Watermelon Arnold Palmer Yield: About 6-8 servings. 1 quart green tea, chilled 1½ quarts lemonade, plus 2 cups, chilled 6 cups watermelon 2 lemons, cut into small pieces 2-3 ice
Watermelon Arnold Palmer
Yield: About 6-8 servings.
1 quart green tea, chilled
1½ quarts lemonade, plus 2 cups, chilled
6 cups watermelon
2 lemons, cut into small pieces
2-3 ice cube trays, depending on size
Puree watermelon in blender and strain. Add 1 cup of lemonade for every 2 cups of watermelon juice. Put 2 or 3 pieces of diced lemon into each cube section. Fill trays with melon-juice mixture. Freeze for several hours or overnight.
To serve, fill glasses with watermelon cubes. Top with half tea and half lemonade.
Grilled Fish Tacos with Watermelon Pico de Gallo
Yield: 4 servings.
For the pico de gallo:
4 cups seedless watermelon, diced
1 mango, peeled and diced
1 jalapeño, seeded and diced
½ cup red onion, diced
Juice of 1 lime, plus extra wedges to serve alongside
1 teaspoon cumin
½ cup cilantro, roughly chopped
1 cup romaine lettuce, sliced into ribbons
For the fish tacos:
1½ pounds boneless, skinless, firm white fish
8 (8-inch) corn tortillas
1 cup Cotija cheese, crumbled
Combine watermelon, mango, jalapeño, and onion in bowl. Stir in lime juice and cumin. Set aside.
Preheat an outdoor grill, and lightly oil grill grate. Brush fish with olive oil and season with salt, pepper, and a light dusting of cumin. Lay fillets on grill. Cook about 4 or 5 minutes per side until marked and cooked through. Place the fish into a bowl and break into bite-size pieces.
Fold cilantro and shredded lettuce into the pico de gallo. Warm tortillas on the grill, then fill with fish. Top the tacos with pico, then scatter with crumbled cheese. Serve with lime wedges.
Minty Watermelon & Cucumber Salad
Yield: 7-8 servings.
6 cups fresh arugula, spinach, or favorite greens mixture
1 large seedless cucumber, thinly sliced
4 cups watermelon cubes
1 cup sprouts
¼ cup mint, shredded
1 cup toasted macadamia nuts, crumbled
1 tablespoon flaked salt, such as Maldon
Place greens on a serving platter. Scatter with cucumber, watermelon, sprouts, mint, and toasted nuts. At serving time, sprinkle with salt and drizzle with balsamic vinegar and olive oil.
Yield: About a dozen ½-cup servings.
8 cups watermelon
1 (12-ounce) can orange juice concentrate, thawed
Sugar or honey to taste
Zest of one orange
Put melon and juice concentrate into a blender and pulse until pureed and well-blended. Taste and add sugar or honey if needed. Pour puree into a covered container and freeze 6 to 8 hours or overnight. Garnish with orange zest.
Variation: For a sparkling sorbet, after pureeing, put mixture into a container and stir in 2 cups of soda water or sparkling wine. Freeze as noted.print it