Type what you have

Ingredients

• ✓ watermelon
• blueberry
• strawberry
• grape
• coconut

Instructions

1. 1 Combine blueberries, strawberries, watermelon, and grapes in a bowl. Fold in coconut.

By Maggie

Ingredients

• ✓ watermelon
• halloumi cheese
• olive oil
• mint
• onion

Instructions

1. 1 Break halloumi cheese into small pieces. Heat olive oil in a skillet over medium heat. Add halloumi and cook and stir until golden, about 3 minutes.
2. 2 Toss watermelon cubes, mint leaves, onion slices, and fried halloumi in a salad bowl.

By cheesemite

Ingredients

• ✓ watermelon
• green bell pepper
• lime juice
• cilantro
• green onion
• jalapeno pepper
• garlic salt

Instructions

1. 1 Combine watermelon, bell pepper, lime juice, cilantro, green onions, jalapeño, and garlic salt in a large bowl; mix well.

By Dawn Suzie HomeMaker Hardy

Ingredients

• ✓ watermelon
• cucumber
• strawberry
• feta cheese
• mint
• basil
• lime
• walnut

Instructions

1. 1 Combine cucumber, watermelon, strawberries, feta cheese, mint, and basil in a bowl; carefully mix to combine. Squeeze lime juice on top. Sprinkle salad with walnuts and garnish with additional mint leaves before serving.

By Mort McManus

Ingredients

• ✓ watermelon
• cucumber
• red bell pepper
• onion
• pineapple juice
• lemon juice
• mint
• honey
• olive oil
• ginger
• jalapeno pepper
• mint leaf

Instructions

1. 1 Reserve 20 small watermelon cubes for garnish.
2. 2 Place remaining watermelon, cucumbers, bell peppers, onion, pineapple juice, lemon juice, 3 tablespoons chopped mint, honey, olive oil, ginger, and jalapeño into a blender, working in batches. Purée until well blended but with some texture, about 30 seconds per batch. Pour gazpacho into a large pitcher or bowl and refrigerate for 1 hour.
3. 3 Serve gazpacho in bowls. Garnish each serving with 2 to 3 reserved watermelon cubes and 2 small mint leaves.

By Julia

Ingredients

• ✓ watermelon
• arugula
• strawberry
• basil
• red onion
• olive oil
• balsamic vinegar
• agave nectar
• salt
• black pepper
• feta cheese

Instructions

1. 1 Gently combine arugula, strawberries, watermelon, basil, and red onion in a large bowl.
2. 2 Mix olive oil, balsamic vinegar, agave nectar, salt, and pepper together until dressing is uniform. Pour over salad; top with feta cheese.

By Elma

Ingredients

• ✓ watermelon
• oil
• red onion
• red bell pepper
• garlic
• ginger
• tomato
• lime juice
• curry powder
• salt
• white sugar

Instructions

1. 1 Heat oil in a stockpot over medium heat. Add onion, bell pepper, garlic, and ginger; cook and stir until tender, about 5 minutes.
2. 2 Stir watermelon, tomatoes, lime juice, curry powder, salt, and sugar into onion mixture; bring to a boil. Reduce heat to medium-low; simmer, uncovered, until watermelon and tomatoes begin to break down, about 10 minutes. Cool.
3. 3 Fill sterilized jars with chutney and seal. Flip jars upside down to mix for 5 minutes; flip right-side up and refrigerate.

By tokonoma

Ingredients

• ✓ watermelon
• feta cheese
• sunflower seed

Instructions

1. 1 Combine watermelon, feta cheese, and sunflower seeds in a large bowl; toss. Serve immediately.

By jannet

Ingredients

• ✓ watermelon
• feta cheese
• toothpick
• mint

Instructions

1. 1 Place 1 feta cheese cube on 1 watermelon cube; secure with a toothpick. Repeat with remaining feta and watermelon cubes. Sprinkle with mint.

By barbara

Ingredients

• ✓ watermelon
• red onion
• lime
• feta cheese
• black olive
• cilantro
• parsley
• olive oil
• salt
• black pepper
• brown sugar

Instructions

1. 1 Mix red onion and lime juice together in a bowl. Refrigerate until onion turns bright pink, about 30 minutes.
2. 2 Add watermelon, feta cheese, olives, cilantro, parsley, and olive oil to the onion mixture; mix well. Season with salt and pepper. Add brown sugar if lime juice tastes too sharp.

By Lee Jackson

Ingredients

• ✓ watermelon

Instructions

1. 1 Place watermelon cubes in a blender; blend until smooth. Chill in the refrigerator before serving.

By METG

Ingredients

• ✓ watermelon
• rum

Instructions

1. 1 Rinse the outer rind of the watermelon thoroughly, and pat dry. Set the watermelon in a position so it will not roll over. Press the tip of a funnel through the rind of the melon. If using a plastic funnel, you may need to cut a hole.
2. 2 Situate the melon on a towel in the bottom of the refrigerator or on the counter. Pour rum into the funnel a little at a time, refilling as it seeps into the melon. I start the afternoon before, since we usually leave to go to events in the morning. Allow the melon to marinate at least a few hours, before removing the funnel. Slice just before serving.

By Denyse

Ingredients

• ✓ watermelon
• ✓ watermelon
• ice cube
• sparkling water

Instructions

1. 1 Place cubed watermelon and ice cubes in a blender; blend until smooth. Divide among 6 glasses, leaving room in each.
2. 2 Top each glass with sparkling water; stir. Garnish each glass with a watermelon wedge.

By Ally

Ingredients

• ✓ watermelon
• sugar
• lemon

Instructions

1. 1 Remove the green rind from watermelon, and dice white part into small cubes, leaving the red flesh mostly intact. Remove seeds.
2. 2 In a heavy stockpot, combine 4 cups of prepared watermelon, sugar, and lemons. Bring to a boil over medium heat, and let the mixture boil slowly for 2 hours, stirring occasionally. The temperature of the mixture should be at 220 degrees F (105 degrees C) so the jam will set.
3. 3 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave 2 inches of space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
5. 5 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Lesa Caruso

Ingredients

• ✓ watermelon
• ✓ watermelon
• white sugar
• champagne

Instructions

1. 1 Place cubed watermelon and sugar in a blender; blend for 1 minute. Stir in Champagne. Pour watermelon mixture into a container; cover, and freeze. Stir mixture with a fork every 30 minutes until frozen, about 2 hours.
2. 2 Remove granita from the freezer; stir well using a fork. Or place granita in the bowl of a food processor; pulse until it reaches desired consistency. Serve in tall glasses garnished with sliced watermelon.

By ilikeit

Ingredients

• ✓ watermelon
• cucumber
• lime

Instructions

1. 1 Run watermelon and cucumber pieces through a juicer following the manufacturer's instructions, and place the juice into a pitcher. Stir in lime juice, and serve.

By Alyse Ellienne

Ingredients

• ✓ watermelon
• ice cube
• honey

Instructions

1. 1 Blend watermelon, ice cubes, and honey in a blender until smooth.

By Puff Delight

Ingredients

• ✓ watermelon
• mint leaves
• lemon

Instructions

1. 1 Toss the watermelon chunks and mint together in a large bowl. Pour the lemon juice over the watermelon and toss again to coat evenly. Refrigerate 30 minutes before serving.

By jason

Ingredients

• ✓ watermelon
• ice cube
• vodka

Instructions

1. 1 Place watermelon in a cocktail shaker and crush with a muddler; add ice cubes and vodka. Cover shaker and shake well. Strain cocktail into a martini glass.

By Genevieve

Ingredients

• ✓ watermelon
• water
• strawberry lemonade drink mix

Instructions

1. 1 Place the watermelon pieces onto a plastic-wrapped baking sheet, and freeze until solid, about 45 minutes.
2. 2 Place the frozen watermelon, water, and strawberry lemonade drink mix in a blender; blend until slushy.

By Terri Myers

Ingredients

• ✓ watermelon
• cachaca
• turbinado sugar

Instructions

1. 1 Place watermelon in a non-reactive container with a tight-fitting lid. Add cachaca and sugar. Cover container with the lid and shake until watermelon is coated and sugar is dissolved.
2. 2 Refrigerate watermelon until watermelon is fully infused, 2 hours to overnight. Shake mixture again before serving.

By Lisa Combest

Ingredients

• ✓ watermelon
• blueberry
• wooden skewer

Instructions

1. 1 Slice watermelon in thick slices. Cut out stars using a cookie cutter.
2. 2 Skewer about 15 blueberries on a wooden skewer and 1 watermelon star on top. Repeat with remaining ingredients.

By Barbara Sauermann

Ingredients

• ✓ watermelon
• blueberry
• papaya

Instructions

1. 1 Place watermelon triangle on a plate with pointed side facing left. Place 1 blueberry on triangle for fish eye; place remaining 4 blueberries above fish's "mouth" for air bubbles.
2. 2 Cut a tiny curved sliver papaya for fish's mouth; place on watermelon. Flip papaya triangle over and place at end of watermelon fish for tail fin.

By Baking Pusheen

Ingredients

• ✓ watermelon
• egg
• parmesan cheese
• ham

Instructions

1. 1 Heat a large skillet over high heat. Once hot, lie the watermelon into the pan with the rind along the edge of the pan, leaving one half the the cooking surface free.
2. 2 Crack eggs into the free space in the skillet. Top the eggs with 1/4 of the Parmesan cheese. Cook until the egg white begins to solidify on the bottom, 1 to 2 minutes. Begin folding the solid egg white over the translucent egg white. Continue cooking until the egg can be tilted with the edge of a spatula without the top part of it sliding away from the cooked egg white and is lightly crisped on the bottom, about 2 minutes more. Flip both the eggs and the watermelon pieces; sprinkle another 1/4 of the Parmesan cheese over the eggs and another 1/4 of the Parmesan over the watermelon pieces. Continue cooking until the egg whites are crisp on the underside, but the yolk remains soft when pressed lightly with the back of a spatula, 1 to 2 minutes. Remove eggs to a plate.
3. 3 Continue cooking watermelon until darkened on the underside, about 1 minute more. Flip watermelon pieces again, top with remaining Parmesan cheese, and remove to the plate with the eggs.
4. 4 Sear ham slices in any remaining liquid in the skillet just until lightly browned and heated through, 1 to 2 minutes per side. Transfer to the plate next to the watermelon and eggs.

By JR.

Ingredients

• ✓ watermelon
• ice
• vanilla yogurt
• sugar

Instructions

1. 1 Blend watermelon, ice, yogurt, and sugar together in a blender until smooth.

By Jill

Ingredients

• ✓ watermelon
• vodka
• ice
• lime juice

Instructions

1. 1 Blend watermelon in a blender until smooth; strain through a fine mesh strainer and discard pulp. Pour strained watermelon juice, and vodka into a cocktail shaker filled with ice; strain into a glass. Squeeze lime juice into the cocktail.

By Luann

Ingredients

• ✓ watermelon
• tequila
• orange liqueur
• lime juice

Instructions

1. 1 Wash the outside of your watermelon and place it on a plate so that it doesn't roll - you may need to slice off some of the rind to make a flat spot.
2. 2 Trace the lids from the tequila and orange liquor bottles on either side of the melon. Then cut out with a sharp knife. Insert bottles into the watermelon and do not disturb for 48 hours.
3. 3 Remove liquor bottles. Cut watermelon into slices and drizzle with lime juice.

By RainbowJewels

Ingredients

• ✓ watermelon
• water
• white sugar

Instructions

1. 1 Combine watermelon, water, and sugar in a blender; blend until smooth.

By CaliMC

Ingredients

• ✓ watermelon
• peppermint
• honey
• ice cube

Instructions

1. 1 Place the watermelon, peppermint leaves, honey, and ice cubes into a blender. Cover, and puree until smooth. Serve immediately.

By Faith08

Ingredients

• ✓ watermelon
• cucumber
• salt
• sugar
• balsamic vinegar

Instructions

1. 1 Place the watermelon and cucumber cubes in a large bowl, and gently toss with the salt and sugar. Drizzle with balsamic vinegar and toss to coat. Refrigerate for 15 minutes, then gently toss one last time before serving.

By RHOV