Fresh cut watermelon is a “must have” on the menu at most summertime picnics and gatherings.

Watermelon is natures perfect sweet treat that is also nutritious and tasty!
Watermelon is a disease fighter, it contains more lycopene than any other fresh fruit or vegetable, even a tomato. Lycopene is an antioxidant linked to decreased risk of cancer, heart disease and age related eye disorders.

Watermelon is 92% water, making it a refreshing and hydrating on a hot summer day!
One wedge of watermelon has only about 86 calories, less than 1 gram of fat, no cholesterol and less than 1% of your daily value of sodium. While watermelon might have a little extra natural sugars it does have 2 grams of protein and 5% of your daily value of fiber, with 18 grams of natural sugar, watermelon can curb your sugar cravings.

Finding a Fresh Watermelon – Most of us have thumped a watermelon at some time to check for freshness, however that is not really the way to test the greatness of a fresh watermelon.

The best method for testing are the scent and pressure methods. If a melon is ripe, they will not smell sour and will give in slightly to applied pressure. Once purchased melons should be stored at 55 degrees for 7-10 days. If the melon is cut, refrigerated and wrapped in plastic it can be refrigerated for about a week. Apples, tomatoes, and bananas release the gas ethanol which will over ripen the melon, so keep the fruit away from them. Be sure to pick a good one because the
sweetness does not increase any after picking

Wash watermelons in soapy water to make sure all the dirt and any edible wax is washed away.

Fresh Watermelon Ade

• 5 cups of diced ripe watermelon
• 3 cups water
• Juice of 1 lime
• 2 tablespoons agave optional for sweetness

Place the watermelon and 1 ½ cups of water in a blender and blend until smooth. Strain
through a mesh strainer into a pitcher.
Stir in the remaining water, lime juice, and agave to taste. Serve over chilled ice.

Quick and Easy Blueberry and Watermelon Salad

• Watermelon, 1-2 cups cubed
• ½ cup fresh blueberries, washed and patted dry
• ¼ cup crumbled feta cheese
• 2 cups mixed greens
• 1 tablespoon Balsamic vinegar
• 1-2 sprigs of mint leaves or more if desired

Wash the greens and cut up as desired, be sure to pat dry.
Layer the bottom of 2 salad bowls with the greens.
Add the watermelon cubes on top of the greens, throw in the blueberries.
Sprinkle with the feta cheese.
Add the mint leaves. Sprinkle with the Balsamic vinegar, distributed evenly. Serves 2.

Cool and Refreshing Watermelon Gazpacho

• 6 cups sweet seedless watermelon, cubed
• ½ English cucumber, roughly chopped or its equivalent
• 3 Roma tomatoes, seeded and chopped
• 1 red bell pepper, seeded and chopped
• ½ small red onion, chopped
• 1 clove garlic, minced
• ¼ cup fresh mint or basil, I used basil
• 3 tablespoons red wine vinegar
• ¼ cup extra virgin olive oil
• 1 teaspoon salt
• 1 teaspoon fresh ground pepper
• Diced watermelon, cucumber, avocado and bell pepper to garnish

Microgreens, optional for garnish, use them they are loaded with flavor and protein
Blend all ingredients through the ground pepper together in a large blender or food processor.
Process until desired consistency is reached. Season with additional salt and pepper, to taste.
Chill for 30 minutes or more.
To serve top with the diced watermelon avocado, cucumber, red onion, and micro greens. Serves 4.

Watermelon Wedge Salad

For the Salad

• 1 large head iceberg lettuce
• 2 ½ cups watermelon, seeds removed and chopped
• ¼ red onion, sliced or diced
• ¼ fresh basil, chopped
• ½ cup blue cheese crumbles
• 5-6 slices thick-cut bacon

For the Dressing

• 1/3 cup Japanese mayonnaise, Kewpie, substitute regular mayonnaise if needed
• 1/3 cup sour cream
• 2-3 tablespoons apple cider vinegar
• Salt and pepper to taste

For the dressing, combine the mayonnaise, sour cream, apple cider vinegar, salt and pepper in a small jar or bowl and whisk to combine. Adjust the thickness by adding more or less apple cider vinegar. Set aside until ready to serve.
For the salad, prepare the bacon according to package instructions or by pan-frying over high heat until cooked through and crispy. Pat dry to remove excess grease, then roughly chop or crumble to create bacon bits.
Prep the watermelon if needed by chopping into small chunks or cubes (remove seeds if not using a seedless watermelon). Wash and dry the fresh basil, then chop or thinly slice to use as garnish for the salads.
To build the salads, remove the stem/base of the head of iceberg lettuce. Peel away any outer leaves that have wilted or browned. Slice the remaining head into quarters and place in a bowl or on a salad plate.
Top the iceberg lettuce wedges with the chopped watermelon, sliced red onion, crumbled bacon, blue cheese crumbles, and fresh basil. Drizzle with the prepared dressing and garnish with cracked black pepper (optional). Serve immediately and enjoy.

Watermelon Bread

(Adapted from the blog melaniecooks.com)

• 1 ½ cup watermelon chunks
• 1 stick butter, softened
• 2 eggs
• ¾ cup sugar
• 2 cups flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup raisins or ½ cup chocolate chips, optional
• 1 teaspoon red food coloring

Preheat the oven to 350 degrees. Spray a non-stick 9 x 5 inch loaf pan with a non-stick cooking pan.
Put the watermelon chunks into a food processor or blender and process until smooth. This should equal about 1 cup of pureed watermelon, if you have more only use a cup.
Put sugar and butter into a large bowl and mix until combined. Add the eggs and mix until combined. Add the watermelon puree and mix until combined. If using the food coloring add it and mix until combined.
Add the raisins or chips if using and mix until combined.
Pour the batter into the loaf pan. Bake for 1 hour. Serves 10.

Simple Watermelon Ice Cream

(This recipe is a Southern Living recipe; it is the best and easiest watermelon ice cream recipe I have found)

• 7 cups cubed seedless watermelon
• 1, 14 ounce can sweetened condensed milk
• 1/3 cup fresh lime juice, from about 3 limes
• ½ teaspoon kosher salt

Arrange watermelon cubes evenly on a large rimmed baking sheet lines with parchment paper.
Freeze until completely frozen, at least 4 hours or overnight.
Working in batches if needed, process frozen watermelon, condensed milk, lime juice and salt into a food processor until completely smooth, 3 to 4 minutes. Transfer mixture to a large sealable container. Cover and freeze until firm, about 4 hours. Serves 12.