Now that I knew I liked watermelon, I needed to learn how to select the best ones. This is what I had failed in before. Turns out, there are only 3 things you need to do. First, pick it up. Does it feel heavier than it should be, for its size? If so, it’s a good one.

Next, turn it over and look for the spot where it rested on the ground while it grew. If it is creamy, medium yellow (not white or pale green), it’s good. Finally, while you have it belly-up, rap it sharply with your knuckles. If it sounds hollow, it is perfectly ripe. Under- or over-ripe melons sound dull.

 

INGREDIENTS

1 watermelon

1 cup coconut yogurt (or Greek yogurt)

½ cup strawberries, sliced in half

½ cup raspberries

½ cup cherries

½ cup blueberries

½ cup pomegranate seeds

Honey or maple syrup (optional)

 

INSTRUCTIONS

Using a sharp knife, cut off a slice of watermelon right down the middle, about 2-3 inches thick.

Using a spatula, spread an even layer of your yogurt around the watermelon leaving a bit of empty space at the top (Where your “pizza crust” is).

Layer your fresh fruit on top as you please. You can add as little or as many toppings as you like!

Drizzle with honey or maple syrup for a little extra sweetness if desired.

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Quick Tip:  If you have children, you can let them help with the creation of this dish. I suggest you apply the yogurt and then let them apply the other fruits in whatever patterns they choose.

Recipe and image courtesy of Jess H. at Choosing Chia