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Earth Eats: Real Food, Green Living

Simple Pleasures: Watermelon Purée

The juice from this gorgeous watermelon harvested fresh from the garden is accompanied by a few mint leaves -- and that's it.

This refreshing drink is served in a frozen glass with fresh mint.

[photo 1]

When fruit is perfectly ripened and freshly harvested, you don’t need to do a lot with it to make it delicious. I’m taking a beautiful watermelon and puréeing it into a juice. The only other ingredient is a few mint leaves.

After you peel the watermelon, don’t automatically throw the rind in the compost bin — pickle it! Sweet Watermelon Pickles are especially tasty served alongside cold cuts.

Then comes the biggest hassle when dealing with watermelons — removing the seeds. (And trust me, you don’t want to have too many stray seeds find their way into the blender!) There are seedless watermelons out there, but I find them to be much less sweet than the traditional fruits. You can decide for yourself — convenience versus flavor!

If you want to jazz up this recipe, try some of these ideas:

  1. Freeze the finished juice and make watermelon ice cubes.
  2. When serving, rim the frozen glasses with salt like a margarita.
  3. Enjoy watermelon juice like they do in Persia by adding some local honey and chopped pistachios.

Watermelon Purée

Ingredients

  • 1 cup watermelon
  • 2-3 tablespoons water
  • several mint leaves

Cooking Directions

  1. Peel the watermelon and discard the rind.
  2. Cut the watermelon in half. You'll notice that the seeds grow in a circle. Remove the seeds with a knife.
  3. Place the watermelon flesh in a blender. Add water and blend until puréed.
  4. Slice the mint leaves in thin ribbons (chiffonade) and place them at the bottom of frozen glasses.
  5. Pour watermelon juice over top.

[photo 2]

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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