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So flavour, texture, and the overall loving experience are all a part of food! Ohhhhh! But do you prefer savoury to sweet foods, such as pineapple on pizza?
I’ve provided a selection of amazing watermelon-based recipes that you must try.
Watermelon Fries With Coconut Lime Dip | Gluten-Free
2. Line 2 (12-count) muffin tins with paper liners and set aside.
3. In a large mixing bowl, beat white cake mix, 1 cup pureed watermelon, vegetable oil, and egg whites with an electric mixer. Beat in a drop or two of pink food coloring.
4. Pour batter into prepared muffin tins and bake for 19 to 21 minutes or until a toothpick inserted in the middle comes out clean.
5. Allow cupcakes to cool in the tin about 10 minutes before removing them to wire racks to finish cooling.
6. Meanwhile, in a mixing bowl, beat butter, remaining 1/4 cup pureed watermelon, and powdered sugar until blended. Add more watermelon if the frosting is too thick or more sugar if it’s too thin. Beat in a drop or two of pink food coloring.
7. Frost cooled cupcakes with Watermelon Frosting.
Optional: Natural red food coloring or pomegranate juice
Optional “Seeds”:
– 1/2 cup raw pumpkin seeds
– 2 ounces sugar-free or dark 85% chocolate
Instructions:
1. Place the softened cream cheese, sour cream, and seedless watermelon in a food processor. Process until smooth. Add natural food coloring if desired.
2. Taste the mixture to check sweetness. If needed, add your favorite sweetener. (e.g., 1/2 teaspoon watermelon liquid stevia). Set aside.
3. In a stand mixer, blend the heavy whipping cream on high until stiff peaks form. Add a pinch of salt.
4. Gently fold the whipped cream and watermelon mixture together until just combined.
5. Pipe the mousse into serving dishes and refrigerate for 2-3 hours or overnight.
6. Optional: To make “seeds,” melt chocolate in the microwave, stir until smooth. Drop pumpkin seeds into chocolate, coat them, then remove with a fork. Place seeds on a parchment-lined baking sheet to dry.
7. When ready to serve, place some “seeds” onto each serving of mousse.
1. Line a rimmed baking tray with parchment paper. Spread the cubed watermelon in a single layer on the baking sheet.
2. Pour the pomegranate juice into an ice cube tray, filling the cavities only half full.
3. Place the tray of watermelon and pomegranate juice in the freezer and freeze until firm, about 2 hours or overnight.
4. Combine the frozen watermelon, pomegranate juice, and sweetened condensed milk in a food processor or powerful blender. Process until completely smooth and creamy. You may need to add it in batches, pulsing between each addition until everything fits.
5. Transfer the mixture to a freezer-safe container. Place a piece of plastic wrap over the top, ensuring it touches the surface. Cover with a tight-fitting lid and freeze for about 4 hours or until firm enough to scoop.
6. Enjoy your refreshing watermelon and pomegranate frozen treat!
4 cups chopped watermelon rind, dark green outer skin removed
2 cups onion, finely chopped
1 red bell pepper, seeded and diced
1 jalapeno pepper, chopped
1 1/2 teaspoons sea salt
1 1/2 cups granulated sugar
1 1/2 cups vinegar
1 1/2 teaspoons ground turmeric
2 teaspoons mustard seeds
1/2 teaspoon pepper
Pinch nutmeg
Instructions:
Make the Relish:
1. If you have a food processor, pulse the watermelon rind, onions, and peppers until they are in small pieces (about 1/8 – 1/4″ size). If not, finely chop them by hand.
2. Combine watermelon rind, onion, peppers, and salt in a large bowl, stirring well. Chill overnight.
3. Place in a colander to drain, rinse thoroughly, and drain again.
4. Transfer to a large stockpot and add remaining ingredients. Bring just to a boil, then simmer for 10 minutes. The relish is now ready to be put in jars and refrigerated or given as gifts.
Unsweetened coconut flakes, cacao nibs, or chocolate chips, for garnish
INSTRUCTIONS:
1. Add the frozen watermelon, coconut milk, maple syrup, and vanilla extract to a blender. Process until smooth but still thick. If needed, add an extra splash of coconut milk to the blender to get it going, but try to avoid adding too much extra!
2. Serve immediately, topped with the coconut flakes or chocolate (if desired).
Ingredients:
4 cups cubed seedless watermelon
1/4 cup fresh lime juice
2 tablespoons honey or agave syrup
4 cups cold water
Ice cubes (optional)
Fresh mint leaves for garnish (optional)
1. In a blender, combine the cubed watermelon, fresh lime juice, and honey or agave syrup. Blend until smooth.
2. Strain the mixture through a fine-mesh sieve into a pitcher to remove any pulp.
3. Add cold water to the pitcher and stir well to combine.
4. Refrigerate the agua fresca for at least 1-2 hours to chill.
5. Serve over ice cubes, garnished with fresh mint leaves if desired.
What are your favourite recipes? Be sure to share them with me, and I’ll pin them on my Pinterest!
2 Comments
[…] can use pomegranates in a variety of ways because of their sweet and sour flavor. These pomegranates recipes are delicious on their own, but the sweet and tart flavor of the pomegranates elevates them to another […]
[…] In addition to eating nutrient-dense meals regularly, staying hydrated is also essential for scalp health. Water helps flush out toxins from the body while providing moisture to the scalp and follicles that can prevent breakage and shedding due to dryness or dehydration. […]
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[…] can use pomegranates in a variety of ways because of their sweet and sour flavor. These pomegranates recipes are delicious on their own, but the sweet and tart flavor of the pomegranates elevates them to another […]
[…] In addition to eating nutrient-dense meals regularly, staying hydrated is also essential for scalp health. Water helps flush out toxins from the body while providing moisture to the scalp and follicles that can prevent breakage and shedding due to dryness or dehydration. […]