Whether you consider watermelon a fruit or a vegetable, there’s no question it’s not only delicious without any added accoutrements but also versatile as an ingredient in a wide variety of sweet and savory dishes. So, whether you’re simply salting a slice, sprinkling with tajin, filling with vodka or tequila, adding to salads, puréeing for soups, pickling or grilling, there are endless ways to enjoy! We are some recipes the EIL team collected that use every bit of our favorite summer treat.
SOUPS, SALADS & APPS
watermelon gazpacho
Mojito Watermelon
Ingredients
1 small fresh watermelon
1/3 c. fresh mint leaves
mint leaves
1 fresh lime
3 Tbsp. olive oil
2 tsp. sugar
sea salt
fresh ground pepper
Preparation
Cut the watermelon into chunks or small triangles. Discard rind. Zest lime into medium sized bowl and squeeze in juice, carefully removing any seeds. Chop fresh mint roughly and add to bowl. Add olive oil and sugar. Whisk and blend ingredients well. Season with sea salt and fresh ground pepper to taste. Drizzle dressing over watermelon right before serving. Add more sea salt and fresh ground pepper on top, if needed. Dressing can be made a few hours ahead of time and kept refrigerated until ready to serve.
Watermelon “Fries” With Yogurt Dipping Sauce
Ingredients
1 watermelon
2 tsp. Tajin seasoning (A classic Mexican seasoning made of very simple ingredients including salt, chili, and lime. If you don’t have Tajin seasoning, you can make your own by combining 1/2 tsp. salt, 1/4 tsp. chili powder, and lime zest to taste.)
For dip:
1 c. coconut flavored yogurt (or any flavor of your choice)
Zest and juice of 1 lime
Preparation:
In a bowl, combine yogurt, lime juice and zest. Set aside. Using a serrated knife, slice the watermelon into rounds, cut off the rind, and then cut the watermelon into long sticks the size of French fries. Scatter watermelon fries on a plate and sprinkle with Tajin seasoning. Serve with dip.
Watermelon Gazpacho
Ingredients
1 medium cucumber, peeled and seeded
Sweet peppers
1/2 red bell pepper, finely chopped
2 c. tomatoes, cored, roughly chopped
2 c. watermelon, roughly chopped
1/4 c. extra-virgin olive oil, plus more for drizzling
1 Tbsp. plus 1 tsp. (or more) sherry vinegar
1 Tbsp. jalapeño, finely chopped
3 Tbsp. shallots, finely chopped, divided
Kosher salt
Freshly ground black pepper
Basil leaves, roughly chopped
Preparation
Finely chop 1/4 of cucumber; set aside for serving. Roughly chop remaining cucumber and transfer to blender. Add bell pepper, tomatoes, watermelon, oil, vinegar, jalapeño and 2 Tbsp. shallots; season with a pinch of salt and a few grinds of black pepper. Blend to desired consistency. Taste and season with salt, pepper and more vinegar or oil, if needed. Transfer to refrigerator to chill at least 2 hours or up to overnight. To serve, divide gazpacho among bowls and top with fresh basil, a drizzle of oil, reserved cucumber, and remaining 1 tbsp. shallots. Serve accompanied by fresh, crusty bread.
Spicy Heirloom Tomato & Watermelon Salad
Ingredients
For dressing:
1 Tbsp. tamari (Japanese soy sauce)
2 tsp. fresh lime juice
Heirloom Tomatoes
2 tsp. rice vinegar
1 small clove of garlic, minced
1/s tsp. fresh ginger, minced
For salad:
3 heirloom tomatoes, sliced into wedges
5 c. watermelon, cut into 2” chunks
1 jalapeño, thinly sliced
2 Tbsp. basil
2 Tbsp. toasted cashews
1/2 avocado, diced
Sea salt, to taste
Lime wedges, for serving
Preparation
In a small bowl, combine tamari, lime juice, vinegar, garlic, and ginger to make dressing. Set aside. Arrange tomatoes, watermelon, and jalapeño slices on a large platter or shallow bowl. Drizzle with dressing and top with basil, cashews, and avocado. Season to taste and serve with lime wedges.
ON THE GRILL
Grilled watermelon and shrimp skewers
Grilled Chicken and Watermelon Salad
Ingredients
1 c. balsamic vinegar
1 lb. boneless skinless chicken breasts
3 tsp. all-purpose seasoning (Nature’s Seasoning)
1 Tbsp. olive oil
spinach leaves
4 c. baby spinach or greens
2 c. watermelon, cubed
1/2 c. blue cheese crumbles
1/4 c. sliced almonds
Preparation
Pour balsamic vinegar into a small saucepan and bring to a boil. Reduce heat and simmer for 15-20 minutes until significantly reduced and becoming syrupy. Bring grill to high heat. Sprinkle chicken with seasoning on both sides and drizzle with olive oil. Transfer to hot grill and cook until no longer pink inside and nicely browned on outside. Let rest for 5 minutes; cut into small cubes. Layer spinach with chicken, watermelon, blue cheese, almonds, and drizzle with balsamic reduction to taste. Top with additional olive oil, if desired.
Grilled Watermelon with Blue Cheese & Prosciutto
Ingredients
3 (1/2-inch-thick) watermelon rounds, quartered
1 Tsp. olive oil
Blue cheese
Kosher salt
freshly ground pepper
4 oz. prosciutto, thinly sliced
4 oz. blue cheese, crumbled
fresh basil leaves
2 tsp. balsamic glaze
Preparation
Preheat grill to 350-400°F (medium-high heat). Brush both sides of each watermelon quarter with olive oil, and season with desired amount of salt and pepper. Cut prosciutto into thin strips. Grill watermelon quarters, without grill lid, one minute on each side or until grill marks appear. Transfer watermelon to a serving plate; top with blue cheese, prosciutto strips, and fresh basil. Drizzle watermelon with balsamic glaze. Serve immediately.
watermelon salsa or salad
Steaks with Summer Salsa
Ingredients
2 (8 oz.) boneless beef top loin steaks (1¼” thick)
2 tsp. ground ancho chile pepper
1 tsp. garlic salt
For salsa
red onion
1 c. watermelon, seeded, diced
1 c. fresh blueberries
1 medium tomato, chopped
1/4 c. red onion, finely chopped red onion
1 Tbsp. fresh mint, minced
1½ tsp. fresh ginger, grated
1/4 tsp. salt
Preparation
In a bowl, combine salsa ingredients and set aside. Rub steaks with chile pepper and garlic salt. Grill, covered, over medium heat or broil 4 inches from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; for medium 140°; for medium-well 145°), 7-9 minutes on each side. Cut steak into slices; serve with salsa.
Sweet & Spicy Shrimp & Watermelon Skewers
Ingredients
1 Tbsp. reduced-sodium soy sauce
1 Tbsp. Sriracha chili sauce
1 Tbsp. honey
cooked shrimp
1 garlic clove, minced
4 c. watermelon (seedless), cut in 1” cubes, divided
1 lb. uncooked wild Georgia shrimp (16-20 per pound), peeled and deveined
1 medium red onion, cut into 1” pieces
1/2 tsp. sea salt
1/4 tsp. coarsely ground pepper
Preparation
For glaze, place soy sauce, chili sauce, honey, garlic and 2 c. watermelon in a blender; cover and puree. Transfer to a small saucepan; bring to a boil. Cook, uncovered, over medium-high heat until mixture is reduced by half, about 10 minutes. Reserve 1/4 c. glaze for serving. Using four metal or soaked wooden skewers, alternately thread shrimp, onion and remaining watermelon. Sprinkle with salt and pepper. Place kabobs on a prepared grill rack over medium heat. Grill, covered, 3-4 minutes on each side or until shrimp turn pink, brushing with remaining glaze during the last 2 minutes. Serve with reserved glaze.
DON’T FORGET THE RIND
Roasted Parmesan Watermelon Rind
Ingredients
5 c. watermelon rind, peeled and chopped into 1- 1½ inch pieces
2 Tbsp. olive oil
Rosemary
1 tsp. kosher salt
1/4 rounded tsp. coarsely ground black pepper
1/3 c. shredded Parmesan cheese
1 Tbsp. fresh lemon thyme leaves (or regular thyme)
2 tsp. fresh rosemary, finely chopped
3/4 tsp. sherry vinegar
Preparation
Preheat oven to 400°F. Line large baking pan (1” sides, not a flat sheet) with aluminum foil. In a large bowl stir together watermelon rind, olive oil, salt and black pepper until rind is coated. Spread rind in single layer onto baking sheet. Place in oven and roast one hour, stirring every 15 minutes until rind is bite tender (not mushy), and browning. Remove from oven and pour roasted rind into medium bowl and stir in cheese, thyme, rosemary, and vinegar to coat. Garnish with additional rosemary and thyme and a sprinkle of additional cheese. Serve warm.
pickled watermelon rind
Easy Pickled Watermelon Rind
Ingredients
1 medium watermelon (about 5 pounds)
1 c. apple cider vinegar
1 tsp. vanilla extract
1½ c. water
2 Tbsp. sea salt
1 c. granulated sugar
1 Tbsp. pickling spice, homemade or store-bought
1/2 tsp. whole allspice berries
1/2 tsp. peppercorns
2-4 wide-mouth pint jars (any glass container with a tight-fitting lid will work)
Preparation
Wash and pint jars and their lids in hot, soapy water and set aside to dry. Place the watermelon on a flat surface and cut in half lengthwise, then cut in half crosswise. Then slice each quarter into 1/2" wide strips and cut most pink watermelon flesh from rind, leaving only a thin 1/4” layer of pink watermelon flesh for color. (Use the watermelon flesh for some of these other recipes!) Peel the exterior green skin portion of the watermelon rind so the remaining rind is mostly white, with the thin bit of pink flesh on one side. Make the brine in a large saucepan over medium-high heat using the apple cide vinegar, water, vanilla, salt, sugar, pickling spice, allspice, and peppercorns. Bring to a boil, stirring often, until sugar dissolves, about 3 minutes. Carefully pour or ladle the hot brine into each jar, filling the jars until watermelon rinds are covered. Screw lids onto the jars and then let them cool to room temperature (about 1 hour). Once cool to the touch, place them in the refrigerator. Wait at least 24 hours for flavors to develop before eating watermelon rinds. You can enjoy pickled watermelon rinds right out of the jar as a snack, as an appetizer or side instead of pickles, or chop the rinds and add them to salads, sandwiches, or barbecue dishes. Rinds can be stored in refrigerator for a month unopened or 2 to 3 weeks once opened. **To customize your brine: substitute rice vinegar the apple cider vinegar for a sweet and tart flavor, add crystallized ginger for a sweet and spicy kick. If you prefer just spicy or some heat, add jalapenos or red pepper flakes. Cherries will add more sweetness. Garlic will make the rinds more savory.**
DESSERT
Sicilian Watermelon Pudding (exclusive online recipe)
Ingredients
4 c. watermelon, seeded, coarsely chopped
2 Tbsp. cornstarch
1/4 c. granulated sugar
1/2 vanilla bean, seeds scraped
2 tsp. freshly squeezed lemon juice, strained
To serve
Whipped cream
Unsalted pistachios, coarsely chopped
Dark chocolate shavings
Preparation
Puree watermelon until smooth (in blender or with mixer). Pour through fine-mesh strainer into measuring cup, discarding any solids, yieliding approx. 3 c. watermelon juice. in small bowl, stir together 2 Tbsp. watermelon juice and cornstarch until smooth. Pour remaining watermelon juice into medium saucepan. Bring to a boil, then simmer for 5 minutes. Add sugar and vanilla seeds, whisk until sugar is dissolved. Stir cornstarch mixture again, then whisk into juice. Simmer, whisking occasionally, for 3 minutes, then whisk in lemon juice. Pour pudding through a clean strainer and into a measuring cup, then transfer to small glass jars or ramekins. Cover and chill until set, at least 3 hours. Just before serving, garnish with whipped cream, pistachios, and chocolate shavings. Puddings can be kept covered and refrigerated up to 2 days.
COCKTAILS & BEVERAGES
No-Blender Watermelon Frose
Ingredients
1 c. rosé wine
1/3 c. watermelon juice
Fresh mint, for garnish
Preparation
Combine rosé and watermelon juice in 16-ounce mason jar. Screw on lid and band. (One serving each, so make as many as you’d like.) Freeze for 1 hour then shake the jar once. Continue freezing and shaking the jar every 30 minutes until the liquid is slushy, 1 to 1 1/2 hours. Serve in the jar with a straw, garnished with a sprig of mint. If you forget about the wine mixture and it freezes solid, let it sit at room temperature for 30-45 minutes, shaking occasionally, to loosen up and serve.
watermelon margaritas
Watermelon Sangria
Ingredients
1 large watermelon
1 bottle white wine, chilled
2 c. white rum
berries
1 c. seltzer
1/3 c. lime juice
2 limes, thinly sliced
2 c. assorted fresh or frozen fruit (pineapple, blueberries, raspberries, strawberries)
Preparation
Slice off the top third of the watermelon lengthwise (save for later use) and score fruit with a knife. Using a large spoon or ice cream scoop, scoop out watermelon and transfer to blender. Blend watermelon until smooth and strain seeds. Add white wine, rum, seltzer, and lime juice. Stir until combined. Add limes and fruit. Refrigerate until chilled, about 2 hours, then serve.
Watermelon Lemonade Margaritas
Ingredients
1 c. tequila (or vodka, if you’d prefer)
1/2 c. triple sec
1/2 c. midori
2 c. watermelon juice
4 c. prepared lemonade (fresh squeezed or store-bought are both fine)
Preparation
Start with a half a medium-large seedless watermelon. Slice it and remove rind. Puree watermelon in a blender, then strain it through a mesh strainer. You’ll be left with about 4 cups of watermelon juice, depending on the size of your melon. Chill all ingredients. Stir all ingredients in a pitcher. To serve, pour over ice and garnish with watermelon and lemon slices. To make non-alcoholic version: combine 2 cups of cold watermelon juice with 4 cups of cold lemonade in a pitcher.
