After Fourth of July festivities ended last week, there was half of a giant watermelon left in my refrigerator.
Watermelon is a great fruit, especially for weight watchers like me, because I can eat a lot of it without worrying about adding too many extra calories.
But I can only eat so much before I'm sick of watermelon slices.
Once cut, watermelon won't keep too long, so I had to find some new ways to spice it up to avoid wasting food. That led me to the recipe section at the Weight Watchers website, often a reliable source to give me something I'll like with the ingredients I have on hand.
I found two that stuck out — a watermelon salsa that tastes great on top of grilled chicken, fish or pork, which I ate with dinner twice last week, and a watermelon pop recipe that gave me a great way to store the rest of the watermelon.
Now frozen, I can eat it as slowly as I want, even waiting a few more weeks before I'm ready to enjoy some more wonderful watermelon.
4 cups fresh watermelon, seedless, chopped into small pieces
1 cup cucumber, seedless, chopped into small pieces
½ cup uncooked scallions, chopped into small pieces (green and white parts)
½ large yellow bell pepper, chopped into small pieces
1 large jalapeño pepper, seeded, finely minced
1½ tablespoons fresh cilantro, minced
1½ tablespoon fresh mint leaves, minced
1 teaspoon sugar or Splenda
1 tablespoon olive oil
2 tablespoons fresh lime juice (Note: For deeper flavor, use balsamic vinegar instead of lime juice.)
Toss all ingredients together in a large bowl. Serve at room temperature or chilled. Yields about ½ cup per serving.
If making ahead, combine all but last three ingredients and refrigerate. Add sugar, oil and lime juice and toss to coat just before serving.
1/8 large fresh watermelon
4 tablespoons fresh lemon or lime juice
1 tablespoon sugar or honey
Cut flesh from watermelon rind and remove seeds. Blend flesh until liquid (you should have approximately 4 cups of liquid). Stir in lemon juice and sugar.
Pour into eight, 5-ounce paper cups, leaving space at the top so they don't overflow.
Stick a wooden popsicle stick into each cup. Freeze for several hours. To eat, just peel off paper cup.
Contact News/Design Editor Clare Haefner at firstname.lastname@example.org or (254) 501-7551.