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Watermelon Recipes from Premier Melon

For more great recipes visit the National Watermelon Promotion Board.

Lemony Quinoa and Watermelon Salad

Adding a bit of fat from the nuts helps boost absorption of the lycopene in watermelon, a compound that helps lower the risk for cancer and heart disease.

Ingredients

4 Tablespoons agave syrup
5 Tablespoons fresh lemon juice
4 Tablespoons lemon zest
1 Tablespoon rice wine vinegar
salt to taste
2 cups cooked black quinoa
2 3/4 cup watermelon cubes
1 kiwi, peeled and diced
4 Tablespoons shredded coconut
1 /2 cup candied pecans*


Instructions

  1. In a medium bowl, blend thoroughly the agave syrup, lemon juice, lemon zest, vinegar, and salt. Add the quinoa and toss until fully coated. Set aside to allow flavors to blend.
  2. Add the watermelon, kiwi, coconut, and nuts. Toss.
  3. Divide into four bowls and garnish each with a mint sprig.

* Purchase already candied nuts, such as Sahale Snacks Valdosta Pecans, or use the following recipe:

Candied Pecans:
Toss 1 /2 cup pecans with 1 teaspoon olive oil. Mix a dash each of ground cardamon, cinnamon, cloves, coriander, cayenne, cumin, and salt with 1 tablespoon powdered sugar. Toss nuts with this spice blend and roast in a 350 degree oven for 10 to 12 minutes or until crisp, stirring occasionally. Cool.

Servings: Makes 4 servings.

Nutritional Analysis per serving: 385 Calories; 31 percent fat (13.3 grams); 2.9 grams saturated fat; 8 percent protein; 61 percent carbohydrate; 2.5 grams fiber.

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Chicken Salad with Watermelon and Peaches

Ingredients

3 cups chopped cooked chicken
1 cup plain yogurt
1/2 cup mayonnaise
1 teaspoon dried dill leaf or
1 tablespoon fresh snipped juice from a lemon
dash of salt and pepper to taste
2 peaches seeded and chopped
2 cups chopped seeded watermelon

Instructions

Mix together the chicken, yogurt, mayonnaise, dill and lemon juice.

Servings: Makes 4 to 6 Servings

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Watermelon Mocktail

You can add a shot of chilled premium vodka to the shaker and make this mocktail a cocktail!

Ingredients

1 cup watermelon puree
1 teaspoon grenadine syrup
1 serving of juice from a fresh orange
1 tablespoon granulated sugar
2 cups ice cubes

Instructions

Place all of the ingredients in a martini shaker and shake for 20 seconds. Strain the chilled liquid into a sugar rimmed martini glass.

Servings: 1-2

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Watermelon Raspberry Lemonade

Ingredients

6 cups watermelon cubes (seeds removed)
1/4 cup raspberries
1 cup water
1/3 cup sugar
1/2 cup lemon juice

Instructions

Place watermelon, raspberries and water in container of electric blender, cover and blend until smooth. Strain through fine mesh strainer into pitcher. Stir in sugar and lemon juice until sugar dissolves. Refrigerate until chilled, about 1 hour.

Servings: Makes 4 servings

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General Tsao Watermelon

Recipe by: Joseph K. Poon for the National Watermelon Promotion Board

Ingredients

8 ounces watermelon, sliced
1 cup cornstarch
1 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon white vinegar
1/2 teaspoon vegetable oil
1/2 cup water (to adjust thickness)
1 tablespoon soybean oil
1/2 cup white vinegar
1/2 cup sugar
1/2 cup chicken broth
1/2 cup mushroom soy sauce
1/2 cup sherry or chardonnay
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1 teaspoon hot sauce

Instructions

  1. Dust the sliced watermelon in the cornstarch before dipping into the batter.
  2. Deep fry the watermelon until golden brown.
  3. Set to the side to cool, then deep fry it again to crisp up.
To make the sauce:
  1. Heat soybean oil in a hot wok and add garlic, ginger and hot sauce.
  2. Stir for a couple of seconds.
  3. Add one cup of the General Tsao sauce, bring to a boil, add dissolved cornstarch to thicken sauce. Put the golden watermelon in and coat with the sauce. Serve.
Note: After you make the batter, let the batter rest for at least 20 minutes before frying. The end result will have a far better texture.

Servings: Serves 2

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Watermelon and Beef with Tangerine Herb

Recipe by: Joseph K. Poon for the National Watermelon Promotion Board

Ingredients

1/2 pound lean sirloin tip beef, sliced
1 cup watermelon, sliced
1 tangerine peel, soaked in sherry
1/2 cup snow peas
1/4 red pepper, cubed
1/4 yellow pepper, cubed
1/4 red onion, cubed
1 teaspoon garlic
1 teaspoon ginger
1 tablespoon soybean oil

Instructions

Marinade Sauce
1/2 tablespoon soy sauce (lite)
3 tablespoons port wine or red wine
1/4 cup water
1//2 teaspoon sesame oil
1 teaspoon cornstarch

Sauce for Stir Fry
1//2 cup water or veal stock
1/2 teaspoon oyster sauce
1/2 teaspoon lite soy sauce
1 teaspoon sugar
3 tablespoons port wine or red wine
1 tablespoon hoisin sauce
1/2 teaspoon cornstarch, dissolved
3 drops sesame oil

  1. Mix together marinade ingredients and marinate the beef for at least 30 minutes.
  2. Sauté beef in non-stick pan over medium-high heat until brown on all sides.
  3. Heat up the soybean oil in a wok or large sauté pan, add garlic, ginger, tangerine, and watermelon and sauté for 30 seconds.
  4. Add all vegetables, stirring constantly to sweat the onions, and peppers.
  5. Stir in the sauce without cornstarch and bring to a boil.
  6. Pour in dissolved cornstarch thickening the sauce, add beef and mix thoroughly.
  7. Finish with the drops of sesame oil and decorate on plate.

Servings: Serves 2

Serving Ideas: Use a piece of triangular cut watermelon for garnish.

Note: Beef must marinate for at least 30 minutes.

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Cajun Chicken with Watermelon Mint Salsa

Ingredients

2 cups chopped seedless watermelon
2 tablespoons lime juice
1 cup diced seeded tomato
1 minced seeded jalapeno to taste
1 tablespoon minced fresh cilantro
1 tablespoon minced fresh mint
1/2 cup chopped fresh scallions

Instructions

Toss ingredients together, cover, and refrigerate until ready to serve.

Cajun Chicken Cutlets

2 tablespoons vegetable oil
2 tablespoons granulated garlic
2 tablespoons mild chili powder
2 tablespoons ground cumin
2 tablespoons sweet paprika
6 boneless skinless chicken breasts

Mix together the spices. Coat the chicken cutlets with the spice mixture. Heat a non-stick skillet over medium high heat and place chicken breasts in pan. Blacken on both sides and sauté just until cooked through. Top with Watermelon Mint Salsa and serve immediately.

Servings: Serves 6

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Jamaican Rock Lobster Tacos

You don't have to order lobster out to enjoy a fabulous meal. Try this chic, casual take on fish tacos!

Ingredients

2 cups watermelon, cut into 1/2 inch cubes
4 tails rock lobster tails, cooked
2 avocados peeled, cut into 1/2 inch cubes
2 papayas cut into 1/2 inch cubes
1/2 cup cilantro, fresh, coarsely chopped
1/2 cup fresh lime juice
1 tablespoon jerk seasoning
1 dash salt and pepper to taste
1 head iceberg lettuce
1 ounce shredded coconut

Instructions

Cut tails in half lengthwise, remove vein, cut into 1/2 inch slices. Combine lobster with watermelon, avocado, papaya, and cilantro. Pour lime juice into small bowl and slowly whisk in. Pour over lobster mixture and refrigerate one hour, stirring occasionally. Place in soft taco shells on a bed of shredded lettuce, sprinkle with coconut.

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Watermelon Coconut Cake with Raspberry Filling

Ingredients

1 watermelon
3 cups fresh raspberries
2 cups shredded coconut

Instructions

Cut an 8 to 10 inch slice out of the center of the watermelon. Lay it down on a flat work surface and cut around the rind and slide the rind off leaving a cylinder of watermelon. Slice into 3 slices as you would a cake. Place 1 slice of the melon cylinder on top of a serving platter. Surround it with a ring of coconut. Place 1/3 of the remaining coconut and raspberries over the slice and repeat to form a 3 layer watermelon "cake" with the raspberries on top arranged attractively on the coconut. To serve, slice into wedges and present them upright.

Servings: Serves 8

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Watermelon Pie A La Mode

A new twist on a classic favorite.

Ingredients

6 (1/2 inch thick) pie-wedge shaped slices of pound cake
6 (3 inch thick) wedges of seedless watermelon the same size of the cake slices
6 scoops vanilla flavored frozen yogurt
1 cup strawberry syrup

Instructions

Place the cake slices on 6 dessert plates. Top each cake slice with a watermelon slice. Place a scoop of the frozen yogurt on top of each “pie” slice and drizzle the syrup over the top.

Servings: Serves 6

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Tropical Watermelon Cilantro Salsa

Fresh and light.

Ingredients

2 cups chopped seedless watermelon
1 cup chopped fresh pineapple
1 cup chopped fresh mango
4 limes (juice from the fresh squeezed limes)
1 cup trimmed and chopped scallions
1/2 cup chopped fresh cilantro
dash salt and pepper to taste

Instructions

Toss all ingredients together in a mixing bowl and season with salt and pepper just before serving.

Servings: Makes about 4 cups. Serving 8 to 12.

Garnish- Great with chips or on grilled anything.

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Fresh Mozzarella Watermelon Salad with Purple Basil

Ingredients

2 cups seeded small watermelon balls
2 cups fresh mozzarella pieces
1 cup chopped fresh basil (purple or green)
bunch scallions, trimmed and chopped
1/3 cup extra virgin olive oil
pinch salt and pepper to taste
dash basalmic vinegar as desired

Instructions

Toss together the watermelon, mozzarella, basil, scallions and oil. Season with salt and pepper to taste. Serve over a bed of baby greens with crostini on the sides. Drizzle a bit of balsamic vinegar over if desired.

Servings: Serves 6 to 8

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Kids Watermelon Grape Fizz

Kids Watermelon Grape FizzIngredients
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

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Sweet and Sour Watermelon Chicken

Sweet and Sour Watermelon ChickenA 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 SalsaFire 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

Pink Watermelon Chardonnay SparklersIngredients
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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spPremier Melon Company, Inc.

Phone: (269) 679-3790
Email:
Fax: (269) 679-3796
Mailing Address:
P.O. Box 537
Schoolcraft, MI 49087
Physical Address:
666 Angell St.
Schoolcraft, MI 49087

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