This just in: here in the upper Midwest, summer has finally decided to come, and summer equals sticky. This I tell you, brother: you can’t have one without the other. Something else you can’t not have in the summer, no matter where your summer is? Watermelon. Seedless watermelon has dropped in price recently, and with a little watermelon eater around here, I snapped those babies up…and then paid the consequences, when we went on a trip to Wisconsin over the Fourth of July (happy birthday, America!) and the watermelon wedges got a little soggy-sogged. Not the crisp texture I’m looking for, but when a girl has soggy, sweet watermelon, she makes watermelon-ade. Or something like that, but that doesn’t sound as good.
I’m discovering more ways to use watermelon lately–a watermelon-mint-feta salad has been on my list since we had it on a cruise two years ago, and it finds itself in smoothies and all sorts of drinks. This is a delicious way to cool down when you decided not to turn on your air conditioning, since it was a cool evening and morning, and then the day turned nice and roasty later on. I don’t know who would do such a thing, but if you meet that kind of person, recommend this to them. It’s like swimming in a cool pool of icy-sweet deliciousness, but you don’t have to put on sunscreen or towel off to do it. Bonus.
If you have little ones outside in the heat all day long and you’re trying to keep them hydrated, this is a good way to do it; watermelon is what, about 99.99% water, and yes, that counts toward your daily intake.
Note: Agave nectar is a syrup made from the blue agave plant, found in Mexico and other dry, desert areas. It is sweeter than either honey or sugar. It’s become more popular and widely used in recent years because of its low glycemic load, which means that it won’t raise your blood sugar as quickly as other sweeteners do. For that reason, it’s a good choice for diabetics and others who need to watch spikes in blood glucose. Teaspoon for teaspoon, however, it has the same amount of calories as other sweeteners. In my area, I’ve seen it at Trader Joe’s and Costco (in a two-pack for the latter). I used the TJ’s variety in this recipe.
Makes 2 large glasses full.
4-5 cups watermelon, in hunks
Juice of 1/2 a lime
6 ice cubes
6 large, fresh mint leaves, torn in half
1 squeeze of agave nectar*
pinch of salt
Put everything but the agave and mint in a blender. Blend on high (I use a K-Tec blender, of the “Will it blend?” YouTube fame, and I blended at 3 for 15 seconds, then 5 for 10). Taste. Add agave to taste (I used a small squeeze–agave is sweeter than sugar). Add salt to taste.
Pour into two cheap-o plastic cups, because you’re frugal like that and weren’t planning on taking any pictures of this, don’t garnish with mint (for the same reason), sit on your classy, classy deck, and drink. Aaaahhhh. You’re ten to fifteen degrees cooler suddenly.
*Of course you can substitute sugar, honey, or another sweetener (or none, even better!) of your choice.
In other, unrelated news, it is lily time around here! This makes me very happy. Aren’t they beautiful?