10 Watermelon Recipes

Summer just got a whole lot sweeter! Watermelon is more than just a refreshing snack, it’s a versatile ingredient waiting to be experimented with. From sweet treats to savory delights, we’ve got you covered with these 10 mouth-watering watermelon recipes that will quench your thirst and tantalize your taste buds.

Watermelon and Feta Salad

This refreshing summer salad combines sweet diced watermelon, tangy crumbled feta cheese, and fragrant fresh herbs, all tied together with a zesty balsamic vinaigrette, perfect as a side dish or light lunch.

Ingredients

• 4 cups diced seedless watermelon, 1/2 cup crumbled feta cheese, 1/4 cup chopped fresh mint leaves, 1/4 cup chopped fresh basil leaves, 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon lemon juice, salt and pepper to taste.

Instructions

Start by cutting the seedless watermelon into small, bite-sized cubes and place them in a large bowl.

You should end up with about 4 cups of diced watermelon.

Next, crumble the feta cheese into small pieces and add it to the bowl with the watermelon.

Chop the fresh mint leaves and fresh basil leaves into small pieces, making sure to remove any stems or bruised leaves.

You’ll need about 1/4 cup of each.

Add the chopped herbs to the bowl with the watermelon and feta.

In a small bowl, whisk together the olive oil, balsamic vinegar, and lemon juice until well combined.

Season the dressing with salt and pepper to taste.

Pour the dressing over the watermelon mixture and toss gently to combine.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.

Once chilled, give the salad a good stir and serve immediately.

You can serve the Watermelon and Feta Salad as a refreshing side dish or as a light lunch.

It serves 4 people, so feel free to adjust the ingredient quantities as needed.

Watermelon Mint Slushie

This refreshing Watermelon Mint Slushie is a sweet and tangy summer treat that combines the flavors of fresh watermelon, mint, and lime juice with a hint of sparkling water to create a light and revitalizing drink.

Ingredients

• 3 cups cubed seedless watermelon, 1/4 cup fresh mint leaves, 1/2 cup granulated sugar, 2 cups ice, 1/4 cup lime juice, 1/4 cup sparkling water, salt to taste.

Instructions

Add the cubed watermelon, fresh mint leaves, and granulated sugar to a blender and blend until smooth.

You’ll know it’s ready when the mixture turns into a juicy puree.

Strain the mixture through a fine-mesh sieve into a large bowl, pressing on the solids to extract as much juice as possible.

Discard the solids.

Add the lime juice and stir until well combined.

Add the ice to the blender and blend until crushed.

Add the crushed ice to the bowl with the watermelon mixture and stir until well combined.

Stir in the sparkling water and add salt to taste.

Pour the slushie into four glasses and serve immediately.

Watermelon and Tomato Salad with Burrata

This refreshing summer salad combines diced watermelon and beefsteak tomato with creamy burrata cheese, toasted pumpernickel breadcrumbs, and fresh basil leaves, all tied together with a tangy balsamic vinaigrette.

Ingredients

• 2 pounds watermelon, diced into 1-inch cubes
• 1 large beefsteak tomato, diced into 1-inch cubes
• 8 ounces burrata cheese
• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 4 large basil leaves, torn into pieces
• 1/4 cup pumpernickel breadcrumbs

Instructions

Start by preparing your ingredients: pat the diced watermelon and tomato cubes dry with paper towels to remove excess moisture.

Next, slice the burrata cheese into 1-inch pieces and set aside.

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, black pepper, and red pepper flakes to make the dressing.

In a large bowl, combine the dried watermelon and tomato cubes.

Drizzle the dressing over the top and gently toss to combine.

Sprinkle the torn basil leaves over the top of the salad and toss again to distribute the basil evenly.

Arrange the salad on a platter or individual plates.

Top the salad with the pieces of burrata cheese and sprinkle with pumpernickel breadcrumbs.

Serve immediately, making sure each serving gets a good amount of cheese and breadcrumbs.

You should end up with 4 servings total.

Watermelon Basil Refresher

This refreshing summer drink combines the sweetness of watermelon with the brightness of basil and mint, all infused in a sparkling and revitalizing beverage perfect for hot days.

Ingredients

• 2 cups diced seedless watermelon, 1/4 cup fresh basil leaves, 1/4 cup fresh mint leaves, 2 tablespoons lime juice, 1 tablespoon honey, salt to taste, 4 cups sparkling water, ice cubes (optional)

Instructions

Start by combining the diced watermelon, fresh basil leaves, and fresh mint leaves in a blender or food processor. Blend the mixture until smooth and you get your desired consistency.

You can leave a few chunks of watermelon if you like a bit of texture.

Strain the mixture into a large pitcher to get rid of any excess pulp or fibers. Add the lime juice and honey to the pitcher and stir until the honey is fully dissolved.

Taste the mixture and add salt as needed to bring out the flavors.

Now, add the sparkling water to the pitcher and stir gently to combine. Chill the mixture in the refrigerator for at least 30 minutes to allow the flavors to meld together.

Once chilled, pour the Watermelon Basil Refresher into glasses filled with ice cubes, if desired.

Serve immediately and garnish with additional fresh basil or mint leaves, if you like. You can also add a few slices of watermelon to the glasses for a fun touch.

Watermelon Granita with Lime and Mint

This refreshing Watermelon Granita with Lime and Mint is a light and fruity dessert or palate cleanser made with pureed watermelon, sugar, lime juice, and mint, frozen to a slushy, crystalline perfection.

Ingredients

• 4 cups cubed seedless watermelon (about 1 small to medium-sized melon)
• 1/2 cup granulated sugar
• 1/4 cup freshly squeezed lime juice
• 1/4 cup water
• 1/4 cup chopped fresh mint leaves
• 1 tablespoon grated lime zest

Instructions

Start by pureeing the cubed watermelon in a blender or food processor until smooth. Strain the mixture through a fine-mesh sieve into a large bowl, pressing on the solids to extract as much juice as possible.

Discard the solids.

In a medium saucepan, combine the sugar and 1/4 cup of water. Heat the mixture over medium heat, stirring until the sugar dissolves.

Bring the mixture to a boil, then remove from heat.

Add the freshly squeezed lime juice, chopped fresh mint leaves, and grated lime zest to the bowl with the watermelon juice. Stir in the sugar syrup until well combined.

Let the mixture cool to room temperature, then cover and refrigerate until chilled, at least 2 hours or overnight.

Once chilled, pour the mixture into a 9×13 inch metal baking dish or a shallow metal pan. Place the dish in the freezer and freeze until the mixture is frozen solid, stirring every 30 minutes with a fork to break up any ice crystals that form, about 2-3 hours.

Once frozen, use a fork to scrape the mixture and break up any large ice crystals.

This will give the granita a slushy, crystalline texture. Serve immediately, scoop into bowls and serve as a light and refreshing dessert or palate cleanser.

Watermelon and Cucumber Cooler

This refreshing Watermelon and Cucumber Cooler is a perfect summer treat, blending together the sweetness of watermelon, the coolness of cucumber, and the creaminess of Greek yogurt, garnished with a hint of mint.

Ingredients

• 2 cups diced seedless watermelon
• 1 cup diced cucumber
• 1/2 cup plain Greek yogurt
• 1/4 cup honey
• 1 tablespoon fresh lime juice
• Ice cubes (as needed)
• Mint leaves for garnish (optional)

Instructions

Add the diced watermelon, cucumber, and mint leaves (if using) to a blender or food processor. Blend until smooth and pureed.

In a large bowl, whisk together the Greek yogurt and honey until well combined.

Add the blended watermelon mixture to the bowl and stir until fully incorporated. Stir in the fresh lime juice.

Chill the mixture in the refrigerator for at least 30 minutes.

Just before serving, add ice cubes to the mixture if you want a thicker consistency. Pour the Watermelon and Cucumber Cooler into four glasses.

Serve immediately and garnish with additional mint leaves if desired.

Watermelon Lime Smoothie

This refreshing Watermelon Lime Smoothie is a perfect blend of sweet and tangy, combining the juiciness of watermelon with the zing of lime juice and a hint of honey, all wrapped up in a creamy and revitalizing treat.

Ingredients

• 2 cups cubed seedless watermelon, 1/2 cup freshly squeezed lime juice, 1/4 cup honey, 1/2 cup plain Greek yogurt, 1/2 cup ice cubes, 1/4 teaspoon salt, 1/2 teaspoon vanilla extract, Fresh mint leaves for garnish (optional)

Instructions

Add the cubed watermelon, freshly squeezed lime juice, honey, Greek yogurt, ice cubes, salt, and vanilla extract to a high-powered blender. Blend the mixture on high speed until smooth and creamy, stopping to scrape down the sides of the blender as needed.

Taste and adjust the sweetness or lime juice to your liking.

Pour the smoothie into glasses and refrigerate for at least 10-15 minutes to chill. Just before serving, garnish with fresh mint leaves, if desired.

Divide the smoothie among 4 glasses and serve immediately.

Watermelon Salsa with Grilled Chicken

This refreshing summer recipe combines the sweetness of diced watermelon with the spiciness of jalapeno pepper and the smokiness of grilled chicken, all wrapped up in a zesty lime dressing.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts
• 1 small watermelon, diced (about 2 cups)
• 1/2 cup red onion, diced
• 1 jalapeno pepper, seeded and finely chopped
• 1 lime, juiced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Fresh cilantro leaves for garnish (optional)

Instructions

Preheat your grill to medium-high heat.

Season the chicken breasts with salt and pepper.

Grill the chicken for 5-6 minutes per side, or until cooked through.

Let it rest for a few minutes before slicing it thinly.

In a large bowl, combine the diced watermelon, red onion, jalapeno pepper, lime juice, and garlic.

Toss gently to combine.

In a small bowl, whisk together the olive oil, salt, and pepper.

Pour the dressing over the watermelon mixture and toss to coat.

Once the chicken is sliced, add it to the bowl with the watermelon mixture.

Toss gently to combine.

Garnish with fresh cilantro leaves, if desired.

Serve immediately and divide among 4 plates.

Watermelon and Avocado Soup

This refreshing Watermelon and Avocado Soup is a creamy and healthy blend of ripe avocados, sweet watermelon, and tangy Greek yogurt, perfect as a light side dish or unique dessert.

Ingredients

• 2 ripe avocados, diced
• 2 cups cubed seedless watermelon (about 1 small to medium-sized melon)
• 1/4 cup plain Greek yogurt
• 1 tablespoon freshly squeezed lime juice
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon smoked paprika (optional, for some smokiness)
• Fresh cilantro leaves or mint leaves for garnish (optional)

Instructions

In a blender or food processor, combine the diced avocado, cubed watermelon, Greek yogurt, lime juice, honey, salt, cumin, and smoked paprika (if using).

Blend the mixture until smooth and creamy, stopping to scrape down the sides of the blender as needed.

Taste the soup and adjust the seasoning if necessary.

You can add more lime juice, honey, or salt to taste.

Chill the soup in the refrigerator for at least 30 minutes to allow the flavors to meld together.

Just before serving, give the soup a good stir and ladle it into bowls.

Garnish with fresh cilantro leaves or mint leaves, if desired.

Serve the soup chilled, and divide it among 4 serving bowls.

You can serve it as a light and refreshing side dish or as a unique and healthy dessert.

Watermelon Tarts with Whipped Cream

These refreshing Watermelon Tarts with Whipped Cream are perfect for a sweet summer treat, featuring a buttery crust, a sweet and tangy watermelon filling, and a dollop of whipped cream on top.

Ingredients

• For the Crust:
• 1 1/2 cups all-purpose flour
• 1/4 cup confectioners’ sugar
• 1/2 cup unsalted butter, softened
• 1/4 teaspoon salt
• For the Whipped Cream:
• 1 cup heavy cream
• 2 tablespoons granulated sugar
• 1 teaspoon pure vanilla extract
• For the Watermelon Filling:
• 4 cups diced seedless watermelon (about 1 small to medium watermelon)
• 2 tablespoons granulated sugar
• 2 tablespoons fresh lime juice
• 1/4 teaspoon salt

Instructions

Preheat your oven to 350°F (175°C).

In a medium bowl, whisk together the flour and confectioners’ sugar.

Add in the softened butter and use a pastry blender or your fingers to work it into the flour mixture until it resembles coarse crumbs.

Press the mixture into a disk, wrap it in plastic wrap, and refrigerate for 10 minutes.

On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch.

Cut out circles of dough using a cookie cutter or the rim of a glass, about 4 inches in diameter.

You should be able to get 8 circles.

Place the dough circles into a muffin tin, pressing them into the corners and up the sides of each cup.

Trim any excess dough from the edges.

Prick the bottom of each crust with a fork to prevent it from bubbling up while baking.

Bake the crusts for 18-20 minutes, or until they’re lightly golden.

Allow them to cool completely in the muffin tin.

In a large bowl, whip the heavy cream with an electric mixer until it begins to thicken.

Add in the granulated sugar and vanilla extract, and continue whipping until stiff peaks form.

Set the whipped cream aside in the refrigerator until you’re ready to assemble the tarts.

In another bowl, combine the diced watermelon, granulated sugar, lime juice, and salt.

Stir until the sugar has dissolved, then set the mixture aside in the refrigerator for at least 30 minutes to allow the flavors to meld.

To assemble the tarts, place a spoonful of the watermelon mixture into each cooled tart crust.

Top with a dollop of whipped cream and serve chilled.

You should end up with 4 tarts, perfect for a sweet summer treat.