Four glasses partially filled with watermelon lemonade and topped with ice cubes.
Gentl & Hyers
1 of 5

Watermelon Lemonade

This watermelon lemonade is a refreshing drink made with puréed watermelon, lemon juice, and simple syrup. We can’t think of a better remedy for a hot summer afternoon.
A black oval dish filled with watermelon salad with Aleppo pepper and black olives.
William Brinson
2 of 5

Watermelon Salad with Aleppo Pepper

This watermelon salad with Aleppo pepper is a simple side dish that is made with fruity Aleppo pepper, watermelon cubes, black olives, and fresh mint. It's easy to make and is ready in just 15 minutes.
A jar of pickled watermelon rind on a rack with a dish and spoon beside it.
Matthew Benson
3 of 5

Pickled Watermelon Rind

Pickled watermelon rinds are a Southern classic that are crisp and sweet and tangy and oh so enticing. Tasting is believing. Here's how to make them.
Three scoops of watermelon sorbet in a white serving dish.
Quentin Bacon
4 of 5

Watermelon Sorbet

This watermelon sorbet requires no ice cream maker. Just watermelon, lemon, sugar, mint, and surprisingly little time in the freezer. (Doesn’t just looking at it make you feel cooler?!)
Three watermelon and tomato bruschetta slices topped with shaved pecorino and cut in half.
Andrew Purcell
5 of 5

Watermelon and Tomato Bruschetta

You’re probably not thinking garlic, basil, and cheese with your watermelon, but trust us on this one. It's the perfect bruschetta for summer.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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