Watermelon is more than just a picnic staple, and Birmingham chefs are proving it. With just a handful of ingredients and a little inspiration from some of the Magic City’s finest kitchens, you can give your summer menus an impressive upgrade. From cocktails to dessert, your guests will love these six clever ways to serve watermelon.
Vamos A La Playa
The Vamos A La Playa cocktail from Adiõs co-founder Chef José Medina Camacho is the perfect summer sip. It’s just the right summer refreshment (perhaps with our Catfish Tacos?!) with a little kick — fresh watermelon, Reposado tequila, and just a hint of salt.
Vamos A La Playa
Ingredients
- 2 ounces Reposado Tequila like El Tesoro
- .5 ounce Aperitivo Mazzura an Italian aperitif
- .75 ounce lime juice
- .5 ounce agave syrup
- 4 1-inch cubes fresh watermelon
- Pinch salt
Instructions
- In a shaker, add watermelon cubes, then add salt.
- Muddle for a few seconds, then add the remaining ingredients.
- Shake and fine-strain into your favorite double old fashioned glass, add ice and garnish with a nice slice of fresh watermelon.
Nutrition
Watermelon Mousse
The Watermelon Mousse from Happy Catering Company is light, airy, and bursting with watermelon flavor. Finished with a garnish of whipped cream and mint, it’s a unique treat that’s deceptively simple to prepare and sure to impress at any gathering.
Watermelon Mousse
Ingredients
- 2 cups chopped watermelon
- 1/3 cup heavy cream
- 1/3 cup condensed milk
- Mint sprigs for garnish
Instructions
- Blend 2 cups of chopped watermelon until smooth.
- In a large bowl, whip 1/3 cup heavy cream until fluffy.
- Add 1/3 cup of condensed milk and blend in.
- Incrementally add watermelon puree and fold until well combined.
- Serve right away or chill for up to 3 hours before serving.
- Garnish with whipped cream, chopped watermelon, and mint sprigs.
Nutrition
Watermelon Mint Skewers
These Watermelon Mint Skewers from Chef Brian Mooney at Tre Luna Bar & Kitchen are the ultimate summer appetizer. Topped with a sprinkle of sea salt and a drizzle of balsamic glaze, these skewers will be your go-to for light appetizers or party snacks all summer long.
Watermelon Mint Skewers
Ingredients
- 24 1/2-inch squared cubes of watermelon
- 24 1/2-inch squared cubes of feta cheese
- 24 Mint leaves
- Sea salt
- Balsamic glaze you can buy this bottled at most grocery stores
Instructions
- Using a bamboo skewer, place a cube of watermelon, fresh mint leaf, and one cube of feta on the skewer.
- Continue with remaining watermelon, feta, and mint leaves.
- Sprinkle with sea salt.
- Place skewers on a serving platter.
- Drizzle with balsamic glaze right before serving.
Nutrition
Watermelon Salad with Lemon Basil Vinaigrette
This Watermelon Salad with Lemon Basil Vinaigrette from IZ Cafe & Catering is the ideal summer side — refreshing, vibrant, and full of flavor. The crisp arugula, cool cucumber, and creamy feta perfectly complement the sweetness of the watermelon, while the homemade lemon-basil vinaigrette adds a zesty kick.
Watermelon Salad with Lemon Basil Vinaigrette
Ingredients
- 3 cups watermelon, cubed
- 3 cups baby arugula
- 1 English cucumber, small dice
- 1/2 cup French feta cheese, crumbled
- 1/4 cup fresh torn mint leaves
- 1/4 cup fresh torn basil leaves
- 1/4 cup toasted pistachios
Dressing
- 3 tbsps fresh basil chopped
- 1 1/2 tbsps dijon mustard
- 4 tbsps fresh lemon juice
- 2 tsps honey
- Salt and pepper to taste
- 1/2 cup extra virgin olive oil or avocado oil
Instructions
- Toss all salad ingredients.
- Place all dressing ingredients in a mason jar and shake well. Drizzle over salad, and serve!
Nutrition
Watermelon BBQ Pork Chops with Watermelon Rind Pickles
This fresh, inventive dish from Feast showcases the versatility of watermelon beyond just the fruit. The watermelon rind pickles add a unique twist — crunchy and vinegary with just the right amount of sweetness to balance the smoky richness of the pork.
Watermelon BBQ Pork Chops with Watermelon Rind Pickles
Ingredients
- 4 pork chops you can also use pork tenderloin
- 1 seedless watermelon
BBQ Sauce
- 1 cup watermelon purée
- 4 cloves garlic, minced
- 1 cup ketchup
- 1/2 cup dark brown sugar
- 4 tbsp soy sauce
- 2 tbsp black vinegar you can substitute this with balsamic vinegar
- 2 tbsp rice wine vinegar you can substitute this with white vinegar
- Salt
- Pepper
Watermelon Rind Pickles
- 2 cups leftover watermelon rind
- 2 cups apple cider vinegar
- 2 cups water
- 1/4 cup kosher salt
- 1/4 cup sugar
- 2 bay leaves
- 1/4 tbsp black peppercorns
- 1/4 tbsp pink peppercorns optional
Instructions
- Preheat oven to 375 degrees. Lightly season pork with salt and pepper and allow to rest on a pan for 10 minutes.
- While pork is resting, break down watermelon, saving the rind, and cut melon meat into small chunks. Purée watermelon chunks in a food processor or blender until smooth.
- Combine purée, ketchup, brown sugar, garlic, soy sauce, and vinegars in a saucepan over medium heat and simmer for 10 minutes and allow to thicken and reduce.
- Brush pork chops (or tenderloin) with a coat of watermelon bbq sauce. Roast in the oven for 30-40 minutes, basting with bbq sauce every 15 minutes. Pork should reach an internal temperature of 145 degrees.
- Allow pork 5-10 minutes to rest before slicing and serving.
Watermelon Pickle Instructions
- Slice or dice leftover watermelon rind into desired style of pickle.
- In a sauce pot, combine water, vinegar, salt, and sugar and bring to a boil until salt and sugar is dissolved.
- In a container with an airtight lid, add bay leaves, peppercorns, and watermelon rind.
- Pour hot pickling liquid over the pickles and tightly seal the container.
- Refrigerate for at least 24 hours before serving.
Nutrition
Watermelon Rind Kimchi
Another way to serve up watermelon rind, this Watermelon Rind Kimchi from Chef Luke Joseph at Current Charcoal Grill is a bold, Southern spin on a Korean classic. This dish gives new life to a summertime staple and a creative nod to tradition. The combination of gochugaru, ginger, garlic, and a hint of sesame oil gives it a unique flavor profile that’s perfect as a side or even a snack on a warm summer day.
Watermelon Rind Kimchi
Ingredients
- 4 cups watermelon rind from one small watermelon cut into 2" pieces
- 1 tbsp kosher sea salt
- 1/2 cup watermelon purée
- 3 scallions, sliced
- 1 tbsp ginger, minced
- 4 cloves garlic, minced/microplaned
- 1 tbsp fish sauce
- 1 tbsp gochugaru
- 1 tbsp sesame oil
- 1 tbsp sugar
- 1 tbsp rice vinegar
Instructions
- Slice the watermelon into 1-inch-thick rounds. Cut each round in half, then carefully separate the red flesh from the rind, leaving the white flesh on the rind. Set the red flesh aside for the purée.
- Cut the rind into 2-inch pieces. Cube the watermelon flesh and add to a blender or food processor to create a purée.
- Place the rind pieces and sea salt in a large mixing bowl. Toss until the rind pieces are evenly coated with salt. Set aside for 1 hour.
- After an hour, rinse the rind under cold water in a colander to remove excess salt.
- In a separate bowl, combine the remaining ingredients and mix until fully incorporated. Add the prepared rind and mix well.
Nutrition
Bon appétit!
**********
For more seasonal recipe ideas, visit our archives.
