There’s nothing more refreshing than cooling down with a big, juicy slice of watermelon when it’s blistering hot outside, the sticky sweetness serving as a reprieve from the not-so-charming sweatiness of the summertime great outdoors. It’s what inspired our brand new SOUR PATCH Watermelon Slurpee flavor.
While you can’t go wrong lounging poolside with a Slurpee in hand, sometimes it’s nice to think about how to use everyone’s favorite warm weather fruit in more imaginative ways. If you’re looking to step up your watermelon game beyond melon balls, these recipes will introduce you to the grilled side, spicy side, and salty side of watermelon you never knew existed. Bonus: they all require minimal kitchen time and almost no heat, keeping kitchens as chilled out as possible during these steamy days.
For a zero-effort snack, try the new SOUR PATCH Watermelon Slurpee at your nearest 7-Eleven and take a pic with #SlurpeeSPKSelfie on Instagram to stay extra cool.
Grilled Watermelon, Feta & Arugula Salad
Yield: 4 servings
6 cups watermelon, cut into 1-inch pieces
250 grams feta cheese, crumbled
4 cups baby arugula, loosely packed
Balsamic vinegar, to drizzle
Slivered almonds, for garnish
Heat a grill to medium-high heat. Grill watermelon, about 3-5 minutes per side, or until grill marks appear.
Combine watermelon, feta, and arugula in a large bowl. Divide into 4 servings, drizzle with balsamic and top with slivered almonds. Serve immediately.
(via Port and Fin)
Prawn and Watermelon Panzanella
Yield: 2 as main course, 4-6 as a side dish
3 thick slices of sourdough, ripped into chunks
300 grams green prawn cutlets, cleaned and deveined
1/2 large watermelon, cut into cubes
1 pint cherry tomatoes, cut in half
1/2 red onion, finely sliced
Fresh mint and coriander, roughly chopped
Olive oil and balsamic vinegar, to drizzle
Salt and cracked black pepper, for garnish
Good quality feta cheese, for garnish
Rip sourdough into small chunks and place in a bowl. Drizzle with olive oil and mix with hands (or tongs) to ensure the bread is evenly covered. Heat a frying pan and toast the bread until golden and crispy, turning until all sides are evenly toasted.
Cook prawns with a drizzle of olive oil, salt, and pepper in a hot pan for about five minutes, turning occasionally.
While shrimp are cooking, place watermelon, tomatoes and sliced onion into a large serving bowl. Add mint, coriander, toasted bread, and cooked prawns. Drizzle with olive oil and vinegar, then season with salt and pepper. Crumble feta over the top and serve immediately.
(via Spicy Ice Cream)
Spanish Watermelon and Tomato Gazpacho
Yield: 2-3 servings
3 cups watermelon, chopped
1 cup tomato, chopped
1 cup toasted bread crumbs
2 tablespoons extra virgin olive oil
1/2 teaspoon black pepper powder
½ teaspoon hot sauce
1 lemon, juiced
Salt, to taste
Begin making the breadcrumbs by roughly chopping 2 slices of brown bread and blitzing until fine in a food processor. Add 1 tablespoon olive oil in a pan and toast bread crumbs until slightly crunchy. Remove from heat and let cool.
Combine watermelon and tomato in a blender along with bread crumbs, salt, pepper, hot sauce, olive oil, and lemon juice.
Blend until watermelon and tomatoes are puréed and desired consistency is achieved.
Empty in a jar or a glass bowl and add few cubes of ice. Cover and refrigerate for 1 hour. Serve immediately, cold, with extra drizzle of olive oil.
(from Fascinating Food World)
Yield: 2 servings
4 slices of seedless watermelon, about 1/2″ thick (about 2 slices per serving)
1/4 cup feta cheese
1 Tablespoon cream cheese
1 Tablespoon milk or cream
1 Tablespoon fresh chopped chives or parsley
2 cups mixed salad greens
Mix together the feta, cream cheese, milk, and herbs until fully combined. It should be thick but spreadable.
Cut rounds (approx. 2 1/2″) out of each slice of watermelon and layer 4 rounds with about a tablespoon of the cheese mixture spread between them. Serve over the salad greens and dress lightly with oil and vinegar or your favorite dressing.
(via Hungry Couple NYC)