Mediterranean Watermelon Salad

Makes 6 servings
6 cups torn mixed salad greens
3 cups cubed seeded watermelon
1/2 cup sliced onion
1 tbsp extra virgin olive oil
1/3 cup crumbled feta cheese
Cracked black pepper
In large bowl, mix all ingredients except oil and pepper. Just
before serving, toss salad mixture with oil. Garnish with pepper.
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Mufn Crumble Parfait
Makes 4 servings
3 small bran mufns
1/2 teaspoon ground cinnamon
2 cups fat-free vanilla avored yogurt
2 cups chopped seedless watermelon (well drained)
1/2 cup dried cranberries
1/2 cup honey
1/2 cup toasted sliced almonds
4 cups small cubes of watermelon
Crumble the mufns and divide among the bottom of four 12-
ounce glasses reserving about cup of the crumble. Mix the
cinnamon and yogurt, and divide half of it over the crumbled
mufn in the glass. Divide the watermelon and dried cranberries
over the yogurt in the glasses. Divide the remaining yogurt over
the watermelon and dried cranberries. Divide the remaining muf-
n crumble over the glasses and top with honey. Garnish with the
toasted sliced almonds and top with watermelon cubes.
Say goodbye to sugary foods that
increase your waist size and leave you
feeling sluggish. Grab some watermelon
instead it satises cravings and
provides essential nutrients.
92% water, making it a perfect hydrator!
Cholesterol-free, fat-free, and miniscule sodium
Contains arginine and citrulline that maintain blood ow
Contains the antioxidant lycopene which may act as
natures sunscreen.

Mix up extra marinade for
a great dipping sauce!
Why should your next star ingredient
be watermelon? Its naturally sweet,
so juicy ... and to top it off, wonder-
fully healthy! Watermelon adds the
perfect touch to savory dishes and
makes an amazing dessert without
all the guilt!
So think beyond the refreshing
summertime slices and afternoon
picnics. Toss it on the grill, wow a
crowd with carving, and keep your
family hydrated.
Add refreshing fun to all your meals
with sweet and nutritious watermelon!
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Grilled Scallop and Watermelon Kebabs
Serves 12 as an appetizer
12 sea scallops
4 cups boiling vegetable or chicken broth
24 cubes 1 x 1 watermelon cubes
1/4 cup soy sauce
1 tbsp sesame oil
1 tbsp minced garlic
1 tbsp fresh minched ginger
Cut the scallops into halves across the diameter to create
half-moon shapes. Place them in a heatproof casserole dish in
a single layer. Pour the boiling clear broth over the scallops and
let them poach for 5 minutes. Drain and cool the scallops. On
each skewer alternate 1 half-moon scallop, then 2 watermelon
cubes, then another half-moon scallop. Mix together the soy
sauce, sesame oil, garlic and ginger and brush the kebabs as
they are grilled over a medium hot grill for about 90 seconds
per side turning once. Serve warm.
Watermelon Yogurt Mint Smoothie
Makes 1-2 servings
2 cups seedless watermelon chunks
1 tbsp honey
1 tbsp fresh mint leaves or to taste
1 cup lemon yogurt
1 dash cinnamon
Puree the watermelon, honey and mint quickly -- do not over
blend. Pulse in the yogurt and cinnamon just until smooth.
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Turtle
Materials
1 Oblong seedless watermelon
Knife
Melon baller or other scoop spoon
Channel knife (or, substitute with the top of a vegetable peeler)
Dry erase marker
2 Peppercorns or other eye pieces
Fruit salad
Leaves, plants or other accents as desired
Toothpicks or other skewers
1. Wash watermelon and pat dry.
2. Cut in half lengthwise.
3. Hollow out both sides, using a melon baller.
4. Carve out block design in the bottom side, using a channel knife.
5. Use a dry erase marker to trace turtle shell, legs, and head on
top side of watermelon.
6. Carve shapes with knife and add designs with channel knife.
7. Add peppercorns to the eye holes to ll.
8. Fill bottom with fruit salad.
9. Attach legs and head to shell, using strong toothpicks or
skewers, and put on top of salad. Add accents around base
with leaves and plants.
Outrigger Canoe for a Luau
Materials
1 long seeded watermelon
1 chefs knife
1 paring knife
1 wooden spoon for serving/canoe paddle
1 dry erase marker
Pineapple chunks and coconut, for salad lling
1. Wash and cut off of the bottom of the watermelon with
your chefs knife.
2. Use a dry erase marker draw the boat edge along the
watermelon, using about 1/3 of the melon.
3. With a paring knife, trim and cut away along your pattern.
Scoop out the esh with a large spoon and set aside to dice
for fruit salad.
4. Using the top of the watermelon that was removed, cut pieces
for the oat and the bars.
5. Place oat next to the boat (as seen in the picture) and connect
with the bars.
6. Fill with fruit salad of watermelon chunks, pineapple chunks
and coconut.
Visit the WhatAboutWatermelon.com Blog for carvings and more!
@All4Watermelon
watermelon.org
all4watermelon
Visit our blog at WhatAboutWatermelon.com
Follow us on
Please note that the Heart-Check Food
Certication does not apply to recipes or
information reached through websites
unless expressly stated. For more informa-
tion, see the AHA nutrition guidelines at:
heartcheckmark.org/guidelines
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1. Look the watermelon over. You are looking for a
rm, symmetrical watermelon that is free from
bruises, cuts or dents.
2. Lift it up. The watermelon should be heavy for it's
size. Watermelon is 92% water and most of the
weight is water.
3. Turn it over. The underside of the watermelon should
have a creamy yellow spot from where it sat on the
ground and ripened in the sun.
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watermelon.org
watermelon.org
2012 National Watermelon Promotion Board
Shark
Materials
1 oblong, seeded watermelon
Dry erase marker
Large knife
Smaller utility knife
Large spoon
Paring knife (or, use the tip of a vegetable peeler)
2 large marbles
Toothpicks or wooden skewers
Swedish sh candies for garnish
1. Wash and dry the watermelon.
2. Cut off 1/3 of the watermelon at a diagonal angle.
3. Stand the remaining 2/3 upright on your work surface
and use a dry erase marker to draw the mouth line and
eye sockets.
4. Cut out the mouth. Trim back a line of the green part of
the rind for the teeth area.
5. Use a large spoon to scoop out the watermelon esh,
leaving 3 intact at the base.
6. Cut out the teeth, using a smaller utility knife.
7. Use melon baller to cut out the eye sockets that match the
size of large marbles. Then use a paring knife to trim the
green area around the eyes. Insert marbles.
8. Use the carved out rind from the mouth to make dorsal n,
shape as shown in the picture. Attach the n using toothpicks.
9. Fill the mouth with triangle shapes of watermelon, accented
with Swedish sh.
Watermelon Strawberry Shake and Frozen
Smoothie Pops
Makes 4 servings
Easy to nd and now affordable home ice cream machines and
popsicle sleeves make for a great dessert. Check out your Costco
and Target stores for some good nds.
Strawberry Shake
1 container (8 ounces) lemon nonfat yogurt
2 cups cubed, seeded watermelon
1 pint fresh strawberries, cleaned & hulled
1 banana medium, peeled & sliced
Smoothie Pops
Strawberry Shake
Small paper cups
Popsicle sticks
Strawberry Shake
In blender or food processor, process yogury, watermelon, straw-
berries and banana until smooth and frothy. Serve immediately.
Frozen Smoothie Pops
Pour prepared Watermelon Strawberry Shake into small paper
cups. Freeze, inserting popsicle sticks or plastice spoons when
mixture is partially frozen. Or, pour Watermelon Strawberry Shake
into ice cream machine. Set and enjoy!
Watermelon Cupcakes
Makes 8 servings
8 cupcake liners
8 cupcake-shaped pieces of seedless watermelon
2 cups pineapple cream cheese frosting
Sprinkles for garnish
Place the liners in an 8-cup cupcake tin. Cut 3 thick slices of
seedless watermelon. Cut round cupcake sized pieces from the
slices. Put a watermelon cupcake in each liner. Place a dollop of
frosting on each cupcake. Decorate as desired with sprinkles.
Watermelon Banana Split
Makes 4 servings
2 bananas
1 medium sized watermelon
1 cup fresh blueberries
1 cup diced fresh pineapple
1 cup sliced fresh strawberries
1/4 cup caramel fruit dip
1/4 cup honey roasted almonds
Peel bananas and cut in half
lengthwise then cut each piece
in half. For each serving, lay 2
banana pieces against sides of
shallow dish. Using an ice cream
scooper, place three watermelon scoops in between each banana
in each dish. Remove seeds if necessary. Top each watermelon
scoop with a different fruit topping. Drizzle caramel fruit dip over
all. Sprinkle with almonds.
Use a melon baller to make
a watermelon cherry on top!
For kids, watermelon is a sweet treat.
We know it has amazing nutritional value.
So next time you want to serve up a
kid-pleasing and healthful dish ...
think watermelon.
Tasty vitamins
Vitamin A, an antioxidant, protects cells against the effects
of free radicals. It also plays a role in vision, bone growth,
reproduction, cell functions, and immune system.
Vitamin B6 helps the process our bodies uses to get or make
energy from the food we eat. It also helps form red blood cells.
Vitamin C, another antioxidant, is important for skin, bones,
and connective tissue. It promotes healing and helps the body
absorb iron.
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Tropical Watermelon Cilantro Salsa
Makes 12 to 18 servings
2 cups chopped seedless watermelon
1 cup chopped fresh pineapple
1 cup chopped fresh mango
4 limes (juice from the fresh limes)
1 cup trimmed and chhopped scallions
1/2 cup chopped fresh cilantro
1 dash salt and pepper to taste
Toss all ingredients together in a
mixing bowl and season with salt
and pepper just before serving.
Watermelon Agua Fresca
Makes 1 pitcher
1 cup nely chopped watermelon
7 cups coarsely chopped watermelon
6 cups watermelon juice
1/2 cup sugar
1 lime large, juiced
Combine all ingredients in a large
serving pitcher. Garnish with watermelon wedges
and mint. Add water if needed.
Watermelon Taboule Stacks with Grilled Chicken
Makes 4 servings
8 - 3 x 5 thin slices of seedless watermelon
14 ounces prepared taboule
4 grilled skinless chicken breasts, chilled & sliced
Minced fresh chives & parsley for garnish
Place a watermelon slice on each of 4 plates. Spoon half of
the taboule over the 4 watermelon slices in as even a layer as
possible. Place another slice of watermelon over the taboule.
Spoon the remaining taboule over the top slices of watermelon.
Arrange the chicken slices over the taboule. Dust the chicken
slices with chives and parsley. Serve immediately.
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Popular in Mexico,
Central America and the
Caribbean and are made
from fruits blended with
sugar and water to make
a non-alcoholic
beverage.
Agua frescas
(Spanish: water
refreshments)