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- 1 9- or 10-inch round herbed focaccia
- 5.2 ounces Boursin cheese
- 2-3 grilled skinless boneless chicken breast halves, sliced
- 3-4 thin slices seeded watermelon
- 1/4 cup sesame seeds
- 2-3 ounces baby arrugula
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This recipe and many more are available at the National Watermelon Promotion Board Website http://www.watermelon.org/watermelon_recipe.asp

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This recipe and many more are available at the National Watermelon Promotion Board Website http://www.watermelon.org/watermelon_recipe.asp

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This recipe and many more are available at the National Watermelon Promotion Board Website http://www.watermelon.org/watermelon_recipe.asp

Prep Time | 20 minutes |
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- 6 cups cups watermelon cubes (seeds removed)
- 1/4 cup raspberries
- 1 cup water
- 1/3 cup sugar
- 1/2 cup lemon juice
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- Place watermelon, raspberries and water in container of electric blender, cover and blend until smooth. Strain through fine mesh strainer into pitcher. Stir in sugar and lemon juice until sugar dissolves. Refrigerate until chilled, about 1 hour.
Chilling Time: 1 hr.
Per serving: 151 Calories 37g Carbohydrate 2g Protein
1g Fat 2g Dietary Fiber 12mg Sodium 0mg Cholesterol
This recipe and many more are available at the National Watermelon Promotion Board Website. http://www.watermelon.org/watermelon_recipe.asp

Prep Time | 15 minutes |
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Per serving: 113 calories, 24g carbohydrate, 3g protein, 1g fat, 1g dietary fiber, 23mg sodium, 0.6mg cholesterol
This recipe and many more are available at the National Watermelon Promotion Board Website http://www.watermelon.org/watermelon_recipe.asp

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- 1 1/2 ounces tequila
- 3/4 ounce Triple Sec
- 3/4 ounce Midori
- 2 ounces sour mix
- 6 ounces cubed, seeded watermelon
- 8 ounces ice
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This recipe and many more are available at the National Watermelon Promotion Board Website http://www.watermelon.org/watermelon_recipe.asp

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Watermelon Sweet Sour Sauce
Ingredients:
1 cup watermelon puree
1 tablespoon sesame oil
2 tablespoons seasoned rice bran vinegar
1 tablespoon soy sauce
1 tablespoon fresh minced ginger
Instructions:
Mix ingredients together and serve as a dipping sauce.
Servings: Makes about 1 1/4 cups
This recipe and many more are available at the National Watermelon Promotion Board Website http://www.watermelon.org/watermelon_recipe.asp

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This recipe and many more are available at the National Watermelon Promotion Board Website http://www.watermelon.org/watermelon_recipe.asp

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- 1 cups low fat granola
- 3/4 cup de-seeded watermelon chunks
- 5 ounces low fat banana (or other substitute) yogurt
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Garnish:
A slice of banana, toasted almonds or coconut, a wedge of watermelon, a strawberry or an orange wheel
This recipe and many more are available at the National Watermelon Promotion Board Website http://www.watermelon.org/watermelon_recipe.asp
Serving Size Varies
This recipe and many more are available at the National Watermelon Promotion Board Website http://www.watermelon.org/watermelon_recipe.asp

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Ingredients
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This recipe and many more are available at the National Watermelon Promotion Board Website http://www.watermelon.org/watermelon_recipe.asp

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- 1 tablespoon fresh lemon juice
- 1 tablespoon red-wine vinegar
- 1/2 teaspoon table salt, or to taste
- 2 tablespoons extra-virgin olive oil
- 3 cups cubed (1/2 to 3/4 inch) seeded watermelon, drained (from a 2 1/2-lb piece, rind discarded)
- 6 cups baby arugula (6 oz)
- 1/4 cup pine nuts (1 oz)
- 1/3 cup crumbled feta or ricotta salata (1 1/2 oz)
- Coarsely ground black pepper to taste
- Fleur de sel to taste (optional)
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