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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.

watermelon puree

Photo: Eoban Binder/WFIU

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

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


  • 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.

pouring watermelon juice into frozen glasses

Photo: Eoban Binder/WFIU

Consider rimming these glasses with some salt and enjoying the watermelon juice like a margarita.

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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