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All About

Watermelon

Explore 69 recipes, 3 articles, 5 galleries, 16 videos, and more

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recipe

Follow this recipe (and the variation that follows) to make terrines using different fruit-flavor combinations; just start with six ounces of each of three types of fruit. Berries and stone fruits (plums, peaches, and nectarines) need to be cooked before pureeing, while melons and mangoes do not.

recipe

This summer, add cucumber to a melon salad to make it extra-crisp. We cut watermelon and cantaloupe into cubes and balls for a beautifully geometric presentation that can be eaten with toothpicks. We also tossed them as a salad, dressed with yuzu juice (available at Asian supermarkets and specialty stores), though it’s equally out-of-this-world with lime or lemon juice.

recipe

Think of it as the all-American version of Venice's frosty-fruity sgroppino cocktail. Instead of the Italian version's lemons, freeze the flesh of a watermelon and puree it to an ice-cold slush. Add vodka and Prosecco to the mix (or leave them out altogether).

recipe

We think of watermelon as the stuff of fruit salads, but it's also great in savory ones. In this Vietnamese- and Thai-inspired recipe, melon and cucumber are the cool contrast to sliced chile and grilled pork (chicken works, too).

recipe

Kanten, also called agar-agar, is a vegetable gelatin. This is a great palate refresher for a warm summer evening. Per serving: 175 calories; 2 g protein; 0 g fat; 44 g carbs; 2 g fiber

recipe

Watermelon-rind chutney is actually an old-fashioned sweet pickle. It's made modern with ginger and Thai chiles, which enliven the crisp rind's naturally cool qualities. It pairs beautifully with succulent Asian-style spareribs.

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