Watermelon and feta are a perfect summer food combination. They combine the juicy fruit with the creamy and slightly salty cheese. Julie Biuso, the author of “Sizzle,” shares her recipe for chicken skewers on watermelon and feta salad with us. “Sizzle” emphasizes the barbecue cuisine of New Zealand, using mostly fresh ingredients.

Chicken Skewers on Watermelon and Feta Salad
Fresh and juicy, with a salty lick of feta, this dish is perfect for lunch on a hot summer’s day or for a shared platter with friends on a balmy evening.
Serves 6, approximately 24 skewers
Chicken Skewers
2 yellow bell peppers, cored, seeded, cut …read more

Watermelon is not only a cooling summer food that’s fun to eat. It has heart healthy properties and is naturally low in saturated fat, total fat and cholesterol.
A recent study by the United States Department of Agriculture (USDA) about watermelon consumption and heart healthy benefits was completed and published in March 2007.

The National Watermelon Promotion Board (NWPB) has four new structure-function claims derived from this study:
1. Watermelon consumption increases free arginine and citrulline, which can help maintain cardiovascular function.
2. Eating watermelon can help maintain cardiovascular health.
3. Watermelon has amino acids such as citrulline and arginine that help maintain the arteries.
4. …read more

Looking for fun kid treats for this summer season?  The National Watermelon Promotion Board shares this recipe for frosted watermelon with us. It’s a great way to get your little ones to eat more fruit.

Frosted Watermelon
Ingredients
Seedless watermelon cut into ½- to ¾-inch thick slices
Yogurt
Granola or similar cereal
Instructions:
Using your favorite cookie cutters cut shapes out of a ½- to ¾-inch thick slices of seedless watermelon. Or, if you prefer, use classic cut watermelon wedges. Frost with vanilla or other flavor yogurt. Sprinkle with granola.
(Recipe and photo courtesy of the National Watermelon Promotion Board)

If you’re like me, you might be done with summer menus — enough with the burgers, hot dogs and tuna steaks…I can’t even think about how many more ways to make potato salad.
But there is one summer star that needs special mention. Watermelon…there simply can not be anything more refreshing or lusty than a big ripe watermelon. (We’ve already covered the sublime Jersey tomato.)
I think if chefs would have an easer time pitching cold fruit soups, if they would just get over the posturing and called them what they are: slushies.
Here’s a recipe, however, from chef Johan Svensson, published in …read more