Fun Facts About Watermelon

• 1/4 cup freshly squeezed orange juice
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/4 cup minced shallots (1 large)
• 1 tablespoon honey
• 1/2 cup good olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 6 cups baby arugula, washed and spun dry
• 1/8th seedless watermelon, rind removed, and cut in 1-inch cubes
• 12 ounces good feta cheese, 1/2-inch diced
• 1 cup (4 ounces) whole fresh mint leaves, julienned

1. Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.
2. Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.

• 2 cups chopped seedless watermelon
• 1 (8 ounce) can crushed pineapple, drained
• 1/4 cup chopped onion
• 1/4 cup chopped fresh cilantro
• 3 tablespoons orange juice
• 1/8 teaspoon hot pepper sauce 

Toss watermelon, pineapple, onion, cilantro, orange juice, and hot pepper sauce together in a bowl. Refrigerate 1 hour before serving.

• 3 sprigs fresh basil, stems removed
• 1 small watermelon, fruit removed with a melon baller
• 1 (8 ounce) package fresh mozzarella cheese, cut into small pieces
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• salt and ground black pepper to taste

1. Trim basil leaves into small circles about 1 inch in diameter.
2. Thread watermelon and mozzarella cheese on toothpicks, sandwiching a basil leaf in between. Arrange on a serving plate.
3. Pour olive oil and balsamic vinegar over toothpicks. Sprinkle salt and black pepper on top.