Since today is National Watermelon Day--and because it's really, really hot outside!--I decided to indulge in my favorite childhood summertime treat. Growing up, my Cuban papi would chop up some fresh watermelon, and the whole family would spend a perfect afternoon just lying out in the sun and cooling down with this delicious fruit.
Some of these Latin-inspired watermelon favorites are just what we need on a hot day (like the agua fresca in a watermelon keg and jalapeño-watermelon pops), some are the perfect after-work cocktail (like the watermelon mojito and spicy watermelon daiquiri) and one is simply a refreshing dessert (the tropical watermelon sorbet). Either way, celebrate today with these 5 delicious recipes in honor of National Watermelon Day!
Read more ¿Qué más? Cubans honor Hemingway with huge daiquiri + 5 amazing recipes
What is your favorite way to cool down with watermelon? Will you be having some today on National Watermelon Day? Share with us in the comments below!
Watermelon Keg & Agua Fresca
Originally featured in our 5 Easy Latin foods for July 4th story, this one is so perfect I had to share it again today.
Ingredients: watermelon (Also: a spigot, apple corer)
Directions:
1. To make the watermelon stand up, slice a small small small amount off the bottom. Leave as much of the white as you can, and cut so the watermelon will stand up straight. Slice a bigger chunk off the top. It doesn’t have to be this big, but a big opening makes it easier to have your kid help scoop out the flesh.
2. Now scoop out the flesh. I removed it directly to the blender. Puree the watermelon. Run the blended watermelon through a strainer to get the seed bits and chunks out.
3. Use an apple corer to create a hole for your spigot. Screw that baby into place. To make watermelon agua fresca, mix the watermelon juice with the juice of half a lime (or more, to taste). Taste; if it needs more sweetness, add a tablespoon of sugar or simple syrup at a time. Pour it into your watermelon. If no children are present, add vodka. Done!
Recipe courtesy of Prudent Baby.
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