One watermelon for two people goes a long way. So today we’re bringing you two watermelon recipes. That’s right kids, two! It’s only fitting really. This was a dual effort. While I chopped, and chopped, and chopped some more, Katherine whipped both of these up. She then relaxed on the couch with a watermelon cooler and watched Gilmore Girls while I cleaned up. Kidding, she never got into that show. The salad is inspired by our pal Maris over at In Good Taste whose version calls for basil.
Watermelon, feta and mint salad
- 4 cups unseeded watermelon, chopped into bite-sized pieces
- 1/4 cup honey
- 1/4 cup fresh lemon juice
- 1 tsp rosewater
- 1/4 cup mint, chopped
- 4 ounces feta, crumbled
Mix honey, lemon juice and rosewater in a small bowl. In a larger bowl, pour dressing over watermelon. Toss with fresh mint and top with feta.
- 1 cup strawberries, fresh or frozen
- juice from one lime
- 7 cups watermelon
- 1/4 cup sugar
Blend lime juice, sugar, berries and about half the melon in a blender until smooth. Pour into a large bowl. Blend remaining melon and mix the two batches. Pour into a glass container (about the size of a brownie pan), cover and freeze. To serve, scrape into bowls. Garnish with fresh mint.