Saturday, August 3, 2019


Summer's perfect fruit.

While my house was full of family, we went through almost a watermelon a day. Kids love watermelon almost as much as ice cream. Now we’re down to only three at table, so a watermelon seems to go on and on. I found some other ways to enjoy this fruit that seems to be summer’s perfect complement—or antidote.

First, a simple watermelon ice—sort of a pink snowball—and then a watermelon salad with turkey that makes a light but satisfying main dish.

Though labelled “seedless,” this variety of watermelon actually has small white “seeds” throughout. They're not actual seeds. Soft and tasteless, they can be consumed along with the watermelon flesh.

Watermelon Ice
Helado de Sandía

5 pounds seedless watermelon (½ medium melon)
2 cups Greek yogurt
1/3 cup fresh lemon juice
Sugar or non-caloric sweetener
2 tablespoons sweet Sherry (optional)
Mint leaves to garnish

Cut the watermelon into cubes, discarding the rind. Place the cubes in a large bowl and freeze them.

Working in batches, process the frozen watermelon in a food processor. Mix the slushy ice with yogurt, lemon juice, sweetener and Sherry, if using. Return the mixture to the freezer until it begins to freeze.

Break the partially frozen watermelon into chunks. Turn them into slush in food processor or blender. Spoon the mixture into individual cups or popsicle molds. Freeze.

Remove cups from the freezer about 10 minutes before serving to allow the ice to soften slightly. For the popsickles, dip them in a cup of warm water and remove from molds. Serve immediately.

Watermelon ice can be fancy or fun. 

Serve the ice in crystal dessert coupes or--

freeze it in popsicle molds.

Turkey and Watermelon Salad
Ensalada de Pavo con Sandía

Cool salad for summer--chunks of turkey and watermelon in a simple vinaigrette.

Pink wine--vino rosado--is the season's cool drink. I like Tempranillo rosado best--bright, fruity, crisp.
I’ve taken to buying boneless turkey breast, putting it in an adobo marinade, then roasting it. Once chilled, I slice it thinly for use in sandwiches and salads. It’s cheaper and ever so much tastier than packaged “lunch meat.” (There’s a recipe for the microwave version here. )

Use leftover roast turkey, smoked turkey or delicatessen turkey for this salad. 

Serves 4

4 cups diced watermelon (about 2 ½ pounds)
2 cups cubed cooked turkey (10 ounces)
¼ cup chopped scallions, including some of the green part
¼ cup blueberries
¼ cup white wine vinegar
1 teaspoon Dijon mustard
¼ cup extra virgin olive oil
Freshly ground black pepper
Purple basil or mint leaves
Salad greens to serve

Chill the diced watermelon.

In a mixing bowl, combine the turkey, scallions and blueberries. In a small bowl whisk together the vinegar and mustard. Whisk in the oil and season with salt and pepper. Pour the dressing over the turkey.

Immediately before serving, using a slotted spoon, scoop the watermelon into the turkey and combine. Stir in basil leaves. 

Line salad plates with salad greens. Spoon the turkey and watermelon salad on top. Garnish with basil sprigs.

More recipes with watermelon:

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