summer food

Tropical Avocado “Margarita” Pops

Recipe serving size: 1 pop

Ingredients:

  • 1 ripe, fresh avocado, halved, pitted, peeled and mashed

  • 1 cup unsweetened coconut milk

  • 1 cup of orange juice

  • ¾ cup lime juice

  • ¼ cup granulated sugar

  • 1 cup of frozen mango, chopped

  • 8 lime slices

  • 8 popsicle sticks

  • 8 paper cups

Instructions:
Combine avocado, coconut milk, orange juice, lime juice, and sugar in a blender and puree until smooth. Add mango and pulse until combined.
Divide evenly between 8 paper cups. Top each with a lime slice and popsicle stick.
Freeze until firm.

Watermelon Poke Bowl


This raw fish salad is one of the best of Hawaiian cuisine. It is also rich in the omega-3 fats that are good for your brain and heart. The word "poke" comes from the Hawaiian word for "slice or cut."

Ingredients:
1/4 cup low-sodium soy sauce

  • 1/4 - 1/2 cup watermelon juice

  • 1 teaspoon sriracha chili sauce

  • 1 teaspoon sesame oil

  • 2 green onions, cut on the diagonal with whites and greens separated

  • 3 medium cloves garlic or 2 large cloves garlic, minced

  • 1/2 tablespoon minced ginger root

  • 1/3 white onion, thinly sliced

  • 3/4 pound ahi tuna, cut into 1/2 inch cubes

  • 1 small avocado, diced

  • 2/3 cup diced watermelon

  • 1/4 teaspoon sesame seeds

  • serving pickled ginger (sushi ginger or gari)


Instructions

  • In a medium bowl, mix soy sauce, watermelon juice, chili sauce, oil, the white portion of green onions, garlic, ginger root, and onion. Add tuna, toss and refrigerate for 30 minutes.

  • 10 minutes before serving, add avocado and return to refrigerator.

  • Plate as *desired and top with watermelon and green onions, then sprinkle with sesame seeds. Serve with pickled ginger.

* Watermelon Poke Bowls can be served as individual portions over rice (seasoned with a touch of rice wine vinegar) as a main dish, in small serving bowls as an appetizer or side dish, or on a large platter for a buffet. Garnish with dried seaweed for extra Hawaiian flare.

Recipe by: https://www.watermelon.org/