The best watermelon recipes. Did you buy an unripe watermelon? Dont be upset

This perfectly thirst-quenching natural dessert is a delicacy that the whole family will love. The thrifty housewife has probably thought more than once about how to prepare a watermelon delicacy in order to be able to enjoy its unique taste on long winter evenings. So, what can you cook with watermelon?

You can cook a lot of things from watermelon for the winter.

Despite the presence of liquid, the product is used in the preparation of desserts, jams, preserves, marmalade.

The striped berry is also successfully used in soaking, pickling, and fermentation.

Homemade watermelon wine can perhaps be called the pinnacle of culinary art. And tender green jam is made from watermelon rinds.

In addition, watermelon rinds can also be fried, or candied fruits can be made from them. Don't forget to remove the bitter green crust before cooking.

Pickled watermelons for the winter (video)

How to freeze watermelon for the winter

There is no need to freeze the product whole. The presence of a large amount of liquid will cause the watermelon to become slimy during the thawing process. It’s better to freeze delicious berries, as an original addition to New Year’s cocktails or sorbets, using one of the suggested methods.

There is no need to freeze the product whole

Product freezing options:

Cocktail cubes. Separate the watermelon pulp from the rind, remove the seeds, and cut into cubes. Place on a plastic cutting board. Place in the freezer. To avoid subsequent sticking, allow the watermelon pieces to freeze. Then wrap the pulp in a low-temperature-resistant plastic bag. Place in a quick freezer.
Pulp in syrup. Cut into slices. Prepare syrup from 40 g of water and 60 g of sugar. Roll each slice in cool sugar syrup. Place on a board and freeze in the freezer. Then put in plastic bags and place in the food compartment of the freezer. Quick freezing of a semi-finished product will ideally preserve its taste and nutritional value.
Smoothie. Separate the cooked pulp from the peel and seeds. Beat with a blender. The resulting mixture can be frozen in ice cube trays. An excellent New Year's treat for a child's sweet table.
Fruit icecream. Place the pulp, whipped with a blender, into an ice cream mold. Freeze the mixture in a quick freeze for 2 hours. Take it out, insert a stick into each well, and return it until the product is completely frozen.
Juice. Prepare it like a smoothie. Before freezing, squeeze the mass through several layers of gauze. Freeze the liquid in ice cube trays. For a richer sweet taste, add a little sugar.

Never throw away the used pulp after squeezing the juice and the trimmed green peels. We use the pulp in jam, and from the peels we make candied fruits.

Watermelon juice for the winter: step-by-step recipe

Required ingredients:

Ripe watermelon – 5 kg;
Granulated sugar – 100 g;
Citric acid – 5 g.

Watermelon juice is easy to make

Cooking method:

Peel the watermelons to the red pulp, remove the seeds. If there are overripe areas of the pulp, trim them off.
Cut the product into portions and grind into a homogeneous mass with a blender. You can use a meat grinder.
Separate the liquid from the pulp by straining through gauze in several layers.
Boil the juice over low heat. Gradually add sugar and citric acid. To give a more characteristic acidity, replace the acid with 1 tsp. fresh cranberries whipped in a blender. This drink will be more beneficial for the body during the cold winter season.
Keep on fire for no more than 10 minutes.
Pour into sterilized jars and roll up. The roll should stand upside down until it cools.
Store in a well-ventilated area.

Use the remaining watermelon rinds and overripe pulp to make a light green smoothie. Grind the products to a paste, add cucumber juice, a drop of lemon juice and a teaspoon of honey to the drink. The result is a refreshing, fortified dessert.

How to make watermelon in your own juice

Sweet and sour dessert will be an unusual addition to fruit salads.

Required Products:

Medium size watermelon – 3 kg;
Granulated sugar - to taste;
Lemon juice – 2 tbsp. l;
Watermelon juice – 1 l.

Sweet and sour dessert will be an unusual addition to fruit salads

What to do:

For the workpiece, we select a solid product without visible signs of damage. Wash the watermelon thoroughly. Cut into portions 2 cm thick.
Carefully but tightly place the ingredient in rows in a steamed, sterilized container. Add lemon juice there. Cover with lids and a clean towel.
In a separate bowl, slowly bring the watermelon juice and sugar to a boil.
Pour the boiling drink over the jars with their contents and roll them up. Turn the lids down. Keep it like this until it cools down.

Store in a ventilated area.

How to make evaporated watermelon juice

During the evaporation process, watermelon loses up to ¾ of its pulp mass. A kilogram of watermelon yields 300 ml. evaporated liquid.

Ingredients for 10 kg of pulp:

Granulated sugar - 1 tbsp;
Citric acid – 1 tsp;

How to do:

The pulp is thoroughly beaten with a blender. When using a meat grinder, skip the ingredient several times.
Strain the liquid through cheesecloth. The squeezed pulp can be sprinkled with sugar and left until the juice is released. Pour pure juice, squeezed through cheesecloth, into a separate pan.
Add sugar. Simmer the mixture over very low heat for 4 hours, stirring constantly. Make sure that the mixture does not burn.
To reduce the sweetness of the finished product, add a little boiled water.
After compacting the mass, add citric acid. Boil for another 3 minutes and roll into sterilized jars.

After cooling, store out of direct light.

How to make condensed watermelon juice

Condensed watermelon juice (jam) is prepared at home in two ways. The standard recipe involves the process of boiling the product to the desired thickness, followed by adding lemon juice (or acid). Gelatin is used in quick preparation.

Required ingredients:

Watermelon pulp;
Granulated sugar - to taste;
Lemon juice - to taste;

Cooking methods:

Standard method

Twist the prepared pulp several times in a meat grinder, or beat with a blender.
Place the resulting mass on low heat. Add sugar to taste. Stirring frequently, bring the boiling process to readiness. Check the thickness with a drop of juice in cold water. It should not spread over the surface.
At the end of cooking, add lemon juice, hold for another 2 minutes. Roll up into a sterilized container.
Place in a ventilated area after cooling.

Fast way

Product preparations closed in this way for the winter have a short shelf life. Maximum 3-4 months if the preparation process is followed correctly.

Required ingredients:

A liter of watermelon juice;
Sugar, citric acid - to taste;
Edible gelatin – 30 g.

The juice turns out very tasty

How to cook:

Boil the liquid with sugar and citric acid.
Pour a little drink into a separate bowl, cool, add gelatin, stir until the grains are completely dissolved.
Pour back into the pan with the contents.
After adding gelatin, do not bring to a boil. Wait for the first bubbles to appear and leave the finished product to cool.
Cool the juice. You can put it in the refrigerator to quickly give it a jelly-like state.

Preparing watermelon syrup for the winter

The optimal recipe for making syrup is thick watermelon juice.

Ingredients:

Watermelon pulp;
Granulated sugar;
Lemon.

Preparation:

Beat the watermelon pulp with a blender. Add a little boiled water and sugar to the mixture.
Place on low heat. Simmer the mixture while boiling, periodically adding granulated sugar, until a thick consistency is formed. Add lemon juice at the end of cooking.
Test doneness by dropping a drop of liquid onto cold water with a spoon. If it does not spread and is easily wrinkled with your hands, the syrup is ready. Pour into sterilized containers.

Store the finished product in the refrigerator under a nylon lid.

Sealing watermelons for the winter (video)

“Taste watermelon and you will know what angels eat.”

Mark Twain

Most often, watermelons are used fresh. Fresh watermelon is a wonderful dessert, and when salted it is an excellent gourmet side dish for meat or fish. Candied watermelon rinds, watermelon jam or watermelon honey can be a tasty memory of summer.

It’s hard to believe that these steep-sided, weighty creations of nature, even small specimens of which weigh 4-5 kg, are classified as berries. But, according to botanists, the berries are false: watermelon belongs to the pumpkin family, and its fruit is scientifically called pumpkin. By the way, the wild African ancestor of the cultivated watermelon, the average weight of which even now is 200-300 grams, looks more like a berry. The giants we are accustomed to were the result of selection while they were traveling through China and Central Asia to Peter’s Russia. And the modern taste of the miracle berry is also the work of a person who, for thousands of years, has been selecting the sweetest fruits for cultivation, because the ancestor of watermelon has a bitter taste.

How to choose the right watermelon

* The stripes on the watermelon rind should be as contrasting as possible: the clearer the contrast, the more light and heat, and therefore fructose and sucrose, the berry gets.

* A ripe sugar watermelon never sinks, but a green and watery one usually goes to the bottom. It is unlikely that you will be able to throw watermelons into the pool before purchasing, but still remember: of two watermelons of the same size, the one that is lighter will be riper.

* The spot on the side of the watermelon should be medium-sized yellow or slightly orange, but not white. If there is no stain, there is a high probability that the watermelon ripened on the road.

* It is difficult to pierce the rind of a ripe watermelon with a fingernail.

* The place where the tail is attached to the crust must be dry. But a dried tail does not guarantee the ripeness of a watermelon: maybe it dried out along the way?

* A ripe watermelon resonates: its pulp has microvoids, it is less watery than an unripe one.

Watermelon delicacies

And the use of watermelon in cooking does not end with simple operations, such as: brought, washed, cut and eaten. The giant berry is made into fresh juices, used to prepare light summer salads and desserts, salted and even fried. Try the watermelon delicacies too.

Watermelon salad with tomatoes

Cut the watermelon pulp, from which the seeds have been removed, cut the cucumbers and tomatoes into cubes, mix, pour in vegetable oil, add a little cognac, lemon juice, season with salt and ground black pepper. Place in the refrigerator for 30 minutes. Before serving, carefully place in a salad bowl and garnish with dill.

Watermelon salad with avocado and feta cheese

Peel the avocado, halve, remove the pit, and cut into slices. Cut the watermelon pulp, from which the seeds have been removed, into small wedges. Place the watermelon and avocado in a salad bowl, sprinkle crumbled feta on top, and drizzle with a dressing of olive oil, lemon juice and ground black pepper. Garnish the salad with arugula leaves and sprinkle with sesame seeds. Serve chilled.

Watermelon and ham salad

Cut 200-300 g of watermelon pulp, 100 g of feta cheese and one medium-sized unsweetened apple into cubes (watermelon cubes should be larger), cut 150-200 g of ham into strips and add red sweet onion or 1-2 coarsely torn green lettuce leaves. For the dressing, mix vegetable oil with lemon juice, ground black pepper and salt.

Watermelon and strawberry “soup”

Grind the strawberries and watermelon pulp in a blender (set aside a third of it). Cut the reserved watermelon pulp into small cubes and mix with watermelon-strawberry puree. Add candied watermelon rinds to the “soup” and stir. Pour the watermelon “soup” into bowls and top each bowl with a scoop of ice cream or a spoonful of whipped cream. This delicacy, of course, is best eaten for dessert. You can use raspberries instead of strawberries.

Watermelon “soup” in a glass

500 g Cut the watermelon pulp into cubes, grind another 500 g of watermelon pulp in a blender and strain. Cut 1-2 stalks of celery and 1 apple into thin strips. Pour the strained watermelon juice into martini glasses, add watermelon cubes, celery, apple, season with 1 tbsp. a spoonful of olive oil, a pinch of black pepper and a drop of balsamic vinegar.

Fried watermelon

To prepare this unusual delicious dessert, cut the watermelon into cubes about 2 cm thick, roll in flour, then in beaten egg white, repeating the operation twice, and fry in boiling refined vegetable oil until a light brown crust forms. Place the pieces of fried watermelon on a plate, sprinkle with powdered sugar, and serve immediately.

Watermelon cocktail

Cut the watermelon pulp into pieces and place in a blender. Beat for 30 seconds until smooth. Add dry champagne. Add ice and stir. Pour the cocktail into glasses and garnish with mint sprigs and a slice of watermelon.

Cruchon

Cut off the top of a ripe watermelon and scoop out the pulp with a spoon. After removing all the seeds from the pulp, add 0.5 cups of cognac, 2 cups of dry wine or champagne, orange slices, peach slices, mango or grapes. Place the resulting mixture in the watermelon and cover with the previously cut “lid”. Put the watermelon in the refrigerator, after 2 hours you can treat yourself to a cup.

Watermelon sorbet

To prepare this dessert, which is refreshing in hot weather, remove the seeds from the watermelon pulp, cut it into small pieces, grind it in a blender, add lemon juice and place the sorbet in the freezer. After 3 hours, remove from the refrigerator and blend again in a blender. Serve the finished sorbet in bowls.

Watermelon honey

Watermelon honey (nardek, bekmes) is obtained by evaporating watermelon juice until honey becomes thick. It contains up to 20% sucrose and 40% inverted (that is, broken down sugar). To prepare this wonderful delicacy, washed watermelons are divided into 4 parts over a basin, the pulp is separated with a spoon, then squeezed out under a weight through a napkin. The resulting juice should be brought to a boil, stirring constantly and skimming off the foam, and strain through gauze folded in 3-4 layers. After this, cook again until you get thick brown honey. Honey is ready when a drop of it does not spread on a cold plate. Watermelon honey is very aromatic, tasty and sweet. Store honey in a cool place, preferably in jars with tin lids.

Watermelon honey is contraindicated for patients with diabetes and obesity.

Watermelon marshmallow

At the same time as preparing watermelon honey, you can make a delicious marshmallow. For 1 part of honey, put 2 parts of squeezed watermelon pulp and cook over low heat until thick, then add 4-5 drops of any fruit essence, 4 egg whites per 1 kilogram of mass and stir quickly. Place the hot mixture on a cutting board to cool. Cut the cooled marshmallow into pieces and sprinkle with powdered sugar. Store marshmallows in glass jars or cardboard boxes.

Watermelon rind jam

Wash and cut several thick-skinned watermelons into pieces. Peel the peels from the pulp and cut off the green layer from the peel in a thin layer. Cut these peels into small cubes, rinse and put them in salt water for 25-30 minutes (2-3 teaspoons per 1 liter of water). This is done so that the peels do not boil over. Then hold the peels in water heated to a boil (but not boiling!), after 10 minutes transfer them to a bowl with cold sugar syrup. Cook the jam in 3-4 batches, 10-15 minutes from the start of boiling, with breaks of 2-3 hours. The jam should be cooked over low heat, stirring constantly so that it does not burn.

For 1 kg of watermelon rinds you will need 1.2 kg of sugar and 1.5-2 glasses of water. The “correct” jam is transparent, golden, like amber, and the crusts crunch pleasantly, like candied fruits. You need to put the cooled jam into jars. It should be stored in a cool place.

This tasty, but high-calorie jam is strictly contraindicated for diabetes and obesity; it should not be included in the diet of people with chronic gastrointestinal diseases and a tendency to intestinal disorders. In limited quantities, it can be given to children from 10 years of age.

Candied watermelon rinds

Wash a watermelon with a thick rind weighing 3–4 kg and cut off the top green layer of skin no more than 2 mm thick. Cut the watermelon into pieces, remove the pulp with a spoon to a white layer. Cut the remaining peels into small cubes and cook for 3-4 minutes. blanch in boiling water with the addition of 2 tbsp. spoons of lemon juice. Drain in a colander, pour cold water over it and dry.

Boil syrup from 750 g of sugar and 0.5 liters of water until the sugar is completely dissolved and pour it over the watermelon rinds. Cook over low heat for 10–12 minutes, let steep for 8–10 hours.

Repeat this procedure twice more. The third time during cooking, add another 2 tbsp. l. lemon juice. Place the resulting mixture in a colander and let the liquid drain for 1 hour.

Place the crusts on a sieve and place to dry in a barely heated (up to 40ºC) oven for 1 hour. Roll the dried candied fruits in fine sugar, mix, shaking to remove excess sugar and leave at room temperature for 2-3 days. Store in a cardboard box or dry glass jar, covered with a lid.

Candied fruit syrup can be poured over cottage cheese, sweet casserole, oatmeal, ice cream, you can add it to baked goods or use it to make jam.

Salted watermelons

Watermelons can also be prepared for future use. Salted watermelons are a real delicacy! There are various ways to pickle watermelons.

Watermelons in a tub

It is better to salt small ripe watermelons of late varieties, if possible of the same size. Wash the watermelons, drain the water and, to speed up fermentation, pierce each one in several places with a sharp wooden pin or a sharpened splinter. Place tightly in a well-washed tub, scalded with boiling water, fill with brine (2 cups of salt per 1 bucket of water), cover with a cloth, a wooden circle and place a weight. After 2-3 days, put it in the cold. Fermentation at a temperature of +3 degrees lasts 25-30 days.

Watermelons in plastic bags

Place the weighed and washed watermelon in a bag made of thick plastic film and fill it with brine so that for every kilogram of watermelon there are 400 g of liquid. Add 1.5 tbsp to 1 liter of water in the brine. spoons of salt. The edges of the bag are melted: they are clamped with two metal strips and a candle flame is passed along them. The bags can be stored in a cold place (for example, in a cellar) for 10 months. For pickling, it is better to use watermelons with a thin rind, unripe or at least not overripe.

Watermelons in a jar

Cut the watermelon along with the rind into small triangular slices, place in a clean three-liter jar heated for 30 minutes in the oven and fill with brine (for 1 liter of water - 1 tablespoon of salt and 1 tablespoon of honey), previously boiled and slightly cooled. Immediately close the jar with a plastic lid. The jar should stand at room temperature for two to three days, then put it in the refrigerator. Salted watermelon is stored until spring. It is an excellent source of magnesium, which is essential for the heart muscle.

Apple-watermelon jam

Ingredients for Apple-Watermelon Jam:
Watermelon (red flesh only) - 1 kg
Apple (peeled and seeds removed) - 1 kg
Sugar - 1 kg
Lemon - 1 piece

Cut the watermelon pulp into cubes, peel and core the apples, cut into pieces. Place in a saucepan and heat until softened.
When the watermelon and apples become soft, turn them into a homogeneous mass in a blender. Put it back on the fire, adding sugar. Cook until medium thick, about min. thirty.
10 minutes before the end of cooking, add chopped lemon with peel.
Pour into sterilized jars and roll up.

Watermelon delicacies

Using watermelon in cooking does not end with simple operations, such as: bring it, wash it, cut it and eat it. The giant berry is made into fresh juices, used to prepare light summer salads and desserts, salted and even fried. Try the watermelon delicacies too.

Watermelon salad with tomatoes

Watermelon salad with avocado and feta cheese

Watermelon and ham salad

Watermelon and strawberry “soup”

Watermelon “soup” in a glass

Cut 500 g of watermelon pulp into cubes, grind another 500 g of watermelon pulp in a blender and strain. Cut 1-2 stalks of celery and 1 apple into thin strips. Pour the strained watermelon juice into martini glasses, add watermelon cubes, celery, apple, season with 1 tbsp. a spoonful of olive oil, a pinch of black pepper and a drop of balsamic vinegar.

Fried watermelon

Watermelon cocktail

Cruchon

Watermelon sorbet

Watermelon honey

Watermelon honey is contraindicated for patients with diabetes and obesity.

Watermelon marshmallow

Watermelon rind jam

Candied watermelon rinds

Repeat this procedure twice more. The third time during cooking, add another 2 tbsp. l. lemon juice. Place the resulting mixture in a colander and let the liquid drain for 1 hour.

Candied fruit syrup can be poured over cottage cheese, sweet casserole, oatmeal, ice cream, you can add it to baked goods or use it to make jam.

Salted watermelons

Watermelons can also be prepared for future use. Salted watermelons are a real delicacy! There are various ways to pickle watermelons.

Watermelons in a tub

Watermelons in plastic bags

Watermelons in a jar

You can also peel the skin from the green thin layer and cook it like zucchini. With onions and carrots.

How have you eaten watermelon in your life? Most, for sure, are only raw or in a cocktail. But with a little magic, you can do amazing things with watermelon: ice cream, shakes, fried and even savory dishes.

(Total 10 photos)

1. Appetizer salad with fried watermelon, mint and Feta cheese

Fried watermelon sounds scary, but in fact it is juicy and crispy on the inside, with a smoky and sweet crust on the outside. Toss it with some salty Feta cheese, add some spice with lime and some fresh mint. And now you have a wonderful picnic salad!

For the appetizer salad you will need:

8 seedless watermelon slices (about the size of a deck of cards);
2 tablespoons olive oil;
5 teaspoons lime juice;
5 slices of Feta cheese (just over 100 grams);
a handful of fresh mint leaves;
3 cups greens (arugula, lettuce, watercress);
salt, pepper - to taste;
roasted pumpkin seeds.

Heat up the grill. Dry the watermelon pieces with a paper towel and place them on the grill. Fry on one side, without turning, for 2 minutes.
Toss the greens with 2 tablespoons of lime juice, olive oil and a pinch of salt. Place greens on a large platter and top with grilled watermelon slices, browned side up. Add Feta and a few watermelon pieces. Pour the remaining lime juice over them and sprinkle a little salt (pepper to taste). All that remains is to decorate everything with mint and pumpkin seeds.

2. Delicious watermelon slices with mint and lime

For delicious slices you will need:

1 chilled seedless watermelon;
1/2 bunch of fresh mint;
4 limes (from 2 - zest, from 2 - juice);
3/4 cup sugar.

Cut the watermelon into 4 parts and then into slices approximately 5 cm thick (see picture). Chop the mint leaves and mix in a bowl with 2 tablespoons of lime zest. Add sugar and mix everything well. Place the watermelon slices on a large flat plate and top with lime juice. Then sprinkle the pieces with the mint-lime sugar you made.

3. Watermelon-Mint Sherbet

Classic watermelon in a new version: frozen pulp + mint + lime = juicy and refreshing ice cream (or in other words, sherbet). Sherbet contains virtually no sugar and can be added with a few tablespoons of rum for even greater pleasure.

For sherbet you will need:

watermelon (about 2 kg, seeded and broken into pieces);
1 tablespoon + 1 teaspoon sugar;
3 limes (juice from them);
3 tablespoons white rum;
a pinch of salt;
1 tablespoon + 1 teaspoon chopped mint leaves.

Watermelon pieces, sugar, lime juice and rum - put everything into a blender. And bring it to a puree state. Add mint and mix everything until it turns into small particles and is no longer visible. Afterwards, pack the mixture into an airtight container and freeze for several hours.

Having an ice cream maker makes the process much easier. If it is not there, then every hour we take the mixture out of the freezer and mix it thoroughly with a spoon or mixer as long as possible. This is to prevent ice crystals from forming in the ice cream. To completely freeze the sherbet, keep it in the freezer for 6-8 hours.

4. Watermelon-tomato salad with Feta

You'll be surprised how well watermelon and feta cheese go together. With each bite, the salty, sweet and at the same time invigorating notes begin to play more and more brightly. This salad is simple, but not without some creativity, as you can add other summer vegetables (except tomatoes) to it. The dish is best served with fried fish or steak.

For the salad you will need:

4 tablespoons red wine vinegar;
1 teaspoon salt;
1/4 teaspoon freshly ground black pepper;
1/2 cup olive oil;
1 small cucumber, peeled;
1/2 small red onion;
3 tomatoes, cut into pieces;
3 1/2 cups seedless watermelon, cut into small pieces;
1 red bell pepper, cut into pieces;
200 grams of Feta cheese, cut into cubes 1-1.5 cm in size;
1 cup finely chopped fresh mint leaves.

We start by preparing the dressing. To do this, mix vinegar, salt and pepper in a medium bowl. Then add olive oil and beat well. Set aside for now.

Cut the cucumber in half lengthwise and remove the seeds with a spoon if necessary. Then cut it into thin slices in the shape of a crescent. Cut the onion into thin half rings. Finally, place the cucumber, onion, tomatoes, watermelon pieces, pepper, cheese and mint in a large bowl. Add dressing. It is advisable to serve immediately.

5. Milk-watermelon shake

Try this incredible shake that blends juicy watermelon with ice and milk. This is incredible! Foamy, sweet, delicate pinkish color... The milky watermelon shake is neither cloying nor heavy. The consistency is more like juice with the addition of something similar to cream.

Watermelon must be frozen first. To do this, cut it into pieces, place them on a sheet of parchment paper in one layer and place them in the freezer. This way the pieces of watermelon will not stick together, and you can take as many of them as you need. Once frozen, you can transfer them to airtight bags and store them for up to three months.

For the neck you will need:

3 cups frozen watermelon chunks;
1 glass of milk;
2 tablespoons sugar.

Mix all ingredients in a blender and bring to a milkshake consistency. You can add sugar to taste. Actually, it's ready!

6. Refreshing watermelon water

Do you habitually quench your thirst with soda in the summer? We urge you to give up this business and drink exclusively natural homemade drinks. Since watermelon is our key figure today, we offer you an excellent recipe for cold watermelon water. There is practically no sugar in it, and it is super refreshing.

For watermelon water you will need:

half a large watermelon (without rind, cut into large pieces);
4 glasses of water;
8 fresh mint leaves (to taste);
juice of half a lime (about 1-1.5 tablespoons);
3 tablespoons of sugar or honey.

Place half the watermelon pulp and half the water in a blender and turn into a smooth puree. Then we taste the resulting mass to see if it is sweet enough. If we feel that it is not very sweet, we remember to add sugar to the next batch. Strain the liquid through a sieve into a jug or large bowl. Repeat the procedure with the remaining pieces of watermelon and water, adding mint leaves and sugar. Mix everything until smooth. Strain again. Add lime juice. Cool before serving.

7. Watermelon popsicle

Eskimo is, in a way, synonymous with childhood. And here in front of us lies a large or not very large, but undoubtedly very desirable, watermelon - can it really be turned into everyone’s favorite dessert? This is exactly what we suggest you do!

For watermelon popsicle you will need:

about 700 grams of watermelon pulp, without peel and seeds;
2 tablespoons sugar;
4 tablespoons chopped fresh mint leaves;
2 teaspoons grated lemon zest;
a pinch of salt.

Grind the watermelon pulp with sugar in a blender. After a little while, add mint, lemon zest, and salt.

Pour the resulting mixture into popsicle molds available on the farm. Then we put the future watermelon ice cream in the refrigerator. After an hour and a half, you can insert the sticks into the molds. Leave the watermelon popsicle in the freezer for at least 3 hours until it is thoroughly frozen.

8. Watermelon jelly

Watermelon is delicious on its own. But why not treat yourself to a wonderful dessert? Watermelon jelly is not a standard dish. It has a delicious taste, delicate color and texture. This dessert will definitely please both adults and children.

For the jelly you will need:

watermelon (about 3 kg with peel);
gelatin (bag, about 20 grams);
1/2 cup sugar;
1/4 cup lemon juice;
vegetable oil.

Cut the watermelon into large pieces and remove the peel. Place the pulp in a blender and turn it into puree. Strain the pureed watermelon through a sieve. The result should be about 3 glasses of juice.

In a small bowl, mix gelatin with 1 glass of watermelon juice. Let it brew for 3 minutes.

In a small saucepan over medium heat, heat the rest of the watermelon juice and add the sugar. Keep it on the fire until the sugar completely dissolves. Then add pre-prepared gelatin and lemon juice to this mixture. Remove from heat.

Pour the prepared mixture into molds previously coated with oil. Cover and refrigerate overnight. Before serving, cut the jelly into cubes and distribute into bowls.

9. Watermelon-orange smoothie

This cocktail is delicious and very refreshing. Watermelon, like orange juice, is an excellent source of antioxidants and vitamin C. What do we do with pepper in it, you ask? It very subtly emphasizes the taste of watermelon. You shouldn't be afraid to add it to your smoothie.

For the smoothie you will need:

2.5 cups chopped seedless watermelon;
1 cup ice;
1/2 cup orange juice;
1/4 teaspoon black pepper.

Cut the watermelon into pieces, removing the seeds if possible. Place watermelon slices, orange juice, pepper and ice into a blender. Mix everything. You can add a little honey to make the drink sweeter. That's how quick and easy it is, and your smoothie is ready. Enjoy!

10. Super refreshing strawberry watermelon drink

An excellent refreshing non-alcoholic drink with a wonderful aroma and rich hue. The main thing in it is to maintain the correct proportion of strawberries: if there are too many of them, then it will turn out to be candy, if there are too few, then the drink will not have enough sweetness. So try and experiment!

For the drink you will need:

4 cups diced watermelon;
1 cup peeled strawberries;
juice of half a lime;
6 mint leaves (+ for decoration);

If you have a juicer, then in accordance with the instructions we obtain juice from watermelon, strawberries, and lime. We don't use pulp.

If we use a blender, then mix the watermelon, strawberries, and lime until smooth. Strain through a sieve, helping with a spatula.

We take glasses and put 3 mint leaves in each of them. Put ice on top. Pour the juice mixture (watermelon, strawberry and lime) into glasses and serve.

As you can see, everything is simple and accessible. Recipes whose main ingredient is watermelon are so good that you want to make them right now!

What original recipes with watermelon do you know?

What can be made from watermelon to please your household, surprise guests, and enjoy the fragrant aromas of summer on cold winter evenings? From a large striped berry, which, like you and me, consists of 80% water, you can prepare a lot of goodies.

Excellent berry - virtually waste-free! You shouldn't throw away the crusts - you need to... fry them! Like regular potatoes, just cut off the thin outer green skin before cooking. Cook with pleasure and discover new tastes of familiar products.

Wonderful aroma of green peels

Fragrant jam from watermelon rinds “Naslazhdenie”

What you need: granulated sugar – 950 g, fruit crust – 1-1.2 kg.

How to prepare: Remove the tough skin from the crusts with a sharp knife. Cut them into small pieces (1.5 by 1.5 cm), rinse with cool water. To prevent them from boiling, soak for half an hour in a 3% salt solution.

Next, immerse them for 10 minutes in water heated to 85-95 degrees C. Place in a saucepan (excellent - in a pressure cooker, multicooker), pour in cooled sweet syrup (400 g sugar - 600 ml water). Boil the mixture 4 times for 15 minutes. Count the time from the moment the syrup boils. The container should be removed from the burner (turned off) and cooled every 3 hours after the next welding. Roll up the finished jam.

This wonderful sweetness can be spread on fresh bread, or served with pancakes and pancakes, or used in pies and cakes. Even capricious children will like the curd with aromatic pieces. Have you ever eaten ice cream topped with jam from a fragrant “ball”? The taste is amazing!

Candied fruits with pear flavor

Surprise your guests with fragrant candied fruits. This treat will be a real treat during winter tea parties or just get-togethers with friends.

What you need: granulated sugar - 1.2 kg, crusts (peeled) - 1 kg.

How to prepare: Remove the green dense top from the skins. Cut the pulp into small triangles or strips. These will be the candied fruits. Pour cool water over the chopped pieces and boil for 10-15 minutes. Drain in a colander and place in very cold (ice) water.

Dip the cooled slices into boiling syrup (200 g sugar - 400 ml water). Boil for 5 minutes, leave for 10-12 hours. Repeat the process 4-5 times until the pieces become transparent. During the last cooking, add a pinch of citric acid. Dry the boiled candied fruits in the oven, sprinkle with powdered sugar. Store in parchment paper.

Tip: Decorate your favorite cake with crispy and fragrant candied fruits.

We salt, ferment and pickle... berries!

Are you deciding what you can make from watermelon for the winter? Prepare salted watermelons! Crispy and aromatic, salty and sour, they go perfectly with boiled potatoes, meat, and are also suitable as a dessert dish. At any time of the year, you can easily decorate the table with striped gifts of nature. In addition, it can also be preserved in salted form - it will be an excellent natural diuretic in the house.

So, let's master salting watermelons in a barrel.

Salty stripes

Select fruits weighing 4-5 kg. Using a wooden knitting needle, pierce their rounded “barrels” in 12-15 places to speed up the fermentation process. Carefully place the “balls” in a wooden barrel and fill with brine (500 g sugar – 200 g salt – 10 liters of water). The barrel is kept at room temperature for the first day, and then moved to the cellar. After three weeks, the salty delicacies can be served.

Tip: To prevent the fruits from floating in the barrel, cover them with a clean cloth, place a wooden circle on top and press down with a heavy stone, previously washed and scalded.

You already know how to pickle green “balls” for the winter, but soaked fruits in their own juice are no less tasty. A savory snack will be appropriate for both the holiday table and a regular family dinner. People often ask, salted and soaked? The answer is clear: yes! This is an excellent and healthy component of the diet menu.

Soaked watermelons

We place small fruits in rows in a barrel - wooden or plastic. Every two rows we alternate them with juicy pulp. The alternation continues until it is completely filled. Next, the barrel is sealed and filled with juice through the shunt hole. The berries “ferment” for a week. Containers should be stored in a cool place.

Have you prepared pickled watermelons for the winter? Surprise your guests with an unusual dish! Recipes can be selected to suit every taste. Canning watermelons is easy even for very young housewives. We offer a simple option that requires very little money and effort. The result will please you.

So, sweet and sour delicacies

Cut the watermelon into pieces - squares or slices. Place in the prepared jar up to the neck. Pour boiling water over it. Drain it immediately and add salt, sugar, vinegar and boil again. Pour the aromatic marinade over the slices and roll up. Proportions for a three-liter jar: sugar - 4 tbsp. spoons, salt - 2 tbsp. spoons and vinegar - 70 gr.

Watermelon, canned for the winter, is an interesting addition to meat dishes. Do not roll up the jars or add vinegar. You will have a wonderful lightly salted snack. It is especially good with tender rabbit or turkey meat. Lightly salted watermelon will also not harm diabetes mellitus, but you will have to use it instead of sugar. Is it possible to get poisoned by watermelon if you smell sour? Yes. This product should not be eaten.

Delicious cool treats

Do you know that you can even make homemade ice cream from watermelon? You always want to eat ice cream – both for a quick breakfast and for a romantic dinner... In the summer heat, it’s the hit of the season! Making watermelon ice cream is easier than you think. It is very, very tasty, healthy and cheaper than store bought...

Pink ice cream

Peel the striped “ball” from the crust and seeds, cut into pieces. Combine the aromatic pieces, orange and lemon juice, and blend in a blender or food processor. Freeze a little and beat again, and so on 3-4 times. Then place the delicacy in the molds and freeze a little again. Enjoy!

Exotic watermelon smoothie

Ingredients:

2 cups of seedless fruit pieces,
2 cups of yogurt (preferably without additives),
2 pieces of kiwi,
ice cubes,
mint leaves.

Preparation: Mix all ingredients and beat with a blender at the lowest speed. Pour the delicious mixture into tall glasses and garnish with fresh mint leaves.

Refreshing cocktail

The rich taste of the cocktail will perfectly complement any festive event, even true gourmets will enjoy it. Everyone knows how beneficial melon is for the body. In combination with aromatic berries, its taste acquires new shades, melting the smell of sun and summer.

Ingredients:

2 cups of berry pulp,
1 cup melon pulp,
220 ml cream

Preparation: Beat the ingredients until smooth. The cocktail goes perfectly with creamy ice cream.

We make jam and compote, prepare wine

Jam made from the pulp of sunny gifts is a very delicate and incredibly tasty dessert. The “glowing” pieces and light texture will delight your guests and will please your loved ones. It is much less common than traditional jam made from strawberries and raspberries, apples, plums and apricots. However, it is very easy to prepare and has a wonderful taste and pleasant aroma.

“Amber” watermelon jam for the winter

Ingredients:

1 kg of ripe pulp,
800 g sugar,
2 glasses of water,
2 tbsp. spoons of lemon juice,
vanillin.

Peel the juicy crumb from the seeds and cut into small cubes. Fill them with water, put on low heat and cook for exactly 5 minutes. Cool the pieces in ice water and keep in it for 6-7 hours.

Boil syrup from water and sugar, pour it over the cooled chopped core. After 10 hours, drain the syrup, add lemon juice, vanillin and boil. Pour over the pieces again and place on low heat for 5 minutes. Repeat the cooling and boiling procedure 3 times until the pieces become elastic and transparent. Pour the product into jars and roll up.

Compote

From this wonderful fruit you can make a delicious compote for the winter.

Ingredients:

600 g sugar,
0.5 kg chopped berries,
600 ml water.

Make a thick syrup from water and sugar. Place the chopped striped pulp into it and bring it to 90 degrees C. Pour into jars and roll up.

Tip: Add a few sprigs of lemon balm or mint to the syrup, 1 dessert spoon of lemon juice - this will refresh the drink and give it a little tartness.

Homemade watermelon wine

You can make a delicious light wine from the southern “guest”. The main feature is that the drink must mature for at least 1 year.

Ingredients:

10 kg pulp (red and ripe),
1.2 kg sugar,
4.5 g tartaric acid,
1 teaspoon of ammonia.

Mash the pulp quickly and pour into a prepared glass bottle (10 l). Add the remaining ingredients and wait until the sugar is completely dissolved. Cover the neck of the vessel with three layers of gauze and place in a warm place for three days.

Pour the fermented juice into another container, squeeze out the pulp here, and install a water lock. After fermentation is complete, pour the young wine into another bottle and place it in the cellar (cellar) until fully matured. After about a year you can enjoy it to your heart's content.

We tried to tell you what can be made from watermelon. Experiment, create, and then a wonderful product will nourish the body with useful substances and delight with a pleasant taste at any time of the year.