We often pretend that produce has no season, instead forcing tomatoes to travel long distances, and slicing their tasteless selves onto our burgers in the middle of winter. We demand blueberries all year long. We turn a blind eye at the blandness of them. And yet, nature tells us, quietly trying to dictate what our ancestors knew long ago: Everything tastes better in season.
Watermelon is one of those things. A winter watermelon, while you can find them, will never taste quite like the one grown in the heat of summer, the one whose life started in the dirt and whose vine was warmed as it grew long and leafy by a spring sun. The melons that are produced by long summer storms will be brighter, juicer, and more vibrant. They will nearly sing on your tongue with their sweetness.
When those melons come, I’ll tell you what you do. You buy the lot of them, more than you can possibly eat. You take them home, slice them into cubes, flash freeze them, and store them in the back of your freezer for when you need a bit of a pick-me-up and a watermelon smile all year long.
To freeze watermelon:
- Remove seeds and cut into cubes.
- Place the cubes on cookie sheets and slide into the freezer. Freeze for 1 to 2 hours, until firm.
- Place the watermelon cubes in zip-top bags, measuring out a few cups per bag.
- Freeze until ready to eat.
This recipe can be made with frozen watermelon cubes all year long, or you can skip the popsicle step altogether and enjoy it as watermelon ice, too. It’s like an all-natural slushy anytime you please.
Watermelon Lime Popsicles
Prep Time: 10 minutes
Freeze Time: 5 hours
- 1/2 cup coconut water
- 1/3 cup lime juice
- 3 tablespoons honey
- 4 cups cubed seedless watermelon
- Place coconut water, lime juice, and honey in blender and mix to combine.
- Place the watermelon into the syrup. Blend until smooth.
- Carefully fill popsicle molds and insert sticks. Freeze until firm.
Makes 10 servings.
In place of honey, use an inverted sugar syrup or make one by substituting 3 tablespoons granulated sugar and bringing the lime juice and sugar to a boil until sugar is completely dissolved. Cool slightly, then add to the coconut water and proceed with the recipe.
Photo credit: Shaina Olmanson