We are at the peak of watermelon season and I am loving it! My husband buys a large watermelon, almost, every week. Some slices end up in the freezer. They are way better than any sugar filled popsicle (with no yucky food coloring). It’s great because you can walk by and easily grab a few pieces. I also saw online that someone made melon balls and rolled them in red gelatin then froze them. I haven’t tried these but imagine they are similar to frozen grapes. Maybe instead of gelatin you can use a superfine or sanding sugar.
Occasionally, I do run into a too big watermelon and the waste kills me. So this year I have been working on ways to use up watermelon. Some of the great ways I’ve tried include:
Watermelon Bruschetta, I used the slices as my crostini and topped with burrata and whatever fresh herb I had available. The tarragon was a knockout with a drizzle of balsamic glaze and olive oil with a pinch of flaky sea salt. I made a watermelon gazpacho, inspired by a Tyler Florence recipe, that you an find online. I went with sweeter undertones and used Vidalia onion and White Balsamic Vinegar. I also used tarragon again here instead of dill. I have a lot of tarragon in my garden this summer.
The two standouts for me I share below. One is a Watermelon Sangria and the other is Watermelon Guacamole. The Sangria is SO refreshing and the guacamole is surprising. I love the texture that watermelon brings. It’s crispy like jicama and adds a sweetness too. The Cotija cheese sprinkles on top add the perfect saltiness, too.
Please let me know how you like, your successes and failures. Enjoy!
Before I go to deep into this recipe, let me tell you I often use store bought Pico de Gallo in place of the cilantro & jalapeño and onion. It's up to you because of the tomato, but it works just fine. Then you can just adjust your salt & pepper.
Cut avocado in half and remove seed. Scoop the flesh into medium bowl, Smash with a fork until desired consistency. I like mine a little chunky.
Add the onion, cilantro, jalapeño and lime juice and stir well. Fold in watermelon and adjust seasoning with salt & pepper. Garnish with feta. Serve with tortilla chips.
My family goes crazy for Mexican Street Corn. It is served all over the Southwest, usually as a full cob of corn with a skewer tucked into one end. This makes it easier to eat while walking around. We will order it off the cob to ensure that every bit of flavor is devoured. We want each bite to have that tang of cotija cheese and sweetness of the corn. We love the acidity that the lime juice adds and that final hit of heat from the chile powder.
How do all those flavors come together? Well, the corn is grilled and then basted with a mixture of mayo and sour cream, while it is still hot and quickly rolled in copious amounts of cotija cheese. A quick squeeze of lime and sprinkle of chile powder and it is ready!
Is your mouth watering yet? In California, you can get this wonderful treat all year long, but it really is best in summer when corn is at its sweetest. I wanted to find a way to have that flavor on my dinner table all the time, without relying on fresh corn. Popcorn! Let’s put all those flavors together and encrust a piece of halibut. Yeah! I love the crunch that comes with the popcorn and the subtle flavors of fresh halibut and its light taste with a bit of brininess.
See the notes below on how to get the flavor into popcorn if you aren’t interested in fish.