Mobile Menu

Matt Neal calls this supremely simple fruit salad the ultimate refresher on a hot day. For a grown-up version, he adds splashes of rum. “It’s even more satisfying, then,” he jokes.

Although Jacques Pépin cuts a small, seedless watermelon into rounds with a melon baller (adding the trimmings to the salad, too, so as not to waste them), you can also chop the watermelon into cubes.

When he has less-than-beautiful fruit, Matthew Accarrino makes this drink with it.

Andrew Zimmerman tweaks a classic Spanish sangria for the summer by using vodka instead of brandy.

This is Michael Psilakis’s modern take on the traditional Greek combination of watermelon and feta cheese.

These popsicles are a great fat-free snack, made with lots of naturally sweet watermelon and only a little sugar. They can be frozen in special popsicle molds or in standard ice cube trays (three cubes equals one serving). Joy Manning has them whenever she feels the temptation to visit the new gelato shop around the corner from her apartment.

“Watermelon juice has such a mild flavor that most thickeners would overpower its taste,” says chef Jamie Bissonnette. “But xanthan allows me to turn it into a soup.”

One great thing about blender drinks: The machine does all the work. Adam Seger prefers Vita-Mix blenders, which create especially smooth purees.

In this easy yet sophisticated recipe, chef Daniel Boulud pairs a curry-spiced crab salad with sweet watermelon and bright cilantro and mint.

Pickling watermelon rind has long been a Southern tradition. In this version, low-acid rice vinegar becomes infused with jalapeño and ginger for a brightly flavored brine with a kick. The watermelon rind is sliced very thin for these pickles, making them perfect for piling on a sandwich.

Chef Grant Achatz says of this salad: “I think shellfish benefits from a little sweetness.” He suggests draining the fruit in a colander after you cut it, for a cleaner presentation.

Tim Byres uses a smart trick here: He sears the tomatoes on one side only, so they’re fresh and smoky at the same time.

For this recipe, summer watermelon and chicken come together in a puckery salad dressing made with lime juice and fish sauce.

Watermelon is a great source of vitamin C. Here, Marisa Churchill turns it into a fat-free granita, which she drizzles with a fragrant cardamom syrup.

It is important to assemble the watermelon and mascarpone parfaits right before serving, so plan accordingly.

YOU MIGHT ALSO LIKE

Back to Top

Mobile Bottom Menu