Story by Michelle Boaen Jameson
There’s nothing better than biting into a cool slice of juicy watermelon on a hot Southern day. Whether you grow your own or pick one up from a produce stand, watermelon is a sure sign that summer has arrived.
Watermelon ice cream
2 cups cubed watermelon
2 cups whole milk
2 tablespoons sugar
1/4 teaspoon pure vanilla extract
1. Place all ingredients in a blender and blend until smooth. Pour into a loaf pan and freeze for 3 hours.
2. Remove mixture from loaf pan and blend again. Pour back into loaf pan and freeze for another hour. Serve.
1 watermelon, cut into triangles
1 cup tequila
1/3 cup triple sec
1/4 cup freshly squeezed lime juice
Salt, for garnish
Lime zest or melon slice for garnish
1. In a large dish, layer watermelon. Pour over tequila, triple sec, and lime juice. Let soak 1 hour.
2. On a small plate, mix together salt and lime zest.
3. Garnish watermelon slices and serve.
1/2 baby seedless watermelon
1 large mango, diced
1/2 red onion, diced
1 jalapeño, seeded and diced
2 limes, zested and juiced
1 Pinch salt
1/4 cup cilantro, chopped
1 bag Tortilla chips
1. Slice one baby seedless watermelon in half lengthwise. Trim a little off of the rounded edge of the watermelon, so it sits up like a bowl without rolling around. Use a spoon to scoop out the watermelon flesh of one half—being careful not to scoop all the way through the trimmed bottom—forming a bowl with the watermelon rind. Dice the watermelon flesh into bite-sized pieces.
2. Pour the diced watermelon, mango, onion, jalapeño, lime juice, lime zest, salt and cilantro into a large mixing bowl, tossing to combine.
3. Spoon the salsa into the watermelon bowl. The salsa tastes better as the flavors sit, so if you can, refrigerate this for 20-30 minutes before serving.
4. Serve with tortilla chips.
All recipes by Delish.com