10 ways to enjoy watermelon during summer season

Summer is officially here, and that means one thing: it is watermelon season. We all love the classic, sticky-fingers experience of biting into a giant wedge on a hot afternoon. But if you are eating it the exact same way every single day, you are missing out on the fruit's incredible versatility. Watermelon is a hydration hero and a culinary chameleon that plays incredibly well with both sweet and savory flavors.

Here is a punchy, fast-paced guide to 10 innovative, dead-simple ways to level up your watermelon this summer.

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Ditch the dough and use a thick, round cross-section of a whole watermelon as your "crust." Slice it into classic pizza triangles and treat it like a blank canvas. Crumble some salty feta cheese over the top, scatter a handful of fresh mint leaves, and finish it with a generous drizzle of balsamic glaze.

The saltiness of the feta perfectly cuts through the sweet, juicy base. It takes exactly three minutes to make, requires zero cooking, and looks incredibly impressive on a platter.

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If you have the grill fired up, do not stop at the main course. Throwing watermelon on the grill completely transforms its texture and flavor. Cut thick slices, lightly brush them with everyday olive oil, and sprinkle on a little sea salt. Grill them for about two minutes per side until you get those beautiful char marks.

The heat intensifies the fruit's natural sweetness and adds a smoky depth that tastes shockingly savory. Squeeze a fresh lime over the top right before serving.

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This is the ultimate healthy snack hack that feels like junk food. Cut your watermelon into long, thick matchsticks, if you have a crinkle cutter in your kitchen drawer, now is the time to use it for that authentic "fry" look.

Next, whip up a ridiculously easy dipping sauce: just mix plain yogurt with a squeeze of lime juice and a tiny drizzle of honey. It is crunchy, hydrating, fast, and incredibly fun to eat.

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When it is too hot to even chew, drink your watermelon instead. Toss chunks of seedless watermelon into a blender with a splash of water, a squeeze of fresh lime juice, and a few mint leaves. Blend until it is completely smooth. You can strain it if you prefer a pulpless drink, but leaving it as-is gives you all that great fiber. Serve it over a mountain of ice for the absolute most refreshing drink of the summer.

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Give the traditional Italian salad a summery makeover by swapping out the tomatoes. Grab some wooden toothpicks or small skewers. Thread on a cube of watermelon, a fresh basil leaf, and a mini mozzarella ball. Line them up on a plate, hit them with a dash of salt and pepper, and add a quick drizzle of balsamic vinegar.

It is elegant, bite-sized, and gives you that perfect harmony of juicy, creamy, and herbaceous flavors in a single mouthful.

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Skip the expensive, sugar-loaded store-bought tubs and make your own slushy dessert with literally one ingredient. Cube your watermelon and throw it into the freezer overnight. The next day, toss those frozen chunks into a food processor or a blender. Pulse it until it breaks down into a creamy, slushy texture.

If your blender gets stuck, add a tiny splash of water or lime juice to get things moving. Scoop it into bowls and eat it immediately for pure, frosty magic.

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Watermelon loves a little heat. Take a cue from street food classics and toss your watermelon chunks in a bowl with a squeeze of fresh lemon juice, a dash of black salt, and a generous sprinkle of chaat masala.

If you do not have chaat masala in the pantry, a mix of regular salt and a little red chili powder works beautifully too. The spicy, tangy kick completely awakens the palate and makes the fruit taste even sweeter.

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This is the ultimate zero-effort summer treat, perfect if you want a popsicle without dealing with molds or blending. Cut your watermelon into classic wedges. Carefully use a paring knife to make a small slit in the green rind, and push a wooden popsicle stick right into the flesh.

Lay them flat on a baking sheet lined with parchment paper and freeze them until they are rock solid. They are icy, refreshing, and entirely mess-free.

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Stop throwing away the white part of the rind! It has a crisp texture similar to a cucumber and is totally edible. Use a vegetable peeler to remove the tough green exterior, then grate the pale white rind using a box grater.

Toss it into a bowl with some shredded carrots and cabbage. Dress it with a simple mix of olive oil, lemon juice, salt, and pepper. It makes a brilliant, crunchy side dish that drastically cuts down on food waste.​

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For the hottest, stickiest days of the year, combine the two most water-dense foods on the planet. Chop up equal parts watermelon and crisp cucumber. The textures mirror each other perfectly, while the flavors offer a fantastic sweet-and-mellow contrast.

Toss them together with a handful of crushed peanuts for crunch, a squeeze of lime, and a pinch of salt. It is absurdly simple, but it is guaranteed to cool you down from the inside out.

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