Watermelons are one of those late summer treats that you can't get enough of. But when you do sometimes you just have to get creative how to serve it. With Labor Day approaching here are some great tips from Jessica Bailey Evite party stylist for displaying and serving up watermelon and watermelon treats for your guests.
Recipe by Chef Louise Mellor
12 wooden skewers
1/4 medium seedless watermelon, cut into 12 one-inch cubes
12 one-inch cubes of firm feta cheese
12 pitted kalamata olives
12 small fresh basil leaves or 1/4 cup of fresh basil, cut into basil chiffonade (thin basil ribbons)
2 tablespoons extra-virgin olive oil
1 teaspoon honey
1 tablespoon balsamic vinegar
Pinch of kosher salt
Freshly ground pepper
In a small bowl, whisk to combine the olive oil, honey, balsamic vinegar, and a pinch of salt and pepper. Set aside.
Spear a cube of cheese to the bottom of the skewer with a flat side down so the skewer will stand on a platter. Add watermelon cube, basil leaf, and olive to each skewer. Arrange the skewers on a platter and refrigerate. Just before serving, drizzle with vinaigrette and serve cold.
½ cup vodka
2 liters soda water
5 oz. fruit-flavored liqueur
½ cup chopped mint leaves
Ice cube tray
Minty Melon Breeze: Puree enough watermelon to make 6 cups of juice and sieve into a large pitcher, reserving 1 cup. Add the vodka and fruit-flavored liqueur, then stir in 2 liters of soda water and freeze overnight. Remove pitcher from freezer when guests arrive and garnish with minted melon cubes.
Minted Melon Cubes: Pour the reserved juice into ice cube trays and sprinkle with chopped mint. Freeze overnight.
10 lb. seedless watermelon
¾” hose bibb threaded faucet
O-ring (that fits the back of the faucet)
Step 1: Cut a hole at the top of your watermelon, jack o’ lantern style. Using a large spoon,
scoop out the flesh of the watermelon and put some directly into your blender. Put the rest in a large bowl, and set aside.
Step 2: Drill a hole about 4” from the bottom of your watermelon, using a knife to slightly widen the hole so it’s just a little smaller than your faucet.
Step 3: Place your O-ring on the back of your faucet and gently screw the faucet into the hole. Next, test your keg by filling it with water and using the faucet.
NOTE: Our keg worked great with just the O-ring and faucet, but if you’re having trouble with the flow we recommend adding an additional PVC faucet adapter that will screw into the back of the spout.
Once your watermelon keg is complete, set it on the stand of a drink dispenser – if it’s wobbly, cut a thin slice from the bottom of the melon to even it out. Fill the keg with our delicious Minty Melon Breeze and serve with minted ice cubes.
Recipe by Chef Louise Mellor
1/2 cantaloupe, peeled, seeded, and cut into bite-size pieces or melon balls (substitute watermelon in this recipe or just add it in!)
1/2 ripe honeydew melon, peeled, seeded, and cut into bite-size pieces or melon balls
1 pint of blackberries, rinsed
5 mint leaves, rolled together lengthwise and cut into thin slices
1/4 cup of honey
2 tablespoons of extra-virgin olive oil
2 generous pinches of sea salt
In a large serving bowl, stir to combine the melon, blackberries, mint, honey, and olive oil. Chill.
Just before serving, toss the fruit with the sea salt. Serve cold.
If you're lucky enough to have a 25 watermelon like I do you'll be able to create all these amazing treats! If not a good sized watermelon will do just fine. For more interesting summer treats make sure you check out Evite and their Emag by clicking here.