Watermelon stars in cooling, refreshing summer treats

The hot weather has finally arrived, and coolers are the focus of snacks and mealtimes. 

Today we’ve gathered some fruity delights, most featuring the ubiquitous watermelon, for your enjoyment. First a word on that worthy fruit: Technically, watermelon are not ripe locally yet, and while we should always eat home-grown items when possible, it’s just not possible with watermelon. So – watch for the “organic” designation or growing areas as close to home as possible and enjoy the following offerings.

While everyone loves the fabulous fruit salad made possible by scooping out a half-watermelon and filling it with a mélange of blackberries, strawberries, bananas, blueberries, pineapple – and the melon itself – other possibilities are legion, including this one.

Watermelon Citrus Salad

6 cups watercress leaves (and stem-tops holding leaves)

4 cups cubed watermelon (1/2-inch cubes, seeded

1/2 cup chopped green onions w/tops

1 1/2 cup EACH coarsely chopped parsley and mint leaves

Dice watermelon over the salad bowl to save the juice.

Toss watercress and watermelon together with green onions, then add pineapple chunks and parsley; toss salad together and add 2 or 3 tablespoons of pineapple juice as needed for best consistency.

Chill salad for an hour before serving with extra citrus vinaigrette on the side if desired.

Herewith, the classic cooler.

Watermelon Granita

1 cup sugar

2 cups water

4 cups watermelon cubes, seeded

2 tablespoons lime juice

Stir together sugar and water in a small saucepan; heat to boiling. Remove from heat, allow to cool.

Place watermelon cubes in container of food processor/blender; pulse to puree watermelon. Place a colander over a large bowl and pour pureed watermelon through to strain out any seeds or tough fibers. Force watermelon through with the back of a spoon if necessary. Stir lime juice and cooled sugar mixture into puree. Pour into 13x9x2-inch pan; freeze until firm, about four hours.

To serve, scrape frozen watermelon mixture with spoon to make granita; mound into small dessert dishes (or empty lime, lemon or tangerine shells) and serve on a bed of crushed ice. Garnish with mint leaves, if desired.

Tip: When you’re using fresh citrus of any ilk, try to save the half-shells and freeze them in a plastic bag for use as dessert holders!

Watermelon shows its wild side in this surprise salsa — perfect for adding to chicken tacos, barbecued chicken or halibut. 

Watermelon-Mint Strawberry Salsa

1 cup diced watermelon, seeded

3/4 cup diced ripe strawberries

1/4 cup minced red onion

2 tablespoons finely diced seeded jalapeno chili

2 tablespoons minced mint leaves

2 tablespoons olive oil

1 tablespoon lime juice

1 teaspoon sugar

Gently stir all ingredients together in a bowl. Let stand at room temperature to blend flavors, for about an hour. Stir and spoon over your favorite barbecue offering or as a knockout chili topper.

Watermelon Lemonade

6 cups watermelon cubes, seeded

1/4 cup raspberries

1 cup water

1/3 cup pure cane sugar

1/2 cup lemon juice

Place watermelon, raspberries and water in a blender container, cover and blend until smooth. Strain through a fine mesh strainer into a pitcher. Add sugar and lemon juice, stirring until sugar dissolves.

Refrigerate until chilled, about 1 hour. Serve in frosted glasses with mint sprigs.

You’ve doubtless noticed the importance of mint in today’s recipes. It truly is one of summer’s nicest refreshers. Herewith, the nicest recipe I can think of to pay it homage.

Mint Ice

2 cups pure cane sugar

2 cups water

1 packed cup fresh mint leaves, rinsed, chopped

4 tablespoons lemon juice

1 cup orange juice

Bring sugar and water to a boil. Remove from heat and allow it to cool a little. Mix in leaves and lemon juice; let stand 1 hour to blend flavors, then with your hands, lift out leaves, squeezing and crushing well to get all juices out. 

Discard spent leaves, add orange juice to liquid and stir well. Freeze in an ice cube tray or other shallow pan: when mushy, stir well, then re-freeze.

Scoop into small dessert dishes to serve with pound cake, shortbread cookies or as a palate cleanser during meal breaks.

If you have wild mint (or some of the flavored cultivars — orange, lemon, etc.), it takes only a few sprigs in your water pitcher (or bottle) for summer’s most delightful beverage! And don’t forget to snip some into fresh steamed veggies such as carrots or peas.

    Sweet watermelon and tangy lime come together for a cool, citrus‑kissed dessert made for beating the summer heat.
  

    Valle Novak
 

Editor’s note: For many years, Valle Novak wrote gardening and cooking columns for the Daily Bee. Weekend Gardener and Country Chef became renowned for their humor, information and common‑sense advice on everything from planting to cooking. She left behind many columns — such as this one — to delight her many fans.