Fresh, cool, and packed with possibilities
By Samantha Gluck
“When one has tasted watermelon, he knows what the angels eat.”
– Mark Twain
The high heat arrives early in the Lone Star State, and it can make you want to avoid the fun of outdoor activities. However! Along too comes the wonderful watermelon to make the outdoors cool again. Since watermelons are 92 percent water, it makes perfect sense to incorporate them into your life during our beautiful bright, summery days.
Recipes that allow you to watermelon…and on…and on…and on!
Nothing compares to the utter joy of biting into a cold crisp slice of watermelon and letting the juice drip down your chin. But there are so many more ways to enjoy this amazing fruit.
Forget the lemonade stand. This year your kids will be the most popular people around with a watermelon slushie stand. Watermelon slushies are easy to make in a blender with 2 cups of cubed seedless watermelon, 2 cups of frozen strawberries, ¼ cup sugar, and 2 cups of ice cubes. Throw everything in together, cover, and blend until slushy. Don’t forget the straws and paper cups!
Since watermelons have thick skin, they’re perfect for carving. Make a basket by cutting two thick cubes from either side of the melon. Leave a strip in the center for the handle. Then hollow out the flesh and fill it back up with delicious cut fruit like cantaloupe and honeydew melon balls, grapes, strawberries, and pineapple. Save the watermelon flesh by covering and chilling.
A boozy little beverage made with rum, lime juice, fresh mint, and—of course—watermelon. You’ll need 4 thick slices of watermelon (discard the rind and seeds), 6 tablespoons freshly squeezed lime juice, 12 ounces of rum, ½ cup of simple syrup, and a bunch of coarsely torn mint leaves. Puree the watermelon in a blender. Transfer it to a large pitcher along with the other ingredients. Stir well. Pour into iced glasses and garnish with mint leaves.
Grill it up.
Bet you didn’t know you could grill watermelon! Cut your seedless melon into 1 inch wedges, remove the rind, and brush olive oil all over each piece. Grill on medium-high heat for three minutes until grill marks appear. Serve with arugula and goat cheese. Bonus: grilling watermelon enhances the cell-protecting power of its natural antioxidant lycopene.
It’s one hot summer. Have you had your watermelon today?