Giant Eagle Market District Watermelon Recipes
Summer is a great time for watermelon so be sure to check out these delicious recipes from the Giant Eagle Market District!
Watermelon Juice Spritzer
Compliments of Benjamin D'Amico
Serves: 2 Prep Time: 20 min
Ingredients:
- 4 cups Watermelon, seedless, small diced
- 2 tbsp Lime Juice, fresh
- 12 fl oz Seltzer, Sparkling Water, or, Club Soda
- Ice
- Fresh Mint Leaves, garnish
- Lime Slice, garnish
- Watermelon slice, garnish
Directions:
1. Place the diced watermelon in a blender.
2. Blend until smooth. You may want to do this in batches if making for a group or a pitcher's worth.
3. Use a fine strainer to strain the watermelon juice from the very fine pieces.
4. Use a spatula to push the leftover pulp through the strainer.
5. Any leftover pulp can be added back into the blender and pureed until no pulp remains. Repeat step 2 & 3.
6. Pour ice into a glass.
7. Top the ice with the watermelon juice, lime juice, and seltzer.
8. Mix with a spoon.
9. Garnish with a straw, watermelon wedge, lime slice, and a sprig of fresh mint.
Mediterranean Watermelon Bites
Compliments of Benjamin D'Amico
Makes: 16 pieces Prep Time: 25 min.
Ingredients:
- 16 pieces (2 lbs) Watermelon, seedless, cut into 1-inch square cubes
- 16 pieces (1 bunch) Basil leaves, fresh
- 16 pieces (8 oz) Goat's Milk Feta, Goat, or Feta Cheese, cut into 1 inch slices
- 16 halves (8 whole) Kalamata Olive, pitted, cut in half lengthwise
- Optional Black Pepper, fresh cracked
- Extra Virgin Olive Oil
- Market District Balsamic Glaze
Directions:
1. Start with the cube of watermelon on the bottom.
2. Top with the cheese slices, then basil leaf, and finally the kalamata olive half.
3. Top with optional Black Pepper, Olive oil, &/or Balsamic Glaze.
Watermelon Carpaccio
Compliments of Benjamin D'Amico
Serves: 16 pieces Prep Time: 30 minutes
Ingredients:
- 2 lbs Watermelon, seedless, thinly shaved on a mandolin
- 2 oz Blue Cheese, thinly sliced
- 2 oz Watermelon Radish, thinly shaved
- 2 oz Serrano Pepper, thinly shaved
- 4 oz Baby Cucumber, thinly shaved
- 2 oz Micro Greens, Watercress, or Baby Arugula
- 4 oz Blackberries
- 1 oz Pomegranate Arils
- 1 oz Pistachios, crushed
- 1 oz Shallots, thinly shaved
- Sprinkle Sea Salt, course ground
- Sprinkle Black Pepper, fresh cracked
- Drizzle Extra Virgin Olive Oil
- Drizzle Market District Balsamic Glaze
Directions:
1. Arrange the thinly shaved watermelon onto a white platter. Create a thin layer and maybe a few additional pieces on top for better coverage.
2. Then place the cucumbers around the outer rim of the melon.
3. The watermelon radish gets lightly spread over the watermelon.
4. Next place on the blue cheese in flat segments & the black berries, make sure not to touch the items together for presentation.
5. Then the Serrano peppers, shallots, pistachios, and pomegranate arils go on. Be sure to evenly distribute all of these. You want to see the watermelon and don't want to overcrowd the plate.
6. Finally drizzle the platter with olive oil, balsamic glaze, salt & black pepper.
7. To finish place the micro greens or other greens lightly on top.
8. Best served immediately, but can be refrigerated for up to an hour before serving.
Note: There is no absolute way to make this dish. Swap out any ingredients except the watermelon and add or remove or even change any items listed in this recipe. Feel free to customize with different cheeses, nuts, textures, sauces, etc.
