Summertime is watermelon time: Great ideas!

It’s watermelon season and those big, deliciously thirst-quenching beauties are a “must” at every gathering. A few years back, I told about a restaurant in Mexico City where I enjoyed watermelon juice in a decorated clay cup at a restaurant. It was pure and unadorned and I wondered why I hadn’t thought of such a thing. They used watermelon in everything from salad to dessert, and today, I’ll share a few of them with you to enhance your summer menu. Enjoy!

Watermelon, Celery and Nut Salad

1 tablespoon fresh lemon juice

1 tablespoon red wine vinegar

1/2 teaspoon salt – or to taste

2 tablespoons fine olive oil

4 cups cubed (1/2 to ¾ inch dice) watermelon, seeded and cut from rind

5 cups finely chopped celery w/leaves

1/4 cup chopped unsalted nuts of choice: Cashews, walnuts, pecans or pine nuts

Coarsely ground black pepper to taste

Crumbled feta or goat cheese

In a bowl, whisk together dressing ingredients with salt. Add oil in a slow stream, whisking until emulsified and pour into a small pitcher. Set aside in refrigerator.

Cube melon and prepare celery as follows: rinse entire celery plant and with a sharp knife, cut off the entire leafy “head” including top stalks to just below “break” between stalks and leafy section. Wrap large bottom stalks for other use. Using only the top, leafy and small-stalked section chop and dice finely. Toss into a salad bowl with prepared watermelon cubes and nuts of choice, sprinkle lightly with pepper and mix gently with two spoons.. Put cheese in a bowl and place dressing cruet on the table for self-serve as desired.

Tip: In place of dressing, offer a bowl of citrus wedges - orange, lemon and lime - for

squeezing over salad if desired.

Our next recipe is great with grilled white fish such as tilapia or halibut.

Watermelon, Mint Strawberry Salsa

1 cup diced, seeded watermelon

¾ cup diced strawberries

1/4 cup finely diced red onion

1 tablespoon minced seeded jalapeño chili (be careful)!

1 tablespoon finely chopped fresh mint leaves

2 tablespoons olive oil

1 tablespoon lime juice

1 teaspoon cane sugar

Gently stir all ingredients together in bowl. Let stand to blend flavors, about 1 hour.

As to the watermelon “juice” I drank, I imagine you could easily liquefy melon cubes in a blender, but here’s another great idea – a dramatic offering with practical options.

Watermelon Granita in Lime Cups

12 limes (reserve 2 for juice)

1 cup cane sugar

2 cups water

4 cups watermelon cubes

Crushed ice

For cups: Cut limes in half and carefully remove fruit with a sharp knife, keeping peels intact. Juice 2 limes for 2 tablespoons of juice, saving remaining lime flesh for other uses. Stir together sugar and water in small saucepan; heat to boiling, cool slightly. Place watermelon in blender or food processor and pulse to puree. Place colander over bowl and pour pureed melon into colander to strain out seeds or strings, forcing watermelon through with back of spoon. Stir lime juice and cooled sugar mixture into pureed watermelon and pour into 13x9x2-inch pan. Freeze until firm, about 4 hours. To serve, scrape frozen mixture to make granita; mound into lime cups and serve on bed of ice if desired.

Note: Obviously, you needn’t waste all those limes just for drama – but I’m honor-bound to print the recipe as given. You can, of course, use just 2 limes and serve in pretty sherbet cups as shown – or in paper cones for the kids!

Watermelon Prosecco Granita Cocktail

No actual recipe needed; simply liquefy watermelon to liquid state, pour over crushed ice and top with Prosecco or champagne. Add a dash of lime juice, a strawberry, or other fillip as you choose and serve as a drink or dessert. A winner!

Watermelon Lemonade

(Double or triple for a group)

6 cups watermelon cubes, seeded

1/4 cup raspberries

1 cup water

1/3 cup pure cane sugar

1/2 cup lemon juice

Place watermelon, raspberries and water in blender container, cover and blend until smooth. Strain through fine mesh strainer into pitcher. Add sugar and lemon juice, stirring until sugar dissolves. Refrigerate until chilled, about 1 hour. Serve in frosted glasses with mint sprigs.

(Several added to the pitcher while in the refrigerator will provide a light scent/ flavor.

Classic Watermelon Mojito

(Makes 1 drink)

1/4 cup lime juice

3 ounces light rum

3 ounces watermelon simple syrup (recipe follows)

2 ounces sparkling water

Garnish: Lime slices and mint leaves

In a shaker or 2-cup liquid measure, combine all ingredients through the sparkling water. Stir gently to mix. Fill a glass with ice; pour drink over ice. Garnish with lime slices and/or mint sprigs as desired.

Watermelon simple syrup: 3 cups water; 3 cups sugar; 3 cups seeded, cubed watermelon.

In a large saucepan, combine water and sugar over med-high heat; stir till sugar dissolves. Bring to a simmer then reduce heat to medium and cook for 15 minutes. Remove from heat; cool completely. Add watermelon. In a blender, puree mixture, strain through a fine mesh sieve, pressing solids to get all juice out. Reserve liquid, discard solids. Store in airtight container for up to 2 weeks. Cheers!