What are watermelon oysters? They’re a clever combination of oysters that use the rind and the flesh of a watermelon as a garnish. On this last day of National Watermelon Month July, we present them to the sophisticated foodie.

The recipe, Watermelon Rind Mignonette and Watermelon Granita with Oysters, is ambitious, but the result is palate-exciting.

The recipe is from the National Watermelon Promotion Board. It was created by Jason Gronlund, Principal and Executive Chef of Jason Gronlund Consulting.

You have advance notice: National Watermelon Day is August 3rd. National Oyster Day is August 5th.

> The history of watermelon.

> The history of oysters.

> The different types of oysters.
 
 
RECIPE: WATERMELON OYSTERS (A.K.A. WATERMELON RIND MIGNONETTE & WATERMELON GRANITA WITH OYSTERS

The watermelon rind mignonette and the watermelon granita add contrasting sweet, heat, and tart flavors to each bite. The recipe uses the whole watermelon.

It’s very important to have freshly shucked—not pre-shucked—oysters, as the fresh salty liquor in the shell balances against the mignonette and granita.

The granita and mignonette can be used on freshly shucked clams as well. They’re also great as a dip for fresh cracked crab and lobster.

If you want to make it in advance, the granita will last for 90 days frozen. The heat can be increased based on your taste level.

The optional Prosecco* will be delicious served with the oysters.

 
Ingredients For 24 Oysters

 
For the Watermelon Mignonette

Mignonette sauce is a classic French condiment for raw oysters, traditionally made with minced shallots, cracked pepper, and vinegar traditionally. This is Chef Gronlund’s take on it.

 
For The Watermelon Granita

 
Preparation

1. MAKE the mignonette. Trim any flesh that remains on the rind. Very finely julienne the rind with a mandoline and finely chop.

2. COMBINE in a container with a tight-fitting lid, the chopped rind, onion, red pepper, jalapeño, cilantro, basil, water, vinegar, salt, and sugar. Put the lid on and shake gently a few times to blend well and allow the salt and sugar to dissolve. Keep the mignonette chilled to keep the ingredients crisp and preserve the flavor.

3. MAKE the watermelon granita. Purée the watermelon chunks in a food processor or blender and measure 4 cups of purée for the granita.

4. PUT the Korean ginger tea in the top of a double boiler to heat. Strain it through fine cheesecloth to remove the citrus rind and ginger chunks. Measure 1 cup of liquid for the granita.

5. ADD the tea, Sriracha, sugar, and vinegar to the watermelon purée. Whisk the ingredients vigorously to ensure the sugar is dissolved.

6. FREEZE the mixture in an ice cream machine according to the directions. Or, freeze in a pan as in this granita recipe. Scrape a fork through the mixture every hour or so to make it forms granita crystals.

7. ASSEMBLE. Immediately before serving, top freshly shucked oysters with 1 tablespoon each of granita and mignonette. Optional: For a fresh bubbly flavor, add a splash of Prosecco onto the oysters.

[1] A dazzling topping for oysters on the half shell (photo Carlos Garcia | © Flavor And The Menu | Styling Peg Blakely).

[2] You’ll need freshly-shucked oysters (photo © Thomas John | Unsplash).

[3] If you can’t find yellow sriracha sauce locally, try Amazon (photo © Three Mountains).

[4] If you want to grow your own, you can purchase these yellow Thai burapa chiles (photo © Smart Seeds Emporium).

[5] You can use the rest of Korean Honey Ginger Tea in tea, salad dressing, as a bread spread, and anywhere you would use marmalade or jam. If you can’t find it locally, check online (photo © Damtuh).

*Sriracha is capitalized because it is the name of the city where the condiment originated. Here’s more about Sriracha sauce. Prosecco is capitalized because it is a region of Italy.

†Yellow sriracha was created by Three Mountains, a small chili farm in Sriracha, Thailand. It is made from yellow Thai burapa chiles, which have a complex spicy-sweet flavor and rich consistency. It is a little sweeter and less vinegary than the popular Rooster brand Sriracha sauce, with citrus notes.

‡Add some lemon and ginger flavor to the honey, with a bit of lemon juice and a dash of ginger.
 

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[1] A classic cherry cheesecake with a graham cracker crust. Here’s the recipe (photos #1 and #4 © DeLallo).

[2] Decorate a plain cheesecake with berries (photo © Wilton | Facebook).

[3] We have several savory cheesecake recipes below. This photo is a Blue Cheese Cheesecake. Here’s the recipe (photo © Wisconsin Dairy).

[4] Espresso truffle cheesecake. Here’s the recipe.

[5] Pumpkin cheesecake. Here’s the recipe (photo © Chef Marisa Churchill).

[6] Cherry cheesecake with a chocolate glaze. Here’s the recipe (photo © Betty Crocker).

[7] Cheesecake ice cream. Here’s the recipe (photo © Taste Of Home).

[8] Beyond cake pops: cheesecake pops. Bet you can’t eat just one. Here’s the recipe (photo © Pure Cheesecake).

Updated July 2026

July 30th is National (and International) Cheesecake Day, and one of our favorite holidays. We love an excuse to have cheesecake! That’s why we’ve published 80 luscious cheesecake recipes, with more cheesecake recipes to come.

The savory cheesecake recipes are a must-try as a first course, with the salad course, or cut into bites for hors d’oeuvre.

Below:

> Dessert cheesecake recipes.

> Cheesecake bars, pops, and novelties.

> Savory cheesecake recipes.

> The year’s 15 cheesecake holidays.

Elsewhere On The Nibble:

> The history of cheesecake.
 
 
DESSERT CHEESECAKE

 
 
CHEESECAKE BARS, POPS & MORE

 
 
SAVORY CHEESECAKE RECIPES

Savory cheesecakes can be used as an appetizer/first course or served with the salad course.

 
 
THE YEAR’S 15 CHEESECAKE HOLIDAYS

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

Before National Blueberry Month ends, our weekend baking projects include this recipe for Lemon Blueberry Cheesecake Bars, sent to us by Fruits From Chile.

What Americans call bars are a type of cookie. Bar cookies, which include such popular varieties as brownies, lemon bars, and oatmeal bars, do have a dense cake-like consistency. So why are they called cookies?

A cookie is defined as a baked sweet made in individual portions that are eaten with the fingers—i.e., finger food. Cake is eaten with a fork.

Can you serve a bar cookie on a plate with a fork?

Yes, and you can also add a scoop of ice cream.

> July 30th is National Cheesecake Day.

> The history of cheesecake.

> The history of lemons.
 
 
THE 10 BASIC TYPES OF COOKIES
There are 10 basic types of cookies:

 
> Here’s more about each of these cookie types.

> More blueberry recipes.

> The history of blueberries, one of the few fruit species native* to North America.

> The history of cheesecake.

> The history of lemons and the different types of lemons.
 
 
RECIPE: LEMON BLUEBERRY CHEESECAKE BARS

 
Ingredients For 24 Bara

 
Preparation

1. MAKE the crust. Preheat the oven to 350°F. Grease a 13-by-9-inch baking pan.

2. SOFTEN 1/2 cup of the butter and combine it with 1/2 cup of granulated sugar in the bowl of an electric mixer. Beat until fluffy. Add 2 cups flour, the baking powder, and 1/2 teaspoon salt. Beat until crumbly.

3. TRANSFER the crumbs to the baking pan and pat to make an even layer. Bake for 10 minutes until the surface is dry but not browned. Meanwhile…

4. MAKE the filling. In the same mixer bowl, beat the cream cheese, the remaining 1/4 cup of granulated sugar, lemon zest, and juice, and almond extract until fluffy. Beat in the eggs until combined. When the crust has finished baking…

5. SPREAD the cheesecake mixture evenly over the top of the crust and bake for 20 minutes until the cheesecake has set. Meanwhile…

6. MAKE the crumb top layer. Stir together in a medium bowl the brown sugar, the remaining 3/4 cup flour, the cinnamon, and 1/4 teaspoon of salt. Cut in the remaining 3/4 cup flour, the cinnamon, and 1/4 teaspoon salt.

7. CUT the remaining 6 tablespoons of butter into 1/2-inch pieces and add them to the brown sugar mixture. Work the butter into the mixture with a pastry blender or your fingers until uniform crumbs have formed. Stir in the almonds. When the cheesecake layer has baked…

8. SPRINKLE the blueberries and crumb mixture over it and bake for 20 minutes until the crumbs have browned. Cool to room temperature and refrigerate at least 2 hours until the cheesecake is firm. Then cut into 24 bars.
 
 
FOOD TRIVIA

In the U.K., bar cookies are known as “tray bakes.”

[1] Blueberry Lemon Cheesecake Bars can be enjoyed chilled or at room temperature (photos #1 and #2 © Fruits From Chile).

[2] Fresh blueberries make this recipe taste its best, but you can also use frozen blueberries.

[3] If you’re lactose intolerant, substitute lactose-free cream cheese from Green Valley (photo © Green Valley Creamery).

[4] Zest combined with juice adds an extra dimension of flavor. If you have extra zest and juice, you can freeze them (photo © Sunkist).

[5] This recipe uses sliced almonds for flavor and texture, but if you can’t have nuts, leave them out (photo © Happy Belly | Amazon).

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