Watermelon Juice has Many Uses
Marty Martindale

It’s seems like orange juice has been around forever. However, there is a relatively new wmjuice in town, watermelon juice. Thanks go to our newer seedless watermelons. It’s a simple matter to pop some of the bright pink flesh into the blender and let ‘er rip. Its color is beautiful, its uses just as many as those of orange juice. Also, the new watermelons are smaller and quicker to chill.

Choose firm, symmetrical, bruise-free watermelons, ones heavy for their  size. Check for a yellow side where the melon has rested in the sun to ripen. Many families have their “foolproof way” of checking for the perfect melon, and these are okay, too.

People have a lot of fun with watermelons and so do the statisticians. They tell us, in the year 1999, over 4 billion pounds of watermelon were consumed. In 1990, a Bill Carson in Tennessee grew one which weighed over 260 pounds.

On the worldly scene, we learn over 1200 varieties are consumed in 96 countries around the world. Watermelons make a popular host gift from guests in China and Japan. The Israelis and Egyptians like to serve watermelon with feta cheese because of its saltiness.

Related to cucumbers, pumpkins and squash, watermelons were first harvested 5000 years ago in Egypt.

Not only does watermelon remind us of the lazy, crazy days of summer, it is also good for us. Look to it for no fat and no cholesterol while rich in vitamins A and C.


  • Ciapirinha
  • Diaqueries
  • Frostings
  • Gazpachos
  • Ice cream and sorbets
  • Marguerite
  • Marinades
  • Martini
  • Meat glazes
  • Mimosas
  • Mix with chopped kiwi
  • Mojito
  • Muffins
  • Pair with feta cheese
  • Pancakes
  • Pina collatas
  • Puree for salad dressings
  • Rum punches
  • Salsa
  • Sangria
  • Shooters
  • Smoothies
  • Sparklers
  • Swirl into yogurt
  • Watermelon punch


Foodsites with watermelon recipes:




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Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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