From “Flavors Exposed” by Angelo Sosa (Kyle Books). 2 cups watermelon, cut in pristine 1-inch cubes 2 teaspoons kosher salt 1 tablespoon fresh thyme leaves 3 tablespoons olive oil 1/4 teaspoon freshly ground black pepper Put the watermelon on a sheet pan and sprinkle it with the salt. Place it in the fridge to chill … Continue Reading →
From “Salads: Beyond the Bowl” by Mindy Fox. 4-pound piece seedless watermelon 1 cup crumbled feta cheese 1/2 cup cilantro leaves 1/3 cup mint leaves, torn into small pieces 1 fresh Scotch bonnet or similar hot chili, seeded and very thinly sliced Ground Aleppo pepper or piment d’Espelette Flaky coarse sea salt 1/3 cup … Continue Reading →
From “Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice and Aguas Frescas.” 1/2 cup water 1/2 cup sugar 11/2 pounds peeled and diced watermelon (about 4 cups) 1 tablespoon freshly squeezed lime juice Pinch of salt Combine water and sugar in a small saucepan and cook over medium-high heat, stirring, until mixture comes to … Continue Reading →
Recipe from Food & Wine. 2 pounds seedless watermelon, peeled and cubed, plus 1/2 pound watermelon cut into balls with a melon baller and skewered on picks 1 bottle dry white wine 6 ounces vodka 4 ounces Cointreau or other triple sec 4 ounces Citrus Syrup (see below) Ice In a blender, puree the watermelon … Continue Reading →
Adapted from Family Fun, July/August 2007 1 cup water 1/2 cup sugar 4 cups watermelon chunks 1 1/2 tablespoons lemon juice Combine the water and sugar in a small saucepan. Bring to a boil, then lower the heat and simmer it gently for 5 minutes. Pour the liquid into an 8-inch square glass baking pan. … Continue Reading →
Adapted from Eating Well magazine. 8 cups seedless watermelon, finely diced 1 medium cucumber, peeled, seeded and diced 1/2 red or yellow bell pepper, diced 1/4 cup chopped basil 1/4 cup chopped parsley 3 tablespoons sherry or red wine vinegar 2 tablespoons minced scallion 2 tablespoons extra-virgin olive oil 3/4 teaspoon kosher salt Put ingredients … Continue Reading →
Jicama is a large root vegetable with thin brown skin and crunchy white flesh with a sweet, nutty flavor. You can find it at most supermarkets. You can use fresh dry ricotta salata cheese cubed in place of feta. 5 cups 3/4 – to 1-inch cubes seeded watermelon (red or yellow or a combination of … Continue Reading →
”Everybody make this! It’s even better than biting into a wedge of fresh watermelon. You can drizzle Cointreau or tequila over this granita.” From “Granita Magic” by Nadia Roden. 260 MINUTES 20 minutes to make 240 minutes to freeze 1/2 cup water … Continue Reading →
Adapted from “Bounty of Biltmore Cookbook,” Oxmoor House. 4 cups water 2 cups sugar 8 cups chopped seeded watermelon 1 (12-ounce) can fresh pink lemonade concentrate, thawed and undiluted Bring 4 cups water and sugar just to a boil in … Continue Reading →
Adapted from “San Francisco Flavors,” Chronicle Books. 2 cups diced honeydew melon 2 cups diced cantaloupe 2 cups seeded, diced watermelon 1 cup unsweetened coconut milk 1/4 cup fresh lime juice (about 3 limes) … Continue Reading →