It’s so disappointing to slice open a watermelon in the heat of a summer day to find a mealy interior that’s barely even sliceable. Fortunately, watermelon can be salvaged as popsicles, and agua fresca, and sorbet. It occurred to me today that it would also make a fine smoothie – the melon’s high water content is perfect for pureeing, eliminating any need for milk or juice to get it going. Smoothies are also a great way to use up the end of a jumbo watermelon you’ve run out of gumption to finish. If you want your smoothie colder and slushier, like a milkshake or slurpee, freeze chunks of the watermelon first.
We drink a ton of smoothies around here, mostly made with bananas, frozen berries and yogurt, but today I cut open a mini watermelon that lacked the sort of texture one looks for in a melon, and so instead I scooped out the interior and whirled it into a pale pink smoothie with a few stray strawberries. It was cool, creamy and easy to drink. You won’t need added sugar – the watermelon itself is sweet enough. This is about as simple as it gets. (The mixture, by the way, would also make fabulous popsicles – just freeze in a pop mold.)
Creamy Watermelon Smoothie
Feel free to add a handful of raspberries, blueberries or a few sprigs of mint, if you like.
1 small watermelon
1 cup plain or vanilla yogurt
1 cup strawberries (optional)
Cut the watermelon in half and scoop out the innards into a blender. Add the yogurt and berries (if using) and pulse until well blended and smooth. Serve immediately. Serves 4.