The Many Ways of Watermelon

Flesh, rind, seeds: Everything’s edible in a watermelon. Here’s your no-waste guide to transforming that 10-pound summer wonder into ruby red elixirs, unexpected starters, sides, snacks and even a sweet confection. 1. Cocktails Dustin Parres, bar manager at Sub Zero Vodka Bar, recommended a basil-watermelon cooler: Combine 1½ ounces Grey Goose vodka, 1½ ounces watermelon purée, ½ ounce basil simple syrup and ice in a cocktail shaker. Shake, then strain into two martini glasses. 2. Ice cubes Purée watermelon chunks, then strain and freeze in ice trays. Use the cubes to add fruity flavor and eye appeal to lemonade and fruit punches. 3. Watermelon soda The Cupcake Project’s Stefani Pollack purées chunks of watermelon and simmers the liquid in a pot over medium-low heat for 8 hours, stirring occasionally to avoid scorching. After straining and cooling, combine 1 tablespoon of syrup with 1 cup of club soda, adding additional syrup to taste, and garnish with fresh basil or mint. 4. Tequila-soaked watermelon Place 2-inch-thick wedges in a baking dish and pour in the fresh-squeezed juice of 2 limes and ¼ cup añejo tequila. (Adam and Jason Tilford of Milagro Modern Mexican recommend new-to-STL Riazul.) Soak in the fridge for 1 hour, flipping the wedges after 30 minutes. When ready to serve, sprinkle with fresh-ground chile powder. (To serve to the under-21 set, omit the tequila.) 5. Soup For a fruity cold soup, purée watermelon with cantaloupe and kiwi. Swirl in plain yogurt for a creamier finish. 6. Grilled watermelon salad Grill 2-inch-thick watermelon wedges until you see sear marks and top with a salad of arugula, toasted slivered almonds, sliced scallions and radishes tossed in a dressing made from a watermelon juice-vinegar reduction, oil, salt and pepper. 7. Roasted seeds Thoroughly rinse and dry the seeds. Place on a rimmed baking sheet, drizzle with oil, toss and roast for 40 to 50 minutes in a 325-degree oven. Immediately sprinkle with salt (or experiment with ground spice combinations) and cool. 8. Candied rind Cube the rind then boil it in water to cover for 5 minutes. Cool, then brine the cubes for 6 hours in salted water; drain. Simmer in fresh water until tender, drain and cool. Combine 1 part water, 2 parts sugar and a large lemon peel in a pan, bring to a boil and add the rind. Cook, stirring, until a thick syrup begins to form. Toss the cooked rind in white sugar until coated, then dry on a baking sheet. 9. Pickled rind For sweet pickles, Monarch’s Josh Galliano soaks 2 quarts cubed rind in 1 gallon of water with the juice of 2 limes and ½ cup salt. Weigh down the cubes with a plate, cover and refrigerate overnight. Drain, rinse and boil the rind in fresh water for 15 minutes. Combine 5 cups sugar, 3 cups water, 3 cups vinegar, 1 sliced lemon, 1 tablespoon cloves, 6 cinnamon sticks and 1 tablespoon allspice. Bring to a boil, then pour over the rind; cover and refrigerate overnight. Strain, reserve the liquid and repeat the boiling and soaking process. Place into individual preserves containers; use within 1 month. 10. Watermelon mostarda After pickling the rind, Galliano uses it in mostarda: Combine 2 tablespoons mustard seed, 1 tablespoon mustard powder and ½ cup white wine; let sit overnight at room temperature. Combine equal amounts of pickled rind and the pickling liquid with the juice of ½ orange and the mustard mixture and boil until it’s syrupy. Strain, then rough chop the rind. Refrigerate until ready to serve with sausages or other charcuterie. For a few tips on finding – and storing – the right watermelon in no time, click here.