Watermelon is the food of the summer, so what better way to welcome the month of August than with a snazzy watermelon recipe? From appetizers to salads and desserts, you are in for a treat with these dishes.
Watermelon Caprese Appetizer
This recipe requires 3 sprigs of stemless fresh basil, 1 small watermelon, 1 (8 ounces) package of fresh mozzarella cheese, 2 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, and a hint of salt and ground black pepper.
- Step 1: Cut and portion the watermelon with a melon baller. Then, cut the mozzarella cheese into small pieces. Trim basil leaves into small circles about 1 inch in diameter.
- Step 2: Thread watermelon and mozzarella cheese onto toothpicks, sandwiching a basil leaf in between. Arrange on a serving plate.
- Step 3: Pour olive oil and balsamic vinegar over toothpicks. Sprinkle salt and black pepper on top. It’s just that simple. Enjoy!
Refreshing Cucumber Watermelon Salad
This recipe requires 1 small red onion, 2 tablespoons of lime juice, 2 tablespoons of extra-virgin olive oil, 1 seedless watermelon, 3 baby cucumbers, 1 cup of crumbled feta cheese, and ½ cup of mint leaves.
- Step 1: Half and slice red onion into thin half-moons. Mix red onion with lime juice in a bowl. Now, set the bowl aside to marinate at least 10 minutes. Stir olive oil into the mixture.
- Step 2: Cut watermelon and baby cucumber into cubes and toss with the feta cheese in a large bowl. Pour the red onion mixture over the watermelon mixture. Toss to coat. Sprinkle thinly sliced mint over the salad and toss. Now, gobble up this refreshing salad!
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Watermelon Sherbet
This recipe requires 4 cups of diced seedless watermelon, 1 cup of white sugar, 3 tablespoons of lemon juice, 1 dash of salt, ¼ cup of cold water, 1 (.25 ounce) envelope of unflavored gelatin, and 1 cup of chilled heavy cream.
- Step 1: Combine the watermelon, sugar, lemon juice, and salt in a large mixing bowl, and stir to coat evenly. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Step 2: Blend the mixture in a blender until smooth, and after, return to the bowl.
- Step 3: Pour the cold water into a saucepan. Sprinkle the gelatin over the cold water and let stand 1 minute. Place the saucepan over low heat, and cook for 2 minutes. Stir the gelatin mixture into the blended watermelon mixture. Add the heavy cream, and beat with an electric hand mixer at medium speed until the mixture is fluffy.
- Step 4: Transfer the mixture into an ice cream maker and freeze according to the manufacturer’s directions until it reaches “soft-serve” consistency. Transfer ice cream to a one-or-two-quart lidded plastic container. Now, cover the surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
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