January 19th, 2015 by The Watermelon Guy

With a certain championship football game coming up, I thought it would be a good time to dust off this old blog entry and repost it as a “Second Slice.” The finished carving makes a nice serving dish for whatever snacks you might have at your big game party!

I’ve written in the past about how fans of a certain professional football team in Canada have made a tradition of wearing watermelon helmets on game day. The team has no known connections to watermelon, although the team color is a very watermelon-like shade of green, so I’m not really sure what sparked this practice. Probably a mixture of alcohol and boredom.

I’m not suggesting that anyone wear a watermelon helmet during the upcoming “big game” on February 1, but I would like to offer the following step-by-step guide to carving your own watermelon helmet (adapted from the instructions on the National Watermelon Promotion Board website). Unlike the fans’ helmets, this one isn’t for your head; it’s for filling with fruit salad. It’ll be empty by halftime, though, so what you do with it after that is completely up to you.pic


Large carving knife
Small paring knife
Large spoon
Small spoon
Potato peeler

picSTEP 1 – Using a round watermelon, slice off a piece approximately four inches from the stem. Set this piece aside to create the facemask later. Although you can’t tell from this photo, the watermelon I used was one of those small volleyball-sized personal watermelons (those aren’t dinner plates). I’d recommend using a larger watermelon — something closer to the size of an actual football helmet — if you can find one this time of the year.


STEP 2 – Make a curved cut from one side of the melon to the other to create the face portion of the helmet. Hollow out the entire melon. I used an ice cream scoop to get most of the red stuff out and then used a regular spoon to scrape the inside down to the white rind (that part took a little while). As you can see, my mini watermelon yielded quite a bit of juicy goodness. There was actually a lot more, but I ate it while I was scooping it out.


STEP 3 – To make the mouth guard part of the helmet, take the piece that was set aside in step #1 and place it cut side down. Position the knife at the center of the stem end and cut it in half. Remove flesh. Then cut the top part (the stem part) off of that section so it lies flat when you put it in the helmet.


STEP 4 – Carve the mouthpiece with a small paring knife and use a potato peeler to shave off the green skin. To assemble, place mouth piece on a plate. Place the helmet piece on top, pushing the ends of the facemask towards the inside of the helmet. Use toothpicks to keep the mouth guard in place, if you need to. Fill with fruit salad, crab dip or your head.

UP NEXT: Watermelon as the perfect diet?

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January 31st, 2010 by The Watermelon Guy

Here it is, the last recipe in our five-week series of game day goodies, and this one brings the football theme to life in a very literal way. It’s the football cake. Actually, it’s not really a cake (good news for those who don’t want to bake). It’s more of a watermelon sculpture. A very simple, yet very cool sculpture.

FOOTBALL CAKE footballcake


Large seedless oblong shaped watermelon
2 cups cream cheese frosting
Licorice strips


Slice two of the sides lengthwise down the watermelon to expose a large watermelon surface on both sides. Cut a football shaped marquis out of the watermelon. Place the watermelon cut into a football shape on a platter. Slice into thin slices but leave assembled as a football. Decorate with the frosting and licorice ties to look like a football with stitches. Serves 18 to 24.

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January 18th, 2010 by The Watermelon Guy

Watermeloned Rider fansFans of the Saskatchewan Roughriders – a professional football team in the Canadian Football League – have found another use for watermelons… as helmets. It seems “Rider Nation,” as the team’s fan base is called, has started a tradition in which true Roughrider fans show up to games wearing a hollowed out watermelon as headgear.

Apparently the trend has even caused a shortage of watermelons at supermarkets in the days preceding a game. Before the football league’s Grey Cup tournament in November 2009, thousands of watermelons had to be special ordered by Calgary grocery stores to keep up with the demands of Roughrider fans.

If you’re interested in making your own watermelon helmet – even if you just want to wear it around the house – here’s a video that teaches you how. I just hope all those fans found an equally good use for the watermelon they scooped out of the rinds before they put them on their heads.

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January 10th, 2010 by The Watermelon Guy

There’s really nothing you can’t love about the name of this recipe. Watermelon? (Awesome.) Glazed? (Bring it!) Mini? (Okay, bigger is usually better when it comes to food, but let’s move on.) Barbeque? (Keep talkin’.) Meatballs? (Are you kidding? You had me at “watermelon.”)

Since the crock pot full of meatballs is a staple at just about any football gathering, this dish should fit right in. I can almost guarantee these meatballs would be great as part of a meatball sub. Or maybe just consumed by the bowlful while being dipped in bleu cheese dressing.

I should also mention that this recipe has only four ingredients. FOUR! And that’s including the meatballs!



2 tablespoons vegetable oil
24-36 frozen prepared mini meatballs
1 cup prepared barbecue sauce
1 cup watermelon puree


Heat the oil in a large heavy sauté pan over medium high heat or electric skillet set on 325°. Sauté the mini meatballs until browned and hot. Reduce heat to low. Mix together the barbecue sauce and watermelon puree. Pour over the meatballs and simmer for a few minutes. Serve hot. Serves 6 to 8.

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January 7th, 2010 by The Watermelon Guy

I know I said I’d post these recipes every Sunday in January, but I couldn’t resist posting this one early. Don’t miss this Sunday’s recipe for watermelon glazed mini barbeque meatballs!

What’s a Super Sunday football party without a great salsa? And I’m not talking about the salsa you open and then pour into a bowl five minutes before everyone shows up. No, I’m talking a real, homemade salsa. Seriously, if you’ve never made homemade salsa, now’s the time and this is the recipe. Enjoy! fireandicesalsa



3 cups seeded and chopped watermelon
1/2 cup green peppers
2 tablespoons lime juice
1 tablespoon chopped cilantro
1 tablespoon green onion
1-2 tablespoons jalapenõ peppers


Combine ingredients; mix well and cover. Refrigerate 1 hour or more. Makes 3 cups.

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January 4th, 2010 by The Watermelon Guy

Happy New Year everyone! We’ve turned the corner into a new decade, which is always an exciting time. Unlike the ‘80s or ‘90s, I have no idea what to call the next ten years, but we should all be used to that by now. Even after the previous 10 years, we still haven’t come to a consensus about what to call the last decade.

One of the things I’m excited to announce here on What About Watermelon in January is my weekly recipe series called “Super Sunday Recipes.” Each Sunday in January (and there are five of them), I’ll feature a different watermelon-related recipe that you can put to use at your celebration of football’s “Big Game” on February 7. I’d call the event what it is – let’s just say it’s a BOWL and it’s SUPER – but the football league has strict rules against using the official name due to copyright issues.

Anyhow, if you’re not throwing a “Bowl which is Super” party, chances are you’ll be going to one, so take a look at the upcoming Super Sunday Recipes for some ideas about what to make for the big day. To give you a taste of things to come, on January 10, I’ll be featuring some watermelon glazed mini barbeque meatballs that are sure to make you the MVP of whatever party you attend.

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