With spring finally beginning to show itself, it’s hard not to think of the summer to come. In that spirit, here are three recipes using one of the season’s classic treats: watermelon.
Minted Lime Gelatin with Watermelon
- 3 cups watermelon, cubed
- 3 envelopes unflavored gelatin
- 2 cups water (divided)
- 1 cup sugar
- 1 cup lime juice
- 1 handful mint leaves
In a food processor, pulse mint leaves with lime juice until leaves are well-chopped. Add one cup water and set aside. In a saucepan, bring to a boil one cup water and one cup sugar; when sugar has dissolved, whisk in gelatin, one envelope at a time, careful to combine well. Remove from heat and whisk in the mint and lime juice mixture. Allow to steep for 5-10 minutes. Divide watermelon cubes among six small glasses; I made my cubes extra small. Using a strainer, pour gelatin mixture over watermelon in each glass. Refrigerate until firm, or overnight, before serving.
Spicy Watermelon Caprese Salad
- 3 cups seedless watermelon, cubed
- 1 8-ounce container mozzarella pearls
- 1 handful basil leaves, roughly chopped
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 2 tablespoons soy sauce
- 2 tablespoons sriracha
- 1 teaspoon mayonnaise
- kosher salt
In a bowl, combine watermelon, mozzarella and basil leaves, Toss to distribute. In a squeeze bottle or other lidded plastic container, combine remaining ingredients, except salt. Shake well until combined, and dress salad as generously as desired. Sprinkle lightly with salt before serving.
Sweet and Spicy Quick-Pickled Watermelon Rind
- rind from 1/2 of an average-sized watermelon
- 1 cup water
- 2 cups vinegar
- 2 cups sugar
- 2 tablespoons salt
- 1 star anise
- 1 3-inch piece of ginger, peeled and roughly chopped
- 1 teaspoon red pepper flakes
Remove watermelon flesh from rind and peel tough green skin away. Cut rind into 1-inch cubes. In a large saucepan, bring to a boil the water, vinegar, sugar, salt and seasonings. Add rind and return to a boil for one minute, then turn off heat and allow to cool for one hour. Transfer into two quart jars, and add brine to cover. Refrigerate at least two hours before serving.