Bring on the Watermelon. I Can’t Wait!


This year is the first time I have planted watermelons in my garden. It should be interesting to watch them grow. I hope the critters don’t get them. I am curious to try something different with these juicy, beautiful melons that I will gather from my garden, and what better time to think about watermelons but the month of July? It’s watermelon month!
I found these two amazing recipes to try when I harvest my watermelon. Imagine bringing a watermelon pie to your next get-together? Sweet, refreshing and different. For something really unique, how about watermelon gazpacho? I love cold gazpacho on a hot summer day!

I can hardly wait, but I have no choice. Nature must take its own sweet time!

Creamy Watermelon Pie

creamy

Ingredients

  • 1 can (14 ounces) sweetened condensed milk
  • 1/4 cup lime juice
  • 1-2/3 cups whipped topping
  • 2 cups cubed seeded watermelon
  • 1 graham cracker crust (9 inches)
  • Watermelon balls and fresh mint, optional

Directions

  • In a bowl, combine milk and lime juice; fold in whipped topping and
  • cubed watermelon. Pour into crust. Refrigerate for at least 2 hours
  • before slicing. Garnish with watermelon balls and mint if desired.
  • Yield: 6-8 servings.

gazp

Watermelon Gazpacho

Ingredients

  • 1/2 cup sugar
  • 1/2 cup water
  • 12 cups seeded chopped watermelon
  • 2 cups chopped honeydew
  • 1/2 cup fresh mint leaves
  • 1/4 cup lime juice
  • 1 teaspoon salt
  • TOPPING:
  • 1/2 cup sour cream
  • 2 tablespoons sugar

Directions

  • In a small saucepan, combine sugar and water. Bring to a boil over
  • medium heat. Reduce heat; simmer, uncovered, for 2-3 minutes or
  • until sugar is dissolved, stirring occasionally. Remove from the
  • heat; cool to room temperature.
  • Working in batches if necessary, place the sugar mixture, watermelon,
  • honeydew, mint, lime juice and salt in a food processor. Cover and
  • process until smooth. Refrigerate for at least 2 hours.
  • Combine sour cream and sugar. Garnish each serving with topping.
  • Yield: 9 servings (2-1/4 quarts).

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