December 12th, 2014 by The Watermelon Guy

If you’re anything like me, dessert is the most important meal of the day. For fellow dessert enthusiasts, the holidays are the focal point of all food sweet, sugary and delicious.

But when it comes to the right dessert to end your holiday feast, the possibilities are virtually endless: pumpkin pie, cheesecake, truffles, fruitcake and mountains of Christmas cookies. Before I get too hungry from naming off those delicious holiday favorites, here’s my suggestion: ditch the fruitcake and enjoy some Watermello Dessert!



2 packages (3 ounces each) lime gelatin

6 cups boiling water, divided

1 package (3 ounces) watermelon gelatin

1 package (3 ounces) strawberry gelatin

2 envelopes unflavored gelatin

1/3 cup cold water

1-1/2 cups white grape juice

1 carton (12 ounces) frozen whipped topping, thawed, divided


In a large bowl, dissolve lime gelatin in three cups boiling water. Pour into an 8-in. square dish coated with cooking spray. In another large bowl, combine watermelon and strawberry gelatins; stir in the remaining boiling water until gelatin is dissolved. Pour into another 8-in. square dish coated with cooking spray. Refrigerate both dishes until gelatin is very firm.

Meanwhile, sprinkle unflavored gelatin over cold water; let stand for one minute. In a small saucepan, bring grape juice to a boil; stir in softened unflavored gelatin. Stir over low heat until gelatin is dissolved. Pour into a large bowl; refrigerate for 45 minutes or until slightly thickened. Gently fold in two cups whipped topping.

Cut green gelatin into ½-in. cubes and red gelatin into 1-in. cubes. Place two cups whipped topping mixture in a large bowl; fold in green gelatin. Spread into a 13-in. x 9-in. dish coated with cooking spray. Fold red gelatin into remaining whipped topping; spread over green gelatin layer. Refrigerate for two hours or until set. Cut into squares and serve!

UP NEXT: A watermelon gift you’ll want to take a dip in

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November 14th, 2014 by The Watermelon Guy

Our last recipe offered a tasty alternative to traditionally boring Thanksgiving breakfasts. Today’s recipe is one that might actually make an appearance at the dinner table. Or, if not at the dinner table, maybe it’s something you can whip up as a pre-meal snack for hungry guests!




1/2 cup blueberry vinegar or 1/4 cup blueberry juice
1/4 cup red wine vinegar
1 teaspoon dried Italian herb blend
1 teaspoon cracked pepper or to taste
1 teaspoon honey
1/2 cup extra virgin olive oil
4 cups shredded carrots
4 cups small-cubed seedless watermelon
1 cup roasted, salted and shelled chopped pistachios


Whisk together the blueberry vinegar, Italian herb blend, pepper and honey. Whisk the olive oil into the mixture in a slow stream until thickened. Layer the shredded carrot, watermelon and pistachio nuts in a shallow bowl or deep serving platter. Drizzle with dressing and serve.

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

UP NEXT: We’re rooting for the “Watermelon Guy” of NASCAR (No, it’s not me!)

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September 5th, 2014 by The Watermelon Guy

picSummer is my favorite season, but fall isn’t so bad, either. I like the crisp, coolness in the air and all of the pumpkin-flavored goodies that make their annual appearance. As a football fan, I also like fall because it signals the start of tailgating season.

If you’re looking for some inspiration for your next tailgating party, you’d be wise to start with a visit to the “Recipes” section of the National Watermelon Promotion Board website.

Below are just a few ideas I found on the website to help take you next tailgating event to the next level.

A watermelon keg – Okay, this is more of a carving than a recipe, but you’ll find lots of ideas for beverages to put in the keg on the “Drinks” page of the website, too.

Watermelon BBQ Sauce – This sauce is easy to make, and it goes great on just about anything you might be grilling.

Watermelon Glazed Mini Barbeque Meatballs – If you love meatballs (and who doesn’t?), you’ll love these meatballs made with a watermelon barbeque sauce.

Pulled Pork with Watermelon BBQ Sauce – A little pulled pork at a tailgating event is never a bad thing, right? A little pulled pork with watermelon? Even better.

Chipotle Maple Citrus Watermelon Wings – Wings are a staple of any football party, and these will not only score you some points, they’ll probably be the game-winning touchdown.

Flash Grilled Watermelon Cheddar Burgers – This recipe is so simple, you have no excuse NOT to make it. Just grill up a slice of watermelon and slap it on top of a burger. That’s it!

Grilled Spicy Watermelon – As long as you’ve got the grill fired up, you might as well throw a few of these spicy watermelon wedges on there.

UP NEXT: The fastest way to cut watermelon cubes

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August 27th, 2014 by The Watermelon Guy

picWhen I was a kid, I used to read MAD magazine like it was the only magazine on the planet. So, you can imagine how tickled I was when I spotted this month’s issue on newsstands which featured Mr. Alfred E. Neuman himself enjoying a big ole wedge of watermelon.

That’s the cover on the right. Loyal MAD fans will appreciate the visual joke which pokes fun at Alfred’s perpetually missing front tooth.

The cover story promises a humorous look at “The 50 Worst Things about Food,” although I’m not sure if watermelon is included on that list. I can’t imagine that it is, because I can’t think of a single bad thing about watermelon.

Does anyone have any ideas for one of the “worst things” about watermelon? The only thing I can think of is the feeling you get when you want some watermelon and then you discover that there’s none in your fridge!

UP NEXT: Celebrating Labor Day tastefully

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August 5th, 2014 by The Watermelon Guy


I’ve talked in the past about the many ways to enjoy watermelon, beyond the usual wedges and chunks. Don’t get me wrong: there’s absolutely nothing wrong with chomping on an ice-cold watermelon wedge on a hot summer day, but I guarantee that you’ll love watermelon even more once you expand your horizons to include things like adding watermelon to a salad or using watermelon in beverages.

A friend recently emailed me a link to a story about “20 ways to use watermelon.” I was happy when I realized that I had already tried many of the methods suggested in the article. Below are a few highlights from the piece. I’ve also included the methods below (and a few others) in this month’s blog poll. Check it out on the right, and feel free to choose as many answers that apply to you!

1. ICE CUBES – Basically, you freeze watermelon cubes and add them to your drinks. They keep your beverages cold AND provide a tasty snack when you’re done sipping!

2. POPSICLE – Cut a small watermelon wedge, shove a popsicle stick in the bottom, and stick it in the freezer. Boom – you’ve got a watermelon popsicle.

3. SALSA – Add some diced watermelon to any salsa (from a jar or one you make yourself) to add a touch of sweetness to your spicy dish.

4. GRILLED CHEESE – Next time you’ve got some bread and cheese, add a thin slice of watermelon, and grill that baby to create a delicious lunch.

5. PICKLED RINDS – I’ve talked about this in the past. Don’t throw that rind away…pickle it!

6. ROASTED SEEDS – This is another part of the watermelon that often gets tossed out. If you’ve got a watermelon with seeds, keep ‘em and roast ‘em up!

UP NEXT: A watermelon sandwich for breakfast?

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July 30th, 2014 by The Watermelon Guy

picWhat’s better than s’mores? How ‘bout s’mores made with watermelon? Yes, you read that correctly. S’mores…made with watermelon.

Our three-year-old loves s’mores. It’s her favorite part of any camping trip and, to be honest, it’s probably my favorite part, too. This past weekend, in lieu of trekking out into the wilderness and spending an hour trying to get the campfire lit, I whipped up this recipe for watermelon s’mores. (That’s them on the right.)

To bring the experience home even more, I pitched the camping tent in our living room and built a pretend fire next to the coffee table. No TV, no smartphones, no laptops. Just a little living room camping with watermelon s’mores and silly, scary campfire stories. By the time it was over, it was the most fun we’d had in a long time. And, yes, she slept in the tent that night and was none too happy when we had to take it down the following afternoon.



1 cup graham cracker crumbs

1/2 cup melted dark chocolate chips

4 2 x 4 x 1-inch-thick rectangles of seedless watermelon

1 cup mini marshmallows


  1. Sprinkle the graham cracker crumbs over the center of 4 plates. Drizzle 1/3 of the dark chocolate over the crumbs.
  1. Place a watermelon rectangle over the crumbs and chocolate on each plate. Drizzle 1/3 of the dark chocolate over the watermelon.
  1. Sprinkle the marshmallows over the watermelon and drizzle the remaining chocolate over the marshmallows.


Don’t forget to enter your best watermelon carving in our 2014 Watermelon Carving Contest! The deadline for entries is August 4. There are $2,000 in prizes and the first 25 entrants will receive a Dexas watermelon cutting board. Check out the contest kickoff blog entry or official contest web page for categories, entry requirements and more details.

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January 20th, 2014 by The Watermelon Guy

kinopoisk.ruYou know, I’ve always been on the fence about muffins. To me, they’re like a cupcake without the icing. And since the icing is the best part of a cupcake, what does that say about the appeal of muffins? Then again, you can eat muffins for breakfast, so maybe they’re the closest thing you can get to eating cupcakes at 8 a.m. without people thinking you’re a little weird.

Today’s recipe has discovered a loophole in the system by transforming the muffin into something almost resembling a cupcake. But wait, it gets even better! Not only does the recipe allow you to eat a pseudo-cupcake for breakfast, the finished product is actually not bad for you.

Oh, and you can eat it with a spoon, which means you don’t have to deal with the inevitable icing mustache that you get when you bite into a cupcake.



3 small bran muffins
1/2 teaspoon ground cinnamon
2 cups fat free vanilla flavored yogurt
2 cups chopped seedless watermelon (well drained)
1/2 cup dried cranberries
1/2 cup honey
1/2 cup toasted sliced almonds
4 cups small cubes of watermelon


Crumble the muffins and divide among the bottom of four 12-ounce glasses reserving about ¾ cup of the crumble. Mix the cinnamon and yogurt, and divide half of it over the crumbled muffin in the glass. Divide the watermelon and dried cranberries over the yogurt in the glasses. Divide the remaining yogurt over the watermelon and dried cranberries. Divide the remaining muffin crumble over the glasses and top with honey. Garnish with the toasted sliced almonds and top with watermelon cubes.

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