.
- Taste the blended mixture and adjust the sweetness or lime juice as needed. Add another tiny pinch of salt if the flavors seem dull.
- For a perfectly smooth pop, pour the blended mixture through a fine-mesh sieve into a clean bowl, pressing on the solids to extract all liquid. Discard any remaining pulp.
- Carefully pour the strained mixture into popsicle molds, leaving a small space at the top as the liquid will expand slightly when frozen.
- Insert popsicle sticks into the center of each mold.
- Freeze for at least 4-6 hours, or preferably overnight, until the pops are completely solid.
- To unmold, briefly run the outside of the molds under warm water (about 10-15 seconds) to loosen the frozen pops.
- Serve immediately, optionally garnishing with a fresh lime wedge for an extra zesty touch.
Notes
Start with Vodka Watermelon Punch just fresh juice, vodka, and citrus served in a hollowed-out watermelon for flair. Or freeze some wine and blend it with watermelon for a frosty wine slushie. A Watermelon Margarita is another hit, and if you’re feeling bold, let the fruit soak up booze by inserting an upside-down liquor bottle and letting it sit a surefire hit at any summer bash.
6. Taking the Plunge with Grilled Watermelon Creations
Grilled watermelon? Yes, it sounds crazy, but trust us, it’s a game-changer. The heat caramelizes the fruit’s sugars and infuses it with a smoky depth that utterly transforms the fruit.
Grilled Watermelon Salad
Equipment
- 1 Cutting Board
- 1 Sharp Chef's Knife
- 1 Small Saucepan
- 1 Nonstick Grill Pan
- 4 Serving Plates Or as needed for servings
Ingredients
Main
- 1/2 5-pound seedless watermelon
- 1/4 cup balsamic vinegar
- Extra-virgin olive oil
- Kosher salt specialty salt is great here, if on hand
- 2 cups fresh baby arugula washed and dried
- 1 cup goat cheese crumbled, preferably a French Chevre
- Fresh finely cracked black pepper
Instructions
- Stand the watermelon half cut side down on a cutting board and slice away the rind, leaving a solid block of melon. Turn the block on its side and cut it into 8 squares, roughly 3 by 3 inches and 1-inch thick.
- Pour the vinegar into a small saucepan and bring to a simmer over medium-high heat. Cook until reduced to a thick syrup consistency. Set aside.
- Heat a nonstick grill pan over medium-high heat. Drizzle just enough olive oil over watermelon slices to thinly coat and place on hot grill pan. Grill each side about 2 minutes until grill marks appear; transfer to a plate and season with salt.
- To assemble the salads, put about 1/4 cup of baby arugula on a serving plate, followed by a grilled slice of watermelon in the center, and top with a tablespoon of crumbled cheese and another 1/4 cup arugula. Add another watermelon slice and another tablespoon of cheese. Repeat with remaining ingredients. Finish each salad with a very light drizzle of olive oil and balsamic syrup. Dust with black pepper and serve immediately.
Notes
Use thick slices as a “pizza” crust grill and top with chocolate, nuts, coconut, or fruit. Or slice and top with lime juice, balsamic glaze, or chili flakes. They also make great salad additions or as a fun alternative to a burger patty.
7. Sweet Watermelon Baked Delights
Though less common, watermelon can also be baked into creative desserts. Watermelon-tasting cupcakes topped with pink frosting are tasty and playful.
Want to go further? Make a watermelon cake certain recipes even include watermelon puree in the batter and the frosting. And for a no-bake champion, Watermelon Pie with graham cracker crust and watermelon cream is chilly, creamy, and party-worthy.
8. Watermelon as Global Food: The Colombian Fruit Salad
In Colombia, fruit salad is never dull. Watermelon forms part of the papaya, pineapple, and banana company in a cold, colored bowl that occasionally gets a splash of condensed milk and shredded cheese sprinkled over it.
That pairing tastes odd, but it works the sweet, creamy, and savory pairing is delectably satisfying. It’s an ideal way to explore global food customs and see how far watermelon will stretch in the kitchen.
9. Preparing Fresh Watermelon Salsas
Watermelon salsa is a refreshing, light condiment and an excellent side dish to grill meats, tacos, or chips. It replaces tomatoes with a fresh, slightly sweet, somewhat spicy twist that’s totally addictive.
Watermelon Salsa
Equipment
- 1 Large Mixing Bowl
- 1 Cutting Board
- 1 Chef's knife
- 1 Citrus Reamer or Juicer
- 1 Measuring Spoons
Ingredients
Main
- 1 1/2 teaspoons lime zest from about 1 lime
- 1/4 cup fresh lime juice from about 3 limes
- 1 tablespoon sugar
- Freshly ground pepper
- 3 cups seeded and finely chopped watermelon
- 1 cucumber peeled, seeded and diced
- 1 mango peeled and diced
- 1 jalapeno pepper seeded and minced
- 1 small red onion finely chopped
- 8 fresh basil leaves finely chopped
- 1/2 teaspoon garlic salt
- Tortilla or pita chips for serving
Instructions
- Stir together the lime zest, lime juice, sugar and 3/4 teaspoon pepper in a bowl. Add the watermelon, cucumber, mango, jalapeno, onion and basil and toss gently. Chill the salsa until ready to serve.
- Add the garlic salt just before serving. Serve with chips.
Notes
Combine diced watermelon with red onion, cucumber, jalapeño, olives, lime, herbs, and a dash of oil and vinegar. Need a variation? Include mango or bell pepper, or use basil instead of cilantro. Just prepare it close to serving time to avoid excess liquid.
10. Releasing Watermelon’s Flavor Power through Surprising Seasonings
Seasoning can take watermelon to a whole new level. Try a sprinkle of Tajin a tangy, chili-lime blend that gives it a spicy edge. Or drizzle with chamoy sauce for that salty-sweet punch.
Spiced Cashew and Mustard Seed Crusted Sea Bass with Watermelon Salsa
Equipment
- 3 Shallow Dishes For dredging station
- 1 Large Non-Stick Skillet For pan-frying
- 1 Chef's knife
- 1 Cutting Board
- 1 Mixing Bowl For salsa
Ingredients
Main
- 20 ounces sea bass any type
- 1/4 cup seasoning spice: equal amounts coriander curry powder, cumin, paprika, ground thyme, ground garlic, sage, chili powder, dry mustard, dry ginger, cayenne pepper, salt and pepper
- 1/4 cup all purpose flour
- 1/2 cup ground cashew nuts
- 1/2 cup mustard seed
- 1/2 cup olive oil for frying
- 1/2 cup Japanese-style bread crumbs
- 2 eggs whites beaten
- 2 cups watermelon peeled, seeded and diced
- 1 tablespoon small diced onions
- 1/2 cup small diced peppers
- 1 teaspoon chopped garlic optional
- 3 tablespoons chopped cilantro
- 2 medium limes juiced
- Salt and pepper to taste
Instructions
- On a plate, combine seasoning mix with flour. On another plate combine cashews, mustard seed, and bread crumbs. Roll the sea bass pieces in flour mixture, dip into beaten egg whites, and then roll into cashew and bread crumb mix. Pan-fry the encrusted sea bass in hot olive oil until golden brown in color.
Notes
Even plain salt can amplify its sweetness. And if you’re curious, crushed pork rinds on watermelon (yes, really) bring a crunchy, salty contrast think of it as the bacon bits of fruit salad.
11. Fun Watermelon Snacks and Treats
Watermelon is ideal for creative, snackable fun that’s more than standard slices.
Watermelon Snack
Equipment
- 1 Sieve
- 1 Mixing Bowl For collecting drained whey
- 1 Chef's knife
- 1 Cutting Board
- 1 Serving Platter
Ingredients
Main
- 1 cup low fat plain yogurt
- 1 1/2 pound piece red or yellow seedless watermelon with rind
- 1 lime cut into wedges
- 1/2 cup chopped fresh mint leaves
- Curry powder
- Cayenne pepper
Instructions
- Line a small sieve with a coffee filter. Put the yogurt in it, set it over a bowl, and refrigerate 2 hours. Discard the expressed liquid and put yogurt in a small serving bowl.
- Trim the rind off the watermelon and cut the fruit into pieces a couple inches long and about 1/2-inch square. Arrange on a platter with the limes. Put the mint, curry, and cayenne, in 3 small bowls.
- Squeeze lime on the watermelon. Dip melon into the yogurt, then into a little curry and as much cayenne as you like and finish with the mint. Nibble on.
Notes
Try Watermelon Fries thick spears to dip into strawberry yogurt. Kids love them, and they’re incredibly simple to make. Make Sour Watermelon Gummies with gelatine and lemon juice, or White Chocolate Watermelon Pops by freezing watermelon slices on sticks, drizzling with chocolate, and topping with nuts or lavender sugar.
12. Multipurpose Watermelon Sauces and Curds
Watermelon sauce? No kidding, and it’s astonishingly good. Sweet versions try Watermelon Curd: that’s like lemon curd, but with a watermelon twist; spread on toast, scones, or cakes.
Or go savory with watermelon BBQ sauce puree the fruit with tomato paste, garlic, sugar, and vinegar. Even a spicy hot sauce version works, adding flavor to proteins like chicken or fish.
13. The Surprising Pleasure of Pickled Watermelon Rind
Don’t discard the rind. Pickling it turns something that’s usually trash into a tangy, crunchy snack.
Pickled Watermelon and Watermelon Rind
Equipment
- 1 Small Saucepan For preparing the pickling liquid.
- 1 Cutting Board For processing watermelon and rind, and crushing spices.
- 1 Sturdy Pan or Mortar and Pestle Essential for lightly crushing whole spices to release aromatics.
- 1 Quart-size Jar For pickling watermelon cubes.
- 1 Pint-size Jar For pickling watermelon rind pieces.
Ingredients
Main
- 2 cups red wine vinegar
- 1 cup granulated sugar
- 2 tablespoons kosher salt
- 2 teaspoons whole coriander seeds
- 2 teaspoons whole black peppercorns
- 3 cups 1-inch watermelon cubes
- 2 cups small pieces peeled watermelon rind
Instructions
- In a small saucepan, combine the vinegar, sugar, salt and 4 cups water over medium heat. Bring up to a boil. Place the coriander and peppercorns on a cutting board. Lightly crush the spices with the bottom of a sturdy pan, then add them to the liquid. Turn the heat down to low, and simmer for 5 minutes. Taste for seasoning. It should be a mix of vinegary, sweet and slightly salty. Shut it off to cool slightly.
- Fill a quart-size jar with the watermelon cubes and a pint-size jar with the rind pieces.
- Pour the vinegar mixture over the melon and rind and let it cool at room temperature, uncovered, for 2 hours. Place in the refrigerator and let it chill, uncovered, overnight. Then cover tightly. The pickles will be good for 2 to 3 weeks in the refrigerator.
Notes
Just peel off the green outer skin and pickle the white part in a mix of vinegar, lime juice, syrup, and spices like cinnamon or cloves. The result? A sweet-sour side that’s great with grilled food and helps cut back on food waste.
14. Don’t Toss Those Seeds: Toasting for a Nutritious Snack
Those black seeds you’ve been spitting out? They’re actually nutritious and make a crunchy, protein-rich snack when toasted.
Rinse and dry them, then roast at 325°F for 15 minutes. Toss with oil, salt, and your preferred spices. They’re filled with omega-3s, fiber, and flavor a fast, healthy snack that’s surprisingly satisfying.
