Sweet surrender
Fresh watermelon juice blended with banana, plain yogurt, a little honey and ice into a light, pink smoothie. Sweet, cooling and creamy. Serve chilled.
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Recipes with watermelon
3 recipes that use watermelon, with photos, step-by-step instructions and cook times. The quickest, Halloumi with watermelon, takes 10 minutes. It is most often cooked with banana, coconut milk and cooked or roasted peanuts.
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Halloumi with watermelon
In Cyprus, halloumi and watermelon is the taste of an August afternoon: icy wedges of watermelon eaten alongside salty halloumi, either fresh and squeaky or grilled until golden. Cypriots have eaten the two together for generations, on beaches, village verandas and after a long lunch. Here the halloumi is seared, then tossed with chunks of cold watermelon, mint, red onion and lime. It is a starter, a light lunch or a side for any barbecue. Some halloumi is made with animal rennet, so look for one labelled vegetarian. Chef's tip: don't cook the halloumi until everyone is ready to eat; it turns rubbery as it cools, which is the most common halloumi mistake.
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Qingbuliang
On hot evenings in Haikou, night-market stalls ladle this into bowls: coconut milk poured over red beans, mung beans, sago pearls, cubes of jelly and fresh tropical fruit, with a scoop of shaved ice on top. The name roughly means 'clearing, nourishing, cooling', and Hainan people eat it to cool down in their long summer. Everything except the fruit can be cooked a day ahead and chilled. Chef's tip: cook each bean separately; they soften at different speeds.
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