Watermelon Juice

So easy and so refreshing.

-Take the rind off of 1 watermelon (you don’t have to be too careful taking all of it off as some rind is fine).

-Roughly cut into 2 inch chunks, don’t worry about the seeds.

-Add the chunks to a blender and blend until liquefied. If your blender has a tamper use it.

-Strain through a mesh strainer or drink as is.

-Yummy over ice with lime and/or vodka.

Watermelon Cucumber Cooler

-Take the rind off of and then cut up 1 large or 2 small watermelons.

-Set a large fine-mesh sieve over a large bowl or pitcher.

-In a food processor or blender, puree watermelon.

-Pour watermelon puree through sieve, pressing on solids with a rubber spatula (you should have about 2 cups juice).

-Peel then cut 1 cucumber into chunks.

-Puree cucumber and then pour through sieve into watermelon juice.

-In a small bowl or measuring cup, stir together 1/4 cup lime juice and 2 TBS honey.

-Add to watermelon and cucumber juices, along with 2/3 cup vodka.

-Adjust sweetness with more honey if desired.

-To serve, fill four glasses with ice and top each with cocktail.

-Garnish with cucumber slices.

Watermelon Margaritas

-Cut 1 watermelon into ½ inch chunks (easier to blend when frozen).

-Put cut watermelon on a cookie sheet and place in freezer and freeze solid, about 1-2 hours.

-Remove watermelon and place in a plastic bag, keep in the freezer until ready to mix your drinks.

-Place the following ingredients in your blender:

3 TBS fresh lime juice

6 ounces silver tequila

2 ounces Cointreau or triple sec

1.5 cups water

2.5 cups frozen watermelon

-Puree until smooth.

-Garnish with a watermelon wedge if you wish.


Watermelon Smoothie

-Cut 1 watermelon into ½ inch chunks (easier to blend that way).

-Line a cookie sheet with waxed paper.

-Place the watermelon on the cookie sheet, leaving space between the pieces.

-Cover with plastic wrap and freeze 1 hour (if storing for later, transfer to a freezer bag.

-Place frozen watermelon chunks in blender.

-Top with following in order:

1 cup milk (or almond milk, soy milk or whole milk)

½  cup vanilla yogurt

 1-2 TBS maple syrup

-Blend until smooth.

-Serve watermelon smoothies immediately, using chilled glasses.

-Garnish with a wedge of watermelon and fresh mint, if desired.


Watermelon Salad with Mint and Arugula

-Cut a 3-4 pound watermelon in half.

-Slice about an inch off the bottom of each half, then remove the rind.

-Cut into 1-inch chunks.

-Place watermelon chunks in a large bowl.

-With a vegetable peeler, take 4, 2-inch strips of rind off of a lemon.

-Finely chop the strips of lemon zest.

-Add 1 TBS lemon juice and half of zest to bowl with watermelon.

-Cut 1 bunch of arugula into thin strips then spin dry.

-Add the following to the watermelon:

3 TBS extra-virgin olive oil

¼ cup roughly chopped fresh mint leaves

The chopped arugula

A small pinch of finely ground sea salt

Freshly ground black pepper

-Transfer salad to a wide, shallow bowl or

-a large plate and spread out evenly.

-Crumble ¼ cup feta cheese over the top.

-Sprinkle with remaining lemon zest.

-Drizzle with more olive oil and some more black pepper.

-Serve immediately.


Watermelon and Tomato Salad with Feta and Toasted Almonds

-Cut 1 small watermelon into 1-inch chunks and place in a large bowl.

-Cut 1 pound of ripe tomatoes into half inch chunks, then add to the bowl with tomato.

-Sprinkle with half a tsp of fleur de sel, then toss to blend.

-Let stand 15 minutes.

-Toast ¼ cup of sliced almonds over low heat until just browned.

-Add the following to the tomato/melon mixture:

2 TBS extra virgin olive oil

2 tsp red wine vinegar

1 TBS chopped fresh herbs
(such as cilantro, basil or mint)

-Season with black pepper and more salt if desired and toss.

-Sprinkle with ½ cup feta cheese and  the toasted almonds and serve.

Frozen Watermelon, Lime and Tequila Cocktail

-Freeze 3.5 cups of 1-inch watermelon cubes for at least 4 hours.

-Add the following to a blender:

The frozen watermelon

6 oz. tequila blanco

4 oz. simple syrup

2 oz. fresh lime juice

3 cups ice

Purée until smooth and very thick (mixture will loosen immediately once poured).

-Divide among glasses and garnish with watermelon wedges.

Pickled Watermelon Rind

-Using a vegetable peeler, remove tough green rind from 1 whole watermelon; discard.

-Slice watermelon 1" thick.

-Cut away all but ¼" flesh from each slice; reserve flesh for another use.

-Cut rind into 1" pieces. (You should have about 4 cups.)

-Combine the following in a large saucepan over medium heat:

1 serrano chile, thinly sliced, seeds removed if desired

1, 1" piece peeled ginger, thinly sliced

2 star anise pods

4 tsp kosher salt

1 tsp black peppercorns

1 cup sugar

1 cup unseasoned rice vinegar

½ cup water

-Stir to dissolve sugar and salt.

-Add watermelon rind and return to a boil.

-Reduce heat and simmer until just tender, about 5 minutes.

-Remove from heat and let cool, setting a small lid or plate directly on top of rind to keep submerged in brine, if needed.

-Transfer rind and liquid to an airtight container; cover and chill at least 12 hours.