June -- Watermelon
Watermelon is originally from Africa where it is found growing wild. It was introduced to the New World by the European colonists and slaves from Africa. Spanish settlers were growing it in Florida in 1576. Today, China is the world's largest watermelon producer.
The watermelon is a large annual plant with long, weak, trailing or climbing stems. The leaves are large, coarse and hairy. They need temperatures higher than about 77 degrees F to thrive.
Over 90% of a watermelon is water. One cup of diced watermelon contains 43 calories, 1 gram of fiber and 0 grams of fat. One cup of watermelon will provide 17% vitamin A, 21% vitamin C, 2% iron and 1% calcium.
The watermelon is a large annual plant with long, weak, trailing or climbing stems. The leaves are large, coarse and hairy. They need temperatures higher than about 77 degrees F to thrive.
Over 90% of a watermelon is water. One cup of diced watermelon contains 43 calories, 1 gram of fiber and 0 grams of fat. One cup of watermelon will provide 17% vitamin A, 21% vitamin C, 2% iron and 1% calcium.
Minty Watermelon-Cucumber Salad (tasteofhome.com)
Ingredients:
Directions:
In a large bowl, combine watermelon, cucumbers, green onions and mint. In a small bowl, whisk remaining ingredients. Pour over salad and toss to coat. Serve immediately or refrigerate, covered up to 2 hours before serving. The salad does not do well held over to the next day. This is delicious!!!
Serves: 16
Ingredients:
- 8 cups cubed seedless watermelon
- 2 English cucumbers, halved lengthwise and sliced
- 6 green onions, chopped
- ¼ cup minced fresh mint
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- ½ tsp salt
- ½ tsp pepper
Directions:
In a large bowl, combine watermelon, cucumbers, green onions and mint. In a small bowl, whisk remaining ingredients. Pour over salad and toss to coat. Serve immediately or refrigerate, covered up to 2 hours before serving. The salad does not do well held over to the next day. This is delicious!!!
Serves: 16
Sweet, Salty, and Spicy Watermelon Refresher (myrecipes.com)
Ingredients:
Directions:
Combine lime juice and next 5 ingredients. Place red onion, cilantro, and mint in a large bowl. Dice watermelon and cantaloupe into 1 inch pieces; add to bowl. Peel and dice cucumbers, jicama, and mangoes; add to bowl. Stir in lime juice mixture. Cover and chill 20 minutes. Add salt and pepper to taste.
Serves: 10-12
Ingredients:
- ¼ cup fresh lime juice
- 1 Tbsp turbinado sugar
- 2 Tbsp fresh orange juice
- 1 jalapeno or 2 serrano peppers, seeded and minced
- ½ tsp salt
- ¼ tsp dried crushed red pepper
- 1 small red onion, diced
- ½ cup coarsely chopped fresh cilantro
- 2 Tbsp coarsely chopped fresh mint
- 1 small seedless watermelon
- 1 small cantaloupe
- 2 English cucumbers
- 1 jicama
- 2 mangoes
Directions:
Combine lime juice and next 5 ingredients. Place red onion, cilantro, and mint in a large bowl. Dice watermelon and cantaloupe into 1 inch pieces; add to bowl. Peel and dice cucumbers, jicama, and mangoes; add to bowl. Stir in lime juice mixture. Cover and chill 20 minutes. Add salt and pepper to taste.
Serves: 10-12
Summer Fresh Berry Watermelon Coconut Pops (nutritionproconsulting.com)
Ingredients:
Directions:
Blend watermelon, raspberries, coconut milk, honey and lime juice in a blender. Pour mixture through fine strainer into a pitcher. Pour puree into popsicle molds and freeze until firm. Remove from molds and enjoy!
Ingredients:
- 2 cups cubed watermelon
- 2 cups raspberries
- ½ cup full fat canned coconut milk
- 2 Tbsp honey
- 1 Tbsp lime juice
Directions:
Blend watermelon, raspberries, coconut milk, honey and lime juice in a blender. Pour mixture through fine strainer into a pitcher. Pour puree into popsicle molds and freeze until firm. Remove from molds and enjoy!
Watermelon Jicama Pico De Gallo (lsnutritiontx.com)
Ingredients:
Directions:
Mix all together. Chill for 30 minutes prior to serving with tortilla chips or tacos.
Ingredients:
- 2 cups finely diced watermelon
- ½ cup diced jicama
- ¼ cup diced red onion
- ⅓ cup finely chopped cilantro
- Juice of 2 limes
- ¼ tsp finely chopped garlic
- 1 finely diced and seeded jalapeno
- Salt and pepper to taste
Directions:
Mix all together. Chill for 30 minutes prior to serving with tortilla chips or tacos.
Watermelon Cupcakes (justapinch.com)
Ingredients:
Icing:
Directions:
Cream softened butter & sugar, then add egg, sour cream & mix. Add dry ingredients. Add juice and mix. Gently stir in pulp with a spoon. You can add more if you want more texture.
Pour into lined cupcake pan. Place in 350 degree pre-heated oven for about 18-22 minutes.
For the Icing: Cream butter & cream cheese. Add confectioners sugar. Add pulp. Make sure the pulp is squeezed out well or your icing consistency may be runny. Ice the cooled cupcakes.
Ingredients:
- 1 ½ cup flour
- ¾ cup sugar
- 2 eggs
- ½ cup unsalted butter
- ½ cup sour cream
- 2 tsp baking powder
- ⅔ cup watermelon juice
- ½ cup watermelon pulp (well squeezed)
Icing:
- ½ cup unsalted butter (softened)
- 1 pkg (8 oz) cream cheese softened
- 1 box (2 lbs) confectioners sugar
- ½ cup watermelon pulp (well squeezed)
- Watermelon juice to taste
Directions:
Cream softened butter & sugar, then add egg, sour cream & mix. Add dry ingredients. Add juice and mix. Gently stir in pulp with a spoon. You can add more if you want more texture.
Pour into lined cupcake pan. Place in 350 degree pre-heated oven for about 18-22 minutes.
For the Icing: Cream butter & cream cheese. Add confectioners sugar. Add pulp. Make sure the pulp is squeezed out well or your icing consistency may be runny. Ice the cooled cupcakes.