Watermelon and the 4th of July go together so well! Watermelon’s red color fits in with the Independence Day color scheme. The sweet & juicy taste of watermelon is refreshing on hot July days of sun & fun. So, for today’s festivities & blog post, I’m showcasing a watermelon recipe!

Watermelon is thought to have originated in southern Africa. There is evidence of its cultivation in the Nile Valley from the second millennium BC. Watermelon seeds have been found in the tomb of King Tut. Watermelon is also mentioned in the Bible as a food eaten by the ancient Israelites when they were in bondage in Egypt.

By the 10th century, watermelons were being cultivated in China, which is the world’s single largest watermelon producer today. By the 13th century, the fruit (yes, Oklahoma, watermelon is a fruit, even though you declared it your state vegetable in 2007!) was introduced to Europe. African slaves and European colonists probably brought watermelon to North America. Today, farmers in 44 of the US states grow watermelons commercially. The first cookbook published in the USA in 1776 contained a recipe using watermelon. That’s a good enough reason for me to post one today!

Grilled Watermelon with Feta & Mint (adapted from health.com)

• 1 small watermelon (about 6 pounds), cut into 1-inch-thick, whole slices
• 1/2 cup mint leaves, chopped
• 2 ounces feta cheese, crumbled into large chunks
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper

Preparation:

Heat a grill or grill pan over high heat until it is very hot. Grill the watermelon slices, turning once, until they are charred, about 2-3 minutes per side. Transfer the watermelon to a cutting board and remove the rind then cut the slices into bite-sized chunks.

A quick turn on the grill to bring enhance the flavor.

Put the watermelon in a large serving bowl and sprinkle the mint and feta over it.

Combine the feta and mint with the watermelon.

Drizzle it all with the olive oil and vinegar then add the salt and pepper to taste. Refrigerate any leftovers.

Serving up an Independence day standard with a new twist!

Have a healthy, happy 4th of July!  ~Linda

Grilled Watermelon with Feta & Mint (adapted from health.com)

• 1 small watermelon (about 6 pounds), cut into 1-inch-thick whole slices
• 1/2 cup mint leaves, chopped
• 2 ounces feta cheese, crumbled into large chunks
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper

Preparation:

Heat a grill or grill pan over high heat until it is very hot. Grill the watermelon slices, turning once, until they are charred about 2-3 minutes per side. Transfer the watermelon to a cutting board and remove the rind then cut the slices into chunks.

Put the watermelon in a large serving bowl and sprinkle the mint and feta over it. Drizzle it all with the olive oil and vinegar then add the salt and pepper to taste. Refrigerate any leftovers.