Ingredients:
1 thick slice of seedless watermelon (about 1-inch thick)
Olive oil
Salt and pepper to taste
Optional: Balsamic glaze, for drizzling
Optional: Fresh herbs for garnish (such as basil or mint)
Instructions:
Preheat a grill or grill pan over medium-high heat.
Brush both sides of the watermelon slice lightly with olive oil.
Season with salt and pepper to taste.
Place the watermelon slice on the preheated grill and cook for about 2-3 minutes per side, or until grill marks appear and the watermelon is slightly caramelized.
Remove from the grill and let it rest for a minute.
Optional: Drizzle with balsamic glaze and garnish with fresh herbs before serving.
Slice and enjoy the watermelon steak as a unique and flavorful vegetarian dish or side.
Variations:
Sprinkle with crumbled feta cheese or goat cheese for added richness.
Serve over a bed of arugula or mixed greens for a light salad.
Add a squeeze of lime juice or sprinkle of chili flakes for a zesty kick.
Ingredients:
4 cups diced seedless watermelon
1 lb beef sirloin, thinly sliced
1 bell pepper, thinly sliced
1 onion, thinly sliced
2 cloves garlic, minced
1 tablespoon ginger, minced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon sesame oil
1 tablespoon vegetable oil
Salt and pepper to taste
Fresh cilantro or green onions, chopped (for garnish)
Cooked rice, for serving
Instructions:
In a bowl, marinate the beef slices with soy sauce and sesame oil. Let it sit for at least 15 minutes.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add minced garlic and ginger, and stir-fry for about 1 minute until fragrant.
Add beef slices to the skillet and stir-fry until browned, about 2-3 minutes. Remove beef from the skillet and set aside.
In the same skillet, add sliced bell pepper and onion. Stir-fry for 2-3 minutes until slightly softened.
Return the beef to the skillet. Add diced watermelon and oyster sauce.
Stir-fry everything together for another 2-3 minutes until the watermelon is slightly heated through.
Season with salt and pepper to taste.
Remove from heat and garnish with chopped cilantro or green onions.
Serve hot over cooked rice and enjoy this unique and flavorful Watermelon and Beef Stir-Fry!
Enjoy this: Experience the sweet and savory flavors of watermelon paired with tender beef in this delicious stir-fry, perfect for a quick and satisfying meal.
This Watermelon and Beef Stir-Fry combines juicy watermelon with savory beef and vegetables for a delightful twist on traditional stir-fry recipes.
Ingredients:
1 lb pork tenderloin, cut into cubes
4 cups diced seedless watermelon
1 red onion, cut into chunks
1 bell pepper, cut into chunks
Wooden skewers, soaked in water
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Preheat the grill or grill pan over medium-high heat.
Thread cubes of pork tenderloin, diced watermelon, chunks of red onion, and bell pepper onto the soaked wooden skewers, alternating the ingredients.
Brush the skewers with olive oil and season with salt and pepper.
Grill the skewers for about 10-12 minutes, turning occasionally, until the pork is cooked through and the vegetables are charred.
Remove the skewers from the grill and let them rest for a few minutes.
Sprinkle with chopped fresh parsley for garnish.
Serve the Watermelon and Pork Tenderloin Skewers hot and enjoy this savory-sweet dish!
Enjoy this: Delight in the juicy sweetness of watermelon combined with tender grilled pork in these flavorful skewers, perfect for a summer barbecue or dinner.
These Watermelon and Pork Tenderloin Skewers are a delicious way to enjoy the unique combination of watermelon with savory pork, creating a dish that’s both refreshing and satisfying.
Ingredients:
4 cups diced seedless watermelon
1 can (14 oz) chickpeas, drained and rinsed
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 red bell pepper, diced
1 can (14 oz) coconut milk
2 tablespoons red curry paste
1 tablespoon soy sauce or tamari
1 tablespoon maple syrup or agave syrup
1 tablespoon vegetable oil
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Cooked rice or quinoa, for serving
Instructions:
Heat vegetable oil in a large skillet or pot over medium heat.
Add chopped onion, minced garlic, and minced ginger. Sauté for 2-3 minutes until onions are softened and fragrant.
Stir in red curry paste and cook for another minute to toast the spices.
Add diced bell pepper to the skillet and cook for 2-3 minutes until slightly softened.
Pour in coconut milk, soy sauce (or tamari), and maple syrup (or agave syrup). Stir to combine.
Add diced watermelon and chickpeas to the skillet. Stir gently to coat everything in the curry sauce.
Bring the mixture to a simmer, then reduce heat to low. Let it simmer for 10-15 minutes, stirring occasionally, until the curry thickens slightly and flavors meld together.
Season with salt and pepper to taste.
Remove from heat and garnish with chopped fresh cilantro.
Serve hot over cooked rice or quinoa and enjoy this flavorful and hearty Vegan Watermelon Curry!
Enjoy this: Enjoy the sweet and savory flavors of watermelon and coconut curry, packed with protein-rich chickpeas and aromatic spices, making it a satisfying vegan dish.
This Vegan Watermelon Curry offers a delightful blend of sweet watermelon, creamy coconut milk, and spicy curry flavors, creating a comforting and nutritious meal that’s perfect for vegans and curry lovers alike.
Ingredients:
2 cups diced seedless watermelon
1 can (15 oz) black beans, drained and rinsed
1 red bell pepper, diced
1/2 red onion, finely chopped
1 jalapeño, seeded and minced
Juice of 1 lime
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
8 small corn or flour tortillas
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Instructions:
In a large bowl, combine diced watermelon, black beans, diced red bell pepper, finely chopped red onion, and minced jalapeño.
Add lime juice, ground cumin, and chili powder to the bowl. Season with salt and pepper to taste. Stir gently to combine all ingredients.
Heat tortillas in a dry skillet or over an open flame until warmed and slightly charred.
Spoon the watermelon and black bean mixture into the warmed tortillas.
Garnish with chopped fresh cilantro.
Serve with lime wedges on the side.
Enjoy these unique and flavorful Watermelon and Black Bean Tacos as a delicious and satisfying meal!
Enjoy this: Experience the unexpected combination of sweet watermelon with savory black beans and spicy jalapeño in these vibrant tacos, perfect for a fresh and flavorful dinner option.
Ingredients:
4 large bell peppers, any color
2 cups cooked quinoa
2 cups diced seedless watermelon
1 cup diced cucumber
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
Juice of 1 lemon
2 tablespoons olive oil
Salt and black pepper to taste
Instructions:
Preheat oven to 375°F (190°C).
Cut the tops off the bell peppers and remove seeds and membranes.
In a large bowl, combine cooked quinoa, diced watermelon, diced cucumber, crumbled feta cheese, chopped parsley, lemon juice, and olive oil.
Season with salt and black pepper to taste.
Stuff the bell peppers with the quinoa-watermelon mixture.
Place stuffed bell peppers in a baking dish and cover with foil.
Bake for 30-35 minutes until bell peppers are tender.
Remove foil and bake for an additional 5 minutes to lightly brown the tops.
Serve hot and enjoy these nutritious Watermelon and Quinoa Stuffed Bell Peppers!
Variations:
Protein Addition: Mix in cooked chickpeas or shredded chicken for added protein.
Vegan Option: Omit the feta cheese or replace with vegan cheese.
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