What do you love most about watermelon?
I love that it is juicy, sweet and refreshing!
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I mean really – it is an all natural hydration slice of deliciousness during summertime.
Do you remember when watermelon’s weren’t seedless? My kids can’t believe that at one time there was no such thing as a seedless watermelon!
Although according to the Ag Foundation seedless watermelons were invented 50 years ago! (and NO, I am not 50 – not even close! LOL!)
So why did the watermelon I ate as a kid have seeds? On a mission now to learn, I dug deeper and found this article in the Chicago Tribune that says in the last 20 years they have become popular. OK. Now that makes sense (and yes, I am in my later 30’s…)
So now that you have had a small watermelon history lesson, let’s dig into celebrating National Watermelon Day!
How perfect is it that this fun holiday falls right smack in the lazy hazy days of summertime?
I love it.
Our refrigerator this summer has been a revolving door of cut up watermelon.
Some weeks we devour it all. Other weeks we almost devour it all (only because some weeks I have the fridge filled with every type of ripe berry or melon available – it’s Michigan – it’s summer and you must take advantage of freshness!).
So what to do with leftover watermelon that is nearing the end of its useful life? Here are some fun ideas:
Fresh Watermelon Juice
Freeze it in chunks or cubes to use in smoothies
Watermelon Pico de Gallo
OR makes this delicious creamy watermelon layered dessert! It is fresh, creamy and perfect for National Watermelon Day. The icy watermelon sorbet pairs so good with the creamy vanilla middle layer. I used some leftover crumbled fruity crisps mini muffins for my bottom layer but you could also use crushed graham crackers or vanilla wafers.
Have fun celebrating summertime with these Vegan Frozen Watermelon Creme Bars!
If you make these, we would love to know! Tag @badtothebowl on social media.
Frozen Watermelon Creme Bars (National Watermelon Day!)
Ingredients
- Bottom Layer 2-3 cups leftover crumbled (or substitute vegan graham crackers or vanilla wafers)
- 3 Tblsp vegan butter
- Middle Layer 1 – 11.25 oz. can coconut condensed milk
- 1 carton of
- 1 tsp of vanilla extract
- Top Layer 2 1/2 cups of cut up watermelon (will be 2 cups pureed)
- 1 Tblsp sugar
- 1 t. lemon juice
Instructions
- First put together your bottom layer. Crush or crumble your preferred bottom layer, combine with melted vegan butter and press into a 9 inch pan that is freezer safe. Freeze for 15 minutes.
- Next, in a large bowl mix together your coconut condensed milk, cocowhip and vanilla extract. Spread over bottom layer and freeze for 30 minutes.
- While waiting for middle layer to freeze, puree your watermelon chunks.
- Pour puree into small bowl and stir in sugar and lemon juice. Pour over semi-frozen middle layer and freeze until firm (or overnight).
