March 25th, 2016 by The Watermelon Guy

Nine months. That’s how long I have to accomplish my New Year’s resolution of breaking a Guinness World Record for something — anything — related to watermelon.

I’d like to be brave and attempt on the current watermelon records for smashing watermelons with my head or crushing them with my thighs, but my first world record attempt will be something a little less physically demanding. In fact, the biggest risk with this feat is getting a paper cut.

That’s because my first Guinness attempt will be the record for the “Most Paper Airplanes Thrown into Watermelons in One Minute.” According to the Guinness website, the official tally is 12, and it’s a record held by Junguk Lee of South Korea.IMG_8133

Twelve. That’s it! Yes, I can see that framed Guinness World Record Holder certificate hanging on my living room wall now. I can also see my wife telling me to move it to the wall behind the door in the guest room.

The first thing I needed to do was make some paper airplanes. I also knew the airplanes had to have firm, pointy noses to allow them to pierce the hard rind of the watermelon. No problem! Ten minutes later, I had six pointy-nosed airplanes. They looked more like watermelon-piercing fighter jets if you asked me. I poked the tip of one against my finger. Pointy. Very pointy. This was going to be easier than I thought.

I stood about four feet away from my watermelon, wound up with my paper creation, and let ‘er rip like a 95-mile-per-hour fastball. The first airplane sailed a full 12 inches above the watermelon.

Okay. No big deal. I’m just getting warmed up.

I reared back with airplane number two and flung it forward with even more force than the first. It glanced off the side of the watermelon and careened towards our cat, who promptly pounced on it and claimed the aircraft for his own.

Maybe I was standing too close. I took a step back and hurled another plane toward the round, green target. Bull’s-eye!

Airplane number three landed smack dab in the center of the watermelon. Unfortunately, the flight also crumpled the nose of the airplane and left it lying in a sad little heap on the countertop. The watermelon, on the other hand, showed no signs of damage.

So, maybe this wouldn’t be as easy as I had thought. I needed to work on my throwing accuracy, and I definitely needed to work on creating sturdier airplanes. The latter point was driven home after a closer reading of the record on the Guinness website. Turns out, Mr. Lee of South Korea prepared over 50 paper airplanes for his record-setting attempt, and EACH airplane took six minutes to create.

Yep, lots of work and lots of practice lies ahead over the next 30 days. Stay tuned for my official world record attempt next month to see if all that practice pays off.


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December 11th, 2015 by The Watermelon Guy

Well, I did it. My New Year’s resolution at the beginning of this year was to prepare more meals using watermelon and I achieved my goal. From Sweet & Sour Watermelon Chicken in January to Cheesecake with Watermelon and Blueberry Sauce in March (my personal favorite this year) to Watermelon Pizza in August.


It’s the first time I’ve ever kept a resolution — yes, I’ve got one last dish coming up next week — and that includes the time in college when I resolved to “take more naps.” (Naps, it seems, are harder to take than you might think, especially when you live in a noisy dorm with an even noisier roommate.)

As watermelon-related resolutions go, it was definitely my most successful attempt. The list of contenders includes my 2014 resolution to compete in a watermelon eating contest, my woeful attempt in 2013 to grow my own watermelon, and my 2012 resolution about competing in a seed-spitting contest.

And so, with 2016 just a few short weeks away, I’ve turned my attention to what next year’s watermelon resolution might be. I’ve got a few ideas, but I’m definitely interested in your suggestions. Leave a comment with which watermelon feat you think I should attempt in 2016 and I’ll add it to my growing list of resolutions to consider!


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November 20th, 2015 by The Watermelon Guy

Eleven months into 2015 and I’m still chugging away at my New Year’s resolution of creating more dishes with watermelon! Being only one month away from completing my goal has me thinking about next year’s goal. If you have any ideas, leave a comment below.

It’s been quite a year of fresh, new watermelon-inspired recipes, but the last two will be geared toward the holidays. With just six days left until Thanksgiving, everything has finally come together at my house in terms of planning, prepping and priming.

This year, my wife committed to preparing at least three dishes with watermelon for our Thanksgiving dinner, including this one for watermelon cranberry sauce. (I whipped it up yesterday to test out the recipe before the big day.) Make this to accompany your turkey, or just grab a spoon and dig in!



4 cups fresh cranberries

½ cup organic sugar

1 teaspoon vanilla extract

1 lemon (juice squeezed from the lemon)

1 lemon (zest from the lemon)

½ cup maple syrup

dash cinnamon

2 cups minced watermelon


Heat cranberries, sugar, vanilla, lemon juice and zest in a 3-quart saucepan over medium low heat until it simmers. Simmer gently, stirring occasionally, until cranberries are tender, about 15-20 minutes. Reduce heat to low and add the maple syrup and cinnamon to the pan. Simmer another few minutes. Remove from heat to rest for 10 minutes. Stir in watermelon and serve warm or chill and serve cold.

For a video showing step-by-step instructions from the National Watermelon Promotion Board, click here.



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October 23rd, 2015 by The Watermelon Guy

I’d be lying if I told you that I picked this recipe for any reason other than that it looked so different from anything I’ve featured here on the blog before. I’ll also admit, rather embarrassingly, that I thought that “pump” was a new term for sandwich. It’s not, in case you were wondering, too; the sandwich is still a sandwich.

This recipe for Smoked Mozzarella Pumps puts other sandwiches to shame. Not only does it pack a tasty punch, with alfalfa sprouts and watermelon (I used watercress in mine), but what really brings the flavor is the pumpernickel. Slightly sweet and flavorful, the pumpernickel bread is definitely what brings this sandwich together to be the easiest recipe yet in my New Year’s resolution journey of creating more meals with watermelon.




Spread the mustard on each of the cut sides of the rolls. Place a slice of cheese and watermelon on top of each roll bottom and divide the sprouts over the watermelon slices. Place the top of the roll over the sprouts.


1 1/4 cup honey dijon mustard

8 small Hawaiian or soft pumpernickel rolls, split

8 slices 1/4 inch thick smoked mozzarella cheese

8 slices seedless watermelon the same size as the cheese

1 cup fresh alfalfa sprouts

REMEMBER: All comments left on the blog this month are entered to win our October prize — the watermelon welcome mat — so comment as often as you’d like!


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September 21st, 2015 by The Watermelon Guy

When I first discovered this recipe I had to scratch my head. Being a self-proclaimed “foodie,” I must admit that I had only a fleeting knowledge of what was arugula was. Arugula, pronounced “a-roo-guh-lah,” is sometimes referred to as “rocket” or “rucola.” This leafy green is similar to lettuce, but with smaller, more pronounced leaves.

Notable for its high dietary nitrate levels, arugula helps lower blood pressure while packing a vitamin-filled punch. Health benefits aside, arugula is a delicious addition to this simple dish. Give it a shot, and let me know how you like it!



4 slices watermelon, approximately 4”x 4” x 1/2” thick

8 slices 100% whole grain bread

2 tablespoons stone-ground mustard

6 ounces extra-sharp cheddar cheese, divided into 4 equal portions

1 bottle cooking spray

1 ½ cups baby arugula


Place watermelon pieces between paper towels to absorb extra fluid. Set aside. On each of four slices of bread, spread mustard, and top with 1 ½ ounces cheese. Top with second slice of bread.

On a griddle or panini grill, spray cooking spray, and grill the four sandwiches on each side until cheese begins to melt. Remove from griddle/grill, open, and place a slice of watermelon and arugula inside. Close sandwich, and cut in half to serve.

NOTE: I made mine as a traditional grilled cheese instead of a panini. If you’re making a grilled cheese, use real butter – not margarine – on the bread. Melt it in the microwave first, and then brush it onto the bread. Also, cook your grilled cheese on a medium-low temperature (around 250 degrees if you’re using a griddle). It’ll take a little longer, but that trick (and the butter) will create a perfectly crispy grilled cheese every time.

REMEMBER: All comments left on the blog this month are entered to win our September prize — the watermelon pop-out cutter — so comment as often as you’d like! 

UP NEXT: September Facebook Highlights

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August 1st, 2015 by The Watermelon Guy

We’re halfway through the year (a little over halfway, I know), which means we’re halfway through my New Year’s resolution to prepare more meals using watermelon. So far, the experiment has been — according to my tastebuds, at least — a rousing success.

I’ve made Sweet & Sour Watermelon Chicken, Watermelon Gazpacho, Cheesecake with Watermelon and Blueberry Sauce, Watermelon Pie a la Mode, Watermelon Jelly and Watermelon Pad Thai. The pad thai was probably my most ambitious recipe to date, which is why I’ve chosen a simpler recipe for July.

This watermelon pizza (recipe here) is great for two reasons: It’s served cold (a bonus during hot summer months), and it’s kid-friendly. I might also add that this recipe — just like a real pizza — can be customized to include whichever tasty toppings you’d like.

What would you top your watermelon pizza with? Sound off with a comment!


This recipe starts out like most watermelon recipes — with a nice, clean watermelon. For the pizza, you’ll want to choose a larger watermelon. One that gives you a medium-sized pizza when you take a slice out of the middle.


The next step in making your watermelon pizza is to take a half-inch to one-inch thick slice from the middle of the watermelon. This is actually a lot harder than you might think. After you cut the watermelon in half, the watermelon slips and slides all over the place when you hold the watermelon on its side to make the second cut. Of course, you can also put the watermelon cut-side down and make your second cut that way, but that’s tricky, too. Whichever method you use, be careful!


All that’s left to do is top your watermelon pizza with whichever toppings you’d like. For ours, we used raisins, white chocolate chips, chopped walnuts and coconut. What would you put on your watermelon pizza?

For more recipes using watermelon, check out the “Recipes” section of the National Watermelon Promotion Board website.

UP NEXT: Celebrate National Watermelon Day!

Remember: All comments left on the blog this month are entered to win our THREE weekly National Watermelon Month July prizes, so comment as often as you’d like! 


Don’t forget to enter our 2015 Watermelon Carving Contest! We still need plenty of entries in the “Beginner” category, so all you new carvers should definitely enter for a chance to win. The deadline for entries is 11:59 PM on August 3. There are $4,000 in prizes and the first 25 entrants will receive a Dexas watermelon cutting board. Check out the official contest web page for categories, judging criteria and how to enter!

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June 29th, 2015 by The Watermelon Guy


When it comes to Asian cuisine, pad thai is probably my favorite dish. Maybe it’s because of the wide fettucine-like noodles. Maybe it’s because of the chopped peanuts. All I know is that it’s good, and I’ve never met a pad thai that I didn’t like.

So, when I found this recipe for Watermelon Pad Thai on the National Watermelon Promotion Board website, I knew that I had to make it for my next new year’s resolution update (in 2015, I’ve vowed to prepare more meals using watermelon).

Anyhow, my first-ever attempt at making homemade pad thai turned out pretty well (that’s a picture of it above). The watermelon added a hint of sweetness to the pad thai, which paired well with the saltiness of the soy sauce and sautéed shrimp. From start to finish, it took only about 30 minutes, which isn’t bad for meal this good!

For more recipes using watermelon, check out the “Recipes” section of the National Watermelon Promotion Board website.

UP NEXT: Our July prize!

Remember, all comments left on the blog this month are entered to win our June prize – a set of watermelon dip bowls – so comment as often as you’d like! 

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May 28th, 2015 by The Watermelon Guy

Okay, first thing’s first. When I found this recipe for “watermelon jelly,” I was excited.

“Oh, I like peanut butter and jelly sandwiches,” I thought to myself, “I’ve never made jelly and I’ve definitely never had watermelon jelly, so this will be great!”

But then, about half way through the process of making this jelly, I realized that it wasn’t the kind of jelly that you might spread on a PBJ sandwich or a toasted bagel. Turns out, the “jelly” I was making was actually another type of gelatin. One that starts with “jell” and ends with an “O”. I can’t say the brand name here, and neither could the person who posted this recipe.

And that’s how I can to make watermelon jelly that’s not actually jelly, but it’s still pretty good. Check out the process below to see how I made it, and check out the recipe here to make your own.


The ingredients in this jelly are pretty simple: just watermelon (which you’ll turn into 3 cups of juice), unflavored gelatin, lemon juice and sugar. That’s it!

photo 2 (3)

To make the three cups of watermelon juice that will serve as the base of the jelly, you’ll need to carve your watermelon into chunks. Yes, I bought a watermelon with seeds and, no, I didn’t mean to. If you do the same, don’t worry…the seeds will be ground up in your food processor (or blender), but they’ll be filtered out later.

photo 3 (1)

The next step, according to the original recipe, is to puree your watermelon chunks a food processor before filtering the blended result through a fine sieve like the one above. I didn’t have a food processor, so I used my blender, and it worked just as well. (TIP: Your sieve will probably get clogged up with watermelon pulp, so you’ll need to rinse it off in the sink a few times while you make your three cups of juice.)

photo 1 (5)

After you’ve got your juice, you’ll add three packets of unflavored gelatin to one cup of the juice and place the other two cups of juice in a sauce pan on the stove with some sugar. After the sugar has melted, stir in the lemon juice and the watermelon juice with the gelatin in it, and then pour the entire mixture into a square pan. Place the pan in the fridge for about six hours to allow the gelatin to work its magic.

photo 2 (4)

The next morning (actually this morning), my watermelon “jelly” was complete! It’s definitely more of a gelatin dessert (where’s the whipped cream?), but I still might spread some of this jelly on a slice of toast.

For more recipes using watermelon, check out the “Recipes” section of the National Watermelon Promotion Board website.

UP NEXT: Our June Prize!


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April 27th, 2015 by The Watermelon Guy

Last month’s attempt to make a New York Cheesecake with Watermelon and Blueberry Sauce was so successful, I made another cheesecake two weeks later. It’s true! Oh sure, I gained about five pounds over those two weeks, but it was totally worth it.

For this month’s attempt to keep my new year’s resolution alive (preparing more meals with watermelon), I’m sticking with the dessert theme by creating Watermelon Pie A La Mode.

It’s a little simpler than cheesecake and a lot healthier, too. And guess what? It’s almost as delicious. Of course, just about anything topped with a scoop of ice cream is going to be tasty, but that’s just my opinion.

photo 1

As far as recipes go, this one is pretty simple: just watermelon, pound cake, ice cream, and cherry syrup. The recipe on the website calls for frozen yogurt and strawberry syrup, but I made a few substitutions. Feel free to do the same with yours.

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The first step will be to cut the pound cake into thin slices (about a quarter to half an inch thick) and then cut those slices into pie-shaped wedges.

photo 3

After you’ve cut your pound cake wedges, you’ll do the same with your watermelon. Feel free to use your pound cake wedge as a template for how big your watermelon wedge should be. As for the thickness, that’s up to you, but I made mind about three-quarters to one-inch thick.

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After your watermelon is stacked on top of your pound cake, top it with a scoop of ice cream and drizzle it with the sauce of your choice. It makes a great spring or summer dessert or, if you’re like me, a great breakfast. Enjoy!

For more recipes using watermelon, check out the “Recipes” section of the National Watermelon Promotion Board website.

UP NEXT: Should I buy watermelon or grow my own?

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