Watermelon Cups Recipes
SWEET-AND-SPICY WATERMELON CUPS
For dessert, watermelon takes on the classic Mexican pairing of chocolate and cinnamon, as well as zesty lime.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 8
Number Of Ingredients 8
Steps:
- Stir sugar, cayenne pepper, cinnamon, and salt in a small dish; set aside.
- Divide watermelon among 8 glasses; Tuck a piece of chocolate, a lime wedge, and a cinnamon stick into each glass. Refrigerate, covered, until ready to serve, up to 4 hours. To serve, sprinkle each with 1/2 teaspoon sugar mixture. Serve with remaining sugar mixture on side.
MINI WATERMELON CAKE CUPS
Frozen pound cake, vanilla frosting and melted white chocolate team up to make an adorable summer treat for a barbecue or pool party. No baking necessary!
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield 16 eggs
Number Of Ingredients 8
Steps:
- Divide the white chocolate between 2 medium microwave-safe bowls. Add 2 teaspoons of the coconut oil to each bowl. Microwave each separately in 15-second intervals, stirring in between each, until the chocolate is melted and silky smooth. Add 1/2 teaspoon of the green food coloring to one bowl and stir to combine. Add the yellow food coloring to the other bowl along with the remaining 6 drops green food coloring and stir to combine.
- Transfer the chocolate to 2 resealable plastic bags. Snip a small piece from a corner of each bag. Drizzle the dark green chocolate back and forth across the length of each cup of 2 plastic or silicone 8-cup egg molds, making sure to leave some spaces and not cover each cup entirely. Tap the molds to allow the chocolate to fall into the cups. Freeze until hard, about 10 minutes. Drizzle half of the light green chocolate back and forth across the length of the cups in each mold. Swirl and tap the molds to allow the light green chocolate to flow into the open spaces between the dark green chocolate. Freeze until hard, about 10 minutes. Drizzle the remaining light green chocolate into the cups and use your fingers or a pastry brush to distribute the chocolate throughout the cups so the insides of the eggs are entirely light green. Freeze until hard, about 10 minutes.
- Meanwhile, mix the vanilla frosting with the red food coloring in a small bowl until incorporated. Tear the cake into small pieces and put in a large bowl. Fold in the frosting and mix until the cake is completely colored and can be rolled into a ball without crumbling.
- Use a sharp paring knife to scrape away the scraggly edges of chocolate on the egg cups. Press 1 tablespoon of the cake mixture into each cup, smoothing out the top so it is completely flat. Press a few chocolate chips into each cake piece. Chill until ready to eat, 4 hours and up to overnight.
WATERMELON FETA SALAD CUPS RECIPE BY TASTY
Here's what you need: large seedless watermelon, cucumber, feta cheese, fresh mint, olive oil, salt
Provided by Betsy Carter
Categories Appetizers
Time 30m
Yield 20 servings
Number Of Ingredients 6
Steps:
- Cut the watermelon into 1½-inch (4 cm) cubes, removing the rind.
- Using a teaspoon measuring spoon or a melon baller, scoop out the center of each watermelon cube, only going about halfway through.
- In a large bowl, combine the cucumber, feta, mint, olive oil, and salt.
- Spoon the cucumber mixture into the watermelon cubes.
- Garnish with more mint. Chill until serving.
- Enjoy!
Nutrition Facts : Calories 42 calories, Carbohydrate 4 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, Sugar 3 grams
WATERMELON CUPS
This lovely appetizer is almost too pretty to eat! Sweet watermelon cubes hold a refreshing topping that showcases cucumber, red onion and fresh herbs. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 16 appetizers.
Number Of Ingredients 6
Steps:
- Using a small melon baller or measuring spoon, scoop out the center of each watermelon cube, leaving a 1/4-in. shell (save flesh for another use)., In a small bowl, combine the remaining ingredients; spoon into watermelon cubes.
Nutrition Facts : Calories 7 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
WATERMELON CUPCAKES
My granddaughter and I bake together each week. She was inspired by her mommy's flavored syrups, so we came up with these watermelon cupcakes. If you are not going to pipe the frosting, you can reduce the amount of frosting by half. -Elizabeth Bramkamp, Gig Harbor, Washington
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, soda, egg whites, canola oil, gelatin and if desired, watermelon oil; beat on low speed 30 seconds. Beat on medium speed 2 minutes. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 18-21 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, combine butter, confectioners' sugar, gelatin, soda and food coloring; beat until smooth. Frost cupcakes. Sprinkle with chocolate chips. Store in the refrigerator.
Nutrition Facts : Calories 385 calories, Fat 19g fat (11g saturated fat), Cholesterol 41mg cholesterol, Sodium 282mg sodium, Carbohydrate 54g carbohydrate (46g sugars, Fiber 1g fiber), Protein 2g protein.
WATERMELON JAM
When I think of summer, I think of watermelon at its peak. This sweet, juicy and refreshing fruit is only here for a couple of months--definitely not long enough for me! I wanted to develop a simple and quick way to enjoy this summery fruit into the frosty months beyond. The consistency of the jam is slightly looser than traditional jam, but it's still very spreadable.
Provided by Food Network Kitchen
Time 1h
Yield 2 cups
Number Of Ingredients 5
Steps:
- Stir together the sugar (starting with 1/3 cup if your melon is perfectly ripe and sweet and up to 1/2 cup if it isn't), pectin and salt in a medium bowl until combined.
- Add the watermelon to a blender or food processor and blend or pulse to the desired consistency. For a preserve or jam-like texture, blend or pulse for less time. For a smooth jelly, blend or pulse for more time. Stir in 2 teaspoons of the lemon juice.
- Add the watermelon mixture to the sugar mixture and stir until well combined and the sugar has fully dissolved, about 2 minutes (this will also help the pectin bloom). Taste and add the remaining lemon juice, if desired. Let sit at room temperature until the mixture has thickened and coats the back of a spoon, about 45 minutes.
- Spoon into two 8-ounce mason jars or another freezer-safe container. Cover and store in the refrigerator for up to 2 weeks or the freezer for up to 1 year.
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Category AppetizersCalories 240 per servingEstimated Reading Time 40 secs
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