Watermelon is one of those foods you really don’t need to overthink.
Slice it. Eat it. Spit out the occasional seed. Done.
Trouble is, the sweet, refreshing taste of watermelon is so appealing in summer, I tend to overbuy. And before long I find myself with two or even three massive melons rolling around (and sometimes off ...) my counter. Or with a refrigerator full of chunked (or when I’m feeling more ambitious, balled) watermelon flesh waiting to be eaten.
And no matter how delicious it is, one really can eat only so much straight-up watermelon. So I thought I’d share a few of my favorite alternative uses for watermelon. This isn’t rocket science, but it is delicious.
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Watermelon ice cubes
Cut the flesh into chunks small enough to fit easily into your blender. Working in batches if necessary, blend the watermelon until completely smooth. Pour the liquid into ice cube trays, then freeze. These ice cubes are awesome in lemonade, ginger ale, plain or flavored seltzer water, even orange soda. And don’t even get me started about gin and tonics and margaritas.
Speaking of lemonade, this version is pretty much the best. Follow the directions above for cutting and puréeing watermelon in the blender. Purée enough so that about half of your blender container is full of liquid watermelon. Now blend in honey or superfine sugar and lemon juice (start with about ¼ cup of each, then adjust for your taste, making it slightly stronger than you’d like).
Now add enough ice to nearly fill the container, then blend until the ice is a slushie consistency. Drink, preferably through a straw. Because that’s more summery.
Watermelon’s sweet, crunchy flesh lends itself surprisingly well to salads, and I don’t mean fruit salad. The trick is to pair it with foods sporting contrasting flavors and textures. Anything salty and savory is good. This simple recipe for spicy watermelon salad with feta cheese and basil is a great start, but improvise as you see fit.
Spicy watermelon salad with feta and basil
4 cups cubed watermelon (bite-size chunks) ¼ cup jarred banana pepper slices (or other pickled peppers) 1 red chili pepper 2 tablespoons lime juice 1 tablespoon toasted sesame oil ½ teaspoon sugar 4 ounces feta cheese ¼ cup fresh basil leaves, torn ¼ cup pine nuts, toasted
Divide watermelon among 4 serving plates, then top each with a quarter of the banana pepper slices.
Using a mandoline, carefully shave about a quarter of the chili pepper over each plate. Alternatively, you can finely mince the chili, then scatter the pieces over the salads.
In a small bowl, whisk together lime juice, sesame oil and sugar, stirring until sugar is dissolved. Drizzle the dressing over the salads, then top each with some of the feta, basil and pine nuts. Makes 4 serving. Nutrition information per serving: 210 calories, 15 g. fat, 25 mg. cholesterol, 17 g. carbohydrate, 2 g. fiber, 15 g. sugar, 6 g. protein, 460 mg. sodium. J.M. Hirsch is the food editor for The Associated Press. He blogs at LunchBoxBlues.com and tweets at Twitter.com/JM — Hirsch . Email him at jhirsch@ ap.org