Makes 10 to 12 (3-ounce) pops.

Note: Depending on your blender, you may want to mash up the watermelon with a spoon before you put it in the blender so it will blend more easily. From "Top Pops," by Emily Zaiden.

• 6 c. cubed seedless watermelon (about one 4-lb. watermelon)

• 2 tbsp. freshly squeezed lime juice

• Zest of 2 limes

• 1/4 c. agave nectar or sugar

• Dash of sea salt


In a blender, add the watermelon, lime juice and zest, agave or sugar, and salt. Blend on high until watermelon is completed liquefied.

Pour mixture into molds, insert handles and place in freezer. If using sticks, insert them after 30 minutes or when the mixture is firm enough for them to stand upright. Freeze until solid, 4 to 5 hours minimum.

Nutrition information per each of 12:

Calories 44 Fat 0 g Sodium 13 mg Sat fat 0 g

Carbohydrates 11 g Calcium 6 mg

Protein 0 g Chol 0 mg Dietary fiber 0 g

Diabetic exchanges: 1 other carb.



Makes about 3 cups.

Note: If your child doesn't like tomatoes, serve more watermelon, which contains many of the same nutrients. From "Parents Quick & Easy Kid-Friendly Meals," by the editors of Parents magazine.

• 41/2 c. watermelon cubes

• 1/2 tsp. salt

• 1/4 tsp. ground coriander

• 1/8 tsp. pepper

• 1/4 c. plain Greek yogurt

• 2 tbsp. raisins


Place the watermelon, salt, coriander and pepper in a food processor or blender (split into 2 batches if necessary). Cover and purée until smooth. Mix in yogurt just until combined.

Serve soup in bowls and top with raisins to look like seeds.

Nutrition information per ¾-cup serving:

Calories 76 Fat 1 g Sodium 298 mg Saturated fat 0 g

Carbohydrates 17 g Calcium 31 mg

Protein 3 g Dietary fiber 1 g



Serves 4.

• 11/2 c. cubed watermelon

• 1 c. tequila

• 1/2 c. lime juice

• 1/2 c. orange liqueur (such as Grand Marnier, Cointreau or triple sec )

• 1 tbsp. powdered sugar

• 1/2 tsp. salt.


Purée watermelon, tequila, lime juice, orange liqueur, sugar and salt together.

Nutrition information per serving:

Calories 240 Fat 0 g Sodium 300 mg Sat. fat 0 g

Carbohydrates 18 g Calcium 8 mg

Protein 0 g Cholesterol 0 mg Dietary fiber 0 g



Makes 31/2 cups.

Note: This is a good salsa for any meat. From "The Good Housekeeping Test Kitchen Cookbook."

• 1 lime

• 2 c. (1/4 -in.) cubes watermelon

• 1/2 English cucumber, unpeeled, cut into 1/4 -in. cubes

• 1 green onion, minced

• 1/4 tsp salt

• 1/8 tsp. coarsely ground black pepper


Grate 1 teaspoon peel from lime and squeeze 2 tablespoons juice.

In medium bowl, toss lime peel and juice with watermelon, cucumber, green onion, salt and pepper. Refrigerate up to 2 hours if not serving right away.

Nutrition information per ¼-cup serving:

Calories 9 Fat 0 g Sodium 43 mg Saturated fat 0 g

Carbohydrates 2 g Calcium 5 mg

Protein 0 g Cholesterol 0 mg Dietary fiber 0 g

Diabetic exchanges: free food.



Makes 6 to 8 servings

Note: From the National Watermelon Promotion Board.

• 6 to 8 watermelon cups (see below)

• 1/2 c. mayonnaise

• 1/2 c. sweet pickle relish

• 1 tsp. minced fresh dill

• 1/2 c. chopped celery

• 1/2 c. chopped green onions

• 2 hard-cooked eggs, chopped or grated

• 1 lb. cooked crabmeat, rinsed and picked over for shell


Make the watermelon cups by cutting 3-inch-tall and 3-inch-wide cylinders of seedless watermelon. Hollow out the cylinders to form "cups," reserving the watermelon from the center for another use. Once the cups are made, keep them on a paper towel until ready to fill and serve. The cups can be made ahead of time and covered on a tray and refrigerated until ready.

Make the filling by mixing together the mayonnaise, relish, dill, celery, green onions and hard-cooked eggs. Fold in the crab. Use mixture to fill the watermelon cups and serve.

Nutrition information per each of 8 servings:

Calories 240 Fat 13 g Sodium 460 mg

Carbohydrates 14 g Protein 16 g Cholesterol 125 mg Dietary fiber 1 g