Anyone else remember people thumping watermelons to find a good one? When I was a kid people did that all the time and the thumpers were nearly always men, making me wonder if watermelon thumping was some male rite of passage like turkey carving. Back then, watermelons were a seasonal item and when they appeared at the supermarket, summer was Officially Here.
I still think of watermelon as a summer fruit, even though it’s available year-round now and is usually just a fraction of the size of the unwieldy, make-room-in-the-fridge-for-it melons of my youth. There are hundreds of watermelon varieties but the ones I see most often now have seeds so tiny and soft the fruit can be called seedless and that makes them effortless for things such as this watermelon smoothie recipe from a friend.
Its “secret ingredient” is a bit of ginger, a refreshing complement that plays well with the other unexpected fillip: almond extract. Any low-fat yogurt can be used. I was going to use plain but chose vanilla instead; I’ve eaten watermelon yogurt but I think it mught be flavor overkill here. And for those not using measuring cups, one cup of chunks is a very greedy handful, almost impolitely so.
Watermelon Smoothie
3 cups seedless or seeded watermelon chunks
1 cup cracked ice
1/2 cup (8 TB) low-fat yogurt
1 TB sugar
1/2 tsp ground ginger
1/8 tsp almond extract
Combine all ingredients in a blender jar. Cover and blend until smooth. Divide between two glasses and garnish, if desired, with watermelon balls or slices.
Ella’s note: For another healthy smoothie, please see my own concoction called Superfoods Smoothie, which uses blueberries and pomegrantate juice.
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{ 4 comments… read them below or add one }
I didn’t have watermelon, but I had more canteloupe than any woman should. So, I adapted.
I used the canteloupe and peach yogurt, with everything else the same. The smoothie was just wonderful.
I tucked what was left over in the freezer for a bit, and it turned itself into a great substitute for those nights when I just have to have ice cream. I might even do that on purpose now and then!
shoreacres´s last blog ..Julia Child and the Jeweled Elephant
Sounds delish, shore! That combo of ‘lope and peach sounds so hit-the-spot cooling.
If you make more, try putting the leftovers in a shallow container for the freezer. After 60 – 90 minutes (you don’t want it frozen rock hard), use a fork and scrape deeply along the top. Put it back and repeat and hour later. Refreeze. Voila. You have canteloupe granita!
Ah ~ thanks for the tip. I learned the lesson about rock-hard this time, and was pondering the best way to avoid that. Now I have a new word, too ~ granita! I nearly made it and didn’t even know what it was. Nothing like taking the Mad Scientist approach to cooking!
shoreacres´s last blog ..Julia Child and the Jeweled Elephant
See? I told you you’re becoming a foodie!