Watermelon Madness!


Mississippi watermelons are delicious and plentiful in our local markets. It's a great fruit to add to your summer food plans. A cup of watermelon meat has only 50 calories, 1 gram of fat, 0 cholesterol and is a fair source of vitamin A. Use these ideas to enjoy watermelon now and freeze some for later use.


  • 3 cups watermelon juice
  • 2 tsp. fresh lemon juice
  • ½ cup sugar
  • ½ cup water

To prepare watermelon juice, cut watermelon into cubes and rub through strainer to remove seeds. In small saucepan, mix together sugar and water; simmer 3 minutes. Remove from heat; stir in watermelon juice and lemon juice. Turn into 2 ice trays. Freeze until very mushy and insert a popsicle stick or toothpick in each cube. Freeze. Makes about 36 small popsicles.


  1. Nestle a small mound of cottage cheese into a crisp lettuce cup.
  2. Combine juicy sweet watermelon cubes with tangy pineapple chunks and scatter over the cheese.
  3. Crown with a teaspoon of mayonnaise and sweeten with watermelon juice.


1 to 1¼ lbs. yield 1 pint

  • ½ cup sugar
  • 1½ cups water

Select melons with a firm flesh. Cut melons into cubes or balls. Mix sugar and water and heat until sugar has dissolved and then place in refrigerator. Let chill and then pour mixture over watermelon and freeze. When ready to use, serve still slightly frozen. (It is a high water fruit and tends to get mushy when completely thawed.)


  • 1 large watermelon
  • Gingerale

Watermelon allowed to soak 1 or more hours in gingerale makes very tasty fruit cocktail. Using a melon-ball scoop, remove all the meat from the watermelon. Soak watermelon balls several hours in refrigerator before serving.


  • 1 can sweetened condensed milk
  • 4 oz. whipped topping
  • ¼ cup lime juice
  • 2 cups melon balls
  • 1 (9 inch) graham cracker crust

Fold together milk and topping. Add lime juice. Fold in watermelon balls, reserving about 5 balls for garnish. Pour into graham cracker crust. Place remaining watermelon balls on pie to garnish. Chill for 2 hours or more before serving.