Watermelon Jell-O Jigglers

Watermelon Jell-O jigglers are a great snack.

Watermelon Pops

Puree watermelon chunks, then freeze the juice into colorful
 and tasty "pops", everyone will love them as a cooling snack.

Ingredients Needed:
4 cups watermelon cubes
4 (7 ounce) paper cups
4 popsicle sticks

Directions:
Remove black seeds from watermelon cubes and puree in blender. Pour into paper cups.
 Place sticks in cups and freeze until firm. To eat, tear paper cup from the frozen pop.

Melon Salad or Melon Kabobs

The children in my care love it when they bring things from home to share
 (I don't ask for this very often). How about a melon salad or melon kabobs,
  with each child bringing a different kind of melon (assigned by you).

Watermelon Jell-O Contest

Make watermelon Jell-o and have a "No Hands Allowed Jell-o Eating Contest"

Watermelon Fantasy

Ingredients Needed:
1 watermelon
1 cantaloupe
2 bananas
1 can pineapple chunks
1 12-ounce bottle lemon-lime carbonated drink

Directions:
Cut watermelon lengthwise; scoop balls from center with melon scoop. Halve
cantaloupe; remove seeds. Scoop balls from cantaloupe. Cut bananas into
bite-size pieces. Drain pineapple chunks. Combine fruits in half the
watermelon shell; toss lightly. Chill, covered, until ready to serve.

Watermelon Cookies

(Adult supervision for younger children)

Ingredients Needed:
3/4 c. butter or margarine
3/4 c. sugar
1 egg
1/2 t.almond extract
2 1/4 c. all-purpose flour
1/4 t. salt
1/4 t. baking powder
Red and Green food coloring
Raisins ( Used to resemble watermelon seeds)
Sesame seeds ( Also used to resemble watermelon seeds

Directions:
In a mixing bowl, cream butter, sugar, egg, and extract until light and fluffy. Combine flour,
 salt, and baking powder; stir into creamed mixture and mix well. Remove 1 cup of dough; set aside.
 At low speed, beat in enough red food coloring to tint dough deep red. Roll into a 3 1/2-in.-long tube;
 wrap in plastic wrap and refrigerate until firm, about 2 hours. Divide 1 cup of reserved dough into two
 pieces. To one piece, add enough green food coloring to tint dough deep green. Do not tint remaining
 piece of dough. Wrap each piece separately in plastic wrap; chill until firm. On a floured sheet of waxed
 paper, roll untinted dough into a 8 1/2-in. x 3 1/2-in. rectangle. Place red dough along short end of
 rectangle. Roll up and encircle red dough with untinted dough; set aside. On floured waxed paper,
roll the green dough into a 10-in. x 3 1/2-in. rectangle. Place tube of red/untinted dough along the
 short end of green dough. Roll up and encircle tube with green dough; Cover tightly with plastic wrap;
 refrigerate at least 8 hours or overnight. Unwrap dough and cut into 1/8-in. slices, place 1 in. apart
 on ungreased baking sheets. Lightly press raisins and sesame seeds into each slice. Bake at 375
 for 6-8 min. or until cookies are firm, but not brown. While still warm, cut each cookie in half or
 into pie-shaped wedges. Remove to a wire rack to cool.   Yield: 3 dozen

Watermelon Slurps 

Ingredients Needed:
Fresh watermelon 
Plastic drinking straws 
Zip-lock baggies 
Serrated plastic knives 
Knife for adult use only (for cutting watermelon) 

Directions:
An adult cuts the chilled watermelon into one-inch chunks. Adult (with help from children)
carefully removes seeds. Children can help cut with plastic knives. Place seedless
 chunks of chilled watermelon into zip-lock bags. Close all but one small corner of the bag.
 Insert the plastic straw into the open corner and push it down to the bottom of the bag.
Children can now squish the watermelon chunks and sip the juice through the straw.

Quick and Easy Watermelon Pie

Ingredients Needed:
1 can sweetened condensed milk
4 ounce container refrigerated non-dairy topping, thawed
1/4 cup lime juice
2 cups watermelon balls
1 9-inch graham cracker crust

Directions:
Fold together milk and topping. Add lime juice. Fold in watermelon balls,
 reserving about 5 balls for garnish. Pour into graham cracker crust.
 Place remaining watermelon balls on pie to garnish. Chill for 2 more hours before serving.

Wacky Watermelon Pie

Ingredients Needed:
1 container (12 ounces) frozen non-dairy whipped topping, thawed
1 box (3 ounces) watermelon-flavored gelatin
1/4 cup water
2 cups watermelon balls
9-inch crumb pie shell

Directions:
In large bowl, fold whipped topping, gelatin and water together. Fold in watermelon balls.
 Spoon into crumb pie shell. Chill for 2 hours before serving. Makes 8 servings.

Watermelon Ice Cream Pie

Ingredients Needed:
24 graham cracker squares
1/4 cup corn oil margarine
1 cup watermelon
1 qt. Vanilla ice cream, softened

Directions:
Blend four crackers on low speed 10-15 seconds or until fine crumbs form. Empty into medium bowl.
 Repeat process with remaining crackers. In small saucepan melt margarine. Remove from heat.
 Add to cracker crumbs; mix until crumbs form ball. Press mixture into 9" pie plate. Refrigerate 1 hour.
 Place watermelon in blender container. Cover. Blend on low speed 30 seconds. Swirl mixture through
 ice cream. Firmly pack ice cream into crust. Cover. Freeze several hours or until firm. Makes one 9" pie.

Watermelon Boat

Cut melon lengthwise. Cut edge of melon in saw-tooth design with sharp knife. Scoop out center with melon ball scoop, leaving about an inch of watermelon fruit intact. Fill the watermelon half with all the prepared melon balls. Decorate with strawberries and mint. Wrap in plastic wrap or foil. Chill.

Watermelon Cooler

Ingredients Needed:
3 c  watermelon
Juice of 1/2 lemon
3  scoops lemon sherbet

Directions:
Remove seeds from watermelon and slice into chunks. Place on cookie sheet and freeze.
When watermelon is totally frozen, put it in a blender. Add lemon juice and sherbet.
Blend until smooth. Pour into cups and enjoy.

Yellow Watermelon

Bring in yellow watermelon for your children to try.  It's my personal favorite...
sure the kids will love it too.  Many children probably have not tried it before.

Watermelon Snow Cups

Ingredients Needed:
4 cups cubed, seeded watermelon
6-ounce can frozen fruit punch concentrate, thawed
2 cups lemon-lime soda

Directions:
Place watermelon cubes in a blender and blend until a smooth puree. Pour
into empty ice cream pail; add concentrate and soda. Stir until well blended.
Freeze for about 2 hours and stir vigorously. Continue to freeze
until slush consistency. Serve in paper cups.

Cube Seeded Watermelon

Place on cookie sheet lined with wax paper and
freeze. When frozen, store cubes in plastic freezer bag.

Filled Watermelon Basket

Ingredients Needed:
1 large oblong watermelon
1 cantaloupe
1 honeydew melon
1 pineapple
2 fresh peaches (or nectarines)
2 cups fresh blueberries (or other berries)
mint leaves for garnish
honey-lime sauce

Directions:
Cut off lengthwise top third of watermelon (save top for other purpose).
With ball cutter, cut balls from larger section of watermelon. Remove seeds from
balls and refrigerate. Remove remaining pulp from melon to make a basket.
Drain, and if necessary, cut thin slice from bottom so shell will stand upright.
Refrigerate. Cut balls from cantaloupe and honeydew melons (about 3 cups of each)
and remove rind and core from pineapple. Cut pineapple into bite-sized pieces.
Mix with cantaloupe and honeydew balls; cover and refrigerate. Just before serving,
 peel and slice peaches. Drain melon balls and pineapple chunks. Combine all fruit in large bowl.
 Toss with honey-lime sauce. Pour fruit into watermelon shell and garnish with mint leaves.

Note: top third of watermelon can be carved into shape of a basket handle.

WATERMELON SMOOTHIES

Ingredients Needed:
3 cups watermelon chunks (seeds removed),
juice of one lime,
1 cup vanilla yogurt
1 cup of ice cubes.

Directions:
Put all ingredients in a blender and process until smooth. Pour into cups and sip with straws.

Watermelon Ice Cream Surprise

Completely line a large metal bowl with a thin, even layer of green sherbet.  Freeze until
 well set.  Remove from freezer and repeat procedure, pressing a thin layer of soft vanilla ice
 cream over the top of the sherbet.  Freeze until well set.  When set, fill the bowl to the top
 with soft raspberry sherbet.  Mix in a few mini chocolate chips to resemble seeds.  Freeze
 until ready to serve.  To unmold, place bowl in warm water for a few seconds.
  Then invert bowl and dump your "watermelon" onto a plate.  Slice and serve.

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No copyright infringement is intended.
I do not claim any of these as my own ideas.  
They are shared from friends and fellow group members.  
Some ideas found have been compiled from groups through the yrs.
Thanks for sharing all your great ideas!

  If you have activities that you would like to share, please email them to me.