Perhaps more than any other fruit, watermelon symbolizes summer.
It serves as a juicy embodiment of the season. As the temperatures peak in the Lowcountry this summer, find welcome relief in the sweet pink flesh of this fruit.
Originally grown in Africa, this melon has become a thoroughly American food. No summertime picnic or family reunion would be complete without this familiar oversized striped melon, cut into juicy triangular wedges.
National Watermelon Association knows that watermelon is not just for eating in simple slices – it can be dressed up and served in drinks, soups and desserts. Try these refreshing recipes that transform this humble fruit into sweet manna from heaven.
ROSY SPRITZER PUNCH
- 4 cups watermelon juice*
- 1 can (12 oz.) frozen cranberry juice concentrate
- 1 can (6 0z.) frozen limeade concentrate
- 3 cups club soda, chilled
In large bowl, blend all ingredients except club soda; chill. Serve in watermelon boat with scoops of lime sherbet.
Just before serving, stir in club soda. Serves 12.
*In blender or food processor, process chunks of seeded watermelon until liquefied.
WATERMELON CITRUS COOLER
- watermelon balls
- 6 bamboo skewers
- 3 cups watermelon juice*
- 2 cups grapefruit juice
- 1 cup orange juice
- 2 tablespoon sugar
Thread watermelon balls on skewers and freeze. In pitcher, blend juices and sugar until sugar is dissolved.
Chill Thoroughly. Place frozen skewers in each glass; fill with watermelon mixture. Serves 12.
*In blender or food processor, process chunks of mixture until liquefied.
CHILLED SUMMER MELON SOUP
- 6 ripe strawberries
- 3 ripe pears, cored, peeled and chopped
- 3 slices watermelon, peeled, seeded and cubed
- 3/4 cantaloupe, peeled, seeded and cubed
- 3/4 honeydew melon, peeled, seeded and cubed
- 1/2 cup orange juice
- 1/2 cup cranberry juice
- 1/4 cup pineapple juice
- 1 teaspoon port wine (optional)
- 1/8 teaspoon cinnamon
- 1 lime, cut into thin slices
- fresh mint sprigs
Puree all of the fruit, the juices, cinnamon and port (if you choose to use it) in a blender and refrigerate the mixture for at least two hours to chill.
Ladle into bowls and garnish with lime slices and mint. Serves 6 to 8.
- 1/2 medium melon, sliced lengthwise
- 1 (6 oz.) can frozen pink lemonade concentrate, thawed and undilute
- A can (15-1/4 oz.) crushed pineapple, undrained
- 1/2 cup sugar
- fresh mint sprigs for garnish
Scoop out unseeded melon flesh; place in blender or food processor. Process until smooth. Pour puree through a wire mesh strainer into bowl, discarding pulp and any seeds.
Measure 8 cups juice; ad lemonade concentrate, pineapple and sugar, stirring until sugar dissolves.
Pour mixture into a 13×9 inch pan; cover and freeze until firm. Break frozen mixture into chunks. Place one-half of mixture in blender or food processor and process until smooth. Repeat with remaining frozen mixture. Garnish if desired and serve immediately. Serves 8