I had an absolute blast teaching Sam Champion how to grill watermelon this morning!  You’ll love the smoky flavor that the grill adds to sweet watermelon.  Try a yellow one out too– it has a honey flavor and is yellow because it doesn’t have the antioxidant “Lycopene” that lends that pretty ruby color to red watermelons.

Grilled Watermelon with Prosciutto, Gorgonzola and Balsamic Glaze

Ingredients:

½ watermelon, seeded and cut into chunks with rind

8 thin slices of prosciutto de Parma ham

¾ cup crumbled Gorgonzola

2 cups Balsamic Vinegar

½ cup Brown sugar

Directions for Watermelon: Spray cooking spray on a clean grill and wait until grill is very hot.  Grill over high heat until nicely charred, about 1 minute per side.  Top the watermelon with prosciutto, crumbled gorgonzola and drizzle with balsamic glaze.  You can keep the rind on or cut off before serving.

Directions for Balsamic Glaze: Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved.  Bring to a boil, reduce heat to low and simmer until glaze is reduced by half, about 20 minutes.  Glaze should coat the back of a spoon.  Let cool and pour into a jar with a lid; store in refrigerator.

 

Watermelon Margarita

Ingredients:

2 shots Tequila

1 1/2 cups fresh watermelon

Juice from 1 lime

1/2 cup seltzer water

1-2 cups ice

Directions: Put ingredients in blender and blend till frothy!

You can rim your margarita glass with salt, sugar or a combo of both.

Fresh Mozzarella, Basil and Watermelon Skewers

Ingredients:

Watermelon cut into small squares or balls

Fresh Basil

Fresh mozzarella balls

Directions: Alternate watermelon on the skewer with balls of fresh mozzarella and fresh basil.

Watermelon “No Bake” Cake with Whipped Coconut Cream

1 large seedless watermelon

2 cups heavy whipping cream

1 can full fat coconut milk

1 tsp vanilla extract

3 Tb honey

1 cup sliced almonds or shredded coconut

Seasonal fruit for topping

Directions:

To make the whipped cream:

Put the can of coconut milk in the fridge overnight so the cream separates from the milk.  The cream will be at the top of the can.  Scrape out the cream and add vanilla and honey to mixture.  Whip the cream with a hand mixer on medium speed until cream is fluffy, about 3-4 minutes.

Beat the heavy cream until peaks form, about 2-3 minutes.  Fold heavy cream into coconut cream until combined.

To Assemble:

Remove the top and bottom from the watermelon and remove the rind from the middle section.  You’ll be left with a cake shaped piece of watermelon.  Cut the watermelon “cake” into the number of slices you want.

Pat the edges of the watermelon with dry paper towel.  Spread the outside edges of the “cake” with the whipped coconut cream.  Top with more whipped cream and your favorite fruit.  Spread coconut or nuts on sides of cake.  Keep cool until ready to serve.