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Ahhh the taste of summer. Watermelon should not sit on your counter for long, as the taste does not continue to develop after harvest. Our watermelons all have seeds so be careful when eating (and no...a watermelon won't start growing in your belly if your eat a seed:). They are full of beta carotene and lycopenes, too 

QUICK IDEAS: devour as soon as you get home; make a salad with some fresh mint

Watermelon Salsa:
inspired by Southern Living

2 cups watermelon, cubed
1/4 cup kalamata olives, pitted and chopped to desired size
1/2 cucumber, chopped
1 small jalapeño pepper, seeded and minced
2 tablespoons onions, minced
2 tablespoons white balsamic vinegar

1) De-seed and chop watermelon into cubes.
2) Combine with the rest of the ingredients and serve. (Goes well with fish)

Watermelon Sorbet:
from Southern Living

6 cups (1-inch) seeded ripe watermelon chunks
1 cup sugar
1/4 teaspoon salt
6 very ripe large tomatoes, quartered (about 3 1/2 lb.) $
2 tablespoons fresh lemon juice
Coarse salt (optional)

1) Combine first 3 ingredients in a large bowl; stir well. Let stand 30 minutes.
2) Squeeze tomato quarters into a wire-mesh strainer over a bowl or a 4-cup measuring cup. Place squeezed tomatoes into strainer, and firmly press with back of a spoon, pressing until liquid measures 3 cups. Discard tomato pulp in strainer.
3) Process half of tomato juice and half of watermelon mixture in a blender until smooth. Repeat with remaining tomato juice and watermelon. Stir in lemon juice. Pour mixture into freezer container of a 2 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.) Sprinkle each serving with coarse salt, if desired.

Grilled Watermelon with Yogurt
from Food&Wine

1 cup(s) plain whole-milk Greek yogurt or Homemade Greek Yogurt
2 tablespoon(s) freshly squeezed lemon juice
1 tablespoon(s) white wine vinegar
1 teaspoon(s) coarsely chopped thyme
1 tablespoon(s) extra-virgin olive oil, plus more for drizzling
Salt and freshly ground black pepper
12 3-inch-long triangles of seedless red watermelon, about 1 inch thick
1/4 cup(s) small mint leaves

1) Light a grill. In a bowl, combine the yogurt with the lemon juice, vinegar, thyme and the 1 tablespoon of olive oil. Season with salt and pepper.
2) Drizzle the watermelon triangles with olive oil and season with salt and pepper. Grill over high heat until nicely charred, about 1 minute per side; transfer to plates. Top the watermelon with the yogurt sauce and season with black pepper. Drizzle with olive oil, garnish with the mint and serve.

Pickled Watermelon Rind

1 pound watermelon rind (from a 3-pound piece watermelon)
3 tablespoons plus 1 teaspoon coarse salt
1/2 cups cider vinegar
1/2 cups sugar
tablespoons pickling spice

1) Using a vegetable peeler, peel outer skin and tough green layer from watermelon rind; cut rind into 2-by- 1/2-inch strips.
2) In a medium saucepan, combine 5 cups water with 3 tablespoons salt; bring to a boil. Add rind. Cook at a rapid simmer over medium-high until crisp-tender, about 5 minutes. Drain, and transfer to a heatproof bowl (reserve saucepan).
3) In reserved saucepan, combine vinegar, sugar, pickling spice, remaining teaspoon salt, and 1 cup water. Bring to a boil, stirring to dissolve sugar and salt; pour hot liquid into bowl with rind. Use a small plate to submerge rind into liquid. Let cool to room temperature. Transfer to a container; cover and refrigerate in liquid at least 2 hours and up to 2 weeks.

Watermelon and Cucumber Mint Tsatsiki Salad: serves 6
from Gourmet Magazine, 2009

1 small garlic clove
2 medium cucumbers
1 1/2 cups plain greek style yogurt
2/3 cup chopped mint, divided
1 (3-lb) piece watermelon, rind removed and fruit cut into 1 inch chunks (6 cups)
2 Tablespoons fresh lime juice
Flaky sea salt

1) Mince and mash garlic to a paste with a pinch of salt and transfer to a bowl.
2) Peel 1 cucumber, halve lengthwise and seed. Coarsely grate into bowl with garlic paste.
3) Stir in yogurt, 1/3 cup mint, and 3/4 teaspoon salt to make the tsatsiki.
4) Peel remaining cucumbers and halve lengthwise. Cut crosswise into 1/3 inch thick slices.
5) Toss sliced cucumber with watermelon, remaining 1/3 cup mint and lime juice in a bowl.
6) Serve fruit with tsatsiki. Sprinkle with sea salt to taste.

Watermelon Mojito: serves 1
From Good Food to Share

1/3 cup watermelon, diced (watch out for seeds)
5 fresh mint leaves, plus 1 small sprig for garnish
2 teaspoons sugar
2 lime wedges
crushed ice
4-6 tablespoons dark rum
sparkling water

1) In a tall glass, combine watermelon, mint, sugar and lime wedges. Using a muddler or the ed of a wooden spoon, pulverize the ingredients in the bottom of the glass until the watermelon is a coarse puree, pressing on the ingredients to get the most flavor as possible.
2) Add a hanful of ice anf the rum. Top off with sparkling water and stir gently. Garnish with a mint sprig.