Seasonal Recipe Spotlight: Watermelon

Seasonal Recipe Spotlight: Watermelon

Faith Durand
Jun 29, 2007

As Outdoor Home Month draws to a close, here's a spotlight on watermelon, the quintessential outside food. Even when those huge green melons with the ripe red smile are cut into genteel wedges, they're hard to eat inside at a table - the juice runs down your arm and drips off your elbow. The only way to really domesticate a melon is to cut it into small, bite-size cubes, but where's the fun in that?

No, watermelon should be eaten outside in giant slices, bigger than your face, spattering juice on the lawn. So take that as our highest recommendation for a good chilled watermelon. Here's a few more things to do with watermelons...

If you really can't get outside, or if you'd like to shake it up a bit, here's a few more things you can do with a watermelon. We're intrigued by this Basil and Watermelon Salad, and these fried Indian Watermelon Pancakes. We adore this unusual but heavenly combination of ricotta ice cream and watermelon for this Watermelon Sundae - it's superb.

When was the last time you ate a ripe watermelon?

(Image credit: Farmer eating watermelon for a fast eating competition, from People's Daily Online)

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