(Family Features) With temperatures cooling and cravings leaning toward comforting flavors, fall offers a perfect time for families to explore adventurous twists on favorite foods. As you and your loved ones rework the menu for autumn, turn to versatile ingredients that provide fresh tastes and new ways to enjoy classic recipes.

One star ingredient that can be used for appetizers, main courses, sides, snacks and desserts alike is watermelon. In fact, using the entire watermelon (rind included) means you’ve discovered a sustainable way to create nutritious meals without food waste.

Consider these simple, delicious ways to use the entire watermelon in your kitchen.

Watermelon Flesh
In the fall, whole watermelon is still available in many areas. You can also find mini watermelon in the fresh cut produce section at many local grocers. The flesh is often the favorite (and most-used) part of the watermelon. Served on its own as a hydrating snack or as part of a recipe for tasty entrees, the flesh offers something for nearly every appetite so no watermelon goes to waste.

Watermelon Juice
Watermelon is 92% water, making it a sweet choice for staying hydrated. Even if your watermelon is overripe, don’t throw it out – instead, juice or puree it to retain value and nutrition. Use it to sweeten this Watermelon Bourbon Glaze then drizzle over a perfectly grilled flank steak and serve with mashed potatoes and grilled vegetables for an ideal fall meal.

Watermelon Rind
The rind is often thrown out – many people don’t realize you can eat it, too. The rind absorbs flavors added to it and adds an unexpected texture to this Watermelon Walnut Currant Chutney. Try serving over brie with crackers or simply dip with naan or baguettes.

Find more flavorful fall solutions to avoid food waste at Watermelon.org.

Watermelon Bourbon Glaze with Grilled Flank Steak

Servings: 6

• 1 1/2 cups watermelon juice (approximately 2 1/2 cups chopped watermelon, blended)
• 2 tablespoon minced garlic
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 2 teaspoon hot sauce
• 1/4-1/2 cup bourbon
• 2 pounds flank steak or London broil
• 1/4 teaspoon cornstarch

1. In medium saucepan over medium-high heat, reduce watermelon juice to 2/3 cup. Toward end of reduction, add garlic. Remove from heat, cool 10 minutes then add soy sauce, brown sugar, hot sauce and bourbon. Mix well.
2. Place watermelon-bourbon glaze in large zip-top bag. Add steak and massage to cover meat. Close bag and refrigerate 3-4 hours.
3. Heat grill to high heat. Remove steak from plastic bag and gently shake to remove excess glaze.
4. Grill steak 4-6 minutes; turn, grill 4-6 minutes, depending on thickness of steak. Remove from heat. Steak should be pink in center.
5. Allow steak to rest on platter or cutting board 10 minutes.
6. Mix small amount of watermelon-bourbon glaze with cornstarch. In small saucepan over medium-high heat, add cornstarch mixture to remaining glaze and simmer 3-5 minutes. Reduce to medium heat until mixture thickens. Remove from heat.
7. Cut flank steak on bias into thin strips. Drizzle watermelon-bourbon glaze over top.

Watermelon Walnut Currant Chutney

Servings: 16

• 4 cups watermelon, juiced
• 2 cups watermelon rind (white part), diced small
• 2 tablespoons apple cider vinegar
• 1 1/2 cups packed brown sugar
• 1/2 medium white onion, sliced
• 1 tablespoon minced garlic
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves, ground
• 1 teaspoon lemon zest
• 1 lemon, juice only
• 2 tablespoons currants
• 2 tablespoons roasted walnuts
• 1 wheel brie cheese, for serving
• crackers, for serving

1. In saucepan over medium heat, reduce watermelon juice to 2 cups. Combine with watermelon rind, apple cider vinegar, brown sugar, white onion, garlic, nutmeg, cloves, lemon zest, lemon juice, currants and walnuts; simmer until almost dry.
2. Chill and serve over brie with crackers.

Source: National Watermelon Promotion Board

(Family Features) A staple of warm weekend days, brunch combines the best flavors of the first two meals of the day. Every great brunch spread complements its savory items with something sweet, something refreshing and a signature beverage, and there’s one ingredient that can help cover all of those bases – 100% orange juice.

An option like Florida Orange Juice is not only delicious but delivers a powerful combination of vitamins, minerals and phytonutrients that have associated health benefits. One of nature’s nutrient dense foods, one 8-ounce glass of orange juice provides 100% of the recommended daily value of vitamin C and is also a good source of potassium, folate and thiamin, making it a great substitute for sugar-sweetened beverages and simple addition to brunch staples like this Orange Oatmeal.

When combined with a healthy lifestyle, 100% orange juice may also help support a healthy immune system. Orange juice contains beneficial plant compounds, flavonoids and colorful carotenoids to aid in fighting inflammation and cell communication. It is also rich in vitamin C, which helps strengthen immune systems by protecting cells and promoting the production and function of immune cells. Vitamin D, which can be found in fortified juices, also plays an important role in regulating immune response and helps immune cells fight off bacteria and viruses that get into the body.

Since 100% orange juice is naturally almost 90% water, it can help support hydration as it includes several electrolytes like potassium, magnesium and, in fortified juices, calcium, to aid in fluid balance. Combining Florida Orange Juice, watermelon juice and grapefruit juice, this Citrus Watermelonade is a bright, seasonal thirst quencher that is the perfect addition to your drink selection at brunch.

“Maintaining overall wellness and hydration is important as we ease into the warmer months of the year and more time is spent outdoors,” said Dr. Rosa Walsh, director of scientific research at the Florida Department of Citrus. “Florida Orange Juice includes many essential vitamins and minerals that aid in hydration, and it is a great complement to water in helping to provide nourishment before, during or after any activity.”

For more information and sweet, nutritious brunch recipes, visit FloridaJuice.com.

Citrus Watermelonade

• 1 cup hot water
• 2 cups sugar
• 6 cups watermelon, seeded, rind removed and cut into 1-inch pieces, divided
• 2 cups Florida Orange Juice
• 1 cup Florida Grapefruit Juice
• 3/4 cup lemon juice
• 3/4 cup lime juice
• 2 cups Florida Oranges, cut into 1-inch pieces, peeled
• 1/2 cup mint leaves
• ice, for serving
• Florida Orange Slices, for garnish (optional)
• watermelon chunks, for garnish (optional)

1. In small saucepan over low heat, combine hot water and sugar; heat until sugar is dissolved. Refrigerate until chilled.
2. In blender, puree 4 cups watermelon until smooth.
3. In large pitcher, stir watermelon juice, chilled sugar syrup, orange juice, grapefruit juice, lemon juice and lime juice until combined.
4. Add remaining watermelon pieces, orange pieces and mint leaves; refrigerate 2-3 hours until well chilled.
5. Serve over ice in glasses. Garnish with orange slices and watermelon chunks, if desired.

Orange Oatmeal

• 1 cup Florida Orange Juice
• 1 1/2 cups water
• 1 cup quick-cooking steel-cut oats
• 1 Florida Orange, peeled and diced
• 1 tablespoon agave nectar or honey
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt

1. In medium saucepan over high heat, bring orange juice and water to boil.
2. Add oats to boiling liquids.
3. Return to boil then reduce to medium heat and cook, uncovered, 5 minutes, stirring frequently.
4. Mix in diced orange, agave nectar, cinnamon and salt. Remove pan from heat; let stand 1 minute before serving.

Source:

Florida Department of Citrus

(Family Features) The cold chill of winter may have you feeling trapped indoors with nothing to do and nowhere to go, but fun activities fit for the whole family can add excitement and chase away those wintertime blues. Paired with an appetizing snack, at-home crafting provides a relaxing way to keep your mind and body moving.

Warming up with family-friendly activities starts with a versatile (and delicious) option like watermelon, which can be your sweet superstar all year long. As a centerpiece for evenings at home or gatherings and get-togethers, its versatility creates zero food waste with endless creative uses in the kitchen, from rind-smile snowmen to handheld snacks.

When this year’s first snowfall offers a canvas for creativity and entertainment, gather your loved ones to make this Watermelon Snowman. Fresh-cut and personal-sized watermelons are the predominant options in wintertime, and they’re perfect for putting together this festive work of art. All you’ll need is a collection of kitchen knives, an ice cream scoop, melon ballers, skewers, some decorative “clothing” and blueberries for a fruit salad served right out of the snowman.

While you’re hard at work, ease your appetite with a quick and easy snack like Watermelon Glazed Meatballs. Start with a homemade watermelon puree mixed with barbecue sauce then saute frozen meatballs and top with the sweet glaze for a perfect wintertime treat. Along with delicious taste, watermelon is also a nutritious hydration source, which is just as important in winter as during warmer months, and provides an excellent source of vitamin C with 25% of the daily recommended value in each 2-cup serving to support immunity.

These tasty morsels also make for a simple, shareable appetizer while hosting throughout the season. Just lay them out on a serving tray and pop toothpicks into each meatball so guests can grab and go while mingling.

To find more family-friendly crafts and sweet snack ideas, visit Watermelon.org.

Watermelon Snowman

• Kitchen knives
• 1 round seedless watermelon
• 2 personal-sized watermelons, one larger than other
• ice cream scoop or large spoon
• melon baller
• mini melon baller or paring knife
• blueberries
• large wooden skewers

• y-shaped sticks
• scarf
• hat

1. Using knife, cut 1/4-inch slice off bottom of round seedless watermelon and both personal watermelons to provide stable bases. Use smallest melon for head, second largest for torso and largest for lower body. Set aside smallest watermelon.
2. Cut tops off large and medium watermelons to create bowls. Using ice cream scoop or large spoon, scoop out flesh.
3. Using melon baller, scoop eyes out of smallest watermelon. Invert melon balls and reinsert.
4. Using mini melon baller or paring knife, scoop out holes for nose and mouth. Carve one piece of watermelon into triangle for nose and fill mouth holes with blueberries.
5. On platter, using large wooden skewers, connect all three watermelons.
6. Insert y-shaped sticks in middle watermelon for arms.
7. Fill bottom sections with fruit salad of melon balls and blueberries. Decorate with scarf and hat.

Watermelon Glazed Meatballs

Servings: 8

Watermelon Puree:

• 1 fresh watermelon

• 2 tablespoons vegetable oil
• 24-36 frozen prepared mini meatballs
• 1 cup prepared barbecue sauce
• 1 cup watermelon puree

1. To make watermelon puree: Remove seeds from watermelon and cut into large chunks. In blender, process until smooth.
2. In large, heavy saute pan over medium-high heat or electric skillet set to 325 F, heat oil.
3. Saute mini meatballs until browned and hot. Reduce heat to low.
4. Mix barbecue sauce and watermelon puree. Pour over meatballs and simmer 2-3 minutes. Serve hot.

Source:

National Watermelon Promotion Board

(Family Features) Whether your family’s ideal summer day consists of swimming, hiking, biking or simply enjoying the sunshine, all that time in the heat calls for a sweet way to cool off. It’s hard to beat a homemade treat loaded with favorite summertime flavors that’s as cold and creamy as it is sweet and delicious.

For a lighter, better-for-you solution, this Watermelon Gelato has about half the fat and fewer calories than traditional ice cream but with equally mouthwatering flavor. In fact, the word “gelato” means “ice cream” in Italian, and while the two frozen desserts have much in common, gelato is typically lower in fat with more density.

If you’re looking for an added touch of tastiness, try adding a few chocolate chips to the mix in the last few minutes of churning in your ice cream maker, or simply add some on top before serving.

When a summer weekend offers opportunities for morning kitchen lessons with the kiddos, they can help measure ingredients for Watermelon Ice Cream Bars and watch the magic happen as you mix up a watermelon curd, homemade crust and whipped cream. Once your creation freezes completely throughout the day, turn out and cut into bars for a cold afternoon treat following all that fun in the sun.

While sweet and tasty, these desserts also provide a bite of hydration with the power of watermelon, which is 92% water for a delicious way to rehydrate. According to the Centers for Disease Control and Prevention, daily fluid intake is defined as the amount of water consumed from foods, plain drinking water and other beverages, meaning you don’t have to rely only on what you drink to meet your fluid needs.

Because what you eat also provides a significant portion of daily fluids, fruits and vegetables like watermelon can help you and your family stay hydrated for whatever summer days bring your way.

Find more sweet summer recipe ideas at Watermelon.org.

Watermelon Ice Cream Bars

Servings: 8

Watermelon Curd:

• 3/4 cup watermelon juice
• 2 tablespoons lime juice
• 1/2 cup honey
• 1 pinch salt
• 3 eggs, lightly beaten
• 1/2 cup butter (1 stick), cut into small cubes

Crust:

• 8 graham crackers, crushed
• 2 tablespoons honey
• 1 pinch salt
• 4 tablespoons butter, melted and cooled
• basil leaves, for garnish

Whipped Cream:

• 1 cup heavy whipping cream

1. To make watermelon curd: In medium, heavy-bottomed saucepan, combine watermelon juice, lime juice, honey and salt. Stir to combine then add eggs.
2. Place pan over medium heat and cook, adding cubed butter to pan and stirring constantly, until mixture thickens and coats back of wooden spoon. Immediately remove from heat and carefully pour through fine mesh sieve. Cool completely in refrigerator.
3. To make crust: Preheat oven to 350 F.
4. In food processor, pulse graham crackers until rough crumbs form. Add honey, salt and melted butter; pulse until mixture resembles wet sand.
5. Line 8-by-8-inch pan with parchment paper then press graham cracker mixture into bottom of pan in even layer. Bake crust about 10 minutes, or until just beginning to brown. Allow crust to cool completely.

Watermelon Gelato

Servings: 8

• 2 cups pureed watermelon
• 1/2 cup sugar
• 1 1/2 tablespoons cornstarch
• 1 cup fat-free half-and-half
• 3 tablespoons lemon juice
• 1/2 cup whipping cream

1. In blender, blend watermelon, sugar, cornstarch, half-and-half, lemon juice and whipping cream until smooth.
2. Using ice cream maker, process gelato according to manufacturer's instructions.
3. To make whipped cream: When crust and curd are completely cooled, in large bowl, whip cream until stiff peaks form.
4. Gently push cream to one side of bowl and pour in watermelon curd. Using spatula, gently fold cream and watermelon curd together until no streaks are visible.
5. Pour creamy watermelon mixture over graham cracker crust. Freeze dessert completely, 4-6 hours or overnight.
6. When ready to serve, loosen sides with small spatula or butter knife. Turn out onto cutting board and use large spatula to flip so graham cracker crust is on bottom. Cut into eight bars and top each with basil leaf.

Source: National Watermelon Promotion Board

(Family Features) The changing of the calendar to a new year is a perfect opportunity to look toward the future and create better health and wellness habits.

Setting yourself up with a strong foundation is key to long-term success. Consider these tips as you look to build healthy habits this year:

Set reasonable goals. It’s important to take an honest look at your lifestyle and assess any changes you can make to improve wellness. Whether your goal is to lose weight, eat healthier, exercise more frequently or something else entirely, start with an attainable target – like losing 1 pound a week – and know you can always challenge yourself further once you’ve sustained the change for an extended period of time.

Eat well. A well-balanced diet includes fruits, vegetables, legumes, nuts and whole grains.You can create lower-calorie versions of some of your favorite dishes by substituting low-calorie fruits and vegetables in place of higher calorie ingredients. An option like watermelon is more than a raw fruit or snack; it can be an ingredient in a wide variety of recipes, including appetizers, mocktails (or cocktails), entrees, sauces or salsa. For example, these recipes for Watermelon Chia Seed Muffins and Watermelon and Pistachio Salad can help satisfy cravings any time of day. Consisting of 92% water, watermelon is cholesterol-free, fat-free and offers an excellent source of vitamin C (25% daily value) while also containing vitamin A (8%) and vitamin B6 (6%).

Get active. Proper nutrition is just one part of making healthy lifestyle choices. Adults should aim for at least 160 minutes of moderate physical activity each week, according to the Centers for Disease Control and Prevention. If you want to lose weight, increase aerobic activities like walking or running. If your goal is adding strength, start resistance training such as lifting weights.

Find more healthy recipes and tips to help keep you on track all year long at watermelon.org.

Watermelon and Pistachio Salad

Servings: 3

• 3 cups watermelon cubes
• 1/2 red onion, thinly sliced
• 1/3 cup balsamic vinegar
• 1/4 cup pistachios
• 4 ounces feta
• 1-2 tablespoons chopped fresh mint

1. Place watermelon and onion in large bowl. Add balsamic vinegar and toss to combine.
2. Add pistachios, feta and mint, reserving small amount of mint to sprinkle on top. Toss.
3. Serve on large platter and sprinkle with remaining mint.

Watermelon Chia Seed Muffins

Yield: 12 muffins

• 1 can nonstick cooking spray
• 1/2 cup sugar
• 1/3 cup sucralose
• 1 1/2 tablespoons lemon zest
• 2 cups flour
• 3/4cup chia seeds
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 4 tablespoons canola oil
• 1/3 cup plain, nonfat Greek yogurt
• 3/4 cup liquefied watermelon juice
• 1/2 cup egg substitute
• 1 cup dried tart cherries
• 1 lemon, juice only
• 2 teaspoons vanilla extract
• 2 tablespoons sugar

1. Heat oven to 375 F. Spray 12-piece muffin pan with nonstick cooking spray.
2. In large bowl, combine sugar, sucralose and lemon zest. Use fingers to rub zest into sugar until fragrant. Add flour, chia seeds, baking soda, baking powder and salt; thoroughly mix. Set aside.
3. In medium bowl, whisk oil, yogurt, watermelon juice and egg substitute until thoroughly blended. Add cherries, lemon juice and vanilla.
4. Add liquid mixture to flour mixture. Gently toss until incorporated. Avoid overbeating or muffins will be flat and tough. Spoon evenly into muffin pan. Top each muffin with 1/2 teaspoon sugar.
5. Bake 15-17 minutes, or until toothpick inserted in middle comes out clean. Remove from oven, allow to sit 5 minutes then transfer muffins to cooling rack.

Source: National Watermelon Promotion Board

(Family Features) A healthy breakfast can give your student a boost that lasts all day long. Mornings tend to be rushed, but it’s still possible to prepare easy breakfasts that power little learners throughout the school day.

Fresh fruit is a breakfast staple, and a nutritious option like watermelon is a sweet way to satisfy hunger (and thirst). As a refreshing ingredient or standalone treat, watermelon includes just 80 calories and no fat. It’s an excellent source of vitamin C (25%) and because it’s made of 92% water, it’s a flavorful way to encourage kids to start a busy day well hydrated.

A bowl of watermelon cut into cubes, balls or fun shapes is a winning idea, but you can also think outside the rind with these ways to give watermelon a place at your breakfast table:

• Top a grain-based cereal like corn flakes or oatmeal with bite-size bits.
• Make Watermelon Donuts for a grab-and-go delight, perfect on hectic mornings.
• Freeze cubes overnight and use them in place of ice with your favorite smoothie ingredients.
• Put a twist on a breakfast favorite with these Watermelon Oat Flour Waffles.
• Add a layer of oat crumble to a bowl of watermelon balls for a savory, satisfying treat.

Kid-Friendly Cuts
It’s no secret that kids gravitate toward fun foods. Watermelon is a versatile fruit that offers plenty of serving options that let kids get hands-on and creative.

Slices
A classic watermelon slice may be basic, but it does have a few tricks up its sleeve. With the rind on, it’s an instant finger food with a built-in “handle.” Add a wooden stick for watermelon you can eat like a sucker or pop it in the freezer for a cool way to start the day.

Cubes
Simple and versatile cubes are a solution for banishing breakfast boredom. You can cube a melon and use them differently every day of the week by eating them on their own, mixing in a fruit salad, layering with other ingredients, blending in a smoothie and more.

Sticks
There’s nothing like a dipper to get kids’ attention. A watermelon stick offers a bit of rind to hold onto and a juicy strip of sweet melon that’s perfect for dunking in a cup of yogurt or fruit dip.

Cutouts
Cut watermelon into thin slices and use cookie cutters to create a treat that shows off creativity.

Get in a school morning groove with more easy breakfast ideas at watermelon.org .

Watermelon Oat Flour Waffles

Yield: 8 waffles

Waffles:

• 1          cup old-fashioned or regular oats
• 3/4       cup all-purpose flour
• 1          tablespoon baking powder
• 1/2       teaspoon salt
• 1          cup watermelon juice
• 1/2       cup vegetable oil
• 4          egg whites
• nonstick cooking spray

Garnish:

• 2          cups plain Greek yogurt
• 3          cups watermelon, diced 1/2 inch
• fresh mint leaves
• powdered sugar (optional)
• honey (optional)

1. Preheat Belgian or regular waffle iron.
2. In blender, process oat flakes into flour.
3. In bowl, mix oat flour, all-purpose flour, baking powder and salt. Mix in watermelon juice and oil.
4. Whip egg whites into stiff peaks and fold into batter.
5. Spray hot waffle iron with nonstick cooking spray. Pour batter into waffle iron and bake 3-4 minutes, or according to waffle iron instructions. Repeat with remaining batter.
6. Garnish waffles with yogurt; watermelon cubes; mint sprigs; powdered sugar, if desired; and honey, if desired.

Watermelon Donuts

Servings: 1

• 2          slices seedless watermelon, 1 1/2 inches thick
• 2          tablespoons nonfat plain Greek yogurt
• 1          pinch sugar
• vanilla, to taste
• 9          slivered almonds

1. Cut out donut shapes from watermelon slices.
2. Sweeten Greek yogurt with sugar and vanilla, to taste, to create frosting.
3. Frost half of watermelon donuts with half of frosting. Add layer of remaining watermelon donuts and top with remaining frosting.
4. Sprinkle toasted almonds over top and serve.

Source: National Watermelon Promotion Board

(Family Features) Summer sun means it’s time for warm-weather fun for kids of all ages, and all that activity and playing calls for snacks and hydration to recharge. Whether your children like to play poolside or take a bicycle adventure through the neighborhood, the right nutrient-dense foods can keep the fun going all day long.

For an option that quenches hunger (and thirst) without sacrificing nutrition, try an assortment of ways to enjoy watermelon. As a refreshing ingredient or standalone treat, watermelon includes just 80 calories and no fat while providing an excellent source of vitamin C (25%) and higher levels of lycopene (12.7 mg per 2-cup serving) – an antioxidant being studied for its role in sun protection – than any other fresh fruit or vegetable. Plus, it’s made of 92% water, meaning it’s a flavorful way to encourage kids to rehydrate during some fun in the sun.

Make watermelon part of a balanced snack plate with this Kids Charcuterie Snack Board including assorted watermelon, peanut butter and jelly sandwiches, sliced veggies, sliced fruits, crackers, pretzels and more. In addition to the nutritional benefits, the simplicity of this snack means children can help assemble it while showing off their creativity.

Visit watermelon.org to find more kid-friendly recipe ideas.

Watch video to see how to make this recipe!

Kids Charcuterie Snack Board

Recipe courtesy of the National Watermelon Promotion Board

• Cubed watermelon
• watermelon balls, skewered
• watermelon wedges
• watermelon sticks
• flower-shaped watermelon cutouts
• peanut butter and jelly sandwiches, halved
• ham and cheese pinwheels
• sliced veggies, such as cucumbers, carrots, sweet peppers and celery
• sliced fruit
• pretzels
• crackers
• small bowl of candy (optional)

1. Prepare watermelon, sandwiches, pinwheels, veggies, fruit, pretzels, crackers and candy, if desired.
2. On large board or platter, arrange all ingredients.

Source:  National Watermelon Promotion Board

(Family Features) Summer days are often spent with family and friends, soaking in the sun’s rays and enjoying outdoor living with warm-weather activities. Complement this year’s summertime excitement with food that matches your enthusiasm for the season.

Your menu can start with a fruity dip and a salad before diving into steak for the main course and a kid-friendly treat to top it all off. These recipes make the most of what summer has to offer with fresh fruits and veggies, bright and refreshing greens, tender cuts of meat and frozen treats that celebrate those memorable moments together.

Find more summer recipe inspiration at Culinary.net.

Dip Up a Good Time

Whether your summer days include planning extravagant meals or your on-the-go lifestyle calls for quick and easy recipes, simple snacks can fit a wide variety of menus. Dips are a perfect solution for afternoon pick-me-ups or evening appetizers when the whole family comes together.

This Apple Guacamole can be made in mere minutes, making it an ideal shareable among loved ones, by combining mashed avocados and seasonings with chopped Granny Smith apple pieces.

Visit Culinary.net for more snack ideas.

Apple Guacamole

Recipe adapted from the Meredith Corporation
Prep time: 10 minutes
Servings: 8-10

• 3          ripe avocados, halved and pitted
• 1/2       cup finely chopped Vidalia onion
• 1/2       cup snipped fresh cilantro
• 1          lime, juice only
• bottled hot pepper sauce, to taste
• 1          Granny Smith apple, peeled, cored and finely chopped
• kosher salt, to taste
• tortilla chips

1. In bowl, use fork to mash avocados, onion, cilantro, lime juice and hot pepper sauce to desired consistency. Stir in apple and season with salt, to taste.
2. Serve with tortilla chips.

Savor a Bite of Steak

A hearty flavor profile and perfectly prepared, high-quality meat can make a summer meal truly spectacular, especially when paired with fresh veggies in a protein-packed sandwich.

Inspired by Vietnamese tradition, this Steak Banh Mi recipe – which features tender grass-fed flat iron steak, pickled carrots, bright lettuce and crunchy cucumbers – is sure to be a crowd-pleaser at your next summer gathering. Take your taste buds to new heights with Silver Fern Farms natural cuts of 100% grass-fed beef from New Zealand, which is minimally processed with no added growth hormones or antibiotics. There, the animals roam and graze freely over lush green hills and pastures, resulting in lean, flavorful, nutritious meat that tastes just as nature intended.

Visit silverfernfarms.com for more inspiration.

Steak Banh Mi

Prep time: 2 hours
Cook time: 15 minutes
Servings: 2

• 10        ounces Silver Fern Farms New Zealand grass-fed beef flat iron steak
• 2          teaspoons hoisin sauce
• 2          teaspoons soy sauce
• 2          teaspoons honey
• 1          teaspoon fish sauce
• 1          clove garlic, minced
• 1          teaspoon, plus 1/2 cup, rice vinegar, divided
• 1/8       teaspoon five-spice powder
• 2          tablespoons sugar
• 1          pinch salt
• 1          small carrot, cut into matchsticks
• 1          tablespoon vegetable oil
• 1/4       cup water
• 2          Vietnamese baguettes or dinner rolls
• 1/4       cup mayonnaise
• 4          Batavia lettuce leaves
• 1/4       cup cilantro, chopped
• 1          Persian cucumber, sliced

1. Remove steak from packaging and set aside 10 minutes. Once steak reaches room temperature, place steak in deep plate or storage container. In small bowl, combine hoisin sauce, soy sauce, honey, fish sauce, garlic, 1 teaspoon rice vinegar and five-spice powder; pour over steak. Cover and marinate in fridge at least 2 hours, or overnight.
2. In small pot over medium heat, heat remaining rice vinegar, sugar and salt. Cook and stir until sugar and salt dissolve. Remove from heat and let cool.
3. Place carrots in deep plate or storage container. Pour cooled pickling liquid over carrots. Set aside to marinate.
4. Remove steak from marinade and pat dry. Reserve marinade.
5. Heat oven to 325 F.
6. Heat heavy-bottomed pan over high heat and add oil. Once oil begins to smoke, add steak. Sear both sides, about 1 minute per side. Lower heat to medium.
7. Add reserved marinade and water to pan. Cook, covered, 3 minutes, removing lid to flip meat occasionally. Remove lid and let sauce reduce 1 minute, or until slightly thickened.
8. Transfer steak and sauce to large plate and let rest 10 minutes before slicing.
9. Toast baguettes in oven 5 minutes. Let cool 5-10 minutes.
10. Slice baguettes along middle without cutting through.
11. Slice steak into thin pieces.
12. Spread mayonnaise on baguettes and add 1-2 lettuce leaves to each. Layer steak on lettuce leaves followed by cilantro, cucumbers and pickled carrots. Slice baguette into two sandwiches.

Go for Satisfying Summer Greens

Many summer meals start with a simple yet satisfying appetizer: salad. This year, make sure you set the table with a bright, delightful bowl of greens that sets the tone for an enjoyable and festive meal with loved ones.

This Apple, Strawberry, Blueberry Salad calls for an array of fruits, including a homemade blueberry dressing, paired with Fresh Express 5-Lettuce Mix for a fresh and flavorful base with pecan halves to add crunch. The salads are thoroughly washed, rinsed and gently dried then sealed in Keep-Crisp bags to maintain freshness.

Find more salad inspiration at freshexpress.com.

Apple, Strawberry, Blueberry Salad

Total Time: 30 minutes
Servings: 6

Blueberry Dressing:

• 2          cups fresh blueberries
• 1/4       cup balsamic vinegar
• 2          tablespoons honey
• 1          tablespoon lemon juice
• 1/2       cup olive oil
• salt, to taste
• pepper, to taste

• 2          large apples
• 2          packages (6 ounces each) Fresh Express 5-Lettuce Mix
• 1          pint strawberries, cut in half
• 1          pint blueberries
• 1/2       cup pecan halves, toasted
• blueberry dressing

1. To make blueberry dressing: In blender, process blueberries, balsamic vinegar, honey, lemon juice, olive oil and salt and pepper, to taste, until smooth. Set aside.
2. To prepare salad: Cut apples into 1/4-inch thick slices. Using 1-1/2-inch diameter star-shaped cutter, cut apple slices into stars.
3. Place lettuce mix in large bowl; add apples, strawberries and blueberries. Sprinkle with pecans. Before serving, drizzle each salad with blueberry dressing.

Sweet, Summery Treats

After some fun in the pool and time spent in the sun, a cooling treat is often the perfect way to cap off a summer day. Fresh fruits make those sweet eats even tastier and easier by making dessert in the morning and letting it freeze while you enjoy the warmth outdoors.

These Watermelon Berry Frozen Pops make dessert about as simple as possible by blending watermelon, blueberries, raspberries and honey before adding to ice pop molds and freezing throughout the day. With the addition of refreshing watermelon, you’re opting for a flavorful fruit that includes just 80 calories and no fat while providing an excellent source of vitamin C (25%) and higher levels of lycopene (12.7 milligrams per 2-cup serving) – an antioxidant being studied for its role in sun protection – than any other fresh fruit or vegetable.

To find more summertime snacks, meals and treats, visit watermelon.org.

Watermelon Berry Frozen Pops

Servings: 8

• 6          cups watermelon
• 1          cup blueberries, divided
• 1          cup raspberries, divided
• 3          tablespoons honey

1. In blender, blend watermelon, 1/2 cup blueberries, 1/2 cup raspberries and honey until smooth. Press through fine mesh strainer to remove pulp and seeds.
2. Fill ice pop molds 3/4 full with liquid. Add remaining whole blueberries and raspberries to molds. Insert sticks and freeze at least 4 hours, or until completely frozen.

 Photo courtesy of Getty Images (Apple Guacamole)

Source: Beef + Lamb New Zealand
Fresh Express
National Watermelon Promotion Board

(Family Features) Making the holiday season special is an important tradition for many families, and it’s likely to take on heightened importance this year with gatherings, celebrations and festivities taking on a different look than years past. One family-favorite way to create holiday magic is through delicious desserts that can be made and enjoyed together.

Don’t be afraid to try something new this year by turning to foods typically associated with warmer weather. For example, watermelon is available year-round and makes a surprisingly nutritious, flavorful addition to your seasonal spread, whether it’s the main ingredient or included in recipes from entrees to sides and drinks to desserts.

For a kid-friendly, tasty treat, ask your little ones to help make these Holiday Watermelon Cutouts. Because they only require a few ingredients and plenty of creativity, they’re perfect for getting the whole family involved. Or try this Watermelon and Blueberry Cheesecake as the highlight at your dessert table with its creamy, fruity flavor and eye-popping looks.

To find more holiday dessert solutions and other sweet recipe ideas, visit watermelon.org.

Holiday Watermelon Cutouts

Recipe courtesy of the National Watermelon Promotion Board

• 1/2       watermelon, cut into 1/2-inch thick disks
• vanilla frosting or yogurt
• sprinkles, for decorating

1. Using holiday cookie cutters, cut shapes out of watermelon disks.
2. Decorate watermelon shapes with yogurt.
3. Top with sprinkles.

Watermelon and Blueberry Cheesecake

Recipe courtesy of the National Watermelon Promotion Board
Servings: 12

Cheesecake:

• Nonstick cooking spray
• 1/3       cup graham cracker crumbs (2 graham crackers)
• 24        ounces fat-free cream cheese, at room temperature
• 8          ounces low-fat cream cheese, at room temperature
• 1          cup white sugar
• 3/4       cup no-calorie sugar substitute
• 3/4       cup fat-free half-and-half
• 1/4       cup fresh lemon juice
• 2          tablespoons lemon peel, finely grated
• 2          teaspoons vanilla extract
• 1 1/2    cups liquid egg substitute (equivalent of 6 eggs)

Watermelon-Blueberry Sauce:

• 3          cups watermelon juice, with pulp
• 6          teaspoons cornstarch
• 6          tablespoons lemon juice
• 3          tablespoons sugar
• 3          tablespoons no-calorie sugar substitute
• 1-1 1/2             teaspoons lemon extract
• 2          cups diced watermelon
• 3          cups blueberries

1. To make cheesecake: Preheat oven to 350 F.
2. Spray bottom and sides of 9-inch springform pan. Sprinkle graham cracker crumbs in pan and tilt to spread evenly over bottom and sides, leaving extra crumbs on bottom.
3. Using electric mixer, beat fat-free cream cheese, low-fat cream cheese, sugar and sugar substitute until creamy and well-blended. Slowly add half-and-half, lemon juice, lemon peel and vanilla; continue beating. Add egg substitute until mixture is thoroughly blended and creamy. Pour into crumb-lined pan.
4. Place springform pan in large roasting pan. Pour enough water into roasting pan to come halfway up sides of springform pan. Bake cheesecake until firm, slightly golden and top is cracked, about 1 hour, 25 minutes. Remove springform pan from water and refrigerate, uncovered, until cold, about 3 hours or overnight.
5. To make watermelon-blueberry sauce: In blender, whip watermelon juice, cornstarch, lemon juice, sugar and sugar substitute until smooth. Pour into small saucepan over medium-high heat and bring to gentle boil until topping begins to thicken. Remove from heat and place in refrigerator to cool. Just before serving, add lemon extract, diced watermelon and blueberries; stir to thoroughly blend.
6. To serve, run knife around sides of cheesecake and remove springform pan sides. Top each slice with generous helping of watermelon-blueberry sauce.

Source: National Watermelon Promotion Board

(Family Features) While so many families spend more time at home than normal, many may be seeking ways to increase fun and activity, especially for children. One way to increase engagement while teaching lifelong lessons is to head to the kitchen for a learning exercise in creating nutritious snacks and treats.

Consider these creative ways you can get your kids involved in the kitchen:

Look for simple recipes kids can help create. Logically, the first step in the process is to focus on ingredients and instructions that aren't overly complicated. For example, avoid snacks that call for cutting with knives and instead try a recipe like these Frosted Watermelon Cutouts, which involves kid-friendly cookie cutters.

Be flexible. Another way to involve children is to let them help in the meal-planning routine. Because kids' desired tastes may differ from your own, be open to outside-the-box ideas like breakfast for dinner, nutritious snacks for lunch and fruit for dessert.

Take advantage of nutritious produce. Comprised of 92% water to support hydration, an option like watermelon is a source of vitamin C and other important nutrients. At only 80 calories per 2-cup serving, one watermelon provides up to three dozen servings that can be used in a variety of nutritious family recipes, and 100% of the fruit is usable between the flesh, juice and rind. For example, this recipe for Kids Watermelon Sandwich Cookies provides a sweet treat the whole family can enjoy while calling for just a few ingredients.

Visit watermelon.org for more creative ways to use the whole watermelon, including recipes and kid-friendly carvings.

Craft a Fun, Frozen Fruit
Using leftovers can make for a fun way to avoid food waste. For example, if you have extra watermelon, simply cut into 1/2-1-inch wedges and insert clean crafting sticks into the center of the rind. Put them in the freezer for at least 1 hour to create sweet watermelon ice pops.

Kids Watermelon Sandwich Cookies

Recipe courtesy of the National Watermelon Promotion Board
Servings: 6

• 12        blueberry pancakes (3-inch round), cooled to room temperature
• 1/2       cup white frosting
• 6          seedless watermelon slices (2/3-inch thick, 3-inch round), drained to remove excess moisture

1. Evenly frost bottom of each pancake with white frosting. Arrange six pancakes frosting side up on serving platter. Place one slice watermelon on each frosted pancake.
2. Top each with remaining pancakes, frosting side down. Serve immediately or cover and refrigerate until ready to serve.

Frosted Watermelon Cutouts

Recipe courtesy of the National Watermelon Promotion Board

• 1          seedless watermelon, cut into 1/2-3/4-inch thick slices
• 1          serving vanilla yogurt
• 1          serving granola or similar cereal

1. Using cookie cutters, cut shapes out of watermelon slices. Or, if preferred, use classic cut watermelon wedges.
2. Frost each slice with yogurt. Sprinkle with granola.

Source: National Watermelon Promotion Board