Summer staple

Nothing tastes like peak summer quite as much as watermelon. Beyond slicing it into wedges for the backyard, try these five crowd-pleasing ways to make the most of every juicy bite.

Watermelon + Feta Salad

• 4 c. seedless watermelon, 1-inch cubes
• ¾ c. crumbled feta
• ¼ c. thin-sliced red onion
• 2 Tbsp torn fresh mint
• 2 Tbsp extra-virgin olive oil
• 1 Tbsp lime juice
• Pinch flaky sea salt & cracked pepper

1. Whisk olive oil, lime, salt, and pepper.
2. Gently toss melon, feta, onion, and mint.
3. Drizzle dressing just before serving.

Fresh, salty, sweet, and done in five minutes—perfect side for grilled chicken or fish.

Agua Fresca

• 6 c. diced watermelon
• 2 c. cold water
• 1 Tbsp agave (optional)
• Juice of 1 lime

1. Blend watermelon and water until smooth.
2. Strain through a fine sieve.
3. Stir in lime juice and sweetener to taste.
4. Serve over ice with a mint sprig.

Keep a pitcher in the fridge; it’s more refreshing than soda and far less sugary.

Fire-Kissed Skewers

• 3 c. watermelon, 1½-inch cubes
• 2 c. fresh pineapple, same size cubes
• 1 Tbsp honey
• 1 Tbsp lime juice
• ½ tsp ground chili or Tajín

1. Thread fruit alternately on soaked wooden skewers.
2. Whisk honey, lime, and chili.
3. Brush skewers, grill over high heat 30 sec per side—just enough for grill marks.
4. Brush once more before serving.

The quick char deepens sweetness and the chili kick keeps guests reaching for more.

Watermelon Poke “Tuna” Bowls

• 4 c. watermelon, ½-inch cubes
• 2 Tbsp soy sauce
• 1 Tbsp sesame oil
• 2 tsp rice vinegar
• 1 tsp grated ginger
• 1 tsp sriracha
• Steamed rice, avocado, cucumber, edamame, and sesame seeds for serving

1. Whisk soy, sesame oil, vinegar, ginger, and sriracha.
2. Marinate melon cubes 30 min (they’ll take on a silky, “raw tuna” texture).
3. Build bowls with rice and veggies; spoon marinated melon on top and scatter sesame seeds.

Plant-based eaters love it, yet seafood fans are surprised by the sushi-like vibe.

Frozen Watermelon Pops

• 1 small seedless watermelon
• ½ c. vanilla Greek yogurt
• ¼ c. shredded coconut

1. Slice watermelon into 1-inch thick rounds, then triangles.
2. Insert popsicle sticks into the rind side.
3. Dip tips in yogurt, then coconut.
4. Freeze on parchment 2 hrs.

Great make-ahead treat for kids that skips the added sugar of store-bought pops.

Wrap-up

From crisp salads to smoky skewers and frosty pops, watermelon is far more versatile than the picnic slice. Pick up a heavy, hollow-sounding melon and give one—or all—of these recipes a whirl this weekend. Let the summer sweetness shine!