The temperatures are rising, and nothing says summer in the kitchen like the cool, juicy taste of watermelon! This versatile annual fruit has many places at the table, from breakfast to dessert, sweet to savory, and salads to slushies—there’s almost no summer dish that isn’t enhanced by the watery bite of this ancient melon.
When picking a watermelon, try to find one that is heavy for its size and has a yellow-ish patch on one side; it should sound loud and hollow when thumped. For recipes, almost anything goes with watermelon; try pairing with creamy foods like feta cheese and cucumbers, or sharp/acidic flavors such as balsamic, mint or black pepper to keep the contrasts interesting.
Thai Shrimp & Watermelon Salad
1 ½ pounds medium-large shrimp, shelled and deveined
3 cups of watermelon cubes, no seeds (about a 2-3 lb. melon)
½ cup fresh cilantro, chopped
½ cup fresh mint, chopped
¼ cup red onion, thinly sliced
3 scallions, white and light green parts only, thinly sliced
1 Serrano chile, thinly sliced (use red Thai chile for more heat)
For the dressing
1/4 cup rice wine vinegar
4 tsp. fresh lime juice
1 garlic clove, minced
1 one-inch piece of fresh ginger, peeled and grated
Salt and pepper to taste
Whisk all dressing ingredients together in a large, non-metal bowl and set aside. Grill or sauté the shrimp until pink throughout, let cool then toss in bowl with dressing. Add all other ingredients to bowl and mix well. Serve with mint garnish or optional diced peanuts.
Melon Berry Cooler
1 bottle of Moscato or other sweet, bubbly wine
½ cup diced watermelon
½ cup diced strawberries
Juice of one small lime
Muddle the berries and watermelon at the bottom of a glass pitcher; fill with half the bottle of Moscato and let sit for 15-20 minutes for the flavors to merge. Pour into 4 large wine glasses, fill with ice and top off with the rest of the Moscato. Squeeze fresh lime juice on top and garnish glass with lime wheel and strawberry.
Mediterranean Summer Skewers
Assemble a black olive, square of Manchego cheese, watermelon chunk, and basil onto a skewer. Drizzle or serve with aged balsamic vinegar.
