Does anyone have any recipes for watermelons?

Answer 1

And to go with all those yummy dessert stype recipe's-Cut a small hole in the top of the watermelon-pour in some vodka or watermelon Pucker and let it soak thru! This is actually a really yummy adult party treat that can be very classy. Small dishes of watermelon chunks with a kick!

Answer 2

WATERMELON SLUSH

4 cups frozen watermelon chunks
1 cup frozen strawberries
apple juice or white grape juice

The night before, cut a seedless watermelon into 2 inch chunks, freeze in Ziploc bags. The strawberries can be fresh frozen or even the sliced kind with sugar that you buy from the grocery store.
Place frozen watermelon and strawberries in a blender or smoothie maker. Add the juice; enough to cover the fruit. Blend.

This is especially refreshing on a hot summer day
WATERMELON AND ORANGE SALAD

1 c. pecan halves, broken
1 1/2 tbsp. red wine vinegar
1 lg. shallot, minced
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1/4 c. olive oil
2 navel oranges
1 head romaine lettuce (or leaf, iceberg, etc.)
1 bunch arugula or watercress, with tough stems removed (optional)
8 radishes, thinly sliced
1/2 med. red onion, thinly sliced
4 c. seeded 1 inch watermelon chunks

(I marinate in 1/4 cup red wine vinegar, 1 tablespoon sugar and 6 ice cubes for 1 hour or more after placing sliced onions in boiling water for 30 seconds to 1 minute and draining.)
1. Toast nuts for 8 minutes at 350 degrees; set aside to cool.

2. Meanwhile, in a screw-top jar, combine the vinegar, shallot, salt, pepper and olive oil. Cover and shake well.

3. With a small knife, peel oranges, cutting off all bitter white pith and outer membrane; slice oranges crosswise, 1/4 inch thick. Quarter the slices.

4. In a bowl, toss lettuce, arugula, radishes and onion. Add the oranges, watermelon and toasted nuts.

5. Shake dressing again and pour over the salad and toss. Serve at once.

This is absolutely an outstanding salad!

Answer 3

Watermelon is in the squash family so you can cook it as well as eat it as is. The best thing to do is go to a site like All recipes.com or Recipe Zarr.com and in the search type "watermelon" you will find literally hundreds to choose from! Enjoy!

Answer 4

WATERMELON SALAD WITH MINT LEAVES a million (5-pound) watermelon a million Vidalia or different candy onion a million/4 cup pink wine vinegar Salt and pepper a million/2 cup extra-virgin olive oil 2 Tablespoons chopped sparkling mint 4 ouncesfeta cheese, crumbled 6 total mint sprigs shrink the flesh from the melon and shrink into chew length products, removing and discarding the seeds, and set aside. Peel and slice the onion into rings. In a small bowl, integrate the vinegar, salt, pepper, and whisk till salt is dissolved. Slowly whisk interior the olive oil, some drops at a time. upload interior the chopped mint, style, and alter seasonings. In a extensive bowl, integrate the melon, onion, and feta. Pour the dressing over the melon combination and toss gently till each and everything is roofed and gently mixed. Garnish with mint sprigs. To serve, divide salad between guy or woman plates and garnish with mint leaves.

Answer 5

One of my faves - and here's two versions:

Watermelon & Feta Salad

¼ seedless watermelon, diced (about 4 cups)
1 cup feta cheese, broken into teaspoon-sized lumps
¼ cup chopped fresh flat leaf parsley
balsamic vinegar to drizzle on top
salt and pepper to taste

Toss watermelon, feta and half of parsley on a platter or in a wide fairly flat serving bowl. Top with remaining parsley, oil and salt and pepper. Serve on watermelon “plates” or eat with your fingers, right from serving dish. Serve cold. Add ins: proscuitto, sliced black olives.
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Watermelon, Feta, and Kalamata Olive Salad - serves 4

4 pounds fresh watermelon, seeded and cubed*
1/2 pound feta cheese, cubed
1/2 medium red onion, thinly sliced
24 pitted Kalamata olives* *
1 cup fresh mint leaves, chopped
1/4 cup freshly squeezed lime juice
1/4 cup extra virgin olive oil

*Save time and buy a seedless watermelon.
** This is approximately ½ cup of olives.

Place the watermelon, feta, onion, olives, and mint in a medium mixing bowl and set aside.

Place the lime juice in a small bowl. Slowly add the oil while whisking to blend. Pour the dressing over the salad and toss gently until coated. Let sit for 20 minutes to allow the flavors to meld.

Use the saltiest of feta cheeses or it won’t be enough of a contrary taste to the sticky sweet melon.
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This site has lots of great ideas:

http://www.fabulousfoods.com/features/featuring/watermelon.html

Answer 6

Tropical Watermelon Salsa - Recipe
INGREDIENTS

2 cups chopped seedless watermelon
1 cup chopped fresh pineapple
1 cup chopped fresh mango
Juice from 4 fresh limes
1 cup trimmed chopped scallions
1/2 cup chopped fresh cilantro
Salt and pepper to taste

1. Place all ingredients in a mixing bowl and toss to combine. Season with salt and pepper to taste just before serving.

Makes about 4 cups, enough to serve 8 to 12 people.

Answer 7

4 DAY WATERMELON PICKLES

6 c. water
9 c. cubed pared watermelon rind (3/4" cubes)
4 c. sugar
1 c. white vinegar
1/4 tsp. oil of cinnamon
1/4 tsp. oil of cloves

First Day: Heat water to boiling in large kettle. Add watermelon rind; simmer until tender when pierced with fork, 10-15 minutes. Drain rind thoroughly; place in glass bowl or crock. Combine remaining ingredients in saucepan; heat to boiling, stirring until sugar is dissolved. Pour hot syrup over rind. Cool. Cover; let stand overnight.
Second Day: Drain rind, reserving syrup. Heat syrup to boiling; pour over rind. Cool. Cover; let stand overnight.

Third Day: Repeat process as for second day.

Fourth Day: Prepare jars by washing, rinsing and storing in hot but not boiling water until ready to use. Heat rind and syrup to boiling. If desired, add 1-2 drops red or green food coloring. Fill jars with hot mixture to within 1/4 inch of top. Wipe top and screw threads of jar with damp cloth and seal immediately. As each jar is sealed, place on rack in large kettle filled with boiling water to within 1-2 inches of bottom of jars. Cover kettle. Heat water to boiling; reduce heat to hold water at a steady but gentle boil. Process for 10 minutes. Remove jars from kettle. Place jars upright a few inches apart on several thicknesses of cloth; keep out of draft. After 12 hours store sealed jars in cool, dark place or in refrigerator for immediate use.