Celebrate National Watermelon Day With These Fresh Recipes
There are few things as refreshing as watermelon on a hot, humid day. From cocktails to watermelon and feta on a skewer, here are a few ideas to celebrate National Watermelon Day, which we think should be every summer day.
Watermelon Feta Skewers
Recipe by The Food Company for Edible Nashville
When in season, cherry or heirloom tomatoes go great in this mix.
Ingredients
1 small, sweet, seedless watermelon
12-16 ounces firm packed feta
¼-½ cup loose mint leaves
2-3 tablespoons white balsamic vinegar
smoked salt to taste
6" bamboo skewers
Preparation
Cut the watermelon and feta into 1-1/12" cubes, place in separate bowls. Finely chop the mint. Toss the watermelon in the balsamic, then the chopped mint (you can reserve some to sprinkle over the finished skewers). Thread three total pieces of watermelon and feta onto the skewers in an alternating pattern. Arrange on a platter, sprinkle with smoked salt. Serve well chilled.
This recipe is courtesy of The Food Company, 2211 Bandywood Dr., Nashville, Tennessee.
More Easy Watermelon Recipes:
Watermelon with Burrata and Frisse
Watermelon Salad
Skinny Strawberry Watermelon Mojito
Recipe by the California Strawberry Commission for Edible Silicon Valley
Ingredients (serves 8)
¼ cup lime juice
20 fresh mint leaves
2 cups California strawberries, halved
2 cups watermelon, 1 inch cubes
6 oz light rum
12 oz sparkling water,
lime (no artificial ingredients)
Preparation
In a pitcher, combine the lime juice with 12 mint leaves. Put the strawberries and watermelon in the blender. Blend until smooth. Pour the blender mixture into the pitcher. Add rum and sparkling water to the pitcher, stirring until well combined. Serve chilled using a mint leaf and fresh strawberry for garnish.
More Drink Recipes:
Watermelon Coolers
Minted Watermelon Peach Slushie
Texas Watermelon Granita
Recipe by Julie Hettiger for Edible Houston
The perfect refreshing dessert or palate cleanser, this can be made ahead for your next summer get-together.
Ingredients
4 cups seedless local watermelon
½ cup organic cane sugar
3 tablespoons triple sec
juice of 1 lime
1 chili of choice: cayenne, jalapeño or serrano, seeds removed and chopped rough
Preparation
Blend all ingredients together in blender until smooth.
Pour into an 8-by-8-inch metal pan and place in freezer.
Every hour stir with fork to form ice crystals. This recipe can be made ahead, and kept in tightly covered container in freezer.
This recipe is by Julie Hettiger, food stylist and culinary consultant. Her work includes the beautiful Texas on the Table, featured in Edible Houston’s first issue.
More Summer Recipes:
Strawberry Dessert Nachos
Savory Cold Peach Soup with Prosciutto and Peach Relish
