10 Refreshing Watermelon Recipes (2024)

4 heaping cups fresh watermelon, cubed

1 red bell pepper, stem and seeds removed

3 Roma tomatoes, core removed and halved

1 medium cucumber, seeds removed

1 shallot, skin and ends removed

2 cloves garlic, skin and tough end removed

¼ cup fresh basil or mint leaves

3 tbsp apple cider vinegar

½ tsp ground cumin

1 tsp kosher salt

½ tsp freshly ground black pepper

½ jalapeño pepper, seeds removed (optional)

1

Place all the ingredients into a blender and blend until smooth, about 30 seconds to 1 minute. Serve immediately or chill until ready to serve. Garnish with additional chopped vegetables, as desired.

Nutrition Facts

1 1-inch thick round slice of watermelon

½ cup low-fat vanilla Greek yogurt

1 small ripe banana, sliced

½ cup fresh blueberries

¼ cup raw chopped walnuts

1

Place the watermelon flat on a cutting board or serving plate. Spread an even layer of yogurt over it and top with banana slices, blueberries, and walnuts.

2

Slice into 6 even pieces and serve like pizza.

Nutrition Facts

1½ cups fresh watermelon cubes

1½ cups fresh cantaloupe cubes

2 kiwi, peeled and sliced

2 plums, cut into large chunks

2 fresh apricots, cut into large chunks

12 green grapes

1 lemon, cut into wedges (optional)

¼ tsp kosher salt (optional)

1

Prepare the fruit and then divide it evenly between the skewers. If desired, drizzle each skewer with lemon juice and a pinch of salt just before serving.

Nutrition Facts

4 cups watermelon cubes, frozen

1 lime, juiced (optional)

1

Place frozen watermelon and lime juice, if using, in a blender or food processor and blend on high until a smooth texture is achieved, pushing ingredients down toward the blade, as needed. Serve immediately.

Nutrition Facts

3 cups watermelon rind, dark green skin removed

1 cup distilled white vinegar

¾ cup water

⅓ cup granulated sugar

1 tbsp kosher salt

1 tsp grated fresh ginger (optional)

1

In a medium saucepan over medium heat, bring vinegar, water, sugar, salt, and ginger (if using) to a boil. Carefully add watermelon rind and return the mixture to a boil. Remove from the heat and allow to cool for 30 minutes.

2

Transfer the watermelon rind and liquid to a cleaned and sanitized quart-sized mason jar. Store in the refrigerator for up to one month.

Nutrition Facts

Use a sharp vegetable peeler to remove all of the dark green skin before the watermelon is sliced. Feel free to leave a small amount of the red flesh on the rind for a lovely ombre color in the final product!

2 cups chopped watermelon

2 cups chopped fresh pineapple

2 mangoes, cubed

1 cup julienned jicama

1 cucumber, chopped (optional)

2 limes, cut into wedges

1 tsp Tajin seasoning

1

Place watermelon, pineapple, mango, jicama, and cucumber (if using) into a large serving bowl. Top with lime juice and Tajin and toss gently to evenly coat all ingredients.

Nutrition Facts

3 cups diced watermelon

3 cups diced mango or fresh pineapple

½ medium red onion, diced

1 jalapeño, stem and seeds removed, minced

1 lime, zested and juiced

¼ cup fresh mint leaves, finely chopped

¼ cup fresh cilantro leaves, finely chopped

1

In a mixing bowl, toss all ingredients to combine. If possible, allow mixture to sit for at least 1 hour for flavors to develop.

Nutrition Facts

8 cups cubed watermelon (4 cups frozen, 4 cups fresh)

2 cups frozen raspberries

2 limes, juiced

1

Blendfrozen and fresh watermelon, raspberries, and lime juice in a blenderuntil smooth. Serve immediately.

Nutrition Facts

sodium

1 mini watermelon (or ½ regular watermelon), rind removed, cubed (about 4 cups)

2 English cucumbers, peel intact, chopped

¼ cup crumbled feta cheese

2 limes, juiced

2 tbsp grapeseed oil or light-flavored olive oil

Kosher salt and freshly ground black pepper to taste

2 tbsp chopped fresh mint

1

In a large bowl, combine watermelon, cucumbers, and feta cheese.

2

In a small bowl, whisk together lime juice, grapeseed oil, salt, and pepper. Pour dressing over watermelon and cucumber mixture and toss lightly to evenly coat.

3

Top with fresh mint and serve.

Nutrition Facts

3 kiwi, sliced into rounds

3 apricots or peaches, thinly sliced

1 quart strawberries, washed, stemmed, and quartered

1 small watermelon or ½ traditional watermelon, rind removed, cut into small slices

3 Persian cucumbers, sliced into rounds

1 lemon, juiced

2 tbsp grapeseed or light-flavored olive oil

1 tbsp honey

2 tsp poppy seeds

¼ cup crumbled feta cheese

2 tbsp finely chopped fresh mint leaves (plus more for garnish)

1

In a large bowl, place kiwi, apricots, strawberries, watermelon, and cucumbers.

2

In a small bowl, whisk together lemon juice, olive oil, honey, and poppy seeds. Pour over fruit and lightly toss to evenly coat.

3

Sprinkle feta and mint over salad just before serving.

Nutrition Facts