7 Watermelon Recipes To Make At Home

Watermelon, Feta & Radish Salad With Maple Dressing

Maple From Canada

INGREDIENTS

• 1⁄2 large watermelon, peeled and cut into bitesize chunks

• 1⁄2 bunch of radish, washed and sliced

• 100g of feta cheese, crumbled

• 40g of walnuts, roughly chopped

• Handful of fresh mint, chopped

For the dressing:

• 3 tbsp of pure maple syrup

• 2 tbsp of maple vinegar or cider vinegar

• 2 tbsp of olive oil

METHOD

1. In a large serving bowl, mix the watermelon, radish and feta cheese together.

2. Add the chopped walnuts and stir again and garnish with chopped fresh mint.

3. In a separate bowl, whisk together maple dressing ingredients and drizzle over prepared salad.

Visit MapleFromCanada.co.uk

Watermelon Mojito

James Cochran, 12:51

INGREDIENTS

• 1 lime

• 2 tbsp of simple sugar syrup (boil equal parts sugar and water and let cool completely)

• Handful of mint

• 4 measures of white rum

• 8 measures of juiced watermelon

METHOD

1. Into a cocktail shaker or jug, squeeze the juice of half a lime and add 2 tbsp of simple sugar syrup.

2. Grab a handful of mint and clap between your hands to release the essential oils and flavour. Add to the jug.

3. Add the rum and watermelon juice. Shake. 

4. In a chilled glass, add crushed ice and pour over the watermelon mix. Garnish with mint and lime wedge.

Visit 1251.co.uk

Watermelon & Feta Skewers 

Andrea Alden, Napoleon Grills

INGREDIENTS

• 1 small watermelon, cut into 1-inch cubes

• 1-2 tubs of feta cheese in brine, drained and cut into 1-inch cubes

• 1 handful of fresh basil

• 1/4 cup of balsamic reduction

METHOD

1. Soak 12 wooden skewers while you cube your watermelon and feta cheese.

2. Very carefully thread a watermelon cube onto the skewer followed by a feta cube and one more watermelon skewer. Feta is crumbly so you have to be careful when cutting and skewering it.

3. Once all of your skewers are loaded, place them into the freezer for 15 minutes while you preheat your grill to 230°C.

4. When the grill is up to temperature, remove the skewers from the freezer and pat them dry with paper towel. Remember that moisture is the enemy of a good sear.

5. Place the skewers on to the grill over direct heat. Grill each side for 1 to 2 minutes, or until grill marks are forming on the melon.

6. Serve immediately, drizzled with balsamic reduction and topped with fresh basil leaves.

Visit Napoleon.com

Hibiscus & Watermelon Agua Fresca

Ellie Edwards, Sous Chef

INGREDIENTS

• 20g of dried hibiscus

• 5 tbsp of caster sugar

• 650g of watermelon flesh, seeds removed and roughly chopped

• Juice of 3 limes, plus lime slices to serve

• Ice, to serve

• 4 sprigs of fresh mint to serve (optional)

METHOD

1. In a jug, infuse the hibiscus with 200ml of just-boiled water and leave to infuse for 15 minutes.

2. Strain into a small saucepan and discard the hibiscus flowers.

3. Mix with the sugar, heat gently until dissolved. Turn the heat to medium and simmer for 5-8 minutes, until syrupy. Leave to cool.

4. Blitz the watermelon in a liquidiser until smooth, then transfer to a large measuring jug. Mix with the hibiscus syrup and lime juice, and add water to make it up to 1 litre. Taste and add more sugar if you like.

5. Chill until cold then divide between 4 glasses and serve with ice and lime wedges. Garnish each glass with a sprig of fresh mint.

Visit SousChef.co.uk

Watermelon & Strawberry Granita

Jude’s Ice-Cream

INGREDIENTS

• 1 unwaxed lime

• 100g of golden caster sugar

• 200ml of water, at room temperature

• 1/2 watermelon, peeled, deseeded and cut into chunks

• 250g of strawberries, hulled and halved, plus extra to decorate, if desired

METHOD

1. Thinly pare the rind from the lime and put it in a small saucepan with the sugar and water. Squeeze the lime juice into the pan. Bring to the boil and simmer for 6-8 minutes until the volume is reduced roughly by half to make a syrup. 

2. Remove from the heat and set aside to cool to room temperature before removing the lime rind.

3. Put the cooled syrup, watermelon chunks and strawberries in the bowl of a food processor and pulse until smooth. Pour into a shallow baking dish (ceramic or metal – a metal one will freeze fastest) and spread the bright red pulp evenly. Transfer to the freezer and freeze the mixture until the edges begin to set, for about 30-35 minutes. 

4. Remove from the freezer and use a fork to scrape and break up the frozen portions. Freeze again, scraping and breaking up the granita every 20-30 minutes until it resembles fluffy shaved ice – the total time will be 2-4 hours.

5. Serve the granita in bowls or glasses, decorated with strawberries, if using.

Visit Judes.co.uk

Watermelon, Strawberry & Feta Salad

Ligia Lugo, The Daring Kitchen

INGREDIENTS

• 3 cups of watermelon, cubed

• 2 cups of strawberries, chopped

• 1/2 cup of feta, crumbled

• 1/4 cup of extra-virgin olive oil

• 1/4 cup of fresh basil, torn

• Salt and black pepper, freshly ground

METHOD

1. Combine the watermelon, strawberries, feta cheese and olive oil in a large bowl.

2. Season with salt and pepper.

3. Mix the ingredients with a large spoon to coat.

4. Garnish with the basil and serve.

Visit TheDaringKitchen.com

Sesame & Soy Watermelon Poke Bowl

Cesar Fernandez, Miele GB

INGREDIENTS

• 200g of cooked sushi rice, seasoned with 2 tbsp of rice wine vinegar

• 100g of edamame, shelled

• 1 small cucumber, sliced into half moons

• Small bunch of spring onions, thinly sliced

• Small bunch of coriander, leaves picked

• A few nori sheets, thinly sliced

• Black and white sesame seeds

For the watermelon:

• 1/2 watermelon, peeled and cut into cubes

• 4 tbsp of rice wine vinegar

• 2 tbsp of sesame oil

• 2 tbsp of soy sauce

• 1 tbsp of tahini

• 1 tbsp of coconut sugar

• 1 lime, juice only

METHOD

1. Ideally, place the watermelon in a vacuum seal bag and add the remaining ingredients. Vacuum seal on the highest setting and chill in the fridge overnight. If a vacuum sealer is not available, place it in a container in the fridge, and mix a few times throughout.

2. Heat a large frying pan over a medium-high heat. Remove the watermelon from the marinade and set the marinade aside. Cook the watermelon until lightly caramelised and dried, for about 5-6 minutes.

3. In the meantime, place the marinade in a small saucepan and simmer until reduced and thick.

4. To serve, prepare your poke bowl by placing some cooked sushi rice on the bottom and top with the watermelon, remaining ingredients and drizzle the marinade.

Visit DerKern.Miele.co.uk