1 watermelon can go a long way, making these recipes perfect for leftovers.
Melon Fruit Salad
6 cups of peeled, cubed watermelon (or 3 cups watermelon and 3 cups of cantaloupe)
Juice of 2 limes and finely chopped zest of 1 lime
1/2 cup mint leaves, torn
Sugar to taste, if needed
Combine all ingredients and mix well. Refrigerate for 30 minutes before serving.
1 seedless watermelon, peeled and cut into chunks
handful of basil leaves, torn
Place watermelon chunks into a blender and blend until completely liquified. Using a fine strainer, strain the contents of the blender into a pitcher and stir in the basil leaves. To make this an “adult beverage,” Add 1 shot of your preferred clear liquor to 6 oz of watermelon juice.
Watermelon Tomato Salad
4 to 6 large tomatoes, ideally heirloom varieties, cut into 1 1/4-inch cubes
1 small seedless watermelon, cut into 1 1/4-inch cubes
1 teaspoon kosher salt
¼ cup extra-virgin olive oil
2 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper to taste
1 cup feta cheese, torn into large crumbles
Handful of basil leaves (optional)
Combine the cubed tomatoes and watermelon in a large, nonreactive bowl and toss gently to combine. Add salt and let stand 5 to 10 minutes while you prepare the dressing. Whisk together the oil and vinegar and season with salt and pepper to taste. Add the cheese and basil (if using) to the tomatoes and watermelon, then the dressing, and toss gently to combine.