Watermelon: No Longer Just an Athletic Event

There was a time when my only questions about watermelon involved which one of my pals had the injector to get the vodka or rum into the big green melon. Or, having achieved this milestone, who could spit the seeds the furthest.

Vitamin C in a martini glass …

These days, I have a greater appreciation for watermelons, especially the seedless variety. Watermelon is no longer just for entertainment purposes. I’ve had frozen watermelon daiquiris (with rum and a little lime juice in the blender, pictured) and watermelon salsa (with chopped onion, jalapeno pepper, cilantro, and lime juice). Watermelon is astonishingly versatile, from appetizer to dessert, from prosciutto-wrapped watermelon balls to ice cream and sorbet.

… and a main-dish salad

And then there are watermelon salads: delicious hot-weather main dishes. I recently made a Toasted Farro Salad with Watermelon and Peaches. Toasting the farro before cooking the grain brings out the nutty flavor of the wheat berries that I favor. You can find farro at the grocery store, and the recipe is simple for any home cook: the “hardest” part is cooking the farro for about 15 minutes. While the farro is cooking, make a simple vinaigrette of olive oil, vinegar, chopped shallot, and lime juice. Once the farro is cooked and drained, it’s just a matter of combining it with the cubed watermelon, diced peaches, chopped mint, and basil. Toss, and your salad is ready. Total time, about 30 minutes.

… tossed with shrimp

Another easy one is watermelon salad with grilled shrimp. This is not a lot more complicated; it just requires a blender or food mill to puree a cucumber. Dice watermelon, tomatoes, and another cucumber, and make a vinaigrette with shallots, olive oil, lemon juice, and tarragon. Refrigerate this assembly while you light your grill. When the grill is ready, char the shrimp. (Of course, you can sauté the shrimp in a little butter on the stove for 5 minutes, which won’t even heat up the kitchen.) When cooked, arrange the shrimp on top of the salad, then add the cucumber puree. If you wish, serve over salad greens. It’s a refreshing dinner for these warm, humid nights.

Another classic combo is cubes of watermelon with feta cheese, lime juice, a little vegetable oil, and mint. It’s a light side dish, or add extra feta and serve with crusty bread and butter for a main meal.

If you bought an entire watermelon for this recipe, the only remaining challenge is what to do with it all. Of course, you could drop off a wedge with a neighbor – or maybe invite them over for daiquiris. How about you? Do you have any special ways to use watermelon?