In addition to being completely emblematic of summertime, beloved by eaters of all ages, aesthetically vibrant, and delicious in almost any form (seriously— have you ever turned down a watermelon margarita?), watermelon is, in fact, having a moment. Now making cameos on chefs’ menus and in recipes across the globe, watermelon makes for a sweet, light alternative to red tomatoes, among other brilliant uses. “A good watermelon will never let you down,” raves chef and cookbook author Camille Becerra. “They’re so fresh and hydrating.” If somehow you’re tired of picnic-ready slices; fresh-squeezed, vitamin-C-packed juice; or a whole watermelon saturated with a bottle of Ketel One (yes, we have borne witness to this), read on for a few innovative ways to use this formidable fruit.
First up, we're all about the edible centerpiece: Think pink with chilled rose and sliced watermelons down the center of the table. To take your picnic table to the next level, tie pink cord around rosy linens in lieu of napkin rings.
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Oysters with Pickled Watermelon Rind Mignonette
Soak the melon’s rind in saltwater (brine) overnight for a perfectly pickled mignonette.
For the pickled rind:
Boozy Basil-infused Watermelon Jell-O Shots
Mix fresh basil with watermelon juice to better bring out its herb notes and flavor.
Chermoula-Rubbed Mahi-Mahi With Grilled Watermelon and Spicy Greens
“Grilling it [watermelon] does something remarkable,” Camille Becerra explains, “it brings out vanilla notes you never knew were there.”
Frozen Watermelon Granita Cocktail