Unleash the Full Flavor of Your Watermelon
by RYAN MILEJCZAK
It’s summer, and that means we’re right in the heart of watermelon season!
Of course, the classic way to enjoy a watermelon is just biting into a plain slice. And while that can be a perfectly refreshing treat on a hot day, there’s so many more ways to enjoy your watermelon.
In fact, watermelon can be used not only in cold dishes like salads and salsa, they can also be cooked for hot dishes and even used as a meat substitute. With the right preparation, even the rinds are edible!
If you want to go beyond your plain watermelon slice and see how versatile it really is, we have recipes here you’re sure to love.
Quick Pickled Watermelon Rind
Adapted from Watermelon.org
Ingredients
- 2 cups watermelon rind with a thin layer of pink flesh remaining
- 1 tbsp coarse salt
- 1 lemon
- ¾ cups granulated sugar
- ⅓ cup white vinegar
- 4 cups water
- 1 long slice of ginger
- 4-5 sticks of cinnamon
- 2 tsp whole clove
- 1 tsp ground allspice
Instructions
Using a vegetable peeler or paring knife, peel away the green outer skin from the rind and cut it into 1 inch cubes. Bring water and salt to boil over medium heat and add the rind pieces, boiling until tender (about 5 minutes). Strain the rinds, preserving the liquid.
Next, add the preserved liquid to a saucepan along with the remaining ingredients. Bring to a boil and stir until sugar dissolves, then let reduce for 15 minutes over low heat. Pour over watermelon rinds in a bowl or other container, then cover and refrigerate for 24 hours before enjoying. Keep leftovers in a tightly sealed glass jar in the fridge for up to two weeks.
Watermelon Prosciutto Skewers
Adapted from Wholesomelicious
Ingredients
- Half a medium watermelon, cut into 1 inch squares
- 16 slices of prosciutto, cut in half
- 32 mini mozzarella balls
- 32 fresh basil leaves
- 2 tbsp balsamic glaze
- Salt to taste
Instructions
Begin by folding prosciutto into small squares, then adding them to the skewer, followed by a cube of watermelon, a ball of mozzarella, and a basil leaf folded in half, then repeat until the skewer is full.
Drizzle balsamic glaze over top and sprinkle with sea salt before enjoying.
Watermelon ‘Steaks’
Adapted from Vegetarian Mamma
Ingredients
- 1 large watermelon, cut into 1” thick wedges with the rinds removed
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp soy sauce or coconut aminos
- 2 tbsp feta cheese, crumbled
- ¼ cup fresh mint, roughly chopped
- Balsamic glaze
- Salt and pepper to taste
Instructions
Begin by patting your watermelons dry with paper towels, removing as much moisture as possible. Alternatively, you can leave the cut watermelon in the fridge uncovered overnight to remove even more moisture.
Next, whisk together 1 tbsp of olive oil with the garlic, salt, pepper, and soy sauce. Brush the watermelon slices with the mixture, ensuring they are well covered on all sides.
Next, add the remaining tbsp of olive oil to a large skillet over medium heat and cook the watermelons for 5 minutes on each side with the pan covered. Then, turn the heat to medium high and cook 2 more minutes on each side uncovered.
Alternatively, the “steaks” can be cooked on a grill heated to medium-high. PLace the steaks in direct heat, grilling for 3-4 minutes on each side.
Once cooked, remove the steaks from the heat and let cool slightly before serving topped with balsamic glaze, crumbled feta, and chopped mint.
Watermelon Salsa
Adapted from Gimme Some Oven
Ingredients
- 4 cups seedless watermelon, diced
- 1 cup red onion, diced
- ⅓ cup fresh cilantro, chopped
- 1-2 habanero peppers, seeded and very finely diced (can sub for a Jalapeño for less heat)
- 2 cloves garlic, finely minced
- Juice of 2 key limes
- Salt to taste
Instructions
Combine all ingredients in a large bowl and mix together until well combined. Serve immediately or keep covered in the fridge for up to 2 days.