12 delicious things you didn’t know you could make with watermelon

Nothing says summer like a big bite of sweet, juicy watermelon on a hot day. This super fruit is super hydrating, low in sugar and high in nutrients so give it space on your plate (or in your glass) with one of these surprising watermelon recipes.

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Freeze diced watermelon chunks overnight. In a blender or food processor, process watermelon with a few squeezes of lime juice until it reaches sorbet consistency.

Combine 1 litre of water, 1 ¾ cups of cubed watermelon, 1 peeled lime and 5 cubes of cane sugar in a blender until smooth. Serve over ice and garnish with a few mint leaves.

In a large bowl, mix two boxes of red Jell-O with 4 packets of unflavoured gelatin and add 2 cups of boiling water, then add 2 cups of vodka. Remove all but ½ inch of red flesh from half of a medium watermelon and pour in the liquid Jell-O mix. Chill for 4 hours before slicing and serving.

Combine puréed watermelon juice with tequila and fresh lime juice and serve over crushed ice. Garnish with a lime wedge and watermelon slice.

Slice ends off watermelon so it stands up on one end. Cut off all rind to make a tall cake shape. Frost with 2 containers of frozen whipped topping and top with assorted berries.

Using a large watermelon slice as the pizza ‘crust,’ cover with a thick layer of cream cheese frosting and a variety of diced fruit pieces.

Cube watermelon and top with small feta cheese chunks, then add a basil leaf and secure with a toothpick. Drizzle with olive oil and a sprinkle of salt and pepper.

Cut watermelon rounds into quarters and brush with a small amount of olive oil, fresh lime juice, and a pinch of salt. Grill on high for 3-5 minutes per side, until grill marks form. Remove from grill and season with more lime juice, salt, and a sprinkle of chopped cilantro.

In a blender combine a few slices of watermelon (cubed), a handful of hulled strawberries, juice of one lime, 1 tablespoon chia seeds, a small knob of fresh ginger and a few mint leaves. Blend and serve.

Cube a medium seedless watermelon and add chunks to a dehydrator. Run at 135 degrees Fahrenheit (60 °C) for 8-12 hours. Store chips in an airtight container.

In a large bowl, mix diced watermelon, green and orange pepper, red onion, cilantro, 1 jalapeno, and the juice of 1 lime. Add cumin powder and salt to taste. Serve with chips or as a side dish.

Add a few cubes of watermelon, cucumber slices and mint sprigs to a pitcher of water.