Watermelon is a family favorite at our house. We don't often put it in recipes because it disappears so quickly, but the following are wonderful for the summer if you can manage to hide some of it! After slicing and eating from the melon itself, cube the remainder, removing seeds as you go and store it in a covered plastic container in the refrigerator. I would use it within two days to make sure it's still fresh. The first recipe uses an entire medium watermelon, so buy two!

Watermelon Slush

1 medium watermelon (about 12 pounds)
3/4 cup lime or lemon Juice
3/4 cup sugar

Cut the watermelon into 2-inch wedges. Remove and discard the rind, black seeds, and as many of the softer white seeds as possible. Cut into 1-inch chunks and place them in the bowl of a food processor or blender. Process until pureed although some small chunks may remain. Add the lemon or lime juice and sugar, and blend until just mixed Transfer the mixture to a stainless steel bowl, cover, and freeze until solid, for 8 to 10 hours.

About 4 hours before serving, move the bowl to the refrigerator to soften. In the last hour before serving, use a fork to break the softened mixture into shavings. Serve the slush in pretty glasses or bowls. Garnish with a fresh sprig of mint if available.

Watermelon-Honeydew Kebobs With Dressing

3 tablespoons fresh lime juice
3 tablespoons sugar
1 1/2 teaspoons poppy seeds
1/4 teaspoon salt
1/2 cup vegetable oil

Kabobs:

2 3-pound honeydew melons, halved, seeded
1 small seedless watermelon, cut into 3/4-inch-thick slices
24 6-inch bamboo skewers

Whisk first 4 ingredients in medium bowl. Gradually whisk in oil. Using large melon baller, scoop out 72 balls of honeydew. Using 1 1/4-inch round fluted cookie cutter, cut out 48 rounds from watermelon slices. Alternate 3 honeydew balls and 2 watermelon rounds on each skewer. (Can be made 4 hours ahead. Cover dressing and kebobs separately; chill.) Serve kebobs with dressing. Note: You could also use part of a large melon. If it's not the seedless variety, simply remove the seeds carefully.

Five Fruit Salad

1/2 cup orange juice
1 cup blueberries
1 cup watermelon
1 banana, peeled and sliced
1 peach, pitted and cubed

Pour juice over fruit and refrigerate until cold-overnight is best.Serve in pretty wine goblets or glass bowls. Serves 4.

Watermelon Sorbet

6 cups watermelon, seeded and diced
2/3 cup sugar
1 Tbsp. lime juice
2 Tbsp. lemon juice
1/2 cup water

Combine water, sugar and juices in a saucepan and cook over medium heat until sugar is dissolved. Place watermelon in food processor or blender and process until smooth. Strain watermelon so you end up with about 4 cups of the juice. Add to sugar mixture and mix well. Pour into ice trays and freeze. When mixture is frozen return to the food processor just enough to make it smooth you may need to add a tablespoon of water. Place in a bowl and refreeze for several hours before serving. This is wonderful for a nice summer luncheon!

Spicy Cucumber-Watermelon Relish

2 unpeeled cucumbers, washed, halved, and thinly sliced
1 cup watermelon chunks the size of playing dice, seeded
1/2 small red onion, thinly sliced
1 carrot, peeled and thinly sliced
1/4 cup vinegar
1/4 cup Sugar
1 tsp. red pepper flakes
1 tbsp. chopped fresh mint
1 tbsp. chopped cilantro
salt and freshly cracked white pepper to taste

In a large bowl, mix all the ingredients together well. This relish will keep, covered and refrigerated, 4 to 5 days. Makes about 4 cups.

Watermelon Pie

1 can sweetened condensed milk
4 ounces frozen whipped topping
1/4 cup lime juice
2 cups watermelon balls
1 9-inch graham cracker crust

Fold together milk and topping. Add lime juice. Fold in watermelon balls, reserving about 5 balls for garnish. Pour into graham cracker crust. Place remaining watermelon balls on pie to garnish. Chill at least 2 hours before serving.

Watermelon Apple Mint Ice

10 cups ripe sweet watermelon meat, chopped, seeds removed
1 1/2 cups apple juice
1/4 cup lime juice (2 limes)
1/2 teaspoon fresh mint, chopped
Fresh mint leaves, for garnish

In a blender process watermelon until smooth-working in batches. In 13X9-inch baking pan or freezer-proof container mix watermelon puree with apple juice, lime juice and the chopped mint. Cover and freeze 4 hours or until center is almost frozen. Break up, and blend in batches again until smooth yet still icy. Return to pan; freeze 2 hours more. Serve in dessert dishes; garnished with mint leaves. Makes 12 servings

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