Watermelon is the juiciest of melons, with a very appropriate name given that the fruit contains about 92% water by weight. Mankind has been enjoying watermelon for a long time. There is evidence that it has been cultivated in the Nile Delta since the second millennium B.C.E.
Watermelon is a good source of vitamin C, beta carotene and lycopene (the latter in the red-fleshed variety only). But first and foremost, it’s delicious.
Watermelon has long been featured in summer recipes: in mixed fruit salads, martinis, smoothies, sorbet, on the grill, and so much and more.
Watermelon is wonderfully refreshing in this Watermelon Salad with Thai Basil & Feta. Just because it’s called a “salad” doesn’t mean it has lettuce—or even a recognizable vegetable. Other greens, such as parsley or basil can turn mixtures of ingredients into salads.
Beyond what you find in the supermarket—the herb called sweet basil—there are many different basil varieties, each with distinct aromas and flavors. We love the conventional basil, but in the summer months, we head to the nearest farmers market to pick up some special varieties.
If you live in a temperate climate, you may only see these in the summer months. If you have a garden, plant your own!
MORE WATERMELON RECIPES
There are numerous watermelon salad recipes, plus sides and sandwiches with watermelon, at Watermelon.org.
We can’t wait to try the Watermelon Tabbouleh Stacks with Grilled Chicken. And perhaps whip up some watermelon sorbet!
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