Watermelon recipes: Three refreshing summery ideas
Melon-ginger limeade
Prep 10 min
Total 10 min plus chilling time
Ingredients:
5 cups coarsely chopped seedless watermelon,
preferably chilled
1/2 cup frozen limeade concentrate
2 tbsp finely chopped fresh ginger
Directions:
1. Combine watermelon chunks and limeade in a blender or food processor. Whirl until smooth. Squeeze ginger in a garlic press, extracting ginger juice from pulp. Don’t press ginger all the way through holes. Juice should measure about 2 tsp. Add to blender and whirl until evenly mixed.
2. Pour into a large pitcher. Chill at least 1 hour or up to 1 day. Pour into glasses. Serves 8.
Serving tip: Pour over ice in tall glasses. Add a splash of vodka or gin if desired.
Per serving: 68 calories, 1 g protein, 17 g carbs, 1 g fat.
Photo by Louise Savoie
Watermelon and cherry-tomato salad with feta
Prep 10 min
Total 10 min
Ingredients:
1 1/2 cups multicoloured cherry tomatoes, cut in half
1 1/2 cups diced seedless watermelon
2/3 cup crumbled feta
1/4 cup thinly sliced fresh mint
3 tbsp extra-virgin olive oil
1 tbsp white balsamic vinegar or white-wine vinegar
baby arugula (optional)
Directions:
1. Combine tomatoes, watermelon, feta, mint, oil and vinegar in a large bowl. Season with fresh pepper. Stir well to combine. Serve on a bed of arugula if desired. Serves 4
Per serving: 188 calories, 5 g protein, 8 g carbs, 16 g fat, 1 g fibre, 290 mg sodium. Good source of vitamin B12.
Substitution tip: Use basil instead of mint and lemon juice instead of balsamic.
Photo by Christian Lacroix
Prep 15 min
Total 2 1/2 hours
Ingredients:
1/2 cup granulated sugar
3 tbsp water
1/4 tsp salt
8 cups coarsely chopped seedless watermelon
2 tsp finely grated lime or lemon zest (optional)
Directions:
1. Combine sugar, water and salt in a small saucepan set over medium. Stir frequently until mixture starts to bubble and sugar is dissolved, 2 to 3 min. Remove from heat.
2. Add half the watermelon cubes to a blender or food processor. Whirl until no chunks remain. Pour into a 9 x 13-in. baking dish. Pour sugar mixture into food processor and add remaining watermelon. Whirl until no chunks remain. Pour into baking dish. Add zest. Stir to evenly mix. Cover pan with plastic wrap.
3. Freeze until ice crystals form at edges of pan, about 40 min. Using a fork, scrape and stir to evenly distribute ice crystals. Repeat every 40 min until frozen, about 2 1/2 to 3 more hours. Using a fork or spoon, scrape granita down length of pan, forming icy flakes. Spoon into bowls and serve. Makes 5 cups
Per 1/2 cup: 79 calories, 1 g protein, 19 g carbs, 1 g fat, 1 g fibre, 60 mg sodium.
Photo by Andreas Trauttmansdorff
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