Few things are as delicious and refreshing as watermelon on a warm day. Watermelon grows quite readily in summer and is often ready to pick after three months of growing time. Harvesters look for a pale buttery yellow spot on the bottom of watermelon (the ground spot), indicating ripeness. However, shoppers can do their part and pick perfect watermelon at the store. The fruit should be firm, symmetrical and free from bruises, cuts or dents. The melon also should be heavy, as it is comprised of 92 percent water. 

Most people immediately think of watermelon as a sweet snack or as a palate cleanser after an evening meal, but watermelon is equally at home in savory dishes as it is in sweet offerings. Find more sweet summer recipe ideas at Watermelon.org.

Source: National Watermelon Promotion Board/Family Features

Zesty Watermelon Chicken Salad Tortilla Cups

Courtesy Shannon Kohn

Makes 12 servings

4 8-inch flour tortillas

1⁄4 cup softened cream cheese

2 tablespoons mayonnaise

1 tablespoon cayenne pepper sauce

2 tablespoons chopped green chiles

1 cup cooked, chopped chicken

11⁄2 cups chopped watermelon

1⁄4 cup roasted, salted pumpkin seeds

(pepitas)

1⁄4 cup sliced green onions

1. Preheat oven to 375 F.

2. Using a 4-inch cookie cutter or cup, cut rounds out of each tortilla. Press one tortilla round down into each cup of a 12-cup muffin pan.

3. Bake for 8 to 10 minutes or until tortilla cups are light brown and crispy. Remove from oven; allow to cool.

4. In the bottom of a large bowl, combine cream cheese, mayonnaise and pepper sauce until smooth.

5. Stir in chicken and green chiles. Fold in watermelon.

6. Divide and fill each tortilla cup with an extra amount of the watermelon-chicken mixture.

7. Divide and garnish with an equal amount of pumpkin seeds and green onion, respectively.

Charcuterie Board

1/2 medium seedless watermelon, cut into wedges

1/2 cup fresh raspberries

1 1/2 cups fresh blueberries

10 strawberries (dipped in white chocolate, if desired)

5 ounces fresh goat cheese

1/2 cup toasted, salted cashews

2 ounces cured meats like prosciutto, pancetta,

coppa, salami, soppressata, sausage or pepperoni

1 Honeycrisp apple, cored and sliced

lemon juice

fresh basil leaves

On large board or platter, arrange watermelon, raspberries, blueberries, strawberries, cheese, cashews, meat and apples. Drizzle fruit with lemon juice. Garnish with basil leaves before serving.

Watermelon Ice Cream Bars

Servings: 8

Watermelon Curd:

3/4 cup watermelon juice

2 tablespoons lime juice

1/2 cup honey

1 pinch salt

3 eggs, lightly beaten

1/2 cup butter (1 stick), cut into small cubes

Crust:

8 graham crackers, crushed

2 tablespoons honey

1 pinch salt

4 tablespoons butter, melted and cooled

basil leaves, for garnish

Whipped Cream:

1 cup heavy whipping cream

To make watermelon curd: In medium, heavy-bottomed saucepan, combine watermelon juice, lime juice, honey and salt. Stir to combine then add eggs. Place pan over medium heat and cook, adding cubed butter to pan and stirring constantly, until mixture thickens and coats back of wooden spoon. Immediately remove from heat and carefully pour through fine mesh sieve. Cool completely in refrigerator.

To make crust: Preheat oven to 350 F. In food processor, pulse graham crackers until rough crumbs form. Add honey, salt and melted butter; pulse until mixture resembles wet sand. Line 8-by-8-inch pan with parchment paper then press graham cracker mixture into bottom of pan in even layer. Bake crust about 10 minutes, or until just beginning to brown. Allow crust to cool completely.

Watermelon Gelato

Servings: 8

2 cups pureed watermelon

1/2 cup sugar

1 1/2 tablespoons cornstarch

1 cup fat-free half-and-half

3 tablespoons lemon juice

1/2 cup whipping cream

In blender, blend watermelon, sugar, cornstarch, half-and-half, lemon juice and whipping cream until smooth. Using ice cream maker, process gelato according to manufacturer’s instructions.

To make whipped cream:

When crust and curd are completely cooled, in large bowl, whip cream until stiff peaks form. Gently push cream to one side of bowl and pour in watermelon curd. Using spatula, gently fold cream and watermelon curd together until no streaks are visible. Pour creamy watermelon mixture over graham cracker crust. Freeze dessert completely, 4-6 hours or overnight.

When ready to serve, loosen sides with small spatula or butter knife. Turn out onto cutting board and use large spatula to flip so graham cracker crust is on bottom. Cut into eight bars and top each with basil leaf.

Helpful tips for cutting watermelon

When bringing watermelon to an event, it is a courtesy to bring it already sliced or cut up. This ensures the host or hostess does not have to tackle what can sometimes be a chore. Here are three techniques to cut a watermelon easily.

Cubes

1. Cut both ends off the watermelon.

2. Stand the watermelon on one sliced end. Use the knife to slice down and cut off the rind.

3. After removing the rind from all sides of the melon, cut into discs about 1⁄2-inch in thickness.

4. Then cut those discs into cubes.

Slices

1. Cut the watermelon in half lengthwise.

2. Take one cut half and place it cut side down.

3. Cut the watermelon into slices.

4. Repeat for the other cut half.

Strips

1. Cut the watermelon as you would with the slices. Rather than leaving it in large slices, turn the watermelon and cut the same size slices in the opposite direction. This creates strips that are easy for kids to grab and maneuver.

2. Repeat with the other half of the watermelon in the same manner.

Enjoying this column? Let us know. Support your local community newspaper — subscribe to The Wylie News.