In the summer months, nothing tastes more refreshing than biting into a ripe watermelon. This Florida crop hits its prime in June and yields myriad savory and sweet bites for relief from the heat.
Some ideas to use it up: Run chunks of watermelon through a juicer for a thirst-quenching beverage or, better yet, a cocktail mixer. Create a light salad with watermelon cubes, chopped pistachios, fresh mint, feta cheese, and a drizzle of balsamic vinegar. Veering on the spicy side, try grilling large slices slathered in olive oil and honey and top them with a pinch of paprika and cayenne pepper, a sprinkling of cilantro, and a squeeze of lime juice. Or, cool down with frosty popsicles. Here’s how: Purée watermelon chunks, lime juice, agave, and coconut milk in a blender; the fat in the coconut milk keeps the watermelon from separating. Spike it with vodka, tequila, or rum, if desired. Pour into molds and finish with additional layers of coconut milk and puréed kiwi before freezing.