This post has been sponsored by the National Watermelon Promotion Board, who work to increase consumer demand for watermelon through promotion, research, and educational programs. As always, all opinions are 100% ours.
Well, we’re officially back to the school year grind. Are you already feeling wistful about the long lazy days of summer, too?
This year, we’ve committed to keeping the summertime vibe alive with a perfect warm weather recipe that, SURPRISE, can be a year-round favourite. In this twist on a classic greek salad, we swap in sweet watermelon for tomatoes and boy, we’re hooked.
While our growing season is short here in the Great White North, we get to enjoy over 300 million pounds of imported U.S. watermelon year-round. Meaning, you can enjoy the sweet, refreshing taste of summer any time. Even when the leaves start to fall. Even when it’s dark at 5:00PM. Even in your snow pants!
To choose a perfect watermelon any time:
- Look it over: Choose a firm watermelon free from bruises, cuts or dents.
- Lift it up: Watermelon should be heavy for its size, since most of its weight is water.
- Turn it over: Make sure it has a creamy, yellow spot on its underside. That’s where it sat on the ground and ripened in the sun (how lovely is it to picture that in the middle of winter?)
Once that watermelon makes its way home, you would be astounded at the possibilities that lay before you. Gone are the days where a simple cube or slice of watermelon are your only options. Did you know the entire watermelon is edible – rinds included? Today, with many families focusing on reducing food waste at home, you can find a plethora of great recipe ideas for using the entire melon.
Using the entire watermelon:
- Flesh: Dice it into salads or salsas, skewer or grill it as kebobs, or simply enjoy a big, juicy slice.
- Juice: Don’t throw away overripe watermelon. Instead, juice or puree it. Drink it straight up, blend it into smoothies for breakfast, or mix it into your favourite cocktail.
- Rinds: The rind is often the most overlooked part of the watermelon but is edible and can be used as a vegetable: try stir-frying, stewing or pickling the rind. Hollowed watermelon can also serve as a compostable bowl for salsas, salad or smoothies.
The whole fam loved this recipe – the fresh mint is an especially delicious twist. If you have a selective eater at home, serving the salad unmixed allows everyone to choose the components they like best. Spoiler alert: the kids are definitely going to be in to the watermelon part!
Enjoy your extended summer!
For more tips, recipes and ideas, visit www.watermelon.org0