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Watermelon Summer Fun Recipes
with Smith's Chef Jeff Jackson
Watermelon Salsa
Ingredients:
3 c. diced seedless watermelon
1 diced english cucumber
1/3 c. diced red onion
1/3 c. diced red bell pepper
1 diced avocado
1 jalapeno seeds removed and minced
½ bunch cilantro minced
3 tbsp. honey
2 tbsp. lime juice
1 tsp. salt
1 tsp. pepper
Directions:
1. Prepare and mix all ingredients together in a bowl. Refrigerate 1 hour prior to serving.
2. Serve with tortilla chips or on chicken tacos.
Watermelon Pizza
Ingredients:
½ c. ricotta cheese
½ c. cream cheese, softened
3 Tbsp. honey
1 pinch salt
1 tsp. vanilla
1- 1 inch sliced watermelon wheel
¼ c. feta cheese crumbles
Assorted fresh berries and sliced fruit to taste (strawberries, raspberries, blueberries, peaches, etc.)
¼ c. toasted and sliced almond
¼ c. chopped mint
Directions:
1. Make the “sauce” mixture by whisking together the ricotta, cream cheese, honey, salt and vanilla.
2. Spread the ricotta mixture over the watermelon wheel leaving about a half inch of red still visible for visual appeal.
3. Top the “pizza” with desired fruits and berries. Finish by garnishing with sliced almond, feta crumbles and chopped mint.
4. Slice into wedges and enjoy.
Watermelon and Feta stacks with Mint Oil and Balsamic Glaze
Ingredients:
16 inch by inch watermelon cubes
16 inch by half inch feta chunks
¼ c. mint leaves
¼ c. extra virgin olive oil
1 pinch salt
1 pinch pepper
¼ c. balsamic glaze
Directions:
1. Make the mint oil by putting the mint, olive oil, salt and pepper in a blender and blend for about 1 minute. Set aside.
2. Arrange the watermelon on a platter and top with feta then hold together with a toothpick.
3. Drizzle the mint oil and balsamic glaze over the top and serve.
