Although watermelon is more commonly associated with the summer, it may actually be eaten at any time of the year. Watermelon’s sweet and juicy qualities can be enjoyed year-round by freezing it.
And you can use frozen watermelon in anything from smoothies to sweets. If you want to make the most of your frozen watermelon, follow these guidelines.
Choose Ripe Melons
Frozen watermelon is at its best when made with perfectly ripe, juicy melons. Find watermelons that are evenly shaped and free of severe blemishes.
When you pick up a melon of such size, it should feel quite weighty. Listen for a deep, hollow sound by knocking on the watermelon. Finally, maturity is indicated by a yellowish underside.
Melons with white or very pale yellow markings should be avoided. Waiting two to three days before freezing fresh watermelons increases their flavor. Flavor will improve as sugars concentrate.
Prep the Watermelon
The watermelon should first be halved lengthwise. After that, flip the halves over and slice them into semicircles that are 1-2 inches thick. Remove the peel from each wedge and then dice the fruit into pieces between one and two inches in size.
Make sure there’s only one layer of cubes on the baking sheet, then pop it in the freezer. Please give the cubes a couple of hours to freeze firm. Then pack into freezer-safe bags or airtight containers.
Because of this, taking out the exact amount you need is a breeze. Watermelon will keep for up to eight months if frozen properly.
The inclusion of frozen watermelon to smoothies increases their nutrient density. Because of its high water content, melon becomes silky when blended.
Mix frozen watermelon pieces, frozen mango and pineapple chunks, coconut water, Greek yogurt, and lime juice for a refreshing tropical treat.
The nutritional value can be increased by including spinach or kale. Watermelon and strawberries, peach and vanilla yogurt, and more make for delicious pairings.
Too many fruits can turn a smoothie into a sugary mess. One-third to one cup of frozen watermelon is a good place to begin.
Make Watermelon Ice Pops
Watermelon blended with citrus juice and frozen in ice pop molds is a tasty summertime treat. Chopped fresh mint adds a refreshing dimension of flavor.
Greek yogurt can be used for a tangier, creamier twist as well. Mango, strawberries, peaches, and raspberries all go nicely with watermelon.
For extra crunch and sweetness, sprinkle on some chopped pistachios or small chocolate chips before freezing. These naturally sweet watermelon treats are a hit with kids and grownups alike.
Frozen watermelon is a great addition to fruit salads. Watermelon that has been frozen and diced thaws without losing its form. Put the cubes in a colander and pour cold water over them to melt them.
Fruits such as blueberries, blackberries, mango, pineapple, grapes, etc. can be added after a thorough draining. The chilled melon keeps the fruit salad nice and cool. Add some crunch with some toasted nuts or coconut flakes on top.
Mix frozen watermelon with cucumbers, feta cheese, mint, lime juice, and salt and pepper to taste for a refreshing, flavorful salad. The salt concentrates the flavor by extracting the water from the melon.
Try grilling frozen watermelon planks for a unique twist. Freeze watermelon by slicing it into 1-inch thick wedges. After they have been frozen, they should be seasoned with salt and pepper and brushed with olive oil.
Three minutes per side on a medium-high grill should yield a nice char. Add some freshly squeezed lime juice. The natural sugars are caramelized by the heat, yet the interior remains cool and juicy.
Watermelon cooked on the grill goes nicely with any protein, especially seafood. Grilled watermelon can be diced and added to salsa.
Watermelon cubes can be dehydrated in a food dehydrator or a low oven to create a chewy, sweet, and sour fruit jerky. Freeze watermelon slices that are about a quarter of an inch thick.
Spread out in a single layer on baking sheets or dehydrator racks. For 6-8 hours at 135 degrees Fahrenheit, turning once, dehydrate. The jerky will soften and become chewy, much like leather or gummy candy.
Add some sweet spice with cinnamon and chili powder. Healthy and delicious, watermelon jerky is a great on-the-go snack for people of all ages.
Blend into Adult Drinks
The over-21 population will like the addition of frozen watermelon to their alcoholic beverages. To make a frozen margarita or daiquiri, simply blend the cubes with tequila or rum.
You may also make alcoholic watermelon cocktails by freezing vodka or gin with watermelon cubes. Cucumber vodka and fresh mint are perfect complements to refreshing watermelon.
Overnight, soak vodka in fresh watermelon juice before mixing it with chunks of watermelon. Use flavored salts or sugars to rim glasses for a festive touch.
Frozen watermelon can be used for more than simply drinks. After defrosting, the cubes can be used in any number of sweet baking recipes. Use to provide natural sweetness and moisture to baked goods like cakes, muffins, and quick breads.
Mix cubes into frozen yogurt, sorbet, or ice cream. You may also use thawed watermelon puree as a spread over toast, pancakes, or waffles.
Watermelon’s sweetness and juiciness are amplified when baked into baked goods like pies, cobblers, and crisps from the freezer. Frozen whole cubes scattered atop desserts provide very juicy, sugary bites.
Ice cream made with frozen fruit, commonly known as “nice” cream, is a lighter and healthier alternative to regular ice cream. In a blender, combine 3 cups of frozen watermelon pieces, 1/4 cup of milk, and a teaspoon of salt.
For best results, continue blending for 1-2 minutes, stopping to scrape down edges as necessary. Add honey or maple syrup to taste. Flavoring extracts like vanilla bean, almond, coconut, and mint are excellent additions.
You can also add a swirl of chocolate hazelnut spread, peanut butter, or jam. To make ice cream with more texture, pulse it instead of pureeing. Frozen bananas improve the smooth texture.
For a similar frozen treat, try blending frozen watermelon with Greek yogurt. Blend two parts frozen melon with one part frozen yogurt. Add some honey or maple syrup to taste and blend until smooth.
The flavor of melon is complemented by vanilla and lime zest. Pretty pink swirls can be achieved by swirling in raspberry jam or diced fresh fruit just before freezing. Sprinkle some toasted coconut, almonds, or cookie crumbs on top before serving.
Easy, and you don’t even need an ice cream maker! Serve shortly after blending to achieve the desired soft serve consistency. Frozen yogurt should be frozen for at least one full night before serving.
Homemade popsicles are a simple way to use up any leftover frozen watermelon from previous dishes. Blend the pieces into a puree, adding sugar or other flavorings to taste.
Use popsicle molds to freeze the mixture. Blend with an orange juice, lemonade, or coconut water for a classic flavor combination. Juice from either strawberries or limes works well.
Greek yogurt, coconut milk, or almond milk blended in the blender makes for a creamy pop. Before placing in the freezer, decorate with pieces of fresh fruit or mini chocolate chips.
Remember to leave some space in the molds for the food to expand in as it freezes. Children can have a blast playing designer with watermelons.
Infuse into Water
Water infused with frozen watermelon is the most refreshing beverage. Blend together cubes of frozen watermelon, cucumber, sliced citrus fruits (lemon, lime), and chopped fresh herbs (mint, basil).
Use a wooden spoon to give it a light mash to get the fluids out. Then, steep for 1-2 hours at room temperature or in the fridge. Pour through a strainer and serve over ice.
The watermelon-infused ice water is delicious on its own, or mixed with soda water, gin, or vodka to create a healthy mocktail. Experiment with combining flavors, such as watermelon and raspberry or watermelon and peach. For an extra kick, stir in some freshly grated ginger.
Use the remaining frozen watermelon in sauces instead of letting it go to waste. Blend the thawed pieces until they are completely smooth. Spice it up with some crushed red pepper flakes, onion powder, garlic powder, and salt.
If desired, thin with water. Serve over meat, fish, or poultry as a sauce. Add some sweetness to your rice or pasta and stir it in. Combine with Greek yogurt and stir for a delicious chip dip.
For a Mexican twist, try blending in some roasted tomatillo, poblano peppers, and lime. It’s also delicious with feta, mint, and balsamic vinegar in a watermelon sauce.