watermelon lemonade

Blend It Up
As its name suggests, watermelon is mostly water (this study puts the amount at 92 percent), so it doesn't take much work to whiz the fruit into a liquid state. Mixed with lemon juice and zest, plus some honey, it makes a sweet and refreshing lemonade that's naturally pink.

Get the recipe: Watermelon Lemonade

Photo: Jennifer Patrick

Put It On a Stick
For these kebabs with a twist, you alternate cubes of ahi tuna, watermelon, cucumber and radish. Drizzle a tart sauce made from lemon juice, olive oil and brown sugar on top, and you've got a beautiful (and tasty) no-cook appetizer or light supper.

Get the recipe: Tuna and Watermelon Skewers with Lemon Coulis
watermelon salad

Photo: Shauna Ahern

Serve It with Cheese
There are few foods that don't taste even better with a little cheese sprinkled on top, and watermelon is no exception. We've seen the melon served with goat cheese and Parmesan, but feta is especially good to use because its creaminess and dense texture are a perfect counterpoint to the watery, crunchy fruit.

Get the recipe: Watermelon-Heirloom Tomato Salad
watermelon granita

Photo: Travis Rathbone

Freeze It
Think of a granita as the grown-up version of a snow cone: It's simply a blend of fruit (in this case, watermelon and raspberries), sugar and flavorings (here, vanilla extract and lime juice). You freeze the mixture in a baking pan, scraping it with a fork every once in a while, so shards form. The surprise ingredient in this rendition is red Zinfandel; the alcohol keeps the ice from becoming totally solid, and the wine adds deep flavor and color.

Get the recipe: Watermelon and Wine Granita
eggs protein

Grill It
We didn't believe it until we tried it, but watermelon takes on a lovely smoky taste after a few minutes over the flames. The watery fruit dries out slightly, becoming just a touch less sweet, and turns into a terrific accompaniment to savory, spicy foods. In this recipe, it's shrimp that's been tossed with paprika, cayenne pepper and kosher salt.

Get the recipe: Spicy Skewered Shrimp with Grilled Watermelon

Photo: Jennifer Patrick

Pickle It (Well, Part of It)
If you've ever noticed how much of a watermelon gets thrown out after you've cut away the fruit, consider pickling the rind; it's a classic Southern condiment that's great on its own or in salads. The pickles have a spiced note thanks to cinnamon sticks and cloves, and a bright flavor from sliced oranges and lemons.

Get the recipe: Citrus-and-Spice-Pickled Watermelon Rind