Growing up, I wasn’t much of a melon fan. My favorite thing to do with cantaloupes was hold them in front of my chest and pretend they were froobs (thanks, Laura Miller, for introducing “froobs” into my vocabulary).
And with watermelon? You always had to fight with the seeds! Since my cousin had convinced me that if I swallowed even one seed I’d end up with a watermelon growing in my stomach, I didn’t want to risk it.
At least that’s one thing we can thank GMOs for! Seedless watermelon!
I’m not sure how they grow them seedless, but I think it involves some trickery with pollination and not a bunch of chemicals.
Melon is one of those things I grew to love after becoming vegan. I highly recommend indulging in a huge bowl of watermelon after a hot run or bike ride. It feels better than showering.
So it’s no surprise that freezing the watermelon is so refreshing I almost cried.
Last weekend at my mother-in-law’s house, we were making a big vegan enchilada dinner and realized at the last minute we didn’t have anything for dessert. She had the idea of making a quick granita out of the watermelon in the fridge, and it was so perfect.
Granitas are basically icy desserts made out of frozen puréed fruit. We just blitzed the watermelon up with an immersion blender, tossed in some sugar, lime, and mint, and threw it in a shallow pan in the deep freezer while we were eating.
Later that night, we pulled it out, raked a fork across it, and scooped the frozen blizz into little bowls. I’m (not actually) ashamed to say I helped everyone finish theirs.
For this recipe, I left the mint out till the last minute, since some might not like the texture, and used some agave I had on hand instead of granulated sugar.
I also made a watermelon granita and a cantaloupe version, to see how other melons would do. It was perfect! The cantaloupe granita comes out silkier, with an almost sherbet-like texture, and the watermelon version is more slurpy, like your inner child.
- 1 small melon (think, personal size)
- ¼ cup agave syrup
- Juice of 1 lime
- Handful mint, sliced thin
- Chop up the melon roughly and purée it in a blender. You should have 4–5 cups purée. At the last minute, pulse in the agave and lime.
- Pour the mixture into a wide shallow pan, cover, and freeze for at least 3 hours, or overnight.
- Drag a fork across the surface to rake up the watermelon into crystals.
- Top with mint and serve immediately.
- Optional: drop into a glass of champagne, add vodka, or squeeze extra lime on top.
- Note: You’ll have to refreeze (and re-scrape) any leftovers that melt!
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