From refreshing drinks to savoury salads and frozen treats, we’re showing you how to turn a watermelon into your seasonal superstar.  

 

Watermelon mimosa  

Makes 2.5L 

Ingredients 

½ watermelon (to make 6-8 cups of juice) 
750ml sparkling wine 
Juice from 3 limes 

 

 To serve  

Handful fresh mint leaves 
160g fresh raspberries (optional)  

 Method 

1. Remove rind and seeds from watermelon and cut flesh into chunks. 
2. Add flesh to a blender and blitz until smooth, then pass through a fine sieve to remove pulp. It should make 6-8 cups of juice. 
3. Combine watermelon juice, sparkling wine and lime juice in a jug. 
4. Serve in glasses filled with ice, fresh mint leaves and raspberries, if you like. 

Cook’s tip: Freeze watermelon flesh for 1-3 hours before blending for a thicker slushy. 

Recipes & styling: Gail Damon
Photography by: Fresh Living Magazine  

 

Herby watermelon bowls with whipped feta 

Serves 6  

Ingredients  

½ large watermelon, cubed 
Milled pepper
10g chopped mint
10g chopped parsley
1 lemon, zested and juiced 
½ red chilli, deseeded and chopped (optional)
¼ cup olive oil 

   

For the whipped feta   

2 discs feta 
½ cup double-cream plain yoghurt
10g basil, leaves picked, for serving   

Method 

1. Divide watermelon between 6 bowls. Season with pepper.
2. Combine mint, parsley, lemon zest and juice, chilli and oil. Mix well and drizzle over the watermelon.
3. Blitz feta and yoghurt with a stick blender until creamy.
4.  Dollop whipped feta onto watermelon and scatter with fresh basil to serve.  

Recipes & styling: Liezl Vermeulen
Photography: Fresh Living Magazine 

 

Watermelon and grilled halloumi skewers 

Makes 10  

Ingredients 

Olive oil
200g halloumi, cubed
300g watermelon, seeded, flesh cubed
Handful mint
Juice of 2 lemons
Salt and pepper 

 

Method 

1. Heat a little oil in a griddle pan over high heat. Grill the halloumi cubes on all sides.
2. Skewer the halloumi and watermelon cubes, with mint leaves in between. Squeeze the lemon juice over. Season and serve.

 

Recipe & styling: Diane Heierli
Photography: Christoph Heierli 

 

Watermelon and raspberry fro-yo  

Ingredients 

2kg watermelon  
2 cups double-cream strawberry yoghurt 
2/3 cup honey  
2 punnets (100g each) fresh raspberries  

 

For serving  

Sugar cones (optional)   

 

Method 

1. Slice watermelon and discard rind.  
2. Cube and deseed flesh. You should have a total of 1.5kg left.
3. Add flesh to a blender and blitz to make juice. Strain through a fine-mesh sieve, discarding pulp.  
4. Return watermelon juice to blender along with yoghurt, honey and raspberries. Blend until smooth.  
5. Pour into a 3.5L resealable container and freeze for 8 hours or overnight. 
6. A few hours before serving, remove fro-yo mixture, blitz and return to container.  
7. Refreeze until firm (at least 3 hours).  
8. Serve scoops in bowls or on sugar cones or blitz a third time to create a fro-yo soft-serve.

 

Recipe & styling: Liezl Vermeulen
Photography: Fresh Living Magazine  

Also read: Spice up your summer with these salsa-packed recipes