makes 4 servings
6 cups cubed seedless watermelon
1/2 cup finely chopped onion
1/2 cup finely chopped green pepper
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/4 teaspoon chili powder
1 tablespoon cider vinegar
In blender, puree watermelon; pour into large mixing bowl. Stir in remaining ingredients. Refrigerate, covered, at least 1 hour to blend flavors.
(Elizabeth Somer’s recipe)
makes 4 servings
What better way to get a full serving of fruit than in this delicious sorbet. The watermelon adds vitamin A, vitamin C and lots of lycopene. It also contains, as well magnesium and potassium. The lavender gives it a hint of springtime.
4 1/2 cups pureed watermelon pulp (divided)
1/2 cup sugar (or part Splenda)
1 tablespoon lavender flowers/leaves (culinary type)
1/8 teaspoon salt (or to taste)
2 tablespoons lemon juice
2 tablespoons of vodka (watermelon or citrus flavors work well – vodka helps prevent sorbet from setting up too firm)
In a small saucepan over medium high heat, combine 1/2 cup watermelon pulp, sugar, lavender and salt. Bring to a slow boil, then simmer for 5 minutes. Remove from heat and cover for 10 minutes. Place strainer over a large bowl and pour syrup mixture through, straining out lavender flowers. Add remaining 4 cups watermelon, lemon juice and vodka. Stir until blended. Pour into container, cover and place in freezer. When semi-solid, mash up sorbet with a fork and freeze again. When frozen, place sorbet mixture into a blender or food processor and process until smooth. Scoop desired amount into a small bowl or parfait dish, garnish with a small wedge of watermelon and a lavender sprig.
Watermelon Raspberry Vinaigrette
1 cup cubed seeded watermelon
1/2 cup fresh or frozen raspberries
2 tablespoons honey
1 tablespoon raspberry vinegar
In blender or food processor, process watermelon and raspberries until liquefied. Add honey and vinegar, pulse until blended. Cover and store in refrigerator. Shake well before using.
Watermelon Piña Colada
2 cups watermelon puree
1/2 cup chunked pineapple
1/2 cup vanilla yogurt
3 cups ice
2 tablespoons cream of coconut
Mix all ingredients together in a blender. Blend until desired consistency and serve. Makes 4 to 5 cocktails. For an adult version, add rum!
Watermelon Sandwich Wraps
It’s amazing what a group of friends around the lunch table can come up with. The only ingredient that’s a must is a spear of watermelon. Try watermelon in lieu of tomato on these sandwiches. You can play with different types of lunch meats, cheeses, spreads or sauces, and of course veggies galore!
Wraps: Wheat, flour, spinach or sun dried tomato
Spreads: Chive cream cheese, hummus, guacamole, Greek yogurt
Meats: Turkey, ham, chicken breast, roast beef or pepperoni
Sauces (marinades and salad dressings): BBQ ranch, pesto, Thai peanut sauce, teriyaki, ginger
Cheeses: Feta, pepper jack, mozzarella
Veggies and Other Toppings: Watercress, olives, scallions, cilantro, romaine, jalapeños, fresh mint, basil, shredded carrots, spinach, sprouts and cucumber slices
1 watermelon spear, about 1/2-inch thick,
1-inch wide and as long as your tortilla!
Start with a spread to help stick the other fillings together. Place your toppings the center of tortilla with the watermelon spear on top. Roll tortilla over watermelon spear, tucking in all ingredients. Fasten with a toothpick if needed.