5 Fun Ideas For Watermelon!

1. Cut three rounds of watermelon about four inches thick. One 8 inches in diameter, one 6 inches and one four inches. Stack them on top of each other on a 12 inch serving platter. 
2. Cut some 1/4 inch slices of kiwi. Cut some slices of jicama about 1/4 inch thick, then use a star cookie cutter and cut out stars. Cut some grapes into 1/4 inch rounds. Cut pineapple into 1/4 inch by 1/4 inch squares. Cut a few strawberries in half. 
3. Assemble as shown above. Trust me on this – the fruit will adhere without any toothpicks used (except for the star on the top).

• 19 oz cubed seedless watermelon (about 3 1/2 cups)
• 5 1/2 Tbsp granulated sugar, divided
• 1 Tbsp fresh lemon juice
• 1/2 cup canned coconut milk, well shaken
• 13 oz kiwi (about 6 medium)
• 1 Tbsp mini chocolate chips

1. Add watermelon, 2 Tbsp granulated sugar and lemon juice to a blender and blend until well pureed. Skim off foam then carefully pour into 10 popsicles molds (I have this mold here if you are looking to buy one) filling each about 2/3 full (try not to splash on sides, I found it worked best to let it run down the outside edge then just wipe off that part later with a damp paper towel or q-tip). Sprinkle the chocolate chips over tops then using a popsicles stick gently push down to immerse chips (push towards sides so you can see them once the freeze). Wipe sides clean as needed. Cover with the lid and insert popsicles sticks. Freeze 3 1/2 hours. During last 30 minutes of popsicles freezing, whisk together coconut milk with 1 1/2 Tbsp sugar until sugar has dissolved, chill 30 minutes (you want it to be a nice pourable consistency after chilling, not too thick. If you find that it is stir in 1 - 2 Tbsp cold water to thin. I recommend chilling it because you just don't want it warm or it will melt the watermelon layer when pouring in).
2. Remove popsicles from freezer, remove lid and carefully pour a scant tablespoon coconut milk into an even layer over watermelon layer (again, it works best to pour it down the outside edge then wipe clean). Clean sides as necessary. Return to freezer, uncovered, and chill 45 minutes. Meanwhile, cut tops from kiwi and use a spoon to scoop flesh from kiwi while leaving skins. Transfer kiwi to blender along with 2 Tbsp granulated sugar. Pulse until well pureed. Force mixture through a fine mesh strainer into a bowl using a rubber spatula to remove seeds (at this point I mixed int just a tiny bit of blue gel coloring because mine weren't the best shade of green, so that's optional). Chill kiwi mixture 30 minutes.
3. Remove popsicles from freezer and carefully pour about 1 Tbsp kiwi mixture over coconut layer. Return to freezer and chill until popsicles are solid about 2 - 3 hours.
4. To remove popsicles from molds, turn tray to the side and run plastic molds under warm water several seconds (don't let the water touch the kiwi portion at the top) then slowly pull from molds.

• fruit for cutting (melons of all kinds, slightly underripe mangoes, apples)
• alphabet cookie cutters
• berries and other fruit for garnishing the ends
• skewers

1. Slice the top and bottom of a mini seedless watermelon. Set it on a flat bottom. Slice the rind off the sides. Once the watermelon is prepped, pat it dry with paper towels, and transfer it to a plate to decorate.
2. Make vanilla bean whipped cream, and dollop the entire batch on the top of the watermelon.
3. Using a spatula, carefully work the whipped cream down the sides of the watermelon to the bottom of the plate.
4. Once the entire watermelon is coated, work the spatula back around to flatten out the top and sides. It should look exactly like a cake!
5. Take about two cups of toasted, slivered almonds (make sure they are completely cool) and toss them onto the sides of the cake. Occasionally, scoop the almonds that have collected on the bottom of the plate and pat them onto the sides until the entire circumference is covered.
6. Take a heaping handful of mixed berries, and carefully drop them onto the top of the cake.
7. The cake tastes best when served immediately, but it can be carefully covered with foil and refrigerated for several hours (up to a day).

1. Cut watermelon into small cubes. Lay in a single layer on a baking sheet and place in the freezer. Once frozen, store in a freezer safe ziptop bag.
2. Fill a glass with the watermelon ice and pour your favorite beverage over.