This time of year, you’d be hard pressed to find something more scrumptious and refreshing than a slice of watermelon on a hot day. And as those temps start to rise, keep in mind there’s so much more you can do with this mouthwatering treat than eat it plain. Hence, on day three of our countdown to Summer, we offer three ways that will show you how to take one of our favorite melons from ordinary to extraordinary…
#1. Pickle it! And think outside the box at your next picnic.
Combine half of the water and the salt to large pot and stir until dissolved. If needed, heat slightly to get all salt dissolved. Add rinds making sure all rinds are submerges and sit overnight at room temperature.
Strain and rinse the rinds the next day and transfer to a large saucepan over medium-high heat. Adding the second gallon of water and cook until tender, 5-7 minutes. Drain again, and combine the vinegar, sugar and spices to the saucepan and bring to a boil over high heat. Reduce and simmer for 12 minutes, add reserved watermelon and gently cook until rinds become translucent, stirring occasionally.
Can in sterile jars, store in the pantry and enjoy as the perfect condiment!
#2. Make a delicious cold soup and serve it up for Sunday brunch.
Blend 4 cups of the watermelon, half of the cucumber, and the vinegar in a blender or food processor.
Add cilantro with onion, yellow pepper, and jalapeño, and process until finely chopped. Pour into a bowl and stir in the remaining watermelon and cucumber. Season with salt and pepper. Cover and refrigerate until chilled, at least 2 hours and up to 5 hours.
Ladle into bowls. Serve chilled.
#3. Get fired up and add it to the grill for the perfect Summer appetizer.
Lightly season both color watermelon (one of each color per person) with olive oil, salt and pepper.
Grill the watermelon for 30 seconds on each side, just searing to get grill marks. Don’t cook the watermelon through to the inside.
Set aside the watermelon while you prepare the salad.
In a mixing bowl combine (per person) a handful of arugula, a couple pieces of spring onion, a squeeze of lemon juice and a splash of olive oil, salt and pepper.
For each salad cut each watermelon into three square pieces and alternate them on a plate with the goat cheese balls.
Place the dressed arugula salad in the center of each plate. Drizzle the balsamic reduction over the watermelon and goat cheese.
Plan on making one of our delicious watermelon recipes? When you do, take a pic and show us on Instagram. Don’t forget to tag @macys!