Watermelon recipes

Fresh, delicious fruit is the sure sign of summer! And what sweeter fruit to enjoy on a hot day than a deliciously sweet and juicy watermelon! Below are some of my favorite ways to enjoy watermelon (besides the “cut and serve” method of course) as well as tips and tricks on how to pick a good, sweet one. Enjoy and Happy Summer!

Lisa Boyd’s Tips on Picking a Sweet Watermelon:

1-    Look for the DARKEST GREEN watermelon you can find. The darker the shell, the longer it was able to ripen on the vine, and the better it will be.

2-    It is rare to find a watermelon with a little DRIED BEAD OF SUGAR LIQUID at the end of it, but if you do, grab it! This is the sugar of the watermelon oozing out of the fruit and is a good indication that the watermelon will be sweet. (See picture)

3-    Watermelon that have ripened on the ground have a YELLOW SPOT on the underside of the fruit. The more yellow this spot is, the riper the fruit will be, as long as you also follow step #1.

4-    Pick the fruit up and tap the outer shell. If you hear a HOLLOW SOUND, then the fruit is not over-ripe. If it is a thick, non-hollow sound, then the watermelon is overripe and will not be good.

5-    After picking and purchasing your favorite watermelon, LET IT RIPEN IN THE SUN for an additional week or two until you are ready to enjoy. I have found that most of the watermelons in the stores are usually underripe. SO as long as you hear the hollow sound when tapping on the watermelon, I recommend buying more than you need for that week and letting the remaining fruit ripen in the sun until you are ready to enjoy it.

Watermelon Recipes:

Watermelon & Blueberry Salad:

Directions: Layer 4 cups watermelon diced into ½ inch pieces and 1 cup blueberries into bowl.

Watermelon Caprese Salad:

Ingredients:

5 oz. arugula 

2 cups grape tomatoes sliced in half lengthwise

2 cups watermelon diced into ½ inch pieces

8 oz. fresh mozzarella balls

½ cup pine nuts, toasted

2 TBL julienned fresh basil

Dressing Ingredients:

¼ cup balsamic vinegar

¼ cup olive oil

1 lime, zested and juiced

½ tsp Kosher salt

¼ tsp freshly ground pepper

Directions:

1-    Place arugula in serving bowl. Set aside.

2-    Add all dressing ingredients to a bowl and whisk thoroughly to emulsify.

3-    Place tomatoes, watermelon, mozzarella, pine nuts and basil in a separate bowl and toss with dressing.

4-    Pour dressing covered mixture over arugula and serve immediately.

Watermelon, Mint and Feta Salad:

Directions: Layer the following ingredients into a serving dish: 4 cups watermelon diced into ½ inch pieces, 8 oz. feta cheese diced into ½ inch cubes, 2 TBL fresh mint leaves julienned. Drizzle with the juice of ½ fresh lime.

BBQ Watermelon Slices:

If your night of barbecuing ends up being cooler than normal, warm your guests up by barbecuing slices of watermelon! The idea here is to warm up the fruit and add some grill marks for looks. You do not want to leave the fruit on the grill too long so that it becomes soggy.

Directions: Keeping skin on, cut watermelon ends off. Then slice watermelon lengthwise in half. Slice each half in quarters lengthwise. Then slice into 1 inch triangular pieces. BBQ on high for 3-5 minutes each side depending on thickness. Serve warm.

Watermelon Sorbet:
Ingredients:
3 cups frozen watermelon (or any fruit you’d like)
Zest from 1/2 lime (optional)
2 TBL lime juice (more may be needed depending on your blender and how frozen your fruit is when you start blending.)

Directions:
1- Dice fruit and freeze in single layer. Store in sealed container or bag.
2- When ready to enjoy the sorbet, let frozen fruit thaw for about 20 minutes.
3- Place fruit, zest and juice in blender and blend until the consistency of sorbet. Serve immediately.

Lisa Boyd – Baker Boyd’s Batch

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