Wednesday, July 24, 2013

Watermelon Season Recipe Round-up

Celebrate watermelon season with a few tasty and refreshing summer recipes:

If cutting a watermelon feels like a chore, Grab a few Watermelon Tips: Find out how to pick the perfect sweet, ripe melon & the best and easiest way to cut it from Fifteen Spatulas

Watermelon Shark
An interesting centerpiece for your summer party and fun way to serve up some refreshing watermelon. Recipe and instructions via National Watermelon Promotion Board


Quench your thirst with Watermelon Punch.


  • 5 cups seeded, chopped watermelon
  • 1 kiwi, peeled
  • 1/2 cup chopped strawberries
  • 1/2 cup lime juice Lemon-Lime carbonated beverage, chilled
  • Lime wedges and fresh strawberries for garnish  


In a blender or food processor, puree the watermelon, half of the kiwi (use remainder for garnish), 1/2 cup of strawberries and lime juice until smooth.

Mix equal parts fruit puree and carbonated beverage.
Garnish with remaining kiwi, lime wedges and additional fresh strawberries.  

Makes 4 to 6 servings. Recipe via Margie Hawks at Dahl's

Hot summer days call for a healthy & refreshing cooler. This recipe from Zest & Zeal would make the perfect outdoor breakfast or lunch.

Strawberry Watermelon Yogurt Cooler
3/4 cup organic plain (full-fat) yogurt
1 cup frozen strawberries
1 T raw honey
2 cups cubed, seedless watermelon
1 T fresh lime juice
Ice (optional)

In a blender, combine all of the ingredients. Cover and process until smooth. Pour into chilled glasses; garnish with lime wedges if desired. Serve immediately.
*If you would like more of a smoothie consistency use frozen watermelon and/or add ice to the blender.

2 to 4 servings (depending on size of glass)

Watermelon Strawberry Mint Salsa packs a spicy punch, cooled down by the sweetness of the berries and watermelon.


  • 1 cup watermelon, diced, seeds removed
  • ¾ cup strawberries, diced
  • ¼ cup red onion, diced
  • 2 tablespoons fresh mint leaves, chopped
  • 2 tablespoons seeded jalapeno chile, diced
  • 1 tablespoon lime juice
  • 1 teaspoon sugar, to taste, optional


1. Gently stir together all ingredients in a bowl. 
2. Let stand to blend flavors, about 1 hour. 
3. Serve with tortilla chips, pretzels or as a topping for grilled meats.

Watermelon Mango Salsa; a sweet, summery salsa with a slight kick of heat that goes perfect with chicken or simply for scooping chips in it. 

2 cups watermelon, diced
3/4 cup mango, seeded, diced
1/2 cup onion, diced
1/2 jalapeno, seeded diced
Juice of 1 lime
1/4 tsp salt
1/4 tsp pepper
1/4 tsp stevia or sugar (to taste)
1 tsp cilantro, sliced or torn (use as much as you like)

In a bowl, add all of your ingredients, mix well. Refrigerate until ready to use.
Note: When cutting the jalapeno, be sure to wear gloves.
 Recipe via Jennifer at Peanut Butter and Peppers

Freezer Favorites, Frozen treats to keep cool:
Citrus Watermelon Popsicles

1 small seedless baby watermelon
2 ruby red grapefruits
2 large oranges
For the recipe directions visit: Vegan In The Freezer

 Watermelon Sorbet


1 cup granulated sugar 1 cup water 8 cups cut-up watermelon 2 tablespoons fresh lime juice
1. In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved; set aside.
2. In a blender or food processor or blender, process the watermelon in batches until pureed. Transfer to a large bowl; stir in the sugar syrup and lime juice.
3. Pour into a 13-in. x 9-in. dish; cover and freeze for 8 hours or until firm. Just before serving, puree watermelon mixture in batches until smooth.

Recipe adapted from Taste of Home and featured at ingredients inc.

Just because these were too adorable to pass up... no watermelon included.

Watermelon Cupcakes


  • 2⅔ cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • ½ cup water
  • ½ cup oil
  • 2 eggs
  • 1 tablespoons vanilla
  • ½ cup mini chocolate chips
  • Food coloring

Preheat oven to 350 degrees F. Line cupcake tins with cupcake liners.
Mix together the flour, sugar, baking powder, and salt. Set aside.
In a separate bowl, beat together the milk, water, oil, eggs, and vanilla with an electric beater on medium speed.
Add food coloring to make a pink watermelon color. I used red food coloring with a small amount of yellow.
Fold in chocolate chips and pour batter into prepared cupcake tins about ½ to ⅔ full.
Bake for 20-23 minutes. Allow to cool completely using your favorite butter cream frosting. Add green food coloring to the frosting. 
Recipe via Bakerette

What's your favorite watermelon recipe? If you have a link, Share in the comments.

 Happy Summer!!

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