Watermelon dishes: 5 original recipes presented

Watermelon has many beneficial properties and is a symbol of various summer dishes. It can be used to make cold soup, lemonade, salads, sorbet or other desserts.

OBOZREVATEL offers to familiarize yourself with 5 original recipes published on directoalpaladar.com.

Watermelon lemonade

Ingredients

• 1 kg of watermelon
• 20 leaves of fresh mint
• 30 g of brown sugar
• 3 lemons (juice)
• 1 liter of water
• ice in abundance

Preparation.

1. Peel the watermelon and remove the seeds.
2. Cut it into pieces and set aside.
3. Rinse the mint leaves and grind them with sugar.
4. Put the watermelon in a blender glass with mineral water and lemon juice.
5. Blend well until a homogeneous liquid is obtained.
6. Combine with chopped mint and sugar.
7. Add a handful of ice and mix well.
8. Refrigerate for an hour and then serve.

Watermelon and tomato gazpacho

Ingredients

• 6 medium tomatoes
• 500 g of watermelon
• 100 g of ricotta cheese
• 4 tablespoons of olive oil
• pepper
• fresh basil leaves
• salt flakes Fleur de sel

Preparation.

1. Boil water and blanch the tomatoes for 30 seconds to remove the skin easily.
2. After peeling, cut them into slices and remove the seeds.
3. Cut up the watermelon and put it in a blender glass with the tomatoes.
4. Add salt, pepper, and two tablespoons of oil.
5. Blend for 10 seconds at maximum power, let stand for two minutes, and blend again.
6. Pour into another container and refrigerate for at least an hour.
7. When serving, pour into small glasses or bowls, adding a portion of ricotta, a teaspoon of olive oil, basil leaves, and a few flakes of Fleur de sel salt.

Summer salad with watermelon and peaches

Ingredients

• 100 g of watermelon
• 1 peach
• 30 g of fresh spinach
• 60 g of feta cheese
• 20 g pumpkin seeds
• salt
• extra virgin olive oil

Preparation.

1. Cut the watermelon into 1x1 cm cubes, removing the seeds and rind.
2. Cut the feta into pieces equal to the size of the watermelon and the peach into slices.
3. Toast the pumpkin seeds in a frying pan, stirring to prevent them from burning.
4. Wash the spinach leaves and dry them.
5. Prepare two deep glass plates or jars to assemble the salad. In each of them, first put a spoonful of spinach leaves, then half of the watermelon, feta, and spinach. Top with the peach and pumpkin seeds. Season with salt and oil before serving.

Mediterranean salad with watermelon and feta

Ingredients:

• 700 g of watermelon
• 200 g of feta cheese
• 1 onion
• 120 g of black olives
• 1 teaspoon of dried oregano
• 45 ml of extra virgin olive oil
• 3 leaves of fresh mint
• salt and pepper to taste

Preparation:

1. Use a special spoon to make balls out of the watermelon (if you don't have one, you can use a regular spoon or cut into cubes).
2. Chop the onion into small slices, dice the feta, and halve the cherry tomatoes.
3. Mix these ingredients in a salad bowl, adding black olives.
4. Sprinkle with oregano and mint leaves, seasoning with salt and olive oil.

Watermelon sorbet

Ingredients:

• 500 g of peeled watermelon (seedless)
• 125 ml of water
• 60 g of sugar
• 2 tbsp of lemon juice
• a pinch of salt

Preparation:

1. Add water and sugar to a saucepan. Stir and bring to a boil.
2. As soon as the syrup boils, count down two minutes.
3. Remove from the heat and transfer it to a container to cool.
4. Meanwhile, grind the peeled watermelon with lemon juice and a pinch of salt.
5. Mix it with the syrup and transfer it to a container suitable for the freezer.
6. Freeze for several hours, stirring occasionally, until it reaches the desired texture.