8. Make a watermelon icicle
If you end up with a few random slices of watermelon lying around, consider making a few sweet stick ice creams. Combine 2 cups of watermelon with 1 cup of rosé wine and 1/2 cup of strawberries. Blend thoroughly, pour into icicle moulds and freeze. Then simply take them out when you’re ready to enjoy.
If somehow, you manage to have more watermelon left over (it happens), it’s good to be informed of some handy storage tips:
Before they’re sliced, watermelons like cooler environments. An air-conditioned room or basement, for example, are good places to store your watermelon. Fridges are fine too, but research suggests that room temperature watermelons contain more nutrients than their chilled counterparts.
Once a watermelon is carved, however, try to use it all up within 2 to 3 days. As time passes, fridge chill will start to break down the watermelon flesh – and lose its texture. So when you need whole pieces of watermelon, use these first. Melon puree recipes are better served by using the watermelon a few days later.
Make the most of your watermelon. From flesh to pip, you can really use every part of your watermelon and stop them from going to waste. Happy eating.