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It’s my favorite time of summer to bust out the watermelon recipes!

Even if they aren’t always my favorite, they are always a hit and they go fast at gatherings and summer parties, so I do enjoy making them. Once in a while I find one I like (since it’s well documented in this space that I don’t actually like watermelon!) and that’s always a nice change-up for me as well!

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WATERMELON SMOOTHIE

3 c. watermelon, diced

1 c. frozen strawberries

3 large ice cubes 

1 5.3-oz. container vanilla Greek yogurt

1/2 banana

1/2 lime, juiced

Combine the watermelon, strawberries, ice cubes, yogurt, banana, and lime juice in a blender. Blend on low to break up the strawberries and ice, stopping to scrape the sides of the blender, as needed. Increase speed to high and blend until very smooth, about 20 seconds. Serve immediately.

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WATERMELON SALSA

1/2 whole small seedless watermelon, diced

1/2 whole red onion, Diced

1 whole red bell pepper, seeded and diced

1 whole green bell pepper, seeded and finely diced

1 whole yellow bell pepper, seeded and finely diced

2 whole jalapeños, seeded and finely diced

1 whole bunch cilantro, chopped

2 whole juice of 1 To 2 limes

1/2 tsp. Salt

Throw all the ingredients into a large bowl and toss it together. Taste with a chip and adjust ingredients as needed.

Serve with chips or on top of grilled chicken or fish...or as a side salad!

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WATERMELON RASPBERRY FROZEN SANGRIA

1 750-ml bottle chilled dry rosé

2 c. frozen raspberries

1 c. watermelon chunks

1/2 c. chilled orange-flavored liqueur (such as Cointreau)

1/4 c. sugar

3 c. ice

Watermelon, to garnish

Combine rosé, raspberries, watermelon, orange-flavored liqueur, sugar and ice in a blender. Blend until smooth. 

Pour into glasses and garnish with watermelon.

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WATERMELON FETA ORZO SALAD

3/4 tsp. kosher salt, plus more to taste

1/2 lb. orzo

4 Tbsp. fresh lime juice

1 tsp. honey

1/3 c. olive oil

4 Tbsp. finely chopped fresh basil, plus small leaves for garnish

1/4 tsp. black pepper, plus more to taste

2 c. chopped seedless watermelon

2 packed cups baby arugula

1 c. crumbled feta cheese, plus more for topping

1/3 c. lightly toasted pine nuts

Bring a large pot of salted water to a boil. Add the orzo and cook according to the package directions until al dente. Drain and rinse under cold water to cool completely. Drain well.

Whisk together the lime juice and honey in a large bowl. Slowly pour in the olive oil, whisking until well combined. Stir in the chopped basil and season with the salt and pepper.

Add the cooked orzo to the dressing and toss to coat. Add the watermelon, arugula, feta and pine nuts and toss just to combine. Season with salt and pepper. Serve topped with basil leaves and more feta.

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 I shared this one last year, but it’s too good not to share again!

WATERMELON SHANDY

4 oz. cold fresh watermelon juice seedless baby watermelon

4 oz. cold lemonade

8 to 12 oz. your favorite cold wheat beer 

Lime wedges for garnish

Watermelon wedge for garnish

Add the watermelon juice and lemonade in a frosty glass and stir. Pour the beer over top, squeeze in a lime wedge and garnish with another. Serve with a slice of watermelon!

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SUNRISE FRUIT SALAD

1/4 c. sweetened shredded coconut

2 oranges

1/2 c. sugar

1/2 small, seedless watermelon, cut into chunks

1/2 small cantaloupe, cut into chunks

1 mango, sliced

1/2 pineapple, cut into chunks

Preheat the oven to 350°. Spread 2 tablespoons of the coconut on a baking sheet and bake until lightly toasted, 7 to 8 minutes. Set aside for topping.

Cut the peel and pith off the oranges using a paring knife. Slice the oranges into rounds and set aside. Put the peels from one of the oranges in a small saucepan. Add the sugar, remaining 2 tablespoons coconut and 1/2 cup water and bring to a boil over medium heat. Reduce the heat to low and simmer, stirring occasionally, until the syrup thickens, about 10 minutes. Strain through a fine-mesh sieve into a small bowl; discard the solids. Refrigerate the syrup until chilled, about 30 minutes.

Arrange the watermelon, cantaloupe, oranges, mango and pineapple in rows on a platter. Drizzle with the syrup and sprinkle with the toasted coconut.

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GRILLED WATERMELON

Vegetable oil, for grilling

3 Tbsp. granulated sugar

1 1/2 tsp. kosher salt

Zest of one lime

1/4 large watermelon (about 5 lbs), cut into 1-inch thick wedges

Fresh cilantro and lime wedges for serving

Heat a gas or charcoal grill to high heat (about 450˚ to 500˚) and oil the grill grates with vegetable oil. 

In a small bowl, stir together the sugar, salt, and lime zest. Pinch the mixture together with your fingertips to combine all of the ingredients.

Lay the watermelon wedges in a single layer on a sheet tray. Reserve 1 teaspoon of the salt mixture; set aside. Sprinkle half of the remaining salt mixture all over the watermelon wedges. Flip and sprinkle the wedges with the other half of the salt mixture. Place on a cooling rack set over a sheet tray and let rest for 15 minutes. Using paper towels, press firmly on the slices to remove excess moisture.

Place the wedges on the grill over direct heat and cook for 2 to 3 minutes on each side, until grill marks appear. Remove the watermelon from the grill and place on a sheet tray or serving platter. Sprinkle with the reserved salt mixture and cilantro. Serve with lime wedges, if desired. 

TFD: "Would I rather be feared or loved? Easy. Both. I want people to be afraid of how much they love me." — Michael Scott

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