Watermelon recipes

Watermelon is at its best for only a few weeks a year. When it is good, it needs almost nothing — but these two recipes give it somewhere to go: one frozen and boozy, one fresh and fiery.

Frozen watermelon margarita

Serves 6–8

• 1 large seedless watermelon (about 8 cups cubed)
• Juice of 4 limes, plus lime wedges for the rims
• 1 cup blanco tequila
• 1/4 cup sugar, more or less to taste

For the lime salt:

• 1/4 cup flaky salt
• 1 teaspoon dried lime zest

Grind the salt and lime zest together with a mortar and pestle and set aside.

Cut the watermelon into cubes and blend until completely smooth. Stir in the lime juice, tequila, and sugar, tasting as you go — watermelons vary wildly in sweetness. Pour into a shallow pan and freeze until solid, 4 to 6 hours.

To serve, rub the rims of chilled glasses with a lime wedge and dip them in the lime salt. Scrape the frozen mixture with a spoon into loose crystals and pile into the glasses. Serve as a granita, or let it sit a few minutes for a slushier texture. Finish with strips of lime zest.

Spicy watermelon and corn salad

Serves 4 as a side

• 4 cups watermelon, cut into bite-size cubes
• Kernels from 2 ears of corn (about 1 1/2 cups)
• 1/2 small red onion, finely diced
• 1 jalapeno, minced (seeds removed for less heat)
• Juice of 2 limes
• A handful of cilantro leaves, roughly chopped
• 1/2 teaspoon chaat masala or roasted cumin
• Salt to taste

Combine everything in a large bowl and toss gently — the watermelon bruises easily. Taste for salt and lime, then chill for 20 minutes so the flavors marry. Serve cold. The corn stays sweet and crunchy against the juicy melon, and the chaat masala gives it the tangy, salty edge that makes the whole thing disappear fast.