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.

Watermelon salsa


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.

Serves: 12

Watermelon pops


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.

Serves: 8


Contact News/Design Editor Clare Haefner at or (254) 501-7551.

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