Keeping Summer Flavors Alive in the Kitchen Well into Fall

by Thrive Now Nutrition

Saying goodbye to summertime and all of its' sweet offerings is never easy. Labor day is near and back-to-school preparations are in full swing. Outdoor pools promise to close in a few days, while piles of freshly picked corn are shrinking fast. Towers of boxed summer blueberries at irresistible prices are no more. I'm so glad I loaded up my shopping cart with an absurd number of boxes of organic blueberries at Trader Joes in late July. I can hardly close my freezer door, but my mornings are merrier when this seasonal favorite shows up in my oatmeal bowl, on salads and in the blender when a craving for 'nice' cream hits.

Good to see whole watermelons are still available in the produce aisle. I realize that pre-cut watermelon to-go has become an almost year round commodity in markets. However it just can't compare to selecting a melon, smelling it, knocking on it to check for ripeness and lowering that baby into my shopping cart.

I love to blend fresh watermelon in a high performance blender and pour it into a glass with some fresh basil. Cutting it up with a squeeze of lime and a sprinkle of lime zest is most refreshing. Sometimes a special recipe comes along that captures a season in one bite. That is surely the case with this sweet, tangy Watermelon Salsa.

Served with tortilla chips, over a salad, a main dish or just as a side dish, this flavor of cool summer days is worth preserving as long as supplies last!

Watermelon Salsa

  • 3 cups watermelon, diced
  • 1 ½ cups cucumber, peeled and diced
  • 2 jalapeno peppers, seeded and minced
  • ½ cup of red onion, chopped
  • ¼ cup fresh mint, finely chopped
  • ¼ cup fresh cilantro, finely chopped
  • ¼ cup freshly-squeezed lime juice
  • ¼ teaspoon coarse salt

Combine watermelon, cucumber, onion, jalapeno, herbs and lime juice in a bowl. Add salt. Chill well before serving.