Watermelon Salad
with Feta and Mint
Recipe courtesy of National Watermelon Promotion
1/4 cup lemon vinaigrette
4 cups cubed watermelon
1/2 English cucumber, cut into 1/4-inch half moons
1/2 small red onion, thinly sliced
1/4 cup crumbled feta cheese
2 tablespoons fresh mint, roughly chopped
Drizzle vinaigrette in bottom of large canning
jar. Layer with watermelon, cucumber, red onion,
Cover tightly with lid and shake to combine.
Keep refrigerated until ready to serve.
Substitution: Use Greek dressing in place of
lemon vinaigrette.|
10015995
Simple Summer Snacks
Sweet, easy recipes to solve warm-weather hunger
Family Features
From lazy days by the pool to weekend road
trips and everything in between, summer
is packed with adventures. To keep your
energy high for all those warm-weather activities,
you’ll need to keep sweet, delicious snacks
on the family menu.
Make sure versatile, fl avorful watermelon is
always on your grocery list so you can enjoy
it for breakfast, lunch, snacks, desserts, drinks
and beyond. It easily fi ts your existing routines
for morning smoothies and snacking on the go,
or in make-ahead dishes you can serve when
hunger strikes.
It’s easy to cool off quickly on hot summer days
with Watermelon Ice Pops, a simple, kid-friendly
favorite made with watermelon and chunks
of fresh fruit. Bursting with fl avor, these frozen
treats make snack time a cinch while tackling
cravings, boosting hydration and supporting
wellness in place of added-sugar treats.
For a light afternoon bite before the dinner bell
rings, try this Watermelon Salad with Feta and
Mint that offers sweet summer fl avor without
the hassle. Pairing long-time favorites in feta
cheese and mint, it’s a classic for a reason with
delicious watermelon adding nutritional content.
Of course, as a
kitchen staple
to keep on hand
throughout the
year, watermelon
is also perfect for
enjoying all on its
own at home or on
the go. Whether
it’s diced, sliced,
balled or blended,
you can toss it in
a jar for a healthy,
hydrating snack.
Cutting watermelon into convenient chunks is
fast and easy so you can eat at home or toss in
a to-go container to take to the offi ce, beach or
soccer practice. Just cut a grid pattern on the
fruit and cubes will tumble out, ready to eat.
Don’t forget to wash and dry the rind on the
watermelon before cutting.
1. Cut the whole watermelon lengthwise into
quarters. Lay each quarter on its rind with the
interior facing up.
2. Place the knife about 3/4 inch down from the
peak of the wedge. Holding the knife parallel
to the far side of the fruit and starting at the
edge of the rind, cut a horizontal line across the
fruit all the way down to the rind.
3. Place the knife blade about 3/4 inch lower
and make the same cut. Repeat. Turn the fruit
to the other side and make the same horizontal
cuts.
4. Starting at the end of the rind, make vertical
cuts straight down the rind, 3/4 inch apart all
the way across.
5. Remove the cubes and serve or store in an
airtight container in the refrigerator.
To fi nd more ways to serve watermelon this summer
and all year long, visit Watermelon.org.
Watermelon Ice Pops
Recipe courtesy of National Watermelon Promotion
Board
1 watermelon
Chunks of fresh fruit (such as grapes, strawberries
or kiwi)
Puree watermelon and pour into ice pop molds.
Drop in chunks of fresh fruit, insert caps and
place in freezer.
Serve when frozen.
Board
feta and mint.
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