9 Cool and Creative Ways to Use Watermelon Slideshow
June 21, 2012
1. Tuna Watermelon Ceviche
Tuna and watermelon together? Sure, why not. A hot, tangy marinade marries the two seemingly disparate ingredients, while fried chulpe corn kernels and some bacon add a surprising crunch. Give it a shot.
2. Jumbo Lump Crab Salad with Seared Watermelon
Check out this delicious appetizer from chef E. Michael Reidt of Area 31, located in Miami. Searing watermelon caramelizes its sugars and accentuates its natural sweetness. Oh, and jumbo lump crab never hurts either.
3. Spiked Watermelon Balls
It’s a simple recipe with only six ingredients, but if the goal is to get the guests swooning and swaying together in a hurry, it’s definitely a recipe for success.
4. Grilled Watermelon and Manouri
These days, it seems like you can throw just about anything on a grill. So the interesting part is — what is manouri? It’s a type of Greek, semi-soft cheese often used for dessert, made from the drained whey when feta is made. As a result, if you can’t find it, feta is a decent substitute.
5. Watermelon Skewers
Food on a stick is a classic party-friendly appetizer. The beauty of this watermelon recipe is that it involves no cooking. So if you think that having to fire up a grill or turn on the stove just to make a dish with cooling watermelon is self-defeating, look no further.
6. Watermelon Soup with Fresh Lobster
Chilled soups are no longer boring. Chef Eric O’Neill, who runs an online cooking school called SmartKitchen.com, has created a refreshing recipe that incorporates briny lobster, sweet watermelon, and a hint of spiciness from minced ginger.
7. Grilled Chicken with Watermelon Barbecue Sauce
8. Spicy Pickled Watermelon Rind with Ginger and Lime
What to do with the rind? Well, here’s one addictive and satisfying answer. Snack on these while on the road or pass them around at your next backyard get-together — they’re a classic Southern summertime favorite.
9. Watermelon Sorbetto
Of course, no roundup is complete without dessert, and this elegant Italian-inspired frozen treat is the perfect way to end a meal. David Lebowitz, author of The Perfect Scoop, a cookbook all about ice cream, sorbets, and granitas, was inspired by a recipe from a friend with who accompanied him on his food adventures in the Central Market in Florence, Italy.