Best 3 Grandmas Chilled Watermelon Salad Recipes

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Welcome to the delightful world of grandmas chilled watermelon salad, a refreshing and flavorful dish that is sure to tantalize your taste buds and transport you to those cherished summer gatherings of your childhood. In this article, we'll take you on a culinary journey to discover the best recipe for this timeless classic, offering tips, tricks, and variations that will make your salad stand out. Get ready to embark on a taste sensation that will leave you feeling cool, satisfied, and nostalgic.

Let's cook with our recipes!

GRANDMA'S CHILLED WATERMELON SALAD



Grandma's Chilled Watermelon Salad image

I found this recipe in a box of my grandmother's papers and loved it from the first time I made it. Also very good over a pretzel, vanilla wafer, or graham cracker crust.

Provided by SNUGGLES61

Categories     Salad

Time 2h15m

Yield 8

Number Of Ingredients 10

1 (6 ounce) package strawberry-flavored gelatin mix
1 cup boiling water
1 cup cold water
3 cups seeded, chopped watermelon
1 (8 ounce) can crushed pineapple, in juice
1 ¼ cups chopped pecans, divided
1 (8 ounce) package cream cheese, softened
¼ cup milk
¼ cup white sugar
½ (8 ounce) container whipped topping

Steps:

  • Combine gelatin and boiling water in a medium heatproof bowl. Stir until dissolved, about 2 minutes. Add cold water and mix well. Place in the refrigerator and chill until partially set, about 1 hour
  • Add watermelon, undrained pineapple, and 1 cup pecans to the gelatin and mix well. Spoon into a salad bowl. Place back in the refrigerator and chill until set, about 1 hour.
  • Place cream cheese in a medium bowl. Beat using an electric mixer on high speed until light and fluffy.
  • Add milk and sugar to cream cheese and continue beating until the mixture is smooth. Fold in whipped topping. Spread mixture over the gelatin and sprinkle remaining pecans on top. Chill until ready to serve.

Nutrition Facts : Calories 376.7 calories, Carbohydrate 34.8 g, Cholesterol 31.4 mg, Fat 25.5 g, Fiber 1.9 g, Protein 6 g, SaturatedFat 10.4 g, Sodium 181.9 mg, Sugar 31.9 g

GRILLED WATERMELON AND TOMATO SALAD



Grilled Watermelon and Tomato Salad image

This salad is an ode to summer. I love to grill the watermelon after it's been brushed with a little bit of the honey-lime vinaigrette. The sugars from the melon caramelize nicely on the grill and add the best smoky flavor.

Provided by Kardea Brown

Categories     appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 15

2 large cloves garlic
1 large shallot, halved
2/3 cup olive oil
1/4 cup honey
Zest of 1 lime (about 1 teaspoon)
1/4 cup fresh lime juice (from 2 to 3 limes)
Kosher salt and freshly ground black pepper
2 tablespoons salted butter
1 cup pecan halves
2 tablespoons light brown sugar
1 small seedless watermelon (about 9½ pounds)
One 5-ounce container baby arugula
One 16-ounce container Campari tomatoes, cut into wedges
4 ounces feta cheese, crumbled
1/4 cup thinly sliced red onion

Steps:

  • Make the honey-lime vinaigrette: Add the garlic and shallot to a food processor and pulse until minced. Turn off the motor and add the oil, honey, lime zest and lime juice. Process until smooth. Season with salt and pepper. Set aside.
  • Make the salad: Line a baking sheet with parchment paper and set aside. Melt the butter in a large skillet over medium heat. Add the pecans and brown sugar and cook, stirring to coat, until the sugar begins to caramelize, about 3 minutes. Spread the pecans onto the prepared baking sheet and let cool completely, about 20 minutes.
  • Meanwhile, trim the ends from the watermelon. Stand the watermelon on a cutting board, flat-side down, and cut into quarters. Set aside 2 quarters for another use. Cut the remaining 2 quarters crosswise into 1-inch-thick slices. Brush 2 tablespoons of the vinaigrette onto the slices.
  • Preheat a grill to medium-high heat or place a grill pan over medium-high heat until hot. Grill the watermelon slices, in batches, in a single layer until warmed through and grill marks appear, 2 to 3 minutes per side. Remove the watermelon from the grill and let cool, about 15 minutes. Cut into bite-size cubes.
  • Arrange the arugula, grilled watermelon, tomatoes, feta cheese, pecans and red onion on a platter or in a salad bowl. Drizzle the remaining vinaigrette over the top and toss just before serving.

GRANDMA'S PICKLED WATERMELON RIND



Grandma's Pickled Watermelon Rind image

A different sort of pickle that grandma used to love and make. Great for picnics, barbecues, or just plain snacking!

Provided by Shantelle

Categories     Pickles

Time 9h20m

Yield 24

Number Of Ingredients 8

8 cups spear-shaped pieces of peeled, sliced watermelon rind
1 cup pickling salt
4 cups white sugar
2 cups white vinegar
2 cups water
1 teaspoon whole cloves
½ teaspoon ground cinnamon
⅛ teaspoon ground allspice

Steps:

  • Place watermelon rind in a glass bowl; add water to cover. Stir in pickling salt. Cover and refrigerate in the brine for 8 hours to overnight.
  • Rinse watermelon rind 2 to 3 times to remove excess salt from the brine. Taste and keep rinsing until desired level of saltiness is achieved. Drain.
  • Transfer watermelon rind to a large saucepan and cover with cold water; bring to a boil. Cook until tender, about 15 minutes.
  • Meanwhile, inspect 2 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until watermelon rind is ready. Wash new, unused lids and rings in warm soapy water.
  • At the same time, combine sugar, 2 cups water, vinegar, cloves, cinnamon, and allspice in a large pot. Bring to a boil, then lower heat and maintain a low simmer for 10 minutes. Pour mixture through a fine mesh sieve into a bowl; discard any solids.
  • Drain watermelon rinds and pack into hot, sterilized jars. Ladle vinegar mixture into each jar, filling to within 1/2 inch of the top. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  • Let jars cool to room temperature, 30 to 45 minutes. Store in the refrigerator.

Nutrition Facts : Calories 146 calories, Carbohydrate 37.1 g, Fat 0.2 g, Fiber 0.3 g, Protein 0.3 g, SaturatedFat 0 g, Sodium 4614 mg

Tips:

  • Choose a ripe watermelon: Look for a watermelon that is deep green in color and has a yellow spot on the bottom. The rind should be firm and not have any cracks or bruises.
  • Chill the watermelon thoroughly: This will help the salad to be extra refreshing. Place the watermelon in the refrigerator for at least 2 hours before serving.
  • Use a variety of melons: You can use any type of melon you like in this salad, such as cantaloupe, honeydew, or muskmelon. This will add different flavors and textures to the salad.
  • Add some fresh herbs: Fresh herbs, such as mint, basil, or cilantro, will add a pop of flavor to the salad. You can also add some grated ginger or lime zest for extra zing.
  • Don't overdress the salad: A little bit of dressing goes a long way in this salad. Too much dressing will overwhelm the flavors of the melon.

Conclusion:

This chilled watermelon salad is a refreshing and delicious way to enjoy watermelon. It is perfect for a summer party or potluck, and it is also a healthy and nutritious snack. With its simple ingredients and easy preparation, this salad is sure to be a hit with everyone who tries it.

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