Watermelon recipes

Watermelon Recipes

Here is a creative idea for watermelon a Birthday Cake from Frances in South Turramurra

Birthday cake watermelon from Frances South Turramurra

Recipes for watermelon

  • Watermelon Dippers a treat for kids
  • Watermelon & Prosciutto Salad with Honey Vinaigrette
  • Watermelon, Basil, & Mozzarella Salad with Balsamic Syrup
  • Watermelon Smoothie

Watermelon Dippers


Watermelon Dippers
Recipe Type: Snack
Author: Harvest Hub
Serves: 4
This Fresh Dip with a Hint of Sweetness Makes a Treat Kids Will Love
  • 225g sour cream
  • 4 tbsp sugar
  • 1 tsp vanilla extract
  • watermelon sticks or small wedges
  1. Blend together the sour cream, sugar and vanilla in a small serving bowl.
  2. Use as a dip for the watermelon.

Watermelon & Prosciutto Salad with Honey Vinaigrette

Watermelon & Prosciutto Salad with Honey Vinaigrette
Recipe Type: Salad
Author: Harvest Hub
Serves: 4
  • 3 cups cubed watermelon
  • 1/4 pound prosciutto, sliced very thin and cut into strips
  • 115g goat cheese or Feta, crumbled
  • 3 tbs honey
  • 2 tbs Champagne vinegar or white vinegar
  • 1 tbs canola oil or other neutral flavoured vegetable oil
  • salt and pepper
  1. In a large bowl, toss together the watermelon, prosciutto, and cheese. Place individual servings onto chilled salad plates.
  2. In a small bowl, whisk together the honey, vinegar, and oil. Drizzle a tablespoon or two over each salad serving. Sprinkle a little salt and pepper on top of each salad.

Watermelon, Basil, & Mozzarella Salad with Balsamic Syrup


Watermelon, Basil, & Mozzarella Salad with Balsamic Syrup
Recipe Type: Salad
Author: Harvest Hub
  • 4 cups watermelon cubes
  • 500gms fresh mozzarella balls
  • 2 tbs fresh basil, minced
  • 2 cups balsamic vinegar
  • salt and pepper
  1. In a small pot, bring the balsamic vinegar to a boil. Continue to boil until it has reduced to about 1/2 cup and has a syrup like consistency. Set aside and allow to completely cool. If you have time, you can make the balsamic syrup ahead of time and refrigerate it for later.
  2. In a large bowl, gently toss together the watermelon, basil, and mozzarella. If you are using the larger size mozzarella balls, first cut them into bite-size pieces.
  3. Put servings of the salad onto chilled plates. Drizzle with the balsamic syrup. Sprinkle a little salt and pepper on top of each salad.


Watermelon Smoothie

Watermelon Smoothie
Recipe Type: Smoothie
Author: Harvest Hub
Serves: 4
  • 2 cups seeded watermelon chunks
  • 1 cup cracked ice
  • ½ cup plain yogurt
  • 1-2 tbsp sugar
  • ½ tsp ground ginger
  • 1/8 tsp almond extract
  1. Combine all ingredients in blender container. Blend until smooth.








Purple Basil

Purple Basil

Off to a running start with Purple Basil grown by the Grima Brothers in Horsley Park.

This Basil is so colourful and great in a slaw: carrots, basil, garlic, snowpeas, lettuce – julianne it all. Use this is stir-fry and salads also.

basil-purpleSo what to put on top that is great for your Liver, gall bladder and skin? What’s that? Yep, great for the ‘hidden from view’.
Make Coconut Oil Lime dressing. In a bowl put coconut oil, lime juice, rice vinegar, and salt. Add lime zest to dress salad. If you want to sweeten it use honey.


How to store:

Get a glass of water then cut stems and place in water like a fresh flowers. Remove any leaves below the water line. Pop a plastic bag over it to keep some humidity in it.

Change water every few days. Don’t put this herb in the refrigerator.





Tough day at the office? Stressed by the kids? Then here is a natural way to help stress. Basil.
Basically Basil is a good source of magnesium which improves blood flow.
Try Basil Pesto with pinenuts. If you’ve never made a Roulade here is an easy to do recipe.
There are two versions that you can try. Basil this week is amazing from Leppington, NSW. Truly local.
Basil Pesto
Recipe Type: Sauces
Author: Harvest Hub
  • 1 cup basil leaves
  • 1 cloves garlic
  • 1/4 cup pinenuts
  • 2 tbsp parmesan, grated
  • ½ cup olive oil
  • salt and pepper
  1. Roast the pinenuts in a preheated moderate oven until aromatic and toasted.
  2. Crush the garlic to a paste and process with the basil and pinenuts.
  3. Variations
  4. Replace basil and pinenuts with coriander and cashew nuts and omit parmesan for an asian style pesto.
  5. Use walnuts instead of pinenuts.
  6. Pesto is great in mashed potato, spread over pork chops, use in a pasta sauce.
  7. For Pasta Sauce:
  8. For pasta, toss a few tablespoons of pesto with hot pasta and a bit of the cooking water until well coated. Toss in a few raw or blanched vegetables like tomatoes or broccoli .
  9. Basil pesto keeps for weeks in the refrigerator and freezes. A thin layer of spray oil over the top will keep it from 1 cup basil leaves
  10. cloves garlic
  11. /4 cup pinenuts
  12. tbsp parmesan, grated
  13. ½ cup olive oil
  14. salt and pepper
  15. discoloring. To freeze put in an ice cube tray, freeze then pop into a zip lock bag
Basil roulade
Recipe Type: Main Course
Author: Harvest Hub
  • [b]For the filling:[/b]
  • 200g ricotta, processed to a smooth cream and seasoned to taste
  • salt and pepper
  • basil leaves
  • 30 slender green beans, trimmed, cooked and drizzled with a few drops of extra virgin olive oil
  • [b]For the roulade:[/b]
  • 2 1/2 cups water
  • pinch salt
  • 1 garlic clove, finely chopped
  • 125g chickpea flour
  • 2 tbs coarsely chopped rocket leaves
  • pepper
  • extra virgin olive oil for the tin
  • [b]For the vinaigrette:[/b]
  • 2 ripe tomatoes, chopped
  • juice of 1 lemon
  • salt and pepper
  • 1/3 cup extra virgin olive oil
  1. To make the vinaigrette: In a mixing bowl blend all ingredients until smooth. Taste for seasoning and set aside until needed.
  2. To make the roulade: Preheat oven to 200C. Oil a tin 18cm x 28cm, and line it with a sheet of baking paper. Oil the paper lightly.
  3. Bring water, salt and garlic to simmering. Sift in the flour, whisking all the time. It will thicken at once. Continue whisking for a minute, then stir in the rocket and quickly spoon the mixture into the tin. Smooth to about 1cm deep. Bake 20 minutes until just firm.
  4. Lay a clean tea towel on a tray, place a sheet of baking paper on top and brush it with oil. Cool the roulade for a minute and then invert onto the paper. Roll up and leave to cool for an hour.
  5. [b]To assemble:[/b]
  6. Unwrap the roulade, spread with the ricotta filling and cover with the basil leaves and beans. Re-roll in the paper and when ready to serve, cut into thick slices and serve with the vinaigrette.
  7. *Chickpea flour (besan) is available at health food shops and Indian grocers.