watermelon

Watermelon and feta has been in vogue for some time (and forever in Greece). I decided to throw in some of my endless supply of cucumbers and mix it up with the melons. I cut the melon and cucumber into medium-size dice (1/2 to 3/4 inch), but you can also make this more like a salsa and cut the produce into fine dice.

Cucumber, Melon and Watermelon Salad

watermelon, honeydew and cantaloupe

diced cucumber, seeded if there are seeds

Salt

lemon or lime zest

freshly squeezed lemon or lime juice

mint

feta cheese, crumbled

Aleppo pepper

extra virgin olive oil

Combine all of the ingredients in a large bowl. Toss together just before serving.

This is our alcohol-free version of a mojito. It features watermelon and fresh mint for real summer flavour.

Watermelon 'Nojitos'

caster sugar

1.5kg watermelon, peeled, chopped

limes, sliced

chilled soda water

lime juice

mint, sprigs picked

caster sugar, extra

lime rind

Watermelon 'nojitos'

Let's make a vegetarian poke bowl! They're fantastic this time of year because they're light, clean, filling but not heavy. Made with watermelon poke.

How To Make A Great Vegetarian Poke Bowl

rice

watermelon poke

organic tofu, cubed

sprouts greens

asparagus

avocado,

soy sauce, sesame seeds, scallions, thinly sliced watermelon radish

How to Make a Great Vegetarian Poke Bowl

Assemble each poke bowl with the rice as the base, topped with the watermelon poke, tofu, sprouts, asparagus, and avocado. Finish with a good drizzle of soy sauce, sesame seeds, scallions, and watermelon radish.

Create the perfect Absolut Watermelon Spritz with this step-by-step guide. Muddle the watermelon cubes into a shaker and add the vodka and the simple syrup. Fine strain into a wine glass and top it up with sparkling wine. Garnish with a slice of watermelon and mint sprig. Absolut Watermelon, Sparkling Wine, Watermelon, Simple Syrup, Mint Leaf, Watermelon

Absolut Watermelon Spritz

Absolut Watermelon

Sparkling Wine

Watermelon

Simple Syrup

Mint Leaf

Quench your thirst with this smoothie, made with sweet strawberries, juicy watermelon, and citrusy lime!

Strawberry Chia Summer Smoothie

Cup Spinach

Cup Watermelon, fresh

Cup Strawberries

Banana

Lime

Cup Almond Milk, unsweetened

Tablespoon Chia Seeds

Add ingredients in the order listed and blend until smooth.

This smoothie provides a spa treatment with the cooling and refreshing elements of watermelon, lime, mint, and avocado.

Spa Spot

Cups Swiss Chard

Mint

Persian Cucumber

Avocado

Cup Coconut Water

Cup Water

 <p>Before we dive into the background on this Mexican Candy recipe, here are some related cocktail recipes: <a target="_blank" href="https://tipsybartender.com/recipe/cucumber-watermelon-mexican-candy/">the Cucumber Watermelon Mexican Candy</a>, <a target="_blank" href="https://tipsybartender.com/recipe/watermelon-shooters/">Watermelon Shooters</a>, <a target="_blank" href="https://tipsybartender.com/recipe/the-frozen-watermelon/">the Frozen Watermelon</a>, <a target="_blank" href="https://tipsybartender.com/recipe/strawberry-watermelon-margarita/">the Strawberry Watermelon Margarita</a>, and <a target="_blank" href="https://tipsybartender.com/recipe/watermelon-kamikaze/">the Watermelon Kamikaze Shots. </a> There isn&#8217;t much else to know about the Mexican Candy shot recipe, although <a target="_blank" href="https://www.youtube.com/watch?v=62Orq-q2fKQ">Foodbeast has included it</a>in one of its &#8220;Worst Shots Ever&#8221; YouTube videos. What people really get hung up on is the addition of hot sauce, but if you love spicy drinks, you&#8217;ll probably like these beautiful little <a target="_blank" href="https://tipsybartender.com/?s=tequila+shot&#038;post_type=recipe">tequila shooters. </a></p>

Mexican Candy

(15 milliliters) Tequila

(30 milliliters) Watermelon Pucker

Dashes of Hot Sauce

//tipsybartender.b-cdn.net/mexican-candy/720.mp4

This recipe for watermelon chaat, a savory fruit salad dressed in toasted cumin and dried mango powder, comes from Malika Ameen, a cookbook author whose Pakistani-American family in Chicago makes infinite variations on fruit chaat in the summer. You could swap out the watermelon for a mix of what's in season, whether it's stone fruit, berries or cubed apple and pear. It's an ideal dish to break the fast during Ramadan, full of flavor and hydrating, and quick to put together.

Watermelon Chaat

watermelon,

cumin seeds

sweet paprika

black pepper

amchur powder (dried green mango)

cayenne pepper (a generous pinch if you like heat)

fine sea salt

orange, clementine

jalapeño pepper

Place cubed watermelon in a wide platter with sides or in a large baking or serving dish and spread into a single layer.

In a small pan, toast whole cumin seeds on medium heat for 3 minutes, until fragrant. Remove and coarsely grind with a mortar and pestle. (You can also grind in a spice grinder, but be sure not to grind to a fine powder as the coarse grains of the spice add a wonderful texture.)

Transfer cumin to a small bowl and add all remaining spices and salt. Add citrus juice, jalapeño and mint and mix well. Pour dressing over cubed watermelon and mix to coat. Cover with plastic wrap and let marinate for 1 to 6 hours. Serve chilled the same day.

Mixing cocktails may seem intimidating, but it’s actually quite intuitive once you understand how to balance the alcohol, sweetness and acidity. In “3-Ingredient Cocktails” (Ten Speed Press, 2017), Robert Simonson presents the formula for a perfect margarita: 1½ ounces tequila, 1 ounce Cointreau and 3/4 ounce lime juice, shaken and served. Even easier to memorize, this version uses 6 ounces fresh watermelon juice — a sweet but subtle nod to summer — and 2 ounces each tequila, Cointreau and lime juice. Be sure to taste and add more watermelon juice if your margarita is too boozy, and extra lime juice or even a pinch of salt if it’s too sweet.

Watermelon Margarita

Tajín or 1/2 teaspoon ground cayenne (optional)

Ice,

watermelon juice

tequila, preferably blanco

Cointreau (optional)

jalapeño rounds (optional)

Prepare the salted rim, if using: In a small shallow bowl or plate, combine the sea salt and Tajín. Set aside.

In a shaker filled with ice, combine the watermelon juice, tequila, Cointreau (if using), lime juice and jalapeño (if using). Shake to combine. (Note: The watermelon flavor shines brighter without the Cointreau, but the liqueur takes the drink into more traditional margarita territory. If you’d like to compare, first try the mixture without, the liqueur, then add 1 ounce of it per serving.)

Using one of the squeezed lime halves, run it along the rim of two rocks glasses, then dip the rims into the salt mixture. Fill the glasses with ice, then strain the margaritas into the glasses and enjoy immediately.

This spiced up watermelon makes everyones favorite summer treat even better. 

Mojito Watermelon

olive oil

lime zest, sliced,

sugar

Kosher salt

watermelon, rind discarded and sliced

c. torn mint

Flaky sea salt

Excellent and very simple to make!  Rave reviews from my guests.  Will definitely make this again.

Soup is something you can have any time of year, but the same can’t be said for good watermelon, asparagus or tomatoes, so make the most of them.

Gazpacho-type soups can be made at the last moment; they should feel hearty and thick. If you’d like, you can purée, chill and serve this soup as a beverage. Bear in mind that everything tends to taste less salty when it’s cold, so you may actually want to oversalt savory soups. Or just wait until the last minute and salt to taste.

Watermelon Gazpacho

tomato

mint leaves

lemonjuice

feta

Combine 1/2 pounds chopped tomatoes and 1 1/2 pounds seeded and cubed
watermelon with 1 peeled and diced
cucumber, 1/4 cup olive oil, and 2 tablespoons lemon
juice in a food processor or blender; process
until chunky-smooth.

Tomato and watermelon are an unexpected match, their respective acidity and sweetness mingling to great effect. This soup, adapted from Anya von Bremzen’s book “The New Spanish Table,” integrates the melon into a bare-bones gazpacho, one of the sovereigns of the high summer table. There are so few ingredients here that the ones you use will really stand out, so try to get the freshest, juiciest tomatoes and sweetest watermelon you can. The chopped celery brings the flavor combination together, so don’t leave it out.

tomatoes,

lemon

celery (2 ounces)

pepper

celery

Working in batches, purée all of the ingredients except the garnish in a blender for two minutes or longer until frothy and smooth. Taste and adjust seasonings, making sure you have used enough salt and lemon juice for a vivid flavor. Transfer to a bowl, and chill for several hours. Taste and adjust seasonings. Serve, garnishing each bowl with thinly sliced celery or, if serving in glasses, with a thin lengthwise slice of celery stick.

Consumed plainly or with a salt sprinkle, fresh watermelon conjures warm-weather memories. In the U.S. (primarily in the American South), master gardeners are growing heirloom (seedful) varieties: sugar baby, jubilee and Georgia rattlesnake. In Apex, N.C., Gabrielle E.W. Carter is the new steward of the property once owned by her maternal great-grandfather, where she grows herbs, tomatoes and watermelon. As a multimedia artist, she is documenting the food ways of Black families in Eastern North Carolina and preserving cooking traditions using fruits and vegetables straight from the garden. Crimson-flesh watermelon transforms the classic <a href="https://cooking.nytimes.com/recipes/1016452-italian-bread-salad-panzanella">panzanella</a> with a balanced sweetness. Using a coarse grater is essential in achieving a vibrant, textured dressing. Bocconcini can be substituted for feta cheese in this salad, which pairs well with festive mains like <a href="https://cooking.nytimes.com/recipes/1021140-memphis-dry-rub-mushrooms">dry-rub mushrooms</a> and <a href="https://cooking.nytimes.com/recipes/1021490-spicy-tamarind-pork-ribs-with-scallions-and-peanuts">spicy tamarind pork ribs</a>.

Country Panzanella With Watermelon Dressing

skin-on watermelon, seeds discarded

garlic cloves,

whole-grain mustard

thyme leaves

red-pepper flakes

white wine vinegar

watermelon, rind discarded

tomatoes

cucumber

onion

basil leaves

Make the dressing: Using a coarse grater set over a medium bowl, grate the watermelon flesh then rind, grating the rind all the way to the skin. (You should have about 1 cup grated watermelon.) Discard the firm skin. Add the sugar and 1 teaspoon salt; stir to dissolve the sugar and salt grains. Allow the mixture to sit for at least 10 minutes.

Add the garlic, mustard, thyme leaves, red-pepper flakes, ground black pepper, vinegar and oil. Whisk together (or transfer to a mason jar, cover and shake vigorously). The dressing makes 2 cups, and will keep, refrigerated, up to 1 week; shake before use.

Make the salad: Heat the oven to 425 degrees. On a small sheet pan, toss the cubed bread, olive oil, thyme and sea salt together. Spread in a single layer and bake for 8 to 10 minutes, until toasted and golden brown.

In a large serving bowl, combine the watermelon, tomatoes, cucumber and red onion. Drain any excess liquid before adding the toasted bread cubes and half the basil. Drizzle with 1/4 cup of the dressing and season with salt and pepper. Divide among individual bowls, if you like. Top with crumbled feta, remaining basil leaves and spoon additional dressing over the top.

Watermelon, radish & feta salad

pine nuts

radishes ideally with leaves

feta cheese

Watermelon Limeade

limes

simple syrup

lime

Cut enough watermelon into 1-inch cubes until you have 8 cups. Transfer half to a blender and blend until smooth.

Fit a fine-mesh strainer over a large bowl. Pour the blended watermelon through the strainer and press on the watermelon solids with a ladle to force more juice through. Discard the contents of the strainer. Repeat blending and straining the remaining watermelon. Rinse the blender out, then pour the strained juice back into the blender. 

Juice 6 to 9 limes until you have 3/4 cup juice. Add the juice and 3/4 cup simple syrup to the blender and blend on low speed until combined. Skim any foam off the top.

Pour into a pitcher and refrigerate until chilled, or serve over ice. Garnish with watermelon slices, lime slices, or fresh mint.

Refreshing, sweet and spicy, this salad is the edible equivalent of a crisp beer on a hot summer’s day. It pushes the watermelon-feta-mint combination to new heights with a Mexican-inspired flavor profile of lime, jalapeño and cilantro. It’s also easy to prepare, requiring little more than a knife, a bowl and a whisk. Enjoy it as soon as it’s assembled, as the salty dressing draws the juice out of the fruit fairly quickly and the salad can lose its fresh crunch. A sprinkle of <a href="https://www.nytimes.com/2019/06/10/dining/tajin-seasoning.html">Tajín</a>, a chile-lime Mexican spice blend, is optional, but adds a touch of smoke.

Spicy Watermelon Salad With Pineapple and Lime

apple cider vinegar

honey

jalapeño, thinly sliced

Kosher salt and black pepper

red onion

pineapple,

feta, crumbled (about 2/3 cup)

small cilantro sprigs, or 1/3 packed cup torn fresh mint

Tajín,

In a large bowl, stir together oil, vinegar, lime zest and juice, honey and jalapeño. Season generously with salt and pepper. Add the red onion and toss to coat. Let marinate, 10 minutes.

While the onions marinate, chop the watermelon and the pineapple into 1-inch cubes, discarding any seeds. Add watermelon and pineapple to the vinaigrette and toss to coat; season to taste. Refrigerate until serving.

When ready to serve, add feta and herbs to salad and toss to coat. Sprinkle with Tajin, if using, and serve immediately.

Star Spangled Fruit Infused Water ~ don&#039;t save this patriotic thirst quencher for Memorial Day or the 4th of July ~ stay healthy and hydrated all summer long with this colorful fruit infused red white and blueberry water.

Star Spangled Fruit Infused Water

blueberries

strawberries

Cut the ends off the watermelon and stand on a cutting surface. Slice it into thin slices.

Use a small star cookie cutter to cut out stars.

Slice the strawberries in half.

Fill a large water dispenser or container with filtered water. Add the fruit and let sit for at least an hour before serving.

Serve over ice with more fresh fruit in each glass.

A refreshing watermelon alcoholic punch with hints of citrus and spiked with white rum. It's the perfect watermelon cooler to beat the heat!

Watermelon Rum Punch

light rum

orange juice

ginger beer ((about 12 ounces))

In&nbsp;food processor, blend watermelon until smooth, about 1-3 minutes.

Using a strainer and a&nbsp;large bowl, pour blended watermelon over strainer so that watermelon juice falls into the bowl. Use a&nbsp;spatula&nbsp;to move and press the watermelon against the strainer to get out all of the juice (see video above for example). Discard any solids left in the strainer.

Pour watermelon juice into a large pitcher with light rum, orange juice, lime juice. Stir to combine.

When ready to serve, add ginger beer to pitcher, then stir to combine.

Pour watermelon rum punch over ice and enjoy!

https://embed.mediavine.com/videos/x6x0c10b0l3mjtuicdmc

Watermelon Rum Punch! A refreshing watermelon alcoholic punch with hints of citrus and spiked with white rum. It's the perfect watermelon cooler to beat the heat!

Salty sweet and refreshing watermelon feta salad iswhat you should be serving for every backyard BBQ party or picnic. Cubes of watermelon tossed with fresh basil leaves and crumbled feta is perfect summer salad. It’s colourful, healthy and easy to make.

Refreshing Watermelon Feta Salad

watermelon (seedless, chilled)

oz FETA cheese (crumbled – sheep’s milk feta)

basil (chopped)

lime (juice)

Cut out rind from watermelon. Chop the fruit into 1 inch cubes. Seedless watermelon works best for this salad. If you cannot find seedless watermelon, buy watermelon with seeds and while cutting them into cubes, remove the seeds from it. Remember this is going to be tedious job – removing seeds from watermelon.

In a small bowl whisk together olive oil, lime juice extracted from fresh lime, salt, pepper. This is the dressing for the salad.

In a large bowl combine watermelon cubes, crumbled feta and basil leaves. Toss gently until ingredients are combined well. Transfer to serving bowl. Sprinkle few basil leaves on top.

Drizzle the dressing over the salad. Stir gently to integrate the cheese, dressing into the salad.

Serve chilled.

A super fresh, super quick and super pretty addition to any of your entertaining summery meals this year. Use the best haloumi in the house, Eureka!

Thermomix recipe: Haloumi and Herby Watermelon Salad

Kilo red watermelon, sliced

Handfuls rocket

Handfuls Coriander leaves

Lebanese cucumber, sliced

300 Grams Eureka Haloumi (available in most IGA's)

Extra Virgin Olive Oil (EVOO) to taste

Balsamic Vinegar balsamic pearls

Slice the watermelon, (i suggest bite sized pieces or wedges) Arrange on top of rocket in a serving bowl.

Arrange the herbs over and all remaining ingredients except Haloumi.

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