I was at some sake bar, and I ordered roasted, salted watermelon seeds. This is such a nifty way to use up all of those annoying seeds. I’m totally making this at home! To which the waitress responded, We special order the seeds. Most watermelons come seedless now.
That’s right. It has been so long since I’d eaten a watermelon that I didn’t even know seedless ones existed. What a f!@$king travesty.
They were selling them at the farmer’s market a few weeks ago, so I jumped at the chance to buy one. I was not going to let another watermelon-less summer pass me by.
And then I forgot all about it until yesterday, which just so happened to be the first day of fall.
Luckily, watermelon freezes really well and makes a mean slushie, especially when paired with raspberries, so you can still enjoy a little bit of summer even after the leaves have started to turn.
- 3 cups of watermelon chunks
- 1/2 cup of raspberries
- 1/2 lemon or lime
- 1 teaspoon of water (optional)
- 1 teaspoon of sugar (optional)
Make the slushie:
Freeze the watermelon chunks and the raspberries.
Add to a blender along with the lime juice. You might need to add a little water or sugar, depending on the power of your blender and the sweetness of the fruit. Blend until smooth and slurp away. Yes, it is that simple.