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Your mouth will water for these watermelon recipes

  • Minneapolis Star Tribune
  • Published Wednesday, July 10, 2013, at 8:25 a.m.


Makes 10 to 12 (3-ounce) pops

6 cups cubed seedless watermelon (about one 4-lb. watermelon)

2 tablespoons freshly squeezed lime juice

Zest of 2 limes

1/4 cup agave nectar or sugar

Dash of sea salt

In a blender, add the watermelon, lime juice and zest, agave or sugar, and salt. Blend on high until watermelon is completed liquefied.

Pour mixture into molds, insert handles and place in freezer. If using sticks, insert them after 30 minutes or when the mixture is firm enough for them to stand upright. Freeze until solid, four to five hours minimum.

Note: Depending on your blender, you may want to mash up the watermelon with a spoon before you put it in the blender so it will blend more easily.

Nutrition information per each of 12: Calories 44; Fat 0 g; Sodium 13 mg; Sat fat0 g; Carbohydrates11 g; Calcium 6 mg; Protein 0 g; Chol 0 mg; Dietary fiber0 g

Diabetic exchanges: 1 other carb

From “Top Pops,” by Emily Zaiden


Serves 4

1 1/2 cups cubed watermelon

1 cup tequila

1/2 cup lime juice

1/2 cup orange liqueur (such as Grand Marnier, Cointreau or triple sec)

1 tablespoon powdered sugar

1/2 teaspoon salt

Puree watermelon, tequila, lime juice, orange liqueur, sugar and salt together and serve.

Nutrition information per serving: Calories 240; Fat 0 g; Sodium 300 mg; Sat. fat 0 g; Carbohydrates18 g; Calcium 8 mg; Protein 0 g; Cholesterol 0 mg; Dietary fiber 0 g


Makes about 3 cups

4 1/2 cups watermelon cubes

1/2 teaspoon salt

1/4 teaspoon ground coriander

1/8 teaspoon pepper

1/4 cup plain Greek yogurt

2 tablespoons raisins

Place the watermelon, salt, coriander and pepper in a food processor or blender (split into 2 batches if necessary). Cover and puree until smooth. Mix in yogurt just until combined.

Serve soup in bowls and top with raisins to look like seeds.

Note: If your child doesn’t like tomatoes, serve more watermelon, which contains many of the same nutrients.

Nutrition information per 3/4-cup serving: Calories 76; Fat 1 g; Sodium 298 mg; Saturated fat 0 g; Carbohydrates 17 g; Calcium 31 mg; Protein 3 g; Dietary fiber1 g

From “Parents Quick & Easy Kid-Friendly Meals,” by the editors of Parents magazine


Makes 3 1/2 cups

1 lime

2 cups (1/4-inch) cubed watermelon

1/2 English cucumber, unpeeled, cut into 1/4-inch cubes

1 green onion, minced

1/4 teaspoon salt

1/8 teaspoon coarsely ground black pepper

Grate 1 teaspoon peel from lime and squeeze 2 tablespoons juice.

In medium bowl, toss lime peel and juice with watermelon, cucumber, green onion, salt and pepper. Refrigerate up to 2 hours if not serving right away.

Nutrition information per 1/4-cup serving: Calories 9; Fat 0 g; Sodium 43 mg; Saturated fat 0 g; Carbohydrates 2 g; Calcium 5 mg; Protein 0 g; Cholesterol 0 mg; Dietary fiber 0 g

Diabetic exchanges: free food

Note: This is a good salsa for any meat.

From “The Good Housekeeping Test Kitchen Cookbook”


Makes 8-10 servings

Transform watermelon from sweet to savory with this mouth-watering Thai-inspired sauce. Watermelon wedges are grilled until caramelized, drizzled with garlic chili sauce and garnished with cilantro. Serve as a side dish along with ribs, chicken or shrimp.

1 tablespoon lime zest

1/4 cup lime juice

1/4 cup honey

2 teaspoons garlic chili sauce

Pinch salt

1 watermelon, medium sized

1 tablespoon fresh chopped cilantro

Preheat grill to high. In bowl, whisk together lime zest, juice, 3 tablespoons of honey, garlic chili sauce and salt.

Cut watermelon into 1-inch-thick wedges. Lightly drizzle each side with remaining honey and place on grill. Grill until just browned, about 2 minutes per side. Place watermelon slices on a plate and drizzle with lime dressing. Garnish with cilantro.

From the National Watermelon Promotion Board

Don’t let the kids have all the fun when it comes to watermelon. Serve up this summer staple in all sorts of forms at the dinner table and at picnics.

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