Saturday, August 7, 2010

The Wonders of Watermelon

I've always associated watermelon with my childhood summers in Massachusetts.  It brings me back to memories that I now cherish so much…and would give anything to go back to – even if only for a moment – to relive just one more time.

When I was a little girl, I would get so excited when my mom would give me watermelon in the afternoon…once I finished, I'd take the seeds, gently wash them and then plant them in the ground…. or sometimes even in a can, and hope the seed would grow into my very own watermelon.  Most of the time, (when I remembered to water them)… the seeds would sprout into a little plant of some sort but (of course) they never grew into a watermelon.

Summertime means watermelon time.  So before summer ends, I thought I’d share some watermelon recipes and hope that they bring back wonderful childhood memories to you.  These are from Real Simple.

Watermelon-Lime Cooler


  • 6 cups seedless watermelon chunks
  • 4 tablespoons frozen limeade concentrate
  • 2 tablespoons fresh lime juice
  • 1 1/2 cups crushed ice
  • lime slices for garnish
  • vodka (optional)

  • Directions
  • Combine all ingredients in a blender and puree until smooth. 
  • (add a few tablespoons of water, if necessary). 
  • Transfer to a pitcher filled with ice and serve in tall glasses. 
  • Garnish with lime slices. Add vodka to taste, if desired.

Watermelon Salad With Mint and Crispy Prosciutto


  • 4 ounces thinly sliced prosciutto
  • 3 pounds watermelon (including rind)
  • 6 radishes, quartered
  • 4 scallions, sliced
  • 1/4 cup fresh mint, torn
  • 1/4 cup salted peanuts, chopped
  • 2 tablespoons fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • kosher salt and pepper

  • Directions
  • Heat oven to 400° F. Arrange the prosciutto in a single layer on a baking sheet. 
  • Bake until crisp, 8 to 10 minutes.
  • Trim and discard the rind from the watermelon. Cut the flesh into 1/4-inch-thick triangles. 
  • Place the watermelon in serving dishes and sprinkle with the radishes, scallions, mint, and peanuts. 
  • Drizzle with the lime juice and oil. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
  • Break the prosciutto into pieces and sprinkle over the salad before serving.

Minted Watermelon Salad

This is on the cover of this months issue. Aug 2010



Cut up a quarter of a medium watermelon (about 2 pounds) and arrange on a plate.

Sprinkle with ¼ thinly sliced red onion, ½ cup tornfresh mint leaves, and ¼ teaspoon each kosher salt and black pepper.


Vintage Sassy said...

I love watermelon. Thanks for the ideas!


Heaven's Walk - said...

Gosh, I wish I liked watermelon, but I don't! Those recipes sound so good,though.....!

xoxo laurie@heavens-walk

Debbie said...

You got my mouth watermelling...oh that is so good! Thanks for popping over and your nice compliment...means a lot to me:) Debbie

Linda (More Fun Less Laundry) said...

I really miss all the seeds we used to have in watermelons. They were so much fun! I know it's easier without them, but still, something is missing. Will kids today even know how to spit a watermelon seed? :) Thanks for the recipes--I can't wait to try the salad! Linda

Love of the Sea said...

I can attest that the salad is awesome. I made it tonight!!!

Teresa @ Grammy Girlfriend said...

Yum, yum....and beautifully displayed...
A few hours of Sunday blog hopping. Hope you will stop by for a visit...I am giving away gifts on both of my blogs this week, all week....
Happy Sunday

Love of the Sea said...

Teresa - I will check out your blogs...thanks for stopping by and visiting!!!