I have always loved watermelon in the summertime.
I love everything about summertime fruit – melons, peaches, and during the spring before the summer green plums. If you don’t know about green plums, it’s a Southern thing.
When I was growing up, I always looked forward to May and June because green plums are picked before they’re ripe. They’re so unique, and remind me of my childhood. We would sprinkle salt on them for a delicious tart/slightly sweet/salty combination. If you’ve never had one, you’re missing out.
Speaking of salt, I absolutely adore salt on watermelon. I know that’s a controversial subject, but it’s how I was raised and to me it’s the best. It’s a really good sweet/salty combination that makes you want to eat an entire melon.
A couple of years ago, my Jalapeno Watermelon Bruschetta was featured in Redbook Magazine., and I wanted to share with you all of the recipes that were featured in this article.
Sometimes just regular watermelon isn’t enough – sometimes you gotta make it bouji. ⇐ I just recently learned that word, by the way. I actually found a backstory because it drives me crazy not knowing what a word means…
So, apparently, bouji or boujee derives from the word bourgeoisie, which is a French word that means “of middle class status”.
It’s one of my favorite recipes to make with watermelon – it’s tossed with chopped tomatoes and on a bed of whipped feta and ricotta with fresh thyme.
The flavor combination is ridiculously delicious.
After I made this the first time, it went into the book of “Make this Weekly”.
Click here for the link to the rest of the outstanding watermelon recipes in the article.
It includes crazy fun recipes like…
Watermelon BBQ Sauce by The Fit Fork. – I can almost literally taste this.
Watermelon Jerky by Dash of Butter – Where in the exact hell as this been all my life??
Go see them all!!
This article was originally published on Redbookmag.com.