Watermelon: Adding The Taste of Summer to Your Menu

What does summer mean to restaurants? Farm fresh produce in season, in abundance and at the peak of its flavor profile such as watermelon. In fact, National Watermelon Day is celebrated on August 3. 

What can your restaurant do beyond just put it in a fresh fruit salad, a watermelon lemonade or perhaps the standard use of watermelon in restaurants-- a salad with watermelon cubes, feta cheese, black olives and basil? Be daring and  get something different on your menu now. 

Watermelon is a zero waste vegetable, yes, vegetable. It is part of the same family as cucumbers: “cucurbitaceae."  It can be broken down into four components to be used raw, cooked or baked with: meat, juice, rind and pulp.

For breakfast, serve watermelon jam with a basket of freshly baked scones. Serve pancakes? Pour on a watermelon syrup. Muffins on your menu? Add on a Watermelon Crumble Corn Muffin or add Watermelon Rind Bread to your breakfast pastry basket.

Watermelon Corn MuffinsAnd for a twist on…