9 Ways To Use Watermelon This Summer

In warm weather, there’s nothing quite as refreshing as a slice of watermelon. As well as being a great healthy snack, it also works beautifully in salads, smoothies and puddings. From a watermelon steak to a fresh granita, here are nine recipes to try at home…
Watermelon, ‘Feta’ & Seed Salad: Maryanne Hall, Vegan Recipe Club

Serves

2

Total Time

10 Minutes

Ingredients

450g of watermelon, cut into 1-inch chunks
70g of vegan feta, crumbled
8-12 black or kalamata olives
½ red onion, finely sliced into rings
50-60g of rocket or mixed leaves
2 handfuls of fresh mint leaves, finely chopped plus extra for decoration
2 handfuls of toasted mixed seeds (use a shop-bought toasted seed mix for speed)
½ tbsp of lemon juice
1 drizzle of extra virgin olive oil
Salt and black pepper, to taste

Method

Step 1

Arrange all of the ingredients on a large serving plate in any way you fancy.

Step 2

Drizzle over some olive oil, the lemon juice and a sprinkling of salt and pepper.
Watermelon & Lime Frappe: Bill Granger, Granger & Co

Serves

1

Total Time

5 Minutes

Ingredients

250g of frozen watermelon flesh
30ml of fresh lime juice
15ml of agave strip

Method

Step 1

Place all the ingredients in a blender with 100ml of water and blend until smooth.

Step 2

Serve in a tall glass.

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Watermelon Steaks With Avocado, Corn & Feta: Jeanine Donofrio, @LoveandLemons

Serves

6

Total Time

15 Minutes

Ingredients

262g of raw corn kernels
80g of red onion, diced
90g of red bell pepper, diced
1 garlic clove, minced
1 pinch of sea salt
4½ tsp of Tabasco Green Sauce
5-inch watermelon wedges
Cooking spray, for the grill
75g of feta cheese, crumbled
1 small avocado, diced
Mint and/or basil leaves

Method

Step 1

Preheat a grill to medium high heat.

Step 2

In a medium bowl, combine the corn, onion, red pepper, garlic, salt and Tabasco. Chill until ready to use.

Step 3

Spray the grill grates with cooking oil and grill the watermelon 2-3 minutes per side, until char marks form.

Step 4

Let cool for a few minutes, then top with the corn mixture, the feta, avocado, and fresh herbs. Serve with more Tabasco on the side.

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Apple, Watermelon & Goats’ Cheese Salad: Pink Lady

Serves

2

Total Time

15 Minutes

Ingredients

2 medium Pink Lady apples
¼ cucumber, peeled and sliced
180g of watermelon, cut into chunks
¼ small red onion, thinly sliced
½ tsp of coriander seeds, crushed
½ tbsp of red wine vinegar
½ tbsp of extra virgin olive oil
50g of rocket leaves
Few sprigs of mint, leaves only
50g of soft goats’ cheese

Method

Step 1

Quarter the apples and remove the core, then slice each quarter thinly on the diagonal.

Step 2

Place in a large bowl with the cucumber, watermelon, onion and coriander seed. Season to taste.

Step 3

Drizzle over the vinegar and oil. Toss well.

Step 4

Place the rocket onto serving plates, top with the apple salad, scatter with mint, spoon over the cheese and serve.
Griddled Exotic Fruits With Maple & Lime: Maple From Canada

Serves

6-8

Total Time

30 Minutes

Ingredients

2 limes
6 tbsp of maple syrup
1 watermelon, cut into wedges, skin on
1 pineapple, cut into wedges lengthways, skin on
4 peaches, halved and stones removed

Method

Step 1

Place the watermelon, pineapple and peaches into a large dish or tray.

Step 2

Finely grate the zest of one lime and combine with the maple syrup and the juice of the lime.

Step 3

Pour over the fruit and toss lightly to coat.

Step 4

Make sure the BBQ is hot with no trace of flame

Step 5

Place the pineapple and watermelon slices onto the BBQ and sear for a few seconds on each side, turning with tongs. The aim is to mark the wedges with griddle lines, but not to cook the flesh, so the BBQ must be extremely hot.

Step 6

Remove the fruit slices from the BBQ and wrap in tin foil.

Step 7

Leave on the side of the BBQ for around 20 minutes.

Step 8

While cooking, sear the peaches and add to the foil parcel for the final 8-10 minutes.

Step 9

Add the fruit to a platter or bowl and serve warm.
Watermelon, Feta & Radish Salad With Maple Dressing

Serves

4

Total Time

15 Minutes

Ingredients

½ large watermelon, peeled and cut into bitesize chunks
½ 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

Step 1

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

Step 2

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

Step 3

In a separate bowl, whisk together maple dressing ingredients and drizzle over prepared salad.
Watermelon & Strawberry Granita: Jude’s Ice-Cream

Serves

6

Total Time

5 Hours

Ingredients

1 unwaxed lime
100g of golden caster sugar
200ml of water, at room temperature
½ watermelon, peeled, deseeded and cut into chunks
250g of strawberries, hulled and halved, plus extra to decorate, if desired

Method

Step 1

Thinly pare the rind from the lime and put it in a small saucepan with the sugar and water.

Step 2

Squeeze the lime juice into the pan.

Step 3

Bring to the boil and simmer for 6-8 minutes until the volume is reduced roughly by half to make a syrup.

Step 4

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

Step 5

Put the cooled syrup, watermelon chunks and strawberries in the bowl of a food processor and pulse until smooth.

Step 6

Pour into a shallow baking dish (ceramic or metal – a metal one will freeze fastest) and spread the bright red pulp evenly.

Step 7

Transfer to the freezer and freeze the mixture until the edges begin to set, for about 30-35 minutes.

Step 8

Remove from the freezer and use a fork to scrape and break up the frozen portions.

Step 9

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.

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NATAŠA MANDIĆ/STOCKSY UNITED
Watermelon Mojito: James Cochran, 12:51

Serves

4

Total Time

10 Minutes

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

Step 1

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

Step 2

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

Step 3

Add the rum and watermelon juice.

Step 4

Shake.

Step 5

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

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Hibiscus & Watermelon Agua Fresca: Ellie Edwards, Sous Chef

Serves

8

Total Time

1 Hour

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

Step 1

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

Step 2

Strain into a small saucepan and discard the hibiscus flowers.

Step 3

Mix with the sugar, heat gently until dissolved.

Step 4

Turn the heat to medium and simmer for 5-8 minutes, until syrupy.

Step 5

Leave to cool.

Step 6

Blitz the watermelon in a liquidiser until smooth, then transfer to a large measuring jug.

Step 7

Mix with the hibiscus syrup and lime juice, and add water to make it up to 1 litre.

Step 8

Taste and add more sugar if you like.

Step 9

Chill until cold then divide between 4 glasses and serve with ice and lime wedges.

Step 10

Garnish each glass with a sprig of fresh mint.

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