Guinea pigs aren’t the only critter hell bent on some fruits and vegetables. This noisy little kitty won’t let anything come between him and his broccoli. Nom nom nom!

Via Serious Eats.

Yesterday, I provided tips on selecting a juicy organic watermelon. Today, we feature a Fourth of July recipe for a festive Americana Basket.

All of the ingredients should be available at your local natural and organic food store.

Americana Basket

1 oblong-shaped watermelon
Honeydew
Blueberries

1. Using an oblong watermelon, slice 1/4″ off the bottom, lengthwise, to provide stable base.
2. Use a pencil to draw lines for handle placement and basket opening.



3. Cut the handle first, wide enough to hold stars; then make zigzag cuts with a paring knife, all the way through the rind. Be careful not to cut through the handle base on either side.
4. Carefully remove sections, pulling out large chunks of flesh. Cut them into 3” x 3” squares.
5. From squares, trim off 3/4” thick slices to cut out stars. Use 1½” to 3” star-shaped cookie cutters to create them.
6. Next, cut out 5 large star-shaped pieces from the leftover rind. Use a paring knife, if necessary, for the handle. Trim off red flesh, and attach to basket handle with white side out, using half toothpicks.
7. Use an ice cream scoop to remove flesh from inside of basket, and cut scoops into quarters for the fruit salad. Place in bottom of the basket.
8. Use a white-fleshed melon like ripe honeydew to cut out white “stripes” for salad.
9. Garnish top of fruit salad with watermelon stars, melon stripes and blueberries.

Recipe and photos courtesy of the National Watermelon Promotion Board

Watermelons are a classic summer favorite. Sweet and refreshing, they perk up picnics and bring the cool to any cookout.

While some people like to thump a watermelon and listen for a certain sound, here’s the best way to choose the perfect fruit:

• Look for a round, oval or oblong-shaped watermelon that feels heavy for its size; this indicates it’s juicy and fresh.
• Inspect the watermelon’s exterior. Look for a firm, symmetrical watermelon that’s free of bruises, cuts or dents.
• Turn it over. The underside of a watermelon should have a creamy yellow spot from where it sat on the ground and ripened in the sun.

Don’t forget to wash all fruits and vegetables, including watermelon, in fresh running water. Dry with a clean paper towel before slicing and serving.

FYI: On average, a 5-pound watermelon will yield 11 cups of edible fruit.

Tune in tomorrow for our Fourth of July recipe: a party-ready Americana Basket.

Photo courtesy of the National Watermelon Promotion Board

I’m always on the lookout for beat-the-heat beverage recipes that incorporate fresh fruit. Here’s a lemonade that features ingredients you can readily find at your local organic food store. It combines two summertime favorites: watermelon and kiwi.

Watermelon Lemonade With Kiwifruit Splash

Makes six 1-cup servings

• 2 kiwifruit, peeled and cut into fourths
• 1½ teaspoons sugar
• 4 cups cubed seedless watermelon
• 1 12-oz. can frozen lemonade concentrate
• 2 cups water

1. Place kiwifruit and sugar in blender; cover and blend on medium just until smooth. Pour into another container; freeze 1 to 2 hours or until firm.
2. Place watermelon in blender; cover and blend on medium until smooth. Place frozen lemonade concentrate and water in large pitcher. Add watermelon mixture; mix well.
3. Pour watermelon lemonade into glasses. Spoon a dollop of frozen kiwifruit mixture on top. Serve immediately.

Recipe and photo courtesy of Suddenly Salad