Perfectly Ripe Watermelon
Ways to use a whole watermelon — feta salad, watermelon lemonade, smoothie bowls, agua fresca, and sorbet — for hot afternoons and easy summer suppers.
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Ingredients
- 1 cup Frozen watermelon
- 1 cup Frozen strawberries
- 1/2 Frozen bananas
- Scoop Protein powder
- Splash Almond milk
- 1/4 cup Coconut cream
- 4 Watermelon slivers
Instructions
- 1Add all ingridients to blender
- 2Blend and mash
- 3Put in bowls
- 4Add toppings and enjoy!
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Open in Pepper →One Melon Goes A Long Way
A watermelon is a lot of fruit to get through, and it won't wait on you. Once it's cut, you've got a few days to turn it into something the family will actually finish.
Cooks on Pepper reach for this collection in July and August, when the melon is cheap, the kitchen is hot, and nobody wants the oven on. It's also what they pull up before a cookout or a potluck.
Every recipe here starts with watermelon and goes somewhere useful: Watermelon Feta Salad with fresh mint, Watermelon Lemonade, a Watermelon Smoothie Bowl, two versions of agua fresca, Watermelon Salsa with cucumber and bell pepper, and a three-ingredient watermelon sorbet.
Quick Tips
- 1
Freeze cubes for smoothies
Cube leftover melon and freeze it in a single layer for 3 to 4 hours, then bag it. Frozen cubes keep smoothies and bowls thick without watering them down with ice.
- 2
Salt the melon lightly
Sprinkle a pinch of salt over diced watermelon 5 minutes before serving a feta or arugula salad. It pulls out the sweetness and makes the juice taste brighter.
- 3
Strain the agua fresca
Blend the melon 30 to 60 seconds, then pour it through a fine mesh strainer to catch the pulp. A squeeze of lime or a teaspoon of vinegar keeps it from tasting flat.
- 4
Chill before you cut
Hold the whole melon in the fridge at least 4 hours before slicing. Cold melon dices cleaner and loses less juice on the cutting board.
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