6 Party-Ready Ways to Take Watermelon Off the Rind — Summer Soiree

Take watermelon off the rind in celebration-worthy recipes that will delight (and cool down) warm-weather gatherings.
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We're nearing the end of July, and that, my friends, means it's high time for watermelon. On its own this edible epitome of summertime refreshment needs no doctoring for warm-weather sensations of glee to wash over all who slice into it. Arguably, the best way to eat watermelon — off the rind — is also the simplest. But your watermelon intake shouldn't stop there. Instead, bringing it into these celebration-worthy recipes will delight (and cool down) all who unite for warm-weather gatherings.

A wedge of watermelon is perfect for a party as it is, but putting a stick in it makes it even more so. Spearing cubes together with cherry tomatoes and fresh basil, then drizzling with a tangy balsamic reduction, for Giada De Laurentiis'  Tomato, Watermelon and Basil Skewers, makes for an appetizer emanating with color and refreshment.

Photo by: Brian Kennedy ©2013, Television Food Network, G.P. All Rights Reserved

Brian Kennedy , 2013, Television Food Network, G.P. All Rights Reserved

Watermelon and feta have become one of those flavor combinations as revered as, dare we say, tomato and mozzarella. Do like Ina Garten and unite the two for a summery  Arugula, Watermelon and Feta Salad that can kick any dinner party off right.

watermelon-gazpacho-recipe

watermelon-gazpacho-recipe

Photo by: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved.

Matt Armendariz, 2013, Television Food Network, G.P. All Rights Reserved.

Classic gazpacho is as refreshing as it gets on its very own, but Tyler Florence's Watermelon Gazpacho ups the ante by blending ice-cold, hydrating watermelon and calling on a little heat from serrano chiles.

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SouthernCookout_02_015.tif

Photo by: Anna Williams

Anna Williams

Scoop up a different kind of salsa, all thanks to watermelon. Trisha Yearwood's light, fresh  Watermelon Salsa for Food Network Magazine comes together in just 15 minutes and is loaded with crunchy cucumbers, juicy mango and lots of lime.

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HALLOUMI_079.tif

Photo by: David Malosh

David Malosh

Cross the cold qualities of this favorite fruit with hot, non-melting halloumi cheese in Michael Symon's Watermelon and Halloumi recipe for Food Network Magazine. Top each skillet-seared slice of cheese with marinated watermelon, then garnish with mint, almonds and an easy dressing for a striking summer appetizer.

Photo by: Alice Gao ©2014, Television Food Network, G.P. All Rights Reserved

Alice Gao, 2014, Television Food Network, G.P. All Rights Reserved

There aren't many things in this life that can cool you down better than a straight-up slice of watermelon, but  Watermelon Granita is an icy treat that might even one-up the actual fruit. With its mix of fresh watermelon, sugar and lemon, this make-ahead three-ingredient dish is raked with a spoon and served in cups for the ultimate summer treat.

Check out more watermelon recipes from our friends:

Homemade Delish:  Refreshing Watermelon Salsa
Creative Culinary:  Margarita Watermelon
The Wimpy Vegetarian:  Watermelon and Peach Salsa
Napa Farmhouse 1885: Watermelon Salsa
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