A refreshing combination of summer tastes coming by way of Australia.
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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Here are some recipes to get you started.
A Hawaiian recipe that sounds like a joke but delivers a great result.
It makes a watermelon version of the Cuban classic sooooo easy.
It’s pieces of pecans and sweet, pickled watermelon rind that make them Southern.
A refreshing watermelon take on the classic British drink known as Pimm’s Cup.
For healthier gummy fruit candies.
A jazzy watermelon cocktail made with Chartreuse liqueur.
A classic summer “go-with” for ice-cold watermelon.
A bright mélange of tastes and textures.
Coconut and watermelon are subtle summery flavors that combine well. Add lime and mint for a memorable creamy smoothie.
This watermelon dessert illustration easily can be re-created in the kitchen. It’s perfect for summer celebrations, including National Watermelon Day on August 3 in the U. S.
Here’s a no-recipe recipe for the beloved classic served all around the Mediterranean – plus all sorts of variations to turn it into your own classic dish.