There is a fair bit of head-scratching, hemming and hawing, as baffled faces scour the bulging bushels of watermelons nearly spilling onto the market sidewalk, for a good find. The elderly couple, sprightly and sharp, engages in a low-voiced deliberation over the merits of bottle-green specimens, over their streaked counterparts. Shrewdly assessing her choice is the svelte lady in the Juicy Couture sweatsuit, slapping her open palm against its dusty rind, headphones shifted to listen closely for telling thumps. The efficient shopper with a meticulous list flashing on her phone seems surely to know her game, as she asserts that a splintered stem is evidence of a fresh off-the-farm pick, and that pale, sun-kissed patches validate time spent sweetening naturally, on the vine. The Tadka girls, observant and mindful, swing by with tall Frappes in hand, on their weekly grocery run. After careful consideration, they bag a bonny, well-proportioned pick, and haul it to the hybrid parked within earshot. Later that morning, this prized acquisition cedes to the assault of a mighty Wüsthof with a soft groan, revealing insides that are cool and slushy, ripe and rosy. As the slices are lined up, posing with poise in their tri-colored splendor -- red, white and green -- a keen surveying is taking place, for the fun knockoff that is on the cards. Moments hence, the juicy chunks are fleshed out and fussed over, layered and molded into icy treats, to cool off the riotous bunch that can barely wait for the holidays to roll in..
Featured in Yummly's The Coolest Watermelon Recipes You’ve Ever Seen
(Makes 4-6, depending on the size of the molds)
- Freeze the cubed watermelon on a tray for 30 minutes. Blend the chunks with the sugar and salt until slushy. Stir in the mini chocolate chips and pour into popsicle molds or small paper cups, leaving about half an inch of space empty at the top. Insert a popsicle stick into each mould. Freeze until set. Meanwhile, soften the vanilla ice cream. Spoon about a tablespoon of the ice cream on the frozen watermelon layer to form the white rind layer, leaving space for the green to come. Return to the freezer to set up. Top with a thin layer of mashed and de-seeded kiwi or puréed honeydew to represent the skin of the watermelon and freeze until it is hard. To unmold, dip the pops briefly in warm water.
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