Healthy Living

Three Watermelon Recipes to Sweeten Your Summer

Aug 2 2019
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Summer is officially watermelon season! It is also a great time to try to new recipes and spice up this already tasty fruit.

Watermelon has a lot of surprising health benefits. Not only is it low in calories, it is also great for hydration with its high-water content. It is loaded with vitamin A and C, which are great for skin and hair health. Additionally, it’s fiber can help with digestion.

Check out these fun recipes that integrate watermelon into popular bites.

Watermelon Salsa

3 cups diced watermelon
1 small purple onion
1 cucumber
1 mango
6 basil leaves
The juice of 3 limes
1 teaspoon sugar
1 teaspoon pepper
Garlic salt

Dice watermelon and remove seeds. Dice cucumber, onion and mango. Finely chop basil. Add everything into a bowl and set aside. In a separate bowl, add juice from limes, sugar and pepper. Stir and let sit for about five minutes.

Pour the lime mixture over the diced produce and toss lightly. Store in refrigerator until you serve it. Salsa is best served at least one to two hours after you make it. Right before eating, add some garlic salt. Serve with chips, or on chicken, fish, etc.

Spicy Shrimp & Watermelon Kabobs

1 tablespoon soy sauce
1 tablespoon chili sauce
1 tablespoon honey
1 garlic clove, minced
4 cups seedless watermelon, cut into 1 inch cubes
1 pound uncooked shrimp, peeled
1 medium red onion, cut into 1 inch pieces
½ teaspoon salt
¼ teaspoon pepper
Minced fresh cilantro, optional

Place soy sauce, chili sauce, honey, garlic and two cups of watermelon in a blender, process until pureed. Transfer mixture to a small saucepan and bring to a boil. Cook over medium-high heat for about 10 minutes, until mixture is reduced by half. Set aside ¼ cup of glaze for serving.

On four skewers alternate threading shrimp, onion and remaining watermelon. Sprinkle with salt and pepper. Place kabobs on rack over medium heat. Grill, covered, three to four minutes on each side or until shrimp turns pink. Brush the glaze on during the last two minutes of cooking. Serve with glaze set aside and sprinkle with cilantro.

Watermelon Quinoa Salad with Lemon Vinaigrette

2 cups cooked quinoa, chill ahead of time in fridge
4 cups watermelon, cubed
½ cup parsley, chopped
¼ cup mint, chopped
¼ cup red onion, minced
½ cup olive oil
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
½ teaspoon salt
½ teaspoon pepper

Whisk olive oil, lemon juice, apple cider vinegar, salt and pepper together to create the vinaigrette. In a separate bowl combine quinoa, watermelon, parsley, mint and red onion to create the salad. Pour the vinaigrette over the salad. Serve immediately.

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