RECIPES: Grilled shrimp with watermelon salsa, watermelon slushies

(WXYZ) - About Watermelon!

July is national watermelon month.  On average, we eat about 16 pounds of watermelon per person every year, making watermelon the most popular melon in the U.S.  Watermelon is refreshing and affordable with an average cost of just $0.14 per 1 cup serving during the peak summer months.

Whole watermelons will keep for 7 to 10 days at room temperature usually beyond this they'll lose flavor and texture. Rise melon well prior to slicing to prevent the watermelon flesh from possible contamination from any bacteria from soil that might be lurking on the rind. Cut melon (slices, spears, cubes or cut into fun shapes) will keep well in the refrigerator for 3 to 4 days. 

One cup of watermelon has approximately 40 calories, and has the most nutrition per calorie of common foods. A perfect food if you are trying to control your weight.  Watermelon is a good source of vitamins A and C, potassium, B vitamins, and the antioxidant lycopene.

Selecting a Ripe Watermelon

• Look for a firm, symmetrical watermelon that is free from bruises, cuts or dents.

• Lift it up; the watermelon should be heavy for its size.

• Turn it over, the underside of the watermelon should have a creamy yellow spot from where it sat on the ground and ripened in the sun. This ground spot should not be white or sunny bright yellow, but the color of butter.

Grilled Shrimp with Watermelon Salsa

Serves 4


1 1/2 pounds Meijer Brand shrimp, (frozen, thawed already peeled and deveined)

1 cup fresh lime juice

1/3 cup Meijer honey

2 cloves garlic, minced

1 teaspoon McCormick white pepper

1/4 teaspoon salt


Thread 3 to 4 shrimp on wooden skewers. Mix together remaining ingredients in a medium bowl. Brush citrus-honey mixture on both sides of shrimp.

Preheat grill for high heat. Place shrimp on grill and cook for 2-3 minutes. Baste top sides with citrus-honey mixture. Turn shrimp once, grill for another 2 to 3 minutes, or until opaque. Remove from grill and serve immediately.

Recipe adapted from:,

Serve With: Fresh steamed green beans and whole grain brown rice

Watermelon Salsa: Excellent as a dip or a refreshing topping for grilled fish.

Makes 6 (1/2 cup) servings


3 cups seeded and chopped watermelon

1/2 cup finely chopped green bell pepper

2 tablespoons lime juice

1 tablespoon chopped cilantro

1 tablespoon finely sliced green onions

2 tablespoons seeded and finely chopped jalapeño peppers


1.       Combine ingredients; mix well and cover.

2.       Refrigerate 1 hour or more.


Watermelon Slushy

Serves 8-10


4 cups cubed and seeded watermelon

4 cups fresh strawberries, hulled and halved

1/2 cup sugar

2/3 cup fresh lemon juice

3-4 cups ice cubes

Fresh mint for garnish (optional)


1.       In blender combine watermelon, strawberries, sugar and lemon juice; cover and blend on high until smooth.

2.       Gradually add ice cubes and blend on high until slushy. Use as many ice cubes as needed to achieve desired consistency.

3.       Pour into chilled glasses and serve immediately. Garnish with fresh mint sprig if desired.

Nutrition Information (per serving):  Calories 93, Fat 0g, Cholesterol 0mg, Sodium 1mg, Carbohydrates 24g, Fiber 2g, Protein 1g.

Recipe Source: , tryfoods international.

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