Here are a couple of recipes using our melons, super easy, fun to prepare and very kid friendly!

Yellow Watermelon Granita

Yellow Watermelon Granita

A twist on the traditional granita using Underwood’s seedless yellow watermelon! I think it’s AOK to eat “yellow snow” in this instance.

8 cups of yellow seedless watermelon, chopped
2 T fresh lime juice
2 T local honey

Process watermelon, lime juice and honey in a blender, Vita Mix or food processor (in batches if necessary) and process until smooth. Pour into a glass baking dish, 9×13 if it will fit in your freezer. I had to use a 8×6 pan, I have a side by side and 9×13 doesn’t fit. Place uncovered in your freezer compartment and freeze about 30 minutes until ice starts to form around the edges. Break up any large pieces of ice with a fork and return to the freezer and continue this process every 30 minutes until all liquid is crystallized, about 3 hours total.

Using a fork, flake the granita into bowls for serving or into a large airtight container to store in the freezer for up to one week. You can use an ice cream scoop to scrape it into the serving dishes after it freezes solid.

Melon Aqua Fresca

This is a very refreshing and nutritious – put those melon seeds to good use!

Melon Agua Fresca1 1/2 cup melon seeds and pulp (from about 2 big melons)
4 cups of water
1/8 cup of local honey
1 tsp vanilla
1 T lime juice
1 tsp chopped peeled ginger (optional)

In a food processor, Vita Mix or blender, process all ingredients, in batches if necessary. Strain through a fine mesh strainer into a pitcher or mason jars to store in the refrigerator. Serve ice cold.

Optional: Add 2 T chia seeds and let soak at least 10-20 minutes.

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