Web StoriesFrom Sweet To Savoury: 7 Watermelon Recipes For A Refreshing Summer
As the mercury rises, we all need something to cool down. And watermelon is the perfect way to do just that! While most people think watermelon can be used only in salads and as sliced accompaniments, it is actually way more versatile. This delicious fruit can be used creatively in many dishes, both sweet and savoury. Get creative with these watermelon recipes and find out why the world loves this fruit.
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1. Watermelon and feta salad
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Ingredients:
Method:
Put the sliced watermelon in a bowl and add the feta cheese. Pour in the balsamic vinegar and crushed black pepper, and give it a good toss. Top it off with crushed arugula or mint leaves, and serve immediately.
2. Spicy watermelon barbeque sauce
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Ingredients:
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Method:
Mix all the ingredients in a medium saucepan. Put the flame on high, and let the mixture come to a boil. Once it does, lower the flame to medium, and let the sauce simmer for about 20 minutes. Switch off the gas, and let the sauce cool down. When it’s at room temperature, keep it in the fridge to cool. You can use this sauce as a dip for nachos, drizzle it over salads, or enjoy it with steaks.
3. Watermelon bruschetta
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Ingredients:
2 1/2 cup fresh watermelon, chopped and seedless
1 cup balsamic vinegar
2 tbsp honey
1 cup feta cheese crumbles
1/4 cup ricotta cheese
3 tbsp fresh basil, chopped
2 tbsp fresh chives, chopped
1 baguette, cut into thick slices
Black pepper, to taste
Method:
Take a small saucepan and add the balsamic vinegar and honey to it. Let it simmer till it becomes thick. Then blend the feta and ricotta cheese in a food processor till the mixture comes to a smooth consistency. Next, take the baguette slices and toast them on a pan till they become crispy.
Now, spread the whipped cheese over the slices and add the watermelon pieces, basil, chives, and black pepper. Lastly, drizzle the balsamic vinegar and honey mixture over it, and serve immediately.
4. Watermelon sorbet
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Ingredients:
3 cups frozen watermelon, seedless
2 tbsp sugar
1 cup yogurt (optional)
5. Watermelon rind curry
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4 cups watermelon rind, tough green skin removed and cut into 1/2 inch pieces
2 tbsp ghee
1/2 tsp cumin seeds
5 cloves garlic, minced
1 inch ginger, minced
1 tsp coriander powder
1/2 tsp amchur
1/2 tsp Kashmiri chilli powder
1/4 tsp turmeric powder
Salt, to taste
1/4 cup water
1/4 tsp garam masala
A handful of fresh coriander leaves
Method:
Take a pan, put it on medium heat, melt ghee in it, and add cumin seeds. Once they begin to splutter, add the ginger and garlic, and let them cook for a minute. Next add the coriander powder, amchur, Kashmiri chilli powder, turmeric, and salt, and mix well.
After a minute, add the watermelon rind and water and mix well. Cover it with a lid, and let it cook for 10-12 minutes, stirring in between.
Once the rind becomes soft, and most of the water is absorbed, remove the lid and add the garam masala to it. Mix everything together, and let it cook for another couple of minutes.
Once it is ready, garnish with coriander, and serve immediately.
6. Balsamic watermelon chicken salad
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Ingredients:
1 cup balsamic vinegar
500 gms boneless chicken
3 tsp all purpose seasoning
1 tbsp olive oil
4 cups baby spinach
2 cups watermelon
1/2 cup blue cheese crumbles
1/4 cup sliced or crushed almonds
Method:
Take a small saucepan and pour balsamic vinegar into it, and bring it to a boil. Reduce the heat and let it simmer for 15-20 minutes until it thickens.
Next, sprinkle the seasoning on both sides of the chicken and drizzle a little olive oil over it. Take a non-stick skillet and put it on a high flame, and cook the chicken on it till it is nice and brown. Once the chicken cools down, cut it into small slices.
Lastly, add the chicken, watermelon, blue cheese, and almonds on the spinach. Drizzle the balsamic paste and additional olive oil on it, if required.
7. Watermelon, lime, and ginger popsicles
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Ingredients:
1 small seedless watermelon, chopped
1/3 cup sugar
1/3 cup freshly squeezed lemon juice
2 tsp grated fresh ginger
A pinch of fine salt
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