Seven refreshing watermelon recipes to enjoy at its best

Watermelons are sweeter every year and they are more comfortable because they practically no longer have seeds. For these two reasons, more and more are consumed in our country, so today we want to propose these seven refreshing watermelon recipes with watermelon to enjoy it at its best.

In cold soups, salads, sorbets and other desserts, and due to its high water content and low caloric intake, watermelon is a very grateful ingredient at this time of year. We are sure that you will soon make these seven recipes made with this ingredient.

1. Watermelon and mint lemonade

 

Ingredients

Watermelon, 1 kg, fresh mint leaves, 20, brown sugar, 30 g, juice of 3 lemons, 1 l water and ice in abundance

Preparation

Let’s start by peeling the watermelon and removing the seeds. Then we cut it into pieces and reserve. Now rinse the mint leaves and crush them in a jar with the sugar. This stage is very similar to what we do when we prepare a mojito. Now we are going to put the watermelon in the blender glass together with the mineral water and the juice of the lemons. Blend well until we have a homogeneous liquid. We empty this preparation in the jar that contains the sugar and crushed mint. Finally, we add a handful of ice and stir well. Let it cool for an hour before serving.

2. Tomato and watermelon gazpacho with ricotta and basil

Ingredients

6 medium tomatoes, 500 g of watermelon, 100 g of ricotta cheese, 4 tablespoons of extra virgin olive oil, Pepper mix, Fresh basil leaves, Salt flower

Preparation

We will start by placing a pot of water to boil; once it reaches a boil, we scald the tomatoes 30 seconds to remove the skin very easily. Once peeled, cut them into pieces, removing the seeds and leaving only the meat. We reserve Dice the watermelon and put it in a glass of a blender, along with the tomato dice, add salt, pepper and two tablespoons of oil. We crush for 10 seconds at maximum power, let stand for two minutes and crush again. We pass to a jug and let stand in the fridge for at least an hour. At the time of serving, we distribute it in glasses or bowls; add a portion of ricotta cheese with a teaspoon, a thread of extra virgin olive oil, some basil leaves and some flakes of salt flower.

3. Summer spinach salad with seasonal fruits

Ingredients

Watermelon, 100 g, 1 Peach, Fresh Spinach, 30 g, Feta cheese, 60 g, Pumpkin seeds, 20 g, Salt and Extra virgin olive oil

Preparation

Cut a couple of slices of a watermelon; remove the seeds and the crust, ensuring that nothing is left of the white part. We cut into approximately 1×1 cm dice and weigh. Although the latter is not strictly necessary, as the amount indicated in the ingredients is indicative and we can adjust it to taste. We cut the feta cheese into strips and then, in dice of equal size to the watermelon dice. We cut the peach into wedges, helping us with a sharp knife with which the task of removing them from the bone will be easier. Toast the pumpkin seeds in a pan over medium heat, stirring so they do not burn. Finally, we wash the spinach leaves and dry them well. We assemble the salads salads in two glass jars or glasses, starting with a bed of spinach leaves. Then, in each boat, we put half of watermelon, half of the feta cheese and, finally, half of the spinach. We spread the peach over the spinach and pumpkin seeds. Season, season with the oil and serve immediately.

4. Strudel of watermelon, mozzarella and ham salad

Ingredients

Half large watermelon, fresh mozzarella, 50 g of Serrano ham or prosciutto in very thin slices, Batavia lettuce or similar, Extra virgin olive oil, Ground black pepper, Salt

Preparation

Cut the half watermelon in half and then cut slices of half a centimeter thick, ensuring that straight cuts come out. Cut with a small knife squares or rectangles about the same size. Remove the possible seeds and reserve. Drain the mozzarella well and cut into slices not very thick. Wash the Batavia lettuce leaves, drain and select small pieces. Cut the ham into very thin slices, in case it was not already cut. Mount two strudel-alternating layers of watermelon, ham, cheese and lettuce. Lightly dress each layer with a little oil, salt and freshly ground black pepper. Top by pricking a stick or skewer, to help keep the structure firm, and finish with a little more oil and pepper.

5. Mediterranean watermelon and feta cheese salad

Ingredients

700 g Watermelon, 200 g of Feta Cheese, 1 Scallion, 120 g of Black Olives, Dry Oregano, 1 teaspoon, Extra Virgin Olive Oil 45 ml, 3 fresh Mint leaves, Salt and pepper to taste

Preparation

We will start with a metal punch to take balls out of our watermelon, in case you do not have it, we will cut it into a square of regular size. We reserve we cut the onion into thin slices, and diced feta cheese and cherry tomatoes cut in half. In a salad bowl, we mix these ingredients, add the black olives, sprinkle with oregano and mint leaves, season and season with olive oil.

6. Watermelon sorbet

Ingredients

Watermelon clean and without seeds, 500 g, Water, 125 ml, 60 g Sugar, Lemon juice 2 tablespoons, salt a pinch

Preparation

In a saucepan, we pour the water and sugar. We remove just enough to mix and bring to a boil. Once it starts to boil, we count two minutes. Remove from heat and pass the syrup to another container to cool. Meanwhile, we crush the watermelon that will be clean, without peel or pips, next to the lemon juice and the pinch of salt. Once the puree is obtained, mix it with the light syrup. We pass to a container that serves for the freezer and freeze for a few hours, stirring occasionally, until it has the right texture. In this case, it is not necessary to have an ice cream maker and when making a syrup base, it will not crystallize, but it is convenient to stir the mixture with a fork a couple of times.

7. Watermelon Bavarois

Ingredients

Watermelon (chopped pulp without seeds), 400 g, Lemon juice a splash, Liquid cream to assemble 35% MG, 300 ml, Sugar, 130 g, Foil gelatin hydrated in cold water, 5 sheets

Preparation

We start assembling the cream with some rods or with a kitchen robot, put it in a large bowl and reserve it in the fridge. We beat the watermelon and the lemon juice, pour it into a bowl through a strainer and reserve it. We put in a saucepan 200 g of watermelon juice, add 80 g of sugar and heat the mixture without boiling. Remove from heat, add the drained gelatin sheets and stir to dissolve. Add the rest of the watermelon juice and mix. Let the mixture cool without letting it set. We incorporate the cream that we had reserved and mix with enveloping movements. We pour into 6 individual molds and reserve in the refrigerator. If we want to freeze it, we store it in the freezer.