Watermelon is as intimidating as it is delicious. It's the ultimate summer fruit, yet its refreshing charm can be diluted by the sheer obstacle of dealing with one. Lugging it, chopping it, storing it—it's so daunting.
The hulking melon, like most things in life, is always scarier before you dig in. Quarter it, put your apprehensions aside, and consider your options. These 21 recipes make such quick use of a watermelon, you might even want to buy two.
Water on the Smoke by bluepepper

Watermelon-Habanero Lemonade by Chris Van Houten

Olia Hercules' Watermelon Rind Jam by Genius Recipes

Watermelon, Arugula, and Pickled Onion Summer Salad by Dee

Grilled Watermelon with Tequila by bill

Kristin Donnelly's Watermelon Agua Fresca by Genius Recipes

Louisa Shafia's Watermelon, Mint, and Cider Vinegar Tonic by Genius Recipes

Watermelon Tomato Salad with Cumin and Fennel by Amanda Hesser

Beginner's Fruit Juice by Sarah Waldman

Braised Pork Belly Tacos with Watermelon, Jicama, and Jalapeño Salsa by a la Alison

Watermelon Pudding (Gelo d'Anguria) by Emiko
Watermelon Paloma by Merrill Stubbs

Watermelon, Tomato, and Four-Herb Salad by EmilyC
Spicy, Savory & Sweet Watermelon Rind Pickles by Nancy Manlove

Watermelon with Preserved Lemon Vinaigrette by EmilyC

Watermelon Gazpacho with Feta and Mint by Heather Morris

Watermelonade by Merrill Stubbs

Grilled Watermelon by Sodium Girl

Watermelon Tomato Salad, for Picnicking by Alexandra Dawson

Watermelon Campari Granita by Alice Medrich
Watermelon and Goat Cheese Salad with a Verbena Infused Vinagrette by loli

This list was originally published in August 2014. We've updated it with more melon. Any other watermelon sips and bites we should know about?
I'm a former Food52 Julia Child Food Writing Fellow now studying law so I can make food fairer, more delicious, and more sustainable for everyone. I was born and raised in Montreal (mostly on poutine and matzoh ball soup), but in my heart I am an Italian grandma—I live on pizza and make a mean eggplant parmesan.
See what other Food52 readers are saying.