by Elizabeth Brownfield in Recipes, August 13th, 2016
by Elizabeth Brownfield in Recipes, August 12th, 2016
Improve on the already-delicious flavor of fresh summer fruit with these five boozy recipes.
Your grandma’s retro melon-ball salad this ain’t. Think of our Boozy Minted Melon Balls (pictured above) more like an unblended melon mojito. Break out that melon baller and use it to scoop out dainty globes of watermelon and cantaloupe. Then douse them with a mixture of white rum, lime juice and honey, toss with fresh mint leaves, and give the flavors a few hours to marry. Serve the fruit in clear glasses or goblets to show off all the pretty colors. Read more
by Jessica Merchant in Recipes, August 3rd, 2016
Watermelon is one of the all-time-greatest simple pleasures of summer. Slice the always-refreshing, cheerfully pink fruit up into wedges at a family picnic and no doubt you’ll see everyone from toddlers to Grandpa gleefully gobbling it down, paying no worry to the juice dripping down to their elbows. But there are so many delicious ways to enjoy this sweet fruit. Try these eight creative spins on watermelon — both sweet and savory — before the sun sets on watermelon season.
It takes just six ingredients and 10 minutes of legwork to blend up these sweet-and-spicy Watermelon, Chili and Basil Ice Pops (pictured above). Combining the melon with fiery red Thai chiles and the licorice flavor of Thai basil is what gives them the unique flavor you can’t buy at a store. Read more
by Allison Milam in Recipes, July 28th, 2016
My watermelon obsession runs deep. And it may or may not have all started with Dirty Dancing. When Jennifer Grey carried the watermelon into the dance club and then annoyingly scolded herself with “I carried … a watermelon?!” with the biggest rolled eyes ever, it spoke to me. It spoke to me so much that I used to make my mom rehearse all of the lines and even the dance moves with me in our living room.
The scene when they are practicing the lift in the water? I absolutely nailed that move by running through the hallway and throwing myself onto the arm of the couch. I managed to balance there for a minute or so before tumbling off, only to do it all over again. It was my LIFE.
So, long story long, I’ve loved watermelon ever since. Even if I didn’t actually love the fruit (which I do), I’d probably pretend to anyway just so I could literally carry a watermelon. And repeat that line. For the rest of my life.
One of my absolute favorite things to do with watermelon is to make my own “juice” by simply adding watermelon to a blender and pureeing until the entire mixture is liquid, and then straining it into a large pitcher. It’s super-refreshing and not as sweet as you’d think, but wonderfully sweet at the same time. Naturally sweet.
by Allison Milam in Recipes, July 23rd, 2015
With watermelon’s innate sweetness and plentiful water content, you can do a lot more with its pink-hued flesh than just nibble it straight from the rind. On its own, one bite of the fresh, juicy summer fruit is more refreshing than any drink you’d ever sip. Kick back this summer with our favorite watermelon cocktails (and one spiked treat), in all kinds of cooling frozen and iced creations.
For the most-refreshing party trick in the book, carve your watermelon into a cocktail keg and fill it up with a big batch of Watermelon Sours (pictured above). Featured in Food Network Magazine, this swig is a mix of fruity liqueur, gin, sour mix, lime and sparkling rosé for effervescence.
by Christie Bok in Community, July 12th, 2015
We’re nearing the end of July, and that, my friends, means it’s high time for watermelon. On its own this edible epitome of summertime refreshment needs no doctoring for warm-weather sensations of glee to wash over all who slice into it. Arguably, the best way to eat watermelon — off the rind — is also the simplest. But your watermelon intake shouldn’t stop there. Instead, bringing it into these celebration-worthy recipes will delight (and cool down) all who unite for warm-weather gatherings.
A wedge of watermelon is perfect for a party as it is, but putting a stick in it makes it even more so. Spearing cubes together with cherry tomatoes and fresh basil, then drizzling with a tangy balsamic reduction, for Giada De Laurentiis’ Tomato, Watermelon and Basil Skewers, makes for an appetizer emanating with color and refreshment.
by Jessica Remitz in Recipes, June 21st, 2015
Watermelon gets a fun frozen makeover — and stars as the only ingredient — in this week’s Most Popular Pin of the Week. Simply blend fresh, seedless watermelon until smooth, then freeze in a shallow airtight container. Let it thaw slightly, then lightly smash the watermelon with a fork. Spoon it into cups to create Food Network Magazine’s light and healthy picnic-ready sweet treat.
For more summer recipes, check out Food Network’s Let’s Get Seasonal: Summer! board on Pinterest.
Get the Recipe: Watermelon Slushies (pictured above) from Food Network Magazine
by Ricky Smith in Drinks, July 19th, 2014
Nothing says summer like biting into a ripe, juicy slice of watermelon, particularly when it’s fresh off the rind. Though the purists may say there’s no better way to eat watermelon, we’d argue that it’s time to get your fill of this in-season fruit by incorporating it into all of your meals. Consider this your personal watermelon bucket list: six recipes for anytime of day.
by Debra Puchalla in Family, News, July 3rd, 2014
Think about the first time you go to the grocery store or farmers market and see a big display of bright-green watermelons. It’s hard not to pick up one of those beauties and use it in every possible way. But the options don’t end with putting it in a fruit salad or on the grill. Watermelon is also super versatile when it comes to drinks, including cocktails. Adding it in or using it as a base gives any drink that juicy, slightly sweet flavor for which watermelon is known. So check out these one-of-a-kind recipes and start embracing the wonderful world of watermelon cocktails.
Watermelon Mai Tai: A spicier alcohol like rum might not be the first thing you think of when you want to cool off during a hot summer day, but this drink uses it perfectly. With watermelon and lime to cut through the strong flavor of the rum, it goes down nice and smooth. Just don’t let the fruity flavor fool you into having too many.
by Allison Milam in Drinks, In Season, July 17th, 2013
Watermelon’s always been the coolest fruit of summer. When I cut into a watermelon, it’s either for a last-minute barbecue contribution or an instant “side dish” for the kids — seed-spitting contests are just a bonus. It has plenty of vitamins A and C, and it’s ready in two minutes flat. Wedges, cubes, balls of sugary-sweet juiciness — the options are endless and there’s no oven required. But maybe I need to hone my knife skills and take a slice from Vancouver’s Clive Cooper, a government worker by day and artist by night whose latest extreme watermelon carvings give fruit-platter party planners something to, well, chew on.
I thought Cooper and his fabulous menagerie were the “why” of a spike in watermelon searches reported by Yahoo web trend expert Lauren Whitehouse a week or two ago; since then his fierce alligator carving and the latest, the triceratops above, have been stomping their way through food news and Facebook. He’s not the only one; Pinterest is ripe with countless carved characters. Why, after all, should food fans have to wait for pumpkin season to make faces? As to folks searching “watermelon,” they wanted to know how many calories are in the fruit (about 50 per cup) and how to cut it (try Alton’s cut-the-ends-first method); there was also a 500+ percent increase in searches for “watermelon cake” (not a cake at all but a trompe-l’oeil fun fruit dessert), plus plenty of people pondering perennial favorites likes drinks and refreshing salads with watermelon (with feta as a partner; here is Ina’s take, one of my go-to’s for summer guests).
You don’t need us to tell you it’s hot. We’re officially occupying the dog days of summer, and there’s no escaping — or is there?
When you post up after a long day, arm your wet bar with a little something different: the cooling qualities of watermelon. There’s no better ingredient to better your summery cocktails, with the fruit’s natural sweetness and refreshing water content. Though all of these drinks employ the same fruit, they each revive in a different way, running the line between iced and frozen, alcoholic or virgin, traditional or eccentric. If these don’t cool you down, nothing will.
Everyone loves a good cocktail. Today FN Dish is slurping the iconic ones, this time with a watermelon twist. With light rum, fresh mint leaves and a big squeeze of lime, the Barefoot Contessa’s Watermelon Mojito is best enjoyed curled up on a beach chair. As for Food Network Magazine’s Watermelon Sours, sour mix, lime and fruit-flavored liqueur punch up each slurp.
Get more watermelon recipes from friends and family