America’s favorite summer fruit just got a little better.
I went through a phase recently of thinking that I was allergic to watermelon because I kept feeling sick after I would have some. It took some trial and error, but I realized it’s my inability to control how much watermelon I eat, not the fruit itself. It turns out that a half a watermelon a day is NOT the way to keep the doctor away.
I can’t just stay away from watermelon, so I came up with some ways to enjoy it besides straight out of the rind.
I had our campers test the recipes earlier this week, and they were a huge success. They love the idea of adding cheese to well, just about anything, but especially in this sweet and salty salad. The red, white, and green from the basil makes a beautiful bowl and the lemon really brightens the taste.
Watermelon + Feta Salad
Serves 8-10
½ watermelon, chunked
1.5 c. feta cheese
3 lemons, juiced and zested
1 sweet onion, minced
1 bunch basil, chopped
1/3 c. good quality olive oil [optional]
2 t. salt
1/8 t. pepper
Cut the watermelon away from the rind and cut into bite size chunks. Mince the onion and add to the watermelon. Crumb the feta cheese over the salad, and add the chopped basil. Add the lemon juice and zest, and olive oil if using. Season with salt and pepper and put in the fridge to let the flavors meld together and the watermelon get cold.
Watermelon + Lemon + Basil Popsicles
Makes 12 – 18 popsicles
½ watermelon, cut into chunks
4 lemons, juiced
½ bunch of basil, minced
Popsicle molds
Remove the watermelon from the rind and cut into small chunks. Add the lemon juice. Puree the watermelon in a blender or food processor until it becomes a liquid.
Pluck the basil from the stem and mince into fine pieces. Stir the basil into the watermelon juice and fill popsicle molds.
Put in the freezer until the popsicles are set and enjoy!
Just another day at the office….
Beyond the Batter 