Watermelon Recipes from Premier Melon

For more great recipes visit the National Watermelon Promotion Board.

Kids Watermelon Grape Fizz

Ingredients
1 cup seedless watermelon puree
1/4 cup grape juice
3/4 cup sparklink water
1 serving crushed ice to taste

Instructions
Mix together the watermelon puree and grape juice in an oversized tumbler. Add the sparkling water, then the ice, which causes a nice fizz. Serve immediately.

Servings
Makes 1 drink

Sweet and Sour Watermelon Chicken

A Perfect, Quick Family Supper

Ingredients
2 pounds hot baked or fried breaded chicken tenders
1 onion sliced into thin strips
3 tablespoons vegetable oil
2 peppers red bell peppers, seeded and cut into small pieces
2 cups sweet and sour sauce
2 cups seedless watermelon chunks
2 tablespoons toasted sesame seeds

Instructions
Keep the chicken tenders warm in a single layer on a baking sheet in a 275-degree oven. Sauté the onions and peppers in the oil in a 2-quart sauté pan and stir in the sweet and sour sauce. Arrange the watermelon chunks on a warm serving platter with the chicken and pour the hot sauce over the chicken and watermelon. Sprinkle with sesame seeds and serve immediately.

Servings
Serves 6 to 8.

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Fire and Ice Salsa

Ingredients
3 cups seeded and chopped watermelon
1/2 cup green peppers
2 tablespoons lime juice
1 tablespoon chopped cilantro
1 tablespoon green onion
2 tablespoons jalapeno peppers

Instructions
Combine ingredients; mix well and cover. Refrigerate 1 hour or more.

Servings
Makes 3 cups.

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Blue Watermelon Walnut Salad Caution...this salad can become an addiction!

Ingredients
1 cup walnut pieces
1/4 cup sugar
1 teaspoon soy sauce
2 cups inexpensive basalmic vinegar
1 cup sugar
1 sprig fresh rosemary
4 ounces fresh baby greens
2 oranges seedless, peeled and sectioned
4 cups seedless watermelon cubes
2 cups seedless grapes, havled
2 cups fresh, trimmed and sliced strawberries
1 cup crumbled blue cheese

Instructions
Heat the walnuts in a seasoned wok or heavy non-stick sauté pan over medium for a minute and stir in the sugar and soy sauce. Adjust heat to prevent burning while constantly stirring the nuts until the sugar melts. Continue to stir and cook until the nuts begin to stick and the mixture is getting sticky. Spread the nuts over a sheet of waxed or parchment paper and cool. Break apart into small pieces and crumble. Set aside.

Heat the vinegar in a heavy non-corrosive saucepan over medium heat and stir in sugar. Continue to stir and adjust heat to bring the mixture to a simmer. Add the rosemary sprig to the pan. Continue to simmer until the contents of the pan reduces by 1/2 its original volume. Set aside.

Divide the greens among 6 or 8 salad plates and arrange the orange sections, watermelon, grapes and strawberries over the greens. Drizzle the balsamic syrup over the fruit and the cheese crumbles over that. Top with the candied walnut pieces and serve.

Servings
Serves 6 to 8.

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Pink Watermelon Chardonnay Sparklers

Ingredients
1/3 glass watermelon puree, chilled
1/3 glass chardonnay, chilled
1/3 glass sparkling water, chilled
1 watermelon watermelon ball

Instructions
Combine ingredients in a wine glass and serve immediately

Servings
Serves 1.

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Breakfast a Go-Go

Ingredients
1/3 cup low fat granola
3/4 cup de-seeded watermelon chunks
5 ounces low fat banana yogurt

Instructions
In a large, cylindrical glass, to go cup container or plastic glass, create the following parfait:
Bottom layer: Low fat Granola
Next Layer: Small chunks of seeded watermelon
Next Layer: Banana Yogurt
Next Layer: Low fat Granola
Next Layer: Small chunks of seeded watermelon
Top Layer: Banana Yogurt

Garnish: A slice of banana, toasted almonds or coconut, a wedge of watermelon, a strawberry or an orange wheel.

Servings
Serves 1

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Heart Basket

Materials
Any shape watermelon
knife or decorating tool
Toothpicks

Instructions

1. Almost any shape watermelon will work for this project.
   
   
2. Cut a thin slice from the bottom to provide a stable base.
   
   
3. Draw the outlines for the Heart Basket as best you can to mirror what is shown in the image.
   
   
4. Use a knife or decorating tool to cut out the edges. Be careful not to cut through the handle.
   
   
5. When cutting is complete, carefully remove the top quarter sections. Trim the flesh from the inside of the handle.
   
   
6. You can cut out hearts or other designs from the rind you removed to decorate the outside of the basket; attach with toothpicks.
   
   
7. Fill with approx. 8-12 cups of fruit salad.

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