Thursday's Meal: Watermelon

Emily Wylie with Whole Foods shares several recipes using the perfect summer fruit.

The recipes are as follows:

Watermelon Mint Agua Fresca

Ingredients

6 pounds seedless watermelon, cut into 2-inch pieces
5 mint leaves
1 tablespoon lime juice
1 tablespoon honey (optional)
Ice cubes for serving

Method

-In a blender, combine half of the watermelon, mint and 1 cup cold water and blend until smooth.
-Pour through a strainer into a pitcher; discard solids.
-Repeat with remaining watermelon, mint and 1 cup cold water.
-You should have about 8 cups juice.
-Stir in lime juice and honey if using and refrigerate for at least 1 hour. Serve well-chilled over ice.

Watermelon Pico de Gallo

Ingredients

1/2 Small (8-12 lbs)Seedless Watermelon, Diced
1/2 Red Onion, Diced
1 Red Bell Pepper, Seeded And Diced
1 Green Bell Pepper, Seeded And Finely Diced
1 Orange Bell Pepper, Seeded And Finely Diced
2 Jalapeños, Seeded And Finely Diced
1 Bunch Cilantro, Chopped
2 Juice 2 Limes
Pinch of Salt

Method

Toss all ingredients together. Serve with chips or on top of grilled tofu, chicken or fish or as a side salad!

Watermelon Bruschetta

Ingredients

2 cups of fresh seedless watermelon, chopped
1/2 cup cherry tomatoes- halved
1 cup balsamic glace
1 cup goat cheese
3 tablespoons fresh basil, chopped
Whole wheat baguette or crostini
Freshly cracked black pepper, to taste

Method

-Toast baguette slices on a baking sheet under the broiler and toast for a few minutes, until slightly crispy.
-Spread the goat cheese on the toasted bread and top with the finely chopped watermelon.
-Sprinkle with the black pepper and basil. Drizzle with balsamic and serve.


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