what are some yummy,quick and easy ideas to make a snak using watermelon?

Answer 1

How about a fruit salad. Add some melons, strawberries and grapes....sounds refreshing and healthy too.

Answer 2

i dont think watermelon really needs anything to be yummy, but if you want something new, try slicing it and tossing it in some mint or basil and a drizzle of honey

Answer 3

Watermelon with honey!

Answer 4

Watermelon Slushies YUMMMM :)

Answer 5

Watermelon Harvest Pie

INGREDIENTS
3 cups chopped watermelon rind
1 1/3 cups dried cranberries
3/4 cup chopped walnuts
1/3 cup distilled white vinegar
1/2 cup white sugar
2 teaspoons pumpkin pie spice
1 teaspoon all-purpose flour
1/4 teaspoon salt
1 recipe pastry for a 9 inch double crust pie
1/2 cup confectioners' sugar
2 teaspoons orange zest
1 teaspoon orange juice
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C).
Place watermelon rind in a saucepan and cover with water and bring this to a boil. Reduce the heat; simmer uncovered for about 10 minutes or until the rind becomes tender and translucent. Remove from heat and drain.
Place cooked watermelon rind in a large bowl and add the cranberries, walnuts and vinegar. Combine the sugar, pumpkin pie spice, flour, and the salt. Add this to the rind mixture and stir well.
Line a 9 inch pie plate with bottom pastry, trim the pastry even with the edge. Add the filling. Roll out the remaining pastry and make a lattice crust. Seal and flute edges.
Cover pie with aluminum foil and bake at 425 degrees F (175 degrees C) for 20-25 minutes. Remove the foil, and bake for another 20-25 minutes or until the crust is golden brown.
In a small bowl, combine confectioners sugar, orange rind and orange juice. Stir to combine, and spoon over hot pie. Cool on a wire rack.

Watercress, Melon and Almond Salad

INGREDIENTS
3 tablespoons fresh lime juice
1 teaspoon white sugar
1 teaspoon minced fresh ginger root
1/4 cup vegetable oil
2 bunches watercress, trimmed and chopped
2 1/2 cups cubed watermelon
2 1/2 cups cubed cantaloupe
1/3 cup toasted and sliced almonds
DIRECTIONS
In a large bowl, whisk together lime juice, sugar, and ginger. Gradually add oil and season with salt and pepper to taste.
Add watercress, watermelon, and cantaloupe to dressing and toss to coat. Transfer salad to plates, sprinkle with sliced almonds and serve immediately.

Fresh Fruit with Poppy Seed Dressing

INGREDIENTS
1 banana, sliced
1/2 cup orange juice
1 tablespoon lime juice
2 tablespoons poppy seeds
1 tablespoon raspberry vinegar
1/4 teaspoon olive oil
1/4 cup raspberries
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup seedless red grapes
1 cup cubed watermelon
1 cup halved fresh strawberries
1 cup cubed cantaloupe
1 cup blueberries
1 cup sliced plums
DIRECTIONS
In a blender or food processor, combine banana, orange juice, lime juice, poppy seeds, raspberry vinegar, olive oil, raspberries, salt and cayenne pepper, and puree until smooth. Cover tightly and refrigerate until ready to use.
Combine grapes, watermelon, strawberries, cantaloupe, blueberries and plums in a large bowl. Pour dressing over fruit and toss to coat.

Cool Watermelon Slushes

INGREDIENTS
6 ice cubes
2 cups cubed seeded watermelon
1 teaspoon honey
DIRECTIONS
Place the ice cubes into a blender. Cover, and pulse until crushed. Add the watermelon and blend for about 1 minute, until slushy. Add the honey, and blend for about 10 seconds.

Rainbow Fruit Salad

INGREDIENTS
1/2 watermelon
1 cantaloupe, peeled and seeded
1 (15 ounce) can pineapple chunks, drained
1 pint blueberries, rinsed and drained
4 plums, pitted and chopped
1 cup green seedless grapes
1 cup red seedless grapes
DIRECTIONS
Use a melon baller to hollow out watermelon and cantaloupe into a large bowl.
Add drained pineapple, blueberries, plums, green and purple grapes to the bowl with the melons. Gently mix all fruit together and serve.

Watermelon Salad

INGREDIENTS
2 small watermelons
1 (15 ounce) can canned diced pineapple in juice, drain juice and reserve
1 pound seedless grapes
2 apples - peeled, cored and chopped
2 bananas, cut into bite-size pieces
DIRECTIONS
Cut each watermelon in half lengthwise. Hollow out the insides using a melon baller, reserving rind for later use. Drain pineapple, and discard juice. Cut apples in half, remove cores, and cut into bite size pieces. Peel banana, and slice in to bite size pieces. Rinse grapes under cold running water, and pat dry.
In a bowl, toss together the watermelon balls, pineapple, apple, banana chunks, and grapes. Divide fruit salad among the 4 reserved watermelon "bowls," and serve.

Watermelon Fruit Bowl

INGREDIENTS
1 large watermelon
1 cantaloupe, halved and seeded
1 honeydew melon, halved and seeded
2 (15 ounce) cans mandarin oranges, drained
2 (20 ounce) cans pineapple chunks, drained
2 cups halved fresh strawberries
2 cups seedless grapes
1/2 cup water
1/4 cup white sugar
2 tablespoons grated lemon zest
DIRECTIONS
With a large, sharp knife, remove the top 1/4 section of the watermelon. With a melon baller, scoop flesh from inside of watermelon, removing as many seeds as possible. Leave 1/2 inch of flesh inside the shell of the watermelon. Scoop cantaloupe and honeydew in the same manner, removing as much flesh as possible, and discarding the rinds. Refrigerate fruits separately until ready to assemble.
In a small saucepan over medium-high heat, bring water and sugar to a boil. Remove from heat, and continue stirring until sugar has completely dissolved. Add lemon zest, and set aside to cool.
To serve, place watermelon balls, cantaloupe, honeydew, oranges, pineapple, strawberries, and grapes, in a large mixing bowl. Pour syrup over, and toss thoroughly. Transfer mixture to watermelon bowl, and serve. Set aside any fruit mixture that will not fit. There will be enough fruit to refill the bowl.