Thai Watermelon Salad

Serves 8.

Note: Plan to cook the rice in advance. From the National Watermelon Board.

• 1 tbsp. minced fresh ginger root

• 1 tsp. minced fresh garlic

• 1/2 c. seasoned rice vinegar

• 1/2 c. orange juice

• 1/8 c. toasted sesame oil

• 1/2 c. extra-virgin olive oil

• 1 tsp. light soy sauce

• 4 oz. baby greens

• 3 c. cooked and cooled brown rice

• 6 c. diced seedless watermelon

• 1 c. chopped green onions

• 1/2 c. chopped fresh cilantro

•1 c. dry roasted and salted peanuts

• Freshly cracked pepper, to taste

Directions

Whisk together the ginger, garlic, vinegar, juice, oils and soy sauce.

Arrange the greens on a serving platter or up to 8 individual serving plates. Toss the rice with 2/3 of the dressing.

Press each serving of the rice mixture into a small cup and invert onto the plate of greens, creating an individual serving of rice.

Toss the watermelon with the remaining dressing and spoon the watermelon over the rice and greens. Sprinkle green onions, cilantro and peanuts over the watermelon. Garnish with freshly cracked pepper to taste. If desired, add grilled chicken, salmon or shrimp for an entree salad.

Watermelon Malibu SurfServes 1.

Note: For a nonalcoholic version, simply leave out the rum. Cream of coconut is often sold where drink mixes (such as margarita mixes) are in the supermarket or liquor store. From the National Watermelon Board.

• 1 c. seedless watermelon chunks

• 1 c. trimmed strawberries, cut in half

• 1/2 c. cream of coconut

• 1 to 2 shots (3 to 6 tbsp.) spiced rum

• Mini watermelon wedges for garnish

• 1/2 c. sweetened whipped cream or topping

Directions

Blend watermelon, strawberries, cream of coconut and rum just until smooth. Place in freezer for 1 hour, stirring occasionally. Pour into a chilled glass.

Garnish with mini watermelon wedges and whipped cream. Serve immediately.

Watermelon Wine SpritzersServes 6 to 8.

Note: Grenadine is usually available where drink mixes (such as margarita mixes) are in the supermarket or liquor store. From the National Watermelon Board.

• 2 c. cubed, chilled seedless watermelon

• 1 bottle chilled chardonnay

• 2 tbsp. grenadine

• 12 oz. (11/2 c.) chilled sparkling water

Directions

Divide the watermelon among 6 to 8 white wine glasses. Then divide the wine, grenadine and sparkling water among the glasses and give them a quick stir. Serve immediately.

Watermelon, Jalapeño and Shrimp Pico de GalloMakes about 51/2 cups.

Note: From the National Watermelon Association.

• 2 tbsp. canola or vegetable oil

• 1 tbsp. minced seeded jalapeño

• 3 tbsp. minced fresh shallot

• 1 tbsp. minced fresh garlic

• 1 tsp. soy sauce

• 1 tsp. ground cumin

• Juice from 3 fresh limes

• 2 c. minced watermelon

• 2 c. chopped, cooked and cooled, peeled and deveined shrimp

• 1/4 c. chopped fresh parsley

• 1 c. diced roasted red pepper

• Ground black pepper to taste

Directions

Heat the oil in a heavy nonstick skillet over medium high heat. Sauté the jalapeño, shallots and garlic until golden and toasted around the edges. Remove from heat and add soy sauce and cumin. Cool.

Scrape the cooled ingredients into a bowl and toss with lime juice, watermelon, shrimp, parsley and roasted pepper. Season with black pepper to taste.

Serve with chips and margaritas, fish tacos or atop grilled salmon.

Watermelon PopsMakes about 36 small frozen pops.

Note: You'll need wooden craft sticks -- or plastic molds -- to make these frozen treats. From the North Carolina Watermelon Association.

• 3 c. watermelon juice (see below)

• 1/2 c. sugar

• 1/2 c. water

• 2 tsp. fresh lemon juice

Directions

To make watermelon juice: Purée chunks of seeded and coarsely chopped watermelon in batches.

To make frozen pops: In small saucepan, mix together sugar and 1/2 cup water; simmer 3 minutes. Remove from heat; stir in watermelon juice and lemon juice.

Place in 2 ice trays. Freeze until very mushy and insert a wooden craft stick in each cube. Freeze.