Have you ever had vanilla vodka infused watermelon sprinkled in lime sugar? If your answer is yes, then you and I can be friends. If your answer is no, then you must give this recipe a try at your next gathering and we will quickly become friends. This is definitely the kind of deconstructed cocktail you want to serve when getting festive. As I like to call it the ‘party starter of all party starters.’ I say cocktail loosely because no cup needed and munching is part of the arrangement. (more…)

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 is a compensated campaign in collaboration with Latina Bloggers Connect and Avocados from Mexico. 

Summer thus far has been filled with Avocados.  I have been busy whipping up guacamole, avocado pistachio pound cake, avocado corn salad, avocado artichoke dip, avocado grapefruit salad and sliced avocado on everything imaginable.  No, I don’t tire of Avocados from Mexico.  I just keep thinking of new ways to enjoy them.  Last week I added a few chunks to a spicy pasta salad and the results were delightful.  This week I’ve been all about tomatoes and watermelon, and already both those ingredients are compatible counterparts to the creamy avocado.  The question is:  How to mix them?  I’m in constant craving of food that is fresh and light, especially during these summer months.  I want to experience a rainbow of colors in my food and at the same time knock my taste buds out with something exquisite.  I just let my imagination go wild, with no direction to start with except I was going to grill some avocados and use tomato and watermelon.  It’s always a pleasant surprise digging into my fridge and pulling out random things that I think might go well with whatever I’m preparing.  Recently was one of those days.  I pulled open the veggie drawer and found cucumber, red onion, and some fresh basil.  My cheese drawer was supplied with crumbled blue cheese, and I had just bought a french bread loaf.  I quickly started chopping and grilling bread.  Rainbow Bruschetta was on it’s way and in a matter of minutes my family and I would all be enjoying it.  I took a few pictures as I prepped (pictured above and below) and will also post my picture on the Avocados From Mexico recipe page.  It’s a great place for avocado lovers to get ideas on what to make with avocados.  So many great dishes, and lucky for us we have the entire year to be able to try them all.

If you want to upload your Avocado recipe to the Avocados From Mexico recipe page, just click here!  Go ahead…. it’ll inspire someone to make your fabulous avocado dish.

Ingredients for Grilled Avocado Blue Cheese Rainbow Bruschetta:

• 1 – Avocado from Mexico (sliced in half and grilled)
• salt to taste
• french bread loaf (sliced into 2 inch slices)
• 8 – yellow cherry tomatoes (cut into 1/4 inch chunks)
• 1 – red tomato (cut into 1/4 inch chunks)
• 1 – small cucumber (about 3 inches long) (cut into 1/4 inch chunks)
• 1/2 – red onion (sliced very thinly)
• 2 – garlic cloves (chopped super small)
• 1/4 – cup watermelon (cut into 1/4 inch chunks)
• 3 – fresh basil leaves (chopped into small strips)
• 2 1/2 – tablespoons olive oil
• 1/4 – cup crumbled blue cheese

Directions:

1. Cut avocado in half, and remove the pit.
2. Sprinkle with a little salt. 
3. Place avocado on a hot grill for 5 to 10 minutes or until grill marks form on the flesh of the avocado.
4. Cut french bread loaf into slices and toast on grill until golden crisp. Set to the side. 
5. In a large bowl add yellow tomato, red tomato, cucumber, red onion, garlic, watermelon, and basil. Mix to combine.
6. Then pour in olive oil and salt. Mix well and set to the side.
7. Cut avocado into chunks, then scoop out of shell and add to the tomato/ basil mixture.
8. Mix to combine.
9. Then with a tablespoon top each of the grilled bread slices with tomato/avocado mixture. Place on a plate, and continue with the next one.
10. Then sprinkle the entire place with blue cheese crumbles. 
11. Eat! Enjoy! Love Avocados From Mexico!

Disclosure: This is a compensated campaign in collaboration with Latina Bloggers Connect and Avocados from Mexico.