Summertime is watermelon time, and time to enjoy the pleasant contrast between the fruit’s hot red color and cool sweetness. Mark Bittman of the New York Times writes a variety of recipes featuring watermelon. In case you need convincing, here are 5 good reasons to eat watermelon this summer.
We’ve taken three of Mr. Bittman’s watermelon desserts to show you. You’ll need a blender or food processor to get the texture you’ll want, but they’re all very easy to make. Perfect desserts for lazy summer days. But don’t throw out all of the rind! Try our Iraqi watermelon rind jam first.
Cut a small watermelon into small chunks (discarding the rind), and freeze them. When they’re frozen, put them in a food processor with 1/2 cup yogurt, 2 tablespoons sugar and a tablespoon of lemon juice. Process until just smooth, being careful not to let it become watery. Transfer to a shallow glass or ceramic dish, and freeze for at least an hour.
Popsicles (shown at top of the post)
Cut about 1 pound watermelon into small chunks (discarding the rind), and put them in a blender with 2 tablespoons sugar and 2 tablespoons lime juice. Process until smooth, adding enough water (or fruit juice) so that the mixture liquefies. Pour into popsicle molds, and freeze.
Cut about 1 pound watermelon into small chunks (discarding the rind), and freeze them. When they’re frozen, put them in a blender with 2 tablespoons sugar and tablespoons lemon juice. Blend until the mixture liquefies. Pour the mixture into a shallow glass or ceramic pan, and freeze for about 2 hours, breaking up the ice crystals with a fork every 30 minutes or so. It should be slushy and crunchy.
Our own, Middle-Eastern twist on Mr. Bittman’s recipes: add 1/2 teaspoon rose water, with the lemon or lime juice. An exotic floral note in your watermelon dessert.
More summery recipes and ways to eat watermelon:
- 5 No-Cook Recipes For Summer Dining
- SolPop Frozen Fruit Treats
- 4 New Ways To Have Fun With Watermelon
- Watermelon Basil Granita