Now, who doesn’t like a pleasant slice of watermelon in the summer? It can be nice and refreshing as well after being out in the sun. You can pretty much find it at any grocery store in the summertime too so why not. Now the question at hand is their more than one way to enjoy watermelons besides just slicing it up? Most people get confused and think the watermelon is a fruit but what most do not know is watermelon is both a fruit and a vegetable. Some studies have shown there might be evidence of watermelons helping reduce muscle tension. Watermelon also contains b12, and antioxidants so why not indulge anyways?
Luckily thanks to the internet discovering new recipes and food info are easier than ever. So I took the time to search the web so you didn’t have to. Shall we look at some amazing new ways to prepare or serve it so you didn’t have to! Now let’s check them out.
- 1 small watermelon
- 3 kiwis
- Halve 1 small watermelon and scoop the flesh out of one half into a bowl (you need about 375-400g). Pick out any black seeds. Purée the flesh using a hand blender or in a liquidizer. Fill ice lolly molds three-quarters full with the purée, push the sticks in if you are using them, and freeze for at least 3 hrs, or overnight. Tip any remaining purée into an ice cube tray and freeze it.
- Peel 3 kiwis and cut the green flesh away from the white core, discarding the core. Purée the flesh. Add a layer of about 4-5mm to the top of each lolly and refreeze for 1 hr. Add some green food coloring to the rest of the purée to darken it to the same color as the watermelon rind. Pour a very thin layer onto the top of each lolly and freeze until you want to eat them.
Watermelon and Spinich Super Salad
- 100g quinoa
- 2 tbsp pumpkin seeds
- ½ small watermelon
- skin and seeds removed, cut into chunks
- 80g baby spinach
- 1 ripe avocado
- , peeled and sliced
- ½ small pack mint
- , finely chopped
- 50g feta
- , crumbled
- juice 1 lime
- 1 punnet salad cress
- Rinse the quinoa, then put it in a pan with a fitted lid and cover with 200ml water. Cook, covered, over medium heat for 15 mins or until fluffy and the water has been absorbed. Don’t worry if it catches on the bottom at little. Fork through to separate the grains, then leave to cool.
- Meanwhile, heat a frying pan over medium heat and toast the pumpkin seeds for 1 min or until they start to pop. Tip into a serving bowl or on a platter with the watermelon, spinach, avocado, mint, and feta. Toss through the quinoa, then squeeze over the lime juice with a pinch of seasoning. Top with the cress and serve.
- 8 cups cubed watermelon (seeds removed), or 1-quart watermelon juice
- 1 cup freshly squeezed lime juice
- 1/2 cup sugar, or more to taste
- Lime slices, for garnish (optional)
- Place half of the watermelon cubes in a blender and process until smooth. Strain through a fine-mesh sieve set over a large bowl; discard the solids. Repeat with the remaining watermelon cubes. You should end up with about 1 quart of watermelon juice.
- Add the lime juice and sugar to the watermelon juice, and stir until the sugar has dissolved. Taste, and add more sugar if necessary. Transfer the limeade to a nonreactive pitcher and refrigerate until thoroughly chilled.
- Serve over ice in tumblers, with lime slices for garnish.
I hope you enjoy these fresh watermelon recipes. Don’t worry either we will have part 2 for this tasty article. So keep your eyes peeled for it as it will be coming soon.