By Amber Sandoval-Griffin
June 20, 2011
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I’m typically not a huge fan of watermelon, but lately I’ve come across several recipes that have made me realize there is a lot more to this classic summer fruit than biting into a wedge and spitting out the seeds. I recently ate at Lilette in New Orleans and had the most wonderful pork belly, watermelon and watercress entrée. It sounds a little strange but the combination of crispy, fatty pork belly mixed in with sweet chunks of fresh watermelon and cool bites of cucumber and watercress made for the perfect summer entrée in this hot New Orleans weather. The salad was mixed with a light olive oil and citrus-based vinaigrette which added a hint of flavor but did not overpower the flavors of the fruit and pork.

So in that vain, I’ve been looking for more unique ways to incorporate watermelon into my meals and here are a few more recipes that I found and love.

 
This recipe incorporates the best of summer flavors such as fresh herbs, heirloom tomatoes and of course, watermelon.  Not only is it a beautifully colored dish but it is also great on a hot day.

This recipe was in the Martha Stewart Living 2011 June issue and is simple yet decadent. Feta is a great compliment to watermelon as is the basil. Throw them on the grill for a minute or two and drizzle with olive oil for a sweet yet salty side.

If you have leftover watermelon and don’t know what to do with it, I suggest puréeing it and making it into a popsicle or a cooler. Try one of these recipes: