A perfect way to cool down when it’s hot and humid.
Recipes: Now That's Using Your Melon
Watermelon is called “the smile of summer,” and certainly smiles abound when watermelon is served.
Enjoy the classic ice-cold slice of watermelon, but later branch out to try various recipes. If you keep in mind that watermelon combines well with the complementary flavors of lime, mint, and ginger, you might well invent recipes of your own. Furthermore, all parts of a watermelon are edible – flesh, seeds, and rind. (Note: the thin green part of the rind is tough and bitter, so better to compost it than to eat it.)
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Fast, flavorful, and ready to serve after an hour in the fridge.
Cue the 1990s dance music and sip this watermelon cocktail made with pisco and crème de cassis.
This chilled watermelon soup is a clever riff on traditional gazpacho.
Each piece provides a refreshing combination of flavors.
A juice drink popular in the Indian Ocean’s Maldive Islands.
This “tipsy watermelon” feeds a crowd.
A rich, chilled soup from The Inn at Little Washington that works as a swanky amuse-bouche or a pretty pink starter course.
Try this rich, sweet version of the spiced condiment.
Add a bit of heat to a classic cocktail.
A refrigerator jam that tastes like summer.
Watermelon goes full-on vegetable when combined with its cucumber “cousin.” (Can be made with or without gin.)