Cut a three-inch thick slice from the center of an oblong, seedless watermelon. Place flat on a cutting board and use an oversized star-shaped cookie cutter (or sharp kitchen knife) to cut a star shape. Set on paper towel to drain excess water. Wash the watermelon and pat dry.
Place on a serving dish or cake stand.
Pipe whipped cream or a light frosting between the bottom edge of the star and the plate. Dot with blueberries.
Frost the cake with topping and arrange blueberries and cut strawberries on top. Sprinkle with powdered sugar and serve.
Watermelon Grape Fizz Drink
1 cup seedless watermelon puree
1/4 cup grape juice
3/4 cup sparkling water
Crushed ice to taste
Mix together the watermelon puree and grape juice in an oversized tumbler. Add the sparkling water, then the ice, which causes a nice fizz. Serve immediately.
Watermelon Rubik’s Cube
25 equal size cubes each of watermelon, white jack cheese, yellow cheddar, smoked turkey and summer sausage
1 cup ranch dressing
Build a Rubik’s-style cube by methodically alternating cubes, making a 5 cube x 5 cube layer on the bottom. Build four more layers on top forming a tight cube.
Watermelon Havarti Stacks with Dilled Ranch and Grilled Chicken
8 1-inch thick 4 inch diameter circles of seedless watermelon
8 slices Havarti cheese
6 grilled chicken breast halves, cooled and julienne across the grain
1 teaspoon or to taste, minced fresh dill, stems removed and discarded
1 cup natural low-fat ranch dressing
Watermelon & Wine Reduction Drizzle (optional but delicious, see recipe)
On four serving plates, place one round of watermelon in the center of each plate. Trim the cheese into the same size circle as the watermelon and place one cheese round on each of the four plated slices of watermelon. Repeat with another piece of watermelon and then the remaining cheese.
Clump the julienne chicken in even portions on top of the watermelon cheese stacks. Stir the fresh dill into the ranch dressing. Garnish watermelon chicken stacks with dressing and an attractive drizzle of the Watermelon & Wine Reduction.
Watermelon & Wine Reduction Drizzle
8 cups watermelon puree
1 cup red balsamic vinegar
1 cup red wine
3 cups sugar in the raw
1 teaspoon sea salt
Stir all ingredients together well in a heavy stainless steel pot over medium heat until sugar dissolves. Bring to slow boil, stirring occasionally, until contents are 1/3 the volume than when the boiling began. Cool. Refrigerate in a food-safe squirt bottle and use over grilled anything – greens, goat cheese, etc. Makes 3 to 4 cups, which lasts up to 30 days in the refrigerator. Bring to room temp to use.
Recipes and photos courtesy of the Watermelon Commission.