Watermelon – I can’t even say the word or even think it without a flood of images and memories shooting through my mind.  It’s funny because as a child I wouldn’t eat it because I hated the laborious task of having to take out the seeds.  Then came along the genius seedless watermelon.  Since then I’m all over it, and have had a mad amour with the fleshy red fruit.  I have many watermelon recipes here on my blog t0 prove it!  To tell you the truth, in my opinion,  it makes for the perfect Summer after-dinner dessert, or drink / agua, or salad, or eat while you watch t.v., or anything else you might fancy it in.  I must mention  I use to sing in a band many moons ago called “Boca De Sandía” ( which means “Watermelon Mouth” in spanish), and I only have glorious memories as the front person of a band with such a cool name.  Yes, I’m consistent with what I like.  I have always incorporated food into my art or music.  Who nows, maybe it was the influence of Frida Kahlo’s piece “Viva La Vida” (pictured below) that got me so into watermelon and in turn inspired me to name my band that.  All I know is I’m here today and I love me some sandía.

I decided as a way to welcome in Summer, I was going to make myself a nice Watermelon margarita and revisit some of the other sandía recipes I have here on my blog.  Heck, I’m even going to showcase a few ideas from my friends.  Get the recipe for my Watermelon margarita below and/or check out a handful of other wonderful watermelon recipes.  Stick around for tips on how to pick the perfect watermelon video.  We are all ready for watermelon and Walmart is the place to buy them.  That’s where I got mine and they’re super sweet, seedless, and 100% fresh guaranteed or your money back!

Ingredients for watermelon margaritas: 

• 1 – small lemon
• 1 – small lime
• 1/3 – cup sugar
• 1 – small seedless watermelon
• 1/2 – cup tequila
• 7 – cups ice
• optional: sugar, or salt, or tajin
• 2 – strawberries
• mint

Directions:

1. Cut the peeling off both the lemon and lime, and place the peelings in a glass. Pour the sugar over the peelings. Then squeeze the inner flesh of the lime over the sugar. Set to the side for 1 hour. This will make a citrus syrup.
2. Cut watermelon in half. With a large spoon, scoop out the inside of the watermelon. You will now have two watermelon shells, that can be used as cups.
3. Place all the insides of the watermelon into a blender.
4. Place a strainer on top of the blender then pour the citrus syrup through the strainer, catching all the citrus peel.
5. Now pour the tequila through the strainer on top of the citrus peel. This will remove any sugar left on the peel.
6. Remove the strainer from the top of the blender and place lid on top. Blend watermelon mixture till smooth.
7. Then add ice to blender and blend again till frosty smooth.
8. Dip watermelon shell in either sugar, salt or tajin to rim the edges. I used tajin.
9. Pour margarita into the center.
10. Garnish with strawberries, lemon slices, and mint. 
11. Enjoy!

MORE WATERMELON RECIPES:

Beet Watermelon Cucumber Salad In A Honey Lime Dressing : Presley’s Pantry

Bionico (Mexican Fruit Salad): Presley’s Pantry

Watermelon Jicama Salad: At The Fire Hydrant 

Minty Melon Salad: Nibbles and Feasts 

Paletas De Sandia Y Pepino: Sassy Mama In LA

 Strawberry Watermelon Smoothie: Mommy’s Kitchen

Watermelon Granita: MomAdvice

WATCH THE VIDEO BELOW ON HOW TO PICK A GREAT WATERMELON!!!!!

Disclosure: This post is sponsored by Whole Foods Market. The recipe and opinions are 100% my own. 

There is no other way to describe this drink other than “Mmmmm, that’s good.” Those were the first words out of my fiances mouth as I poured him a tall sip. Let me rewind a little and tell you the back story. It starts with Muscat grapes. Have you ever tried a Muscat grape? The Muscat Grape is a pink seedless grape, with a very sweet and rich flavor. These grapes come all the way from Chile and range in color from light green to deeply blushed with pink (the ripest and best), with a softer succulent texture. Basically they are a dreamy grape that need to be adored. The tricky part is they are only available for a short time at Whole Foods Market in my lovely California, from now thru late mid-April. Okay, with those facts in mind I know that I am only able to appreciate their beautiful-ness for a short period of time. SO, the other day I was at Whole Foods Market buying some mangos and a pile of cheese when I spotted the muscat grapes. I made a serious bee-line for them and started to stock up. My fiance says “What? Why are you buying so many grapes?” I come back at him with “Well my Tia Brilla is in town and what if she wants grapes, and maybe we can freeze some and have as a healthy late night snack, and they taste great in salads, and I’ve been wanting to make agua de uvas.” He shook his head, and gave me a look like I was CRAZY! Until he tried them himself of course. Isn’t it always like that? I definitely threw some in the freezer, add a few to a salad I made over the weekend, served my Tia Brilla some during her visit, and made a big jug of agua de uvas y sandía. YUM! I highly suggest you stock up now, before it’s way too late.

Ingredients for grape and watermelon water:

• 2 – pounds muscat grapes (seedless) (stem removed)
• 8 – cups of chopped up watermelon (peeling removed)
• 6 – cups water
• 1/2 – cup sugar
• 2 – limes (juiced)

Directions:

1. Place grapes in blender with 1 cup water. You may have to do this step several times depending on the size of your blender.
2. Blend until smooth.
3. Pour grape blend through sieve and allow all liquid to pass through and fall into a pitcher. This step will collect all the skin from the grapes. You may have to scrape the inside of the sieve with a spoon to allow any remaining liquid to pass through. 
4. Next blend all the watermelon. Again add a cup of water to the blender and this time add in the sugar. Blend till smooth.
5. Pour watermelon blend through the sieve and allow it to fall into the same pitcher as the grape blend.
6. Add in remaining water and lime juice. Mix to combine.
7. Chill in fridge until super cold.
8. Serve and enjoy!