Watermelon Licuado

A licuado, from the Spanish term for liquefied, is a fresh fruit beverage made from blended fruit, milk or water and occasionally ice. Though licuados are served throughout Latin America, they are especially popular in Mexico, where they are one of many fruit based beverages. Any kind of fresh fruit or fruits can be used in to make licuados, depending upon availability and personal preference. Sweeteners, such as honey or sugar, are frequently added to licuados, though they are not always necessary due to the inherent sweetness of the fruit itself. Licuados are a refreshing addition to a hot summer day and a lovely alternative to other chilled beverages.

4 c watermelon, seeds removed and cut into chunks

2-4 c water

1 lime, thinly sliced

1. Place watermelon chunks in blender. Blend until watermelon is a thick liquid, stirring well so that all watermelon has been blended.

2. Place 2 cups water in a large beverage container, at least 8 cups in size. Pour in blended watermelon and thoroughly stir to combine. Add additional water if desired, up to 4 cups. Refrigerate for at least 1 hour before serving.

3. Garnish with sliced lime and serve chilled. Maybe be kept in the refrigerator for a day or two.

Serves 3-4

Cucumber Watermelon Slaw

Traditionally slaws are associated with cabbage marinated in dressing, as in coleslaw, but the slaw (from the Dutch word for salad) on its own can be used to describe any salad of marinated fresh vegetables and fruits. Because summer is just around the corner, fresh cucumber and watermelon slaw seems to be a great dish to jump start fresh fruit and vegetables dishes, which are so satisfying to eat in hot weather. Watermelon, likely originating in Southern Africa because there watermelon grows wild and reaches great diversity, is a truly beautiful fruit, which has been cultivated by humans around the world for thousands of years. Watermelon rinds, commonly eaten in Asia and some parts of Europe, have a mind watermelon flavor with a crunchy texture and are a great addition to their sweet flesh. Watermelon and cucumber slaw is a great accompaniment to spring rolls or white wine sangria for those warm summer nights.

Regular basil may be used instead of Thai basil, just as regular cucumbers may be used instead of English cucumbers. Any variety of watermelon will work.

1 ½ c English cucumber, thinly sliced into rounds

1 ½ c watermelon, thinly sliced into wedges

1 tbsp rice vinegar

2 tsp sugar

1 tbsp fresh mint, roughly chopped

1 tbsp fresh Thai basil, whole (small leaves) or roughly chopped (larger leaves)

¼ tsp salt

freshly ground black pepper

1. Combine vinegar, sugar, mint, basil and salt in a small mixing bowl. Set dressing aside until sugar and salt have dissolved in vinegar, 5-10 minutes.

2. Place sliced cucumber and watermelon in a medium-mixing bowl. Add dressing and gently toss to combine. Season to taste with fresh pepper. Set slaw aside to marinate at least 1 hour before serving.

3. Serve cucumber watermelon slaw room temperature or chilled.

Serves 3-4