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RECIPES

A watermelon website just would not be complete without some delicious, mouth-watering watermelon recipes. Here you’ll find dozens of recipes that will be a treat to your pallet, and improve your health.

No more throwing away the rind of your watermelons. High in Citrulline, watermelon rinds can be turned into tasty and healthy salads, desserts, soups, sauces, and cakes.

ENJOY!

Tuesday
May312011

Zesty Watermelon Salsa

From Country Living

This recipe has been tested by Country Living

Jessie Price, author of Eating Well in Season, created this summertime salsa.

 

Ingredients

         

  • 3 cup(s) finely diced seedless watermelon (from a 5-pound watermelon)
  • 2  jalapeño peppers, seeded and minced
  • 1/3 cup(s) chopped fresh cilantro
  • 1/4 cup(s) minced red onion
  • Juice of 2 limes
  • Salt
  • Tortilla chips, to serve

 


 

Directions

  1. In a medium bowl, combine all ingredients except salt. Season with 1/4 teaspoon salt and serve chilled or at room temperature with tortilla chips.

Tuesday
May312011

Grilled Watermelon with Yogurt

From Food & Wine

This is Michael Psilakis's modern take on the traditional Greek combination of watermelon and feta cheese. It features the creamy yogurt he grew up eating in New York's Long Island: "My mom made it at home all the time, and we'd snack on it with honey after school."

 

Ingredients

         

  • 1 cup(s) plain whole-milk Greek yogurt or Homemade Greek Yogurt
  • 2 tablespoon(s) freshly squeezed lemon juice
  • 1 tablespoon(s) white wine vinegar
  • 1 teaspoon(s) coarsely chopped thyme
  • 1 tablespoon(s) extra-virgin olive oil, plus more for drizzling
  • Salt
  • Freshly ground pepper
  • 12  3-inch-long triangles of seedless red watermelon, sliced about 1-inch thick
  • 1/4 cup(s) small mint leaves



 

Directions

 

  1. Light a grill. In a bowl, combine the yogurt with the lemon juice, vinegar, thyme, and 1 tablespoon olive oil. Season with salt and pepper.
  2. Drizzle the watermelon triangles with olive oil and season with salt and pepper. Grill over high heat until nicely charred, about 1 minute per side; transfer to plates. Top the watermelon with the yogurt sauce and season with black pepper. Drizzle with olive oil, garnish with the mint, and serve.

Tuesday
May312011

Watermelon Gazpacho

From EatingWell.com

The delicate flavors of cucumber and watermelon go hand in hand to create a sweet-and-savory chilled soup, perfect as a first course on a hot night.

 

Ingredients


  • 8 cup(s) finely diced seedless watermelon , (about 6 pounds with the rind) (see Tip)
  • 1  medium cucumber, peeled, seeded and finely diced
  • 1/2  red bell pepper, finely diced
  • 1/4 cup(s) chopped fresh basil
  • 1/4 cup(s) chopped flat-leaf parsley
  • 3 tablespoon(s) red-wine vinegar
  • 2 tablespoon(s) minced shallot
  • 2 tablespoon(s) extra-virgin olive oil
  • 3/4 teaspoon(s) salt

 


 

Directions

  1. Mix watermelon, cucumber, bell pepper, basil, parsley, vinegar, shallot, oil and salt in a large bowl. Puree 3 cups of the mixture in a blender or food processor to the desired smoothness; transfer to another large bowl. Puree another 3 cups and add to the bowl. Stir in the remaining diced mixture. Serve at room temperature or chilled.