Summertime Watermelon Dishes

August 12, 2013

WatermelonSince the holidays are going to be earlier rather than later this year we’re going to be able to take advantage and incorporate one of the summers most popular melons into our menus. Of course, I am referring to the watermelon.

I am not suggesting you utilize the wonderfully delicious fruit in just a fruit tray capacity but rather incorporate it into a side dish or drink or even dessert.

You want a melon that is firm, fairly symmetrical, and free of bruises, lumps, bumps cuts and/or dents. Your watermelon should be heavy. Heavier than you think it should be. A watermelon is about 90% water and water is heavy. The bottom of your melon should have a white-ish/yellow spot where it sat on the ground. If this spot is soft, avoid the melon. Thump it with you forefinger. You should hear a distinct “thunk”. You’re getting Vitamins A, B6, C and even potassium in this ball of deliciousness so pick a good one. In fact, take 2, it goes fast.

The following recipes can be utilized anytime you have fresh watermelon available but utilizing it during yontif gives the recipe (and meal) that little something extra that says, I’m gonna want seconds of this dish!.



6 to 7 cups seedless watermelon chunks

4 to 5 tablespoons limeade concentrate

2 to 3 tablespoons fresh lime juice

1 1/2 to 2 cups crushed ice

1 to 1 1/2 cup club soda

Lime slices and strawberries for garnish (optional)

In a blender combine 1/2 of the watermelon chunks, 2 tablespoons limeade concentrate and the lime juice. Process to combine and pour into a pitcher. Repeat with the remaining watermelon, limeade and lime juice. Add the ice and club soda and mix to combine. Serves 8

Note: you can omit the 1/3 cup of the club soda and substitute vodka or gin if you want to give this drink a bit of a kick.

My files source unknown



1 small seedless watermelon, cut into chunks

2 red onion, diced

2 red bell pepper, diced

2 Jalapeno pepper, seeded and diced

2 cucumber, peeled, seeded and diced

Salt and pepper to taste

Cayenne pepper to taste

5 sliced green onions

In a food processor or blender puree the 3/4 of the watermelon chunks until smooth. Set the rest aside. Place the puréed watermelon in a large bowl. Add the onion, red pepper, cucumber to the puree. Mix to combine. Season with salt, pepper and cayenne and then refrigerate for at least 2 to 3 hours. To serve fill bowls 2/3s full and place a few watermelon chunks and green onions on the top. Serves 12.

Modified from



4 cups corn flakes or bran flakes

2 cups minced watermelon

2 cups fresh blueberries or sliced strawberries

2 cups vanilla yogurt

1/2 cup toasted almonds

Place 1/3 of the corn flakes in an even layer in the bottom of an 8 X 8 serving dish. Mix together the watermelon, blueberries and yogurt and spoon half of it over the corn flake layer evenly. Sprinkle another layer of the corn flakes over the yogurt and then layer the remaining yogurt over that. Sprinkle the remaining corn flakes and almonds evenly over the top. Press down slightly and cover with plastic wrap. Refrigerate for at least 1 hour. To serve scoop onto plates. Serves 6

Submitted by Anita Casrote Detroit MI



2 tablespoons olive oil

2 cups diced watermelon

1 cup feta cheese, crumbled

2 tablespoons minced green onions

2 tablespoon minced fresh parsley

4 teaspoons balsamic vinegar, or to taste

loaf of crusty Italian or French bread cut into 1/2 inch slices

1 teaspoon minced garlic (1 clove)

1/4 cup olive oil

In a bowl combine the watermelon, feta, green onions, parsley vinegar, and salt and pepper to taste. Cover and cool for at least 20 minutes.

Prepare grill or preheat broiler. In a bowl combine the oil and garlic and then brush it on one side of the slices. Place the bread, oil side up on a cookie sheet and cook 5 to7 minutes or until golden. Remove immediately, do not overcook. Let cool to room temperature.

To serve place the bread rounds on a serving plate and mound about a tablespoon of the watermelon mixture on top. You can garnish with additional minced parsley

Makes 12 to 16 depending on the size of the loaf of bread.

My file source unknown



12 1/2 thick triangles of seedless watermelon

2 packages, taboule, prepared according to the package (I use vegetable broth)

1 red bell pepper, minced

6 green onions sliced thin

2 cans sliced water chestnuts; drained, chopped (you can substitute 3 or 4 stalks of celery, diced)

Salt and pepper to tasted

6 grilled boneless skinless chicken breasts or 12 thighs, chilled and sliced

6 tablespoons ready-made raspberry vinaigrette salad dressing.

In a bowl combine the cooked and cooled taboule with the minced red pepper, green onions, and water chestnuts. Season with salt and pepper to taste .Place a watermelon slice on each of 6 plates. Spoon half of the taboule mixture over the slices. Place another slice of watermelon over the taboule. Spoon the remaining taboule over the top slices of watermelon and then place the sliced chicken on top. Drizzle 1 tablespoon of dressing over the top of each plate and serve immediately. Serves 4

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4 to 5 cups cubed or balled watermelon

1 to 1 1/2 cup sliced celery

1 to 1 1/2 cup seedless red grape cut in half

1 to 1 1/2 cup chopped toasted walnuts (you can use pecans or almonds)

2/3 to 1cup mayonnaise or you can use yogurt or a combination of the two

Salt to taste

In a bowl combine the watermelon, celery, and grapes and mix gently to combine. Add the mayonnaise or yogurt, cover and refrigerate for at least 30 minutes. When you’re ready to serve add the walnuts and mix gently, season with salt to taste and serve. Serves 6 to 8

My files, source unknown

© Eileen Goltz watermelon 13a