LITTLE ROCK, Ark. (KTHV) -- When it's this hot outside, a great way to cool down is with fresh Arkansas watermelon.
Here’ are some recipes for you to try:
Jerk chicken with watermelon-peach-tomato salsa:
-1/2 cup hot pepper jelly
-1 tablespoon lime zest
-1/4 cup fresh lime juice
-2 cups seeded and diced fresh watermelon, chilled
-1 cup peeled and diced fresh peaches
-1/3 cup chopped fresh basil or mint
-1/3 cup chopped fresh chives
-3 cups baby heirloom tomatoes, halved
-Salt and freshly ground pepper
-Garnish: fresh basil or mint sprigs
1. Warm hot pepper jelly if needed to liquefy; cool to room temperature.
2. Whisk together pepper jelly, lime zest, and lime juice in a bowl; stir in watermelon and next 3 ingredients.
3. Season halved baby tomatoes with salt and freshly ground pepper to taste.
4. Spoon into bowls or cocktail glasses. Top with salsa. Garnish, if desired.
• 8 cups finely diced seedless watermelon, (about 6 pounds with the rind)
• 1 medium cucumber, peeled, seeded and finely diced
• 1/2 red bell pepper, finely diced
• 1/4 cup chopped fresh basil or mint
• 1/4 cup chopped flat-leaf parsley
• 3 tablespoons red-wine vinegar
• 2 tablespoons minced shallot
• 2 tablespoons extra-virgin olive oil, Rice Bran Oil or sunflower oil
• 3/4 teaspoon kosher salt
1. Mix watermelon, cucumber, bell pepper, basil, parsley, vinegar, shallot, oil and salt in a large bowl.
2. Puree 3 cups of the mixture in a blender or food processor to the desired smoothness; transfer to another large bowl.
3. Puree another 3 cups and add to the bowl.
4. Stir in the remaining diced mixture. Serve at room temperature or chilled.
5. Can be made 1 day ahead. Keep refrigerated
Watermelon and Goat Cheese Salad with Citrus Vinaigrette
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons orange juice
• 1 tablespoon red-wine vinegar
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 8 cups mixed salad greens (5 ounces)
• 4 cups diced seedless watermelon, (about 3 pounds with the rind)
• 1/4 cup very thinly sliced red onion
• 2 ounces goat cheese, crumbled
• 1/2 cup chopped hazelnuts or pistachios (2 ounces), toasted
• Optional: grapefruit or orange sections
1. Whisk oil, orange juice, vinegar, salt and pepper in a large bowl until well combined.
2. Add salad greens, watermelon and red onion; toss to coat.
3. Divide among chilled salad plates.
4. Top with goat cheese and hazelnuts to serve. Garnish with grapefruit or orange sections if desired.
Shrimp and Watermelon Summer Salad
• 1 pound frozen, fully cooked medium shrimp, thawed
• 1 medium red onion, thinly sliced
• 4 cups watermelon, roughly chopped
• 2 jalapeños, seeded and finely chopped
• 2 avocados, peeled, seeded and coarsely chopped
• juice of 1 fresh lime (do not substitute)
• 1 teaspoon honey
• 3 Tablespoons sunflower or olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1/2 cup fresh cilantro leaves, chopped
1. In a large bowl, combine the shrimp, red onion, jalapeños and avocado.
2. In a pint jar, combine lime juice, honey, oil, salt and pepper. Shake vigorously to combine. (Or whisk ingredients in a small bowl.)
3. Pour the vinaigrette over the shrimp mixture and sprinkle with cilantro.
4. Set salad aside for 10-15 minutes to allow flavors to meld.
Watermelon and Basil Iced Tea
• 8 cups water
• 8 tea bags
• sugar or sweetener, if desired
• 2 - 3 cups watermelon chunks, chilled or frozen
• fresh basil sprigs, enough for 8 glasses
1. Prepare the water and tea bags as directed or as you prefer, allowing it to steep to desired strength.
2. Remove and discard the tea bags adding desired amount of sugar or sweetener, if desired. Stir well.
3. Allow tea to cool to room temperature and refrigerate until ready to use.
4. At serving, add ice and watermelon to each glass. Top with basil sprigs and pour tea over all.
5. If using frozen watermelon, omit the ice allowing the frozen watermelon cubes to chill and flavor your tea.