9 Ways To Use Watermelon This Summer

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

Drizzle over some olive oil, the lemon juice and a sprinkling of salt and pepper.

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

Serve in a tall glass.

Preheat a grill to medium high heat.

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

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

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.

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

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

Drizzle over the vinegar and oil. Toss well.

Place the rocket onto serving plates, top with the apple salad, scatter with mint, spoon over the cheese and serve.

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

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

Pour over the fruit and toss lightly to coat.

Make sure the BBQ is hot with no trace of flame

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.

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

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

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

Add the fruit to a platter or bowl and serve warm.

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

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

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

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.

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

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.

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.

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

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

Add the rum and watermelon juice.

Shake.

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

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

Strain into a small saucepan and discard the hibiscus flowers.

Mix with the sugar, heat gently until dissolved.

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

Leave to cool.

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.

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

Garnish each glass with a sprig of fresh mint.