Back in the day, before the bridge was built in 1956, watermelon was farmed on acres and acres of Hilton Head Island and then taken over by the boatload to Savannah, sometimes more than once a week in high season.
To celebrate the island’s history with the watermelon, we’ve come up with this easy recipe to get ready for the summer, after all, July is National Watermelon Month!
By Carrie Hirsch
- 5-6 pound watermelon, shaped into balls with a melon baller if desired
- Juice of 2 navel oranges
- Juice of 1 lemon
- Juice of 1 lime
- Small bunch mint leaves, finely chopped
- Freshly ground black pepper
- (1) 12-ounce package queso fresco*
*This cheese is similar to farmer’s cheese and is available at many supermarkets and Hispanic markets
- Cut the watermelon in half and reserve the two rinds as serving bowls.
- Assemble all ingredients in a large bowl except queso fresco, and gently toss to coat.
- Return the melon balls to the watermelon rinds, cover and refrigerate until ready to serve.
- Just before serving, top with crumbled queso fresco.