SAVOR EVERY BITE

Recipes for the Whole Melon — Even the Rind

Watermelon Gazpacho

INGREDIENTS

1 medium cucumber, peeled and seeded

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.

Watermelon "Fries" with Yogurt Dipping Sauce

INGREDIENTS

1 watermelon

2 tsp. Tajin seasoning (This classic Mexican seasoning is made of 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.

Spicy Heirloom Tomato & Watermelon Salad

For Dressing

1 Tbsp. tamari (Japanese soy sauce)

2 tsp. fresh lime juice

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.

Roasted Parmesan Watermelon Rind

INGREDIENTS

5 c. watermelon rind, peeled and chopped into 1- 1½ inch pieces

2 Tbsp. olive oil

1 tsp. kosher salt

1/4 rounded teaspoon 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 a 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 a single layer onto baking sheet. Place in oven and roast 1 hour, stirring every 15 minutes until rind is bite tender (not mushy), and browning. Remove from oven and pour roasted rind into a 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.

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

1 c. watermelon, seeded, diced

1 c. fresh blueberries

1 medium tomato, chopped

1/4 c. red onion, finely chopped

1 Tbsp. fresh mint, minced

1½ tsp. fresh ginger, grated

1/4 tsp. salt

PREPARATION

Grilled Watermelon with Blue Cheese & Prosciutto

INGREDIENTS

3 (1/2-inch-thick) watermelon rounds, quartered

1 Tsp. olive oil

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 (mediumhigh 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, 1 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.

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.

Grilled Chicken & Watermelon Salad

INGREDIENTS

1 c. balsamic vinegar

1 lb. boneless skinless chicken breasts

3 tsp. all-purpose seasoning (such as Nature’s Seasoning)

1 Tbsp. olive oil

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.

Sweet & Spicy Shrimp & Watermelon Skewers

INGREDIENTS

1 Tbsp. reduced-sodium soy sauce

1 Tbsp. Sriracha chili sauce

1 Tbsp. honey

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.

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.

Watermelon Sangria

INGREDIENTS

1 large watermelon

1 bottle white wine, chilled

2 c. white rum

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 with Mojito Dressing

INGREDIENTS

1 small fresh watermelon

1/3 c. fresh mint leaves

1 fresh lime

3 Tbsp. olive oil

2 tsp. sugar sea salt fresh ground pepper

PREPARATION

Cut 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.

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.

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.