Welcome summer with delicious watermelon

    Watermelon is an undeniable taste of summer. Sweet and juicy, it is a refreshing treat and a delightful accompaniment to grilled foods like brats and burgers.
    But watermelon can be much more. Toss it in salads and smoothies for a tasty snack, or use it as a dessert. Top lemon yogurt with watermelon cubes, grill a few slices to caramelize the natural sugars or blend watermelon and sugar for a homemade sorbet.
    Watermelon makes a delicious salsa, and is a cool addition to salads, vinaigrettes and sauces.
    Make watermelon juice by pureeing it in a blender or food processor, then pressing it through a sieve to remove the solids. Serve the juice cold or freeze it into cubes to add to beverages or water.
    If you’ve been out sweating in the sun, eating watermelon is a good way to make sure you remain hydrated, since watermelon is about 92% water.
    But there’s more to watermelon than just water. Two cups of watermelon chunks contain 25% of the daily requirement of vitamin A and 30% of vitamin C. It also contains B6, potassium, phosphorus and magnesium.
    It’s also a good source of lycopene, containing more of it than tomatoes. Watermelon also is low or free of cholesterol, fat and sodium.
    Watermelons, cousins to cucumbers, pumpkins and squash, are the most-consumed melon in the U.S., followed by cantaloupe and honeydew, according to the National Watermelon Promotion Board.
    When picking a watermelon, look for a firm, symmetrical melon that is free from bruises, cuts or dents. It should be heavy for its size, and the underside should have a creamy yellow spot from where it sat on the ground and ripened in the sun.
    The FDA recommends washing watermelons in clean, running water before cutting them.
    Following are a few recipes featuring watermelon from www.purewow.org.

    purewow.com

Spicy Grilled Watermelon With Honey-Yogurt

1 small seedless watermelon
Ground chili powder or cayenne pepper
1/2 lime
Flaky sea salt
Fresh mint, minced
1/2 cup full-fat Greek yogurt
1 tablespoon honey

Pre-heat your grill to medium-high.
    Cut watermelon into batons and place them on a large tray. Sprinkle with a few pinches of chili  or cayenne pepper.
    Place batons on a medium-high grill and cook one to three minutes per side, until they become slightly soft and develop grill marks in a few places.
    Place watermelon batons on the tray. Squeeze lime over the batons while they are still warm, then sprinkle with a few pinches of flaky sea salt and fresh mint.
    Stir together the yogurt and honey. Serve alongside the grilled watermelon batons.
    Makes six servings.

Watermelon Salsa

4 cups diced seedless watermelon
1 cup diced red onion
2/3 cup chopped fresh cilantro leaves
1/2 cup chopped fresh mint leaves
1 to 2 jalapenos, seeded and finely diced
Zest and juice of 1 lime

    Toss ingredients together until combined.  Serve immediately, or cover and refrigerate for as long as two days.
    Makes six to eight servings.

Grilled Watermelon and Balsamic Chicken

1 pound boneless skinless chicken breasts
1 teaspoon salt
1/2 teaspoon pepper
8 1-inch wedges watermelon
4 ounces soft goat cheese chèvre
6 leaves fresh mint finely diced
1/4 cup balsamic reduction

    Season chicken with salt and pepper and cook on a medium grill for six to eight minutes, until they are no longer pink in the center. Place watermelon wedges on the grill and cook one to two minutes per side, until grill marks are evident.
    Remove the chicken and watermelon from the grill. Allow the chicken to rest for five minutes and cube the watermelon into one-inch pieces.
    Top chicken with watermelon, goat cheese, mint and balsamic drizzle. Serve immediately.

Watermelon Raspberry Slushies

3 cups diced watermelon, deseeded (freeze before blending for 1 hour)
2 cups raspberries (freeze before blending for 1 hour)
2 shots raspberry vodka, optional
2 shots raspberry or watermelon schnapps, optional
Juice of 1 lime
Sweetener, optional

    Place ingredients in the canister of a blender or food processor and blend on high speed about one minute, until smooth.
    Divide mixture between two glasses and garnish with fruit, if desired. Serve immediately.
    Makes two servings.
    Extra slushie mixture can be kept in the freezer for as long as one month by placing inside a large ziplock bag to avoid freezer smells. Allow to thaw about 45 minutes before stirring and serving.

Shrimp and Watermelon Ceviche

1 pound small blue raw shrimp
1/4 pound watermelon, peeled and diced small
1 medium jicama, peeled and diced small
1/2 medium red onion, peeled and thinly sliced
1 medium jalapeño chile, end trimmed and thinly sliced
1/2 medium habanero chile, small dice
1/4 cup coconut water
3 tablespoons freshly squeezed lime juice
3 tablespoons extra-virgin olive oil
1-1/2 tablespoons low-sodium soy sauce
1/4-inch piece fresh ginger, peeled and grated
Pinch of sea salt, for garnish
Fresh cilantro leaves, for garnish
Fresh mint leaves, for garnish

    Bring a large pot of heavily salted water to a boil. Add the shrimp and remove from heat. Leave shrimp in water about two minutes, until they’re pink and firm and just cooked. Immediately drain the shrimp and transfer to a bowl of ice water until cool.
    When the shrimp have cooled, peel, then place in a nonreactive bowl.
    Gently stir in watermelon, jicama, onion, chiles, coconut water, lime juice, olive oil, soy sauce and ginger. Refrigerate 15 minutes before serving.
    Taste and season with salt, as desired. Garnish with mint and cilantro and serve immediately.

Coconut Lime Mahi Mahi Tacos With Tequila Soaked Watermelon Salsa

For salsa:
1-1/2 cups watermelon, cubed
3 tablespoons tequila
1/3 cup water
3 tablespoon sugar
1/2 mango peeled, pitted and diced
1 jalapeno, seeded if desired and chopped
3 green onions, chopped
6 leaves basil, julienned
1 lime, juiced
1/4 teaspoon salt
1/4 teaspoon pepper
For tacos:
1 pound wild-caught skin-on mahi mahi
1/4 cup plus 1 tablespoon coconut oil, melted
Zest of 2 limes
Juice of 2 limes
2 cloves garlic, minced or grated
1 teaspoon smoked paprika
1/2 teaspoon chipotle chili powder
1 tablespoon fresh basil, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
8 corn tortillas
6 to 8 ounces cream cheese, for serving
1 avocado sliced

    Place the watermelon in a medium-sized bowl.
    Bring sugar, water and tequila to a boil in a small saucepan. Cook about one minute, stirring, until sugar dissolves. Let cool slightly, then pour over watermelon cubes and toss well. Refrigerate at least 30 minutes.
    Combine 1/4 cup melted coconut oil, lime zest, lime juice, garlic, smoked paprika, chipotle chile powder, basil, salt and pepper in a small bowl.
    Invert a regular-sized muffin tin. Working with four tortillas at a time, microwave them for one to two minutes. Quickly brush with a little of the seasoned coconut oil, then fold the tortillas gently and prop up between the bottom of four muffin cups. Bake in a 450-degree oven for five to seven minutes, until crisp and lightly browned. Repeat with remaining tortillas.
    Heat a grill, grill pan or large frying pan to medium-high heat.
    Brush mahi mahi with the remaining seasoned coconut oil and grill or pan fry for three to four minutes per side. Peel the skin off, chop into chunks and then drizzle with the remaining melted coconut oil and lime juice.
    Place watermelon in a clean bowl. Add mango, jalapeño, green onions, basil, lime juice, salt and pepper. Toss well.
    Spread a little cream cheese on the bottom of each taco shell, then fill with the flaked or chopped mahi mahi. Top with sliced avocado and the watermelon-mango salsa.

Moroccan Watermelon Salad With Pistachio

4 to 5 cups watermelon, cut into 3/4 to 1-inch cubes
4 Turkish or one English cucumber, cut into 3/4-inch cubes
1/4 cup thinly sliced red onion
1/2 cup chopped mint
1/2 cup chopped Italian parsley
1/4 to 1/2 cup crumbled feta cheese, optional
1/4 cup toasted pistachios
1/4 cup olive oil
1/8 cup red wine or white balsamic vinegar
1/2 teaspoon salt
Cracked pepper
Pinch ground clove or allspice, optional

    Place watermelon, cucumber and onion in a large bowl. Add herbs, feta and pistachios. Gently mix. Add olive oil, vinegar, salt and pepper and mix to incorporate.
    Taste and adjust salt.

Watermelon Poke Bowl

For dressing:
2 tablespoons soy sauce or tamari
2 tablespoons rice vinegar
1 tablespoon peanut oil
1 tablespoon sesame oil
1 tablespoon minced ginger
Juice of 1 lime
1 teaspoon sriracha
1 tablespoon sesame seeds
For bowls:
6 cups cubed watermelon
1 bunch scallions, thinly sliced
1/2 European cucumber, halved and thinly sliced
1 avocado, thinly sliced
1/4 cup pickled ginger
1/2 cup peanuts
1 cup microgreens or sprouts
2 tablespoons sesame seeds

    In a small bowl, whisk soy sauce with rice vinegar until combined. Gradually add peanut oil and sesame oil, whisking well to combine. Stir in ginger, lime juice, sriracha and sesame seeds.
    Divide the watermelon, scallions, cucumber, avocado and ginger among four bowls. Garnish each with two tablespoons peanuts, 1/4 cup microgreens or sprouts and 1/2 tablespoon sesame seeds.
    Pour the dressing into the bowls. Serve immediately.
    Makes four servings.

Cucumber Basil and Watermelon Salad With Love and Lemons

1 tablespoon soy sauce or tamari
1 small garlic clove, minced
1/2 teaspoon minced ginger
2 teaspoons fresh lime juice
2 teaspoons rice vinegar
3 cups watermelon, deseeded and cut into cubes or melon balls
1 English cucumber, chopped into 1/4-inch pieces
1 ripe mango, skin removed and chopped into 1/2-inch pieces
1/2 serrano pepper, thinly sliced
1/4 cup chopped cilantro
1/4 cup sliced basil
1/4 cup salted peanuts, crushed and toasted

    In a large bowl, whisk together soy sauce or tamari, garlic, ginger, lime juice and rice vinegar.
    Add the watermelon, cucumber, mango, serrano pepper, cilantro and basil. Chill 30 minutes. Drain the excess liquid before serving.
    Serve with crushed peanuts on top of the salad.

Watermelon and Kiwi Ice Pops

3/4 cup sugar
4 cups cubed watermelon
5 kiwis, peeled and diced

    In a small saucepan over medium heat, bring sugar and 3/4 cup water to a simmer, stirring continuously until the sugar has dissolved. Remove from heat.
    In a blender or the bowl of a food processor, puree watermelon with two-thirds of the simple syrup until smooth.
    Place 12 small paper cups on a baking sheet. Divide watermelon mixture among the cups, filling each three-quarters to top. Insert wooden craft sticks and freeze at least two hours, until solid.
    In a blender or the bowl of a food processor, puree kiwi with the remaining simple syrup until smooth. Divide mixture among the cups, filling to just under the edge of each cup. Freeze at least one hour, until solid. Store in the freezer for as long as two weeks.
    Makes 12 ice pops.