Ingredients

600 g watermelon pulp (seeds removed), broken into pieces
1 medium zucchini, cleaned and cut into pieces
1 tomato, cleaned and seeds removed and cut into pieces
1 small red onion, peeled, cut into small pieces
the juice of 6 cm fresh ginger root, cleaned, grated and squeezed
2 tablespoons extra virgin olive oil
the juice of half a lemon
1 tablespoon shoyu
half a teaspoon dried ginger powder
whole sea salt, just enough to taste
freshly ground black pepper, to taste

Makes 3-4 servings.

Directions

In a blender, puree all the ingredients until you reach te desired texture. Transfer into a bowl and refirgerate for at least 1 hour, taste again for seasoning then divide the soup among serving bowls. Serve chilled.

This salad is definitely a celebration of summer. It’s very refreshing and perfect as an appetizer or light lunch break. Although winter is almost here, I’m sure some readers around the world can still get hold of watermelons.

Makes 2 servings.

Ingredients:

the pulp of ¼ watermelon (seeds removed), cut into bite-sized pieces

4 cups fresh rocket

1 cup leek sprouts

1 cup fresh coriander leaves

4 tablespoons pumpkin seeds (toasted)

1 tablespoon toasted sesame oil

1 tablespoon rice vinegar

4 tablespoons extra virgin olive oil

the juice of 1 lemon

1 pinch whole sea salt

freshly ground black pepper (to taste)

In a large salad bowl, combine the rocket, the watermelon (which you will have previously cut into bite-sized pieces), the leek sprouts, and the pumpkin seeds (don’t forget to toast them!). Add the lemon juice, drizzle with the olive oil, sesame oil and rice vinegar, then sprinkle with whole sea salt and fresh black pepper to taste. Toss well and garnish with fresh coriander leaves. Serve chilled.

Five ingredients is all you need for this amazingly refreshing watermelon granita. Plus, if you have an ice-cream maker or ice cube grinder, it takes practically no time to make. While usually granita is made with the fruit juice, for this one I also used the pulp. I’ve tried all the methods that I’m listing here, and all of them make an excellent granita. The one you see pictured in this post was made following method no. 2 (I really like the irregular texture of it, with frozen fleshy bits). Whatever method you choose it’s best to enjoy your granita as soon as it’s ready, just don’t let it sit in the freezer for days.

Makes 4 servings.

Ingredients

4 cups watermelon pulp (seeds removed), cut into chunks

3 tablespoons rice malt syrup

the juice of 2 lemons

2 teaspoons vanilla extract

½ teaspoon ground star anise

Place all ingredients in a blender and process for 30-40 seconds until combined (for this granita, I like the fruit base to be chunky rather than completely smooth). Discard any seeds.

Method no. 1- Without an ice cream maker.

Pour mixture onto a plastic or metal bowl and place in the freezer for at least 30 minutes, or until ice begins to form. Use a spoon to stir the mixture and put it back in the freezer for another 30 minutes. Repeat this process for 4 to 5 times, until frozen (be careful it does not turn into a big chunk of ice). Transfer the granita into chilled tumblers or glasses and serve.

Method no. 2- With an ice cream maker.

Pour mixture onto a bowl and chill thoroughly in the refrigerator. Process in your ice cream maker according to the manufacturer’s directions (30 minutes should be enough to obtain a granita texture). Transfer the granita into chlled tumblers or glasses and serve.

Method no. 3- With an ice cube grinder.

If you’re too lazy to stir the mixture now and then (as indicated in method 1), if you don’t have an ice cream maker, or if you already know that you’ll want to save some granita for later consumption, you might as well freeze the watermelon mixture completely using your regular ice cube tray. Once you’ve got the frozen cubes, grind them with the ice grinder appliance of a blender (or other ice cube grinder). Using this method will make your granita more grainier and smoother (like granitas usually are), as watermelon pieces will be processed for the second time. Transfer the granita into chlled tumblers or glasses and serve.

This is my own adaptation of a typical Sicilian dessert, called ‘gelo di melone’, a very unique combination of flavours, that is, jasmine flowers and watermelon… something you will definitely be able to taste if visiting Sicily in summer. Since there’s plenty of watermelons around at the moment, I thought it was time to try my version of this unusual kind of dessert. However, I couldn’t find any jasmine flowers, and opted for rose water, a substitution that my Sicilian friends will hopefully appreciate.

Makes 4 servings.

Ingredients:

3 cups watermelon pulp (seeds removed) cut into pieces

1 tablespoons rose water

the juice of 1 lemon

1 tablespoon cornstarch

4 tablespoons agar agar flakes

2 pinches natural vanilla powder

1 pinch ground cardamom

3 tablespoons rice malt syrup

dark chocolate (for garnish)

pistachios (for garnish) 

Run the watermelon pieces through a juicer. Combine the juice, rose water, lemon juice, vanilla, cardamom, rice malt syrup in a saucepan and simmer for 5 minutes. Add the agar agar flakes and keep stirring over low heat until the flakes have competely melted. Dissolve the corn starch (you might as well use the same amount of arrowroot instead) in 2 tablespoons cold water and add it to the agar and juice mixture. Keep stirring for another 5 minutes. Remove from heat and pour into individual ramekins or molds. Let cool and then refrigerate for at least 2 hours, until set and chilled. 

You can unmold the jellies or serve them in their ramekins. Either way, sprinkle the top of them with dark chocolate flakes and grounded pistachios. Serve chilled.