There are three things that immediately signify summer to me: fresh corn on the cob, tomatoes and watermelon. On long work days when I barely have enough time to get outside for a walk, I find a lot of comfort in a fresh ear of corn for dinner or a slice of juicy watermelon in the evening. And while this classic summer fruit is delicious on its own, there are a few ways to dress it up.
Mark Bittman wrote about numerous ways to use watermelon for The New York Times last week with recipes covering everything from gazpacho to watermelon daiquiris.
Read More → Watermelon All Day Long by Mark Bittman for The New York Times
But while I love cool summer soups and cocktails, watermelon has always screamed dessert to me so I thought it best if we focused on the obvious: cool sweets and summer treats.
First though: You have to choose a good melon. Bittman suggests putting your ear up close to the watermelon and slapping the side: if it sounds hollow, it's a good one. You'll also need to remove the seeds (or buy seedless), so little hands are useful here. So on days when slice after slice of watermelon is delightful albeit repetitive, cakes, sorbets, bars, pudding and popsicles await.
(Images: How Sweet It Is)