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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.



Grilled Flank Steak with Spicy Pepper and Watermelon Salad

Yield: Makes 4 servings 

If you like things spicy, you'll love this dish. The marinade for the steak gets its heat from sambal oelek, an Indonesian chili paste, and some grated ginger, while the peppers get their spark from sriracha, a Thai chili sauce. Fresh watermelon cubes cool it all down, but not so much that you won't welcome an icy beer. Keep the pepper recipe handy—it’s also good with chicken and white fish. Be sure to start marinating the steak at least two hours ahead.



Flank Steak:

  • 1 1/2 tablespoons fresh lime juice
  • 1 tablespoon grapeseed oil or olive oil
  • 2 garlic cloves, pressed
  • 1 teaspoon hot chili paste (such as sambal oelek)*
  • 1/2 teaspoon grated peeled fresh ginger
  • 1/2 teaspoon honey
  • 1 1 1/2-pound flank steak

Pepper and watermelon salad:

  • 1/4 cup hot chili sauce (such as sriracha)*
  • 1/4 cup grapeseed oil or olive oil
  • 3 tablespoons seasoned rice vinegar
  • 1 1/4 teaspoons honey
  • 4 large bell peppers, preferably assorted colors, cut into 1/2-inch squares
  • 2 tablespoons minced red jalapeño chiles
  • 2 cups 1/2-inch cubes seedless watermelon


For steak:

  1. Whisk all ingredients except flank steak in 13 x 9 x 2-inch baking dish. Add steak; turn to coat. Cover and let marinate at room temperature 2 hours, turning occasionally. Alternatively, cover and chill at least 4 hours and up to 1 day. Bring to room temperature before grilling.

For pepper and watermelon salad:

  1. Whisk hot chili sauce, oil, vinegar, and honey in small bowl; season dressing with salt and pepper. Place peppers and chiles in large bowl. Toss with 6 tablespoons dressing. Let marinate 2 hours at room temperature. DO AHEAD: Can be made 8 hours ahead. Cover dressing and salad separately and chill. Bring to room temperature before serving.
  2. Prepare barbecue (high heat). Grill steak with some marinade still clinging until cooked to desired doneness, about 4 minutes per side for rare. Transfer to work surface; let rest 10 minutes. Thinly slice steak against grain; transfer to platter. Drizzle with some of remaining dressing from salad.
  3. Toss watermelon into pepper salad. Serve flank steak and salad with remaining dressing alongside. 


Watermelon Salad with Serrano Vinaigrette

Yield: Makes 6 servings 

Active time: 35 min

Total time: 8 1/4 hr (includes marinating)

The longer you let the vinaigrette stand, the spicier the kick from the chiles. And we know the dressing calls for a lot of thyme, but we loved the result.



For vinaigrette

  • 1 cup olive oil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons Champagne vinegar
  • 1/4 cup finely chopped shallot (1 large)
  • 1 (2-inch) fresh serrano chile, thinly sliced crosswise (1 tablespoon)
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon salt

For watermelon and pickled rind

  • 1 (6-lb) piece seedless watermelon
  • 1 cup rice vinegar (not seasoned)
  • 2 tablespoons sugar

For salad

  • 1/2 lb arugula (6 cups)
  • 1/2 lb feta, crumbled (2 cups)
  • 1 (2-inch) fresh serrano chile, thinly sliced crosswise (1 tablespoon)


Make vinaigrette:

  1. Whisk together all vinaigrette ingredients and chill in an airtight container at least 8 hours to allow flavors to develop. Shake or whisk before using.

Prepare watermelon and pickled rind:

  1. Remove and discard outer green skin from watermelon with a sharp knife. Using a vegetable peeler, shave enough 2-inch-long pieces from white rind to measure 1/2 cup. Transfer to a heatproof bowl. Reserve remaining watermelon.
  2. Stir together rice vinegar and sugar in a 1-quart heavy saucepan and bring to a boil. Carefully pour boiling-hot vinegar mixture over white rind shavings and let stand at least 1 hour.
  3. Trim and discard remaining white rind from watermelon, then cut watermelon into 18 pieces (about 3-inch squares).

Make salad:

  1. Toss arugula with just enough vinaigrette to coat and salt to taste.
  2. Divide arugula among 6 plates, then place 1 watermelon piece in center of each plate. Top each with a scant 1/4 cup feta, then top with another watermelon piece and more feta. Top each with a final watermelon piece for a stack of 3 on each plate.
  3. Remove pickled rind from vinegar with a slotted spoon and drain on paper towels. Top watermelon stacks with pickled rind and chile slices, then drizzle remaining vinaigrette around salads.

Cooks' notes: 

  • Vinaigrette can be chilled, covered, up to 1 week. Bring to room temperature and stir before serving.
  • Pickled watermelon rind can be made 1 week ahead and cooled completely, uncovered, then chilled, covered.


Watermelon Re-hydration Smoothie

From O, The Oprah Magazine

This watermelon smoothie features coconut water — a natural source of electrolytes, which bodies require.  Makes a great breakfast smoothie to provide a watermelon antioxidant drink.




  • 1 cup(s) watermelon chunks, frozen
  • 1/2 cup(s) coconut water
  • 1 1/2 teaspoon(s) lime juice, from 1/2 a lime
  • 4  mint leaves
  • 4  ice cubes


  1. Combine all ingredients in a blender. Process until smooth. Serve immediately.

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