Watermelon Pie

Welcome Back to Easy Desserts,

With summer in full swing let’s continue to keep the ovens off and make another no-bake treat. I saw some fresh watermelon and thought ‘those would be great for some watermelon pie, and with the Joli cups I get I can turn it into a parfait.’ Some of my favorite summer images are seeing children eat watermelon.


photo credit: Pinterest (for all 3)

Watermelon History:

The watermelon is a flowering plant thought to have originated in southern Africa, where it is found growing wild. It reaches maximum genetic diversity there, with sweet, bland and bitter forms. In the 19th century, Alphonse de Candolle considered the watermelon to be indigenous to tropical Africa.


photo credit: http://www.nhm.ac.uk

Citrullus colocynth is often considered to be a wild ancestor of the watermelon and is now found the native in north and west Africa. However, it has been suggested on the basis of chloroplast DNA investigations that the cultivated and wild watermelon diverged independently from a common ancestor, possibly C. ecirrhosus from Namibia.

Evidence of its cultivation in the Nile Valley has been found from the second millennium BC onward. Watermelon seeds have been found at Twelfth Dynasty sites and in the tomb of Pharaoh Tutankhamun

In the 7th century, watermelons were being cultivated in India, and by the 10th century had reached China, which is today the world's single largest watermelon producer. The Moors introduced the fruit into Spain and there is evidence of it being cultivated in Córdoba in 961 and also in Seville in 1158. It spread northwards through southern Europe, perhaps limited in its advance by summer temperatures being insufficient for good yields. The fruit had begun appearing in European herbals by 1600 and was widely planted in Europe in the 17th century as a minor garden crop.

European colonists and slaves from Africa introduced the watermelon to the New World. Spanish settlers were growing it in Florida in 1576, and it was being grown in Massachusetts by 1629, and by 1650 was being cultivated in Peru, Brazil, and Panama, as well as in many British and Dutch colonies. Around the same time, Native Americans were cultivating the crop in the Mississippi valley and Florida. Watermelons were rapidly accepted in Hawaii and other Pacific islands when they were introduced there by explorers such as Captain James Cook.

Watermelon Varieties:

There are more than 1200 cultivars of watermelon range in weight from less than 1 kg to more than 90 kilograms (200 lb); the flesh can be red, pink, orange, yellow or white. Below are a few I found pictures of.

watermelon-varieties- Carolina Cross

photo credit: http://www.burpee.com

Is the current world record for heaviest watermelon, weighing 351 pounds. It has green skin, red flesh and commonly produces fruit between 65 and 150 lb. It takes about 90 days from planting to harvest.

golden-midget- Golden Midget

photo credit: http://www.anniesheirloomseeds.com
Has a golden rind and pink flesh when ripe, and takes 70 days from planting to harvest.

moon-and-stars-watermelon- Moon and Stars
photo credit: https://www.localharvest.org
was created in 1926. The rind is purple/black and has many small yellow circles (stars) and one or two large yellow circles (moon). The melon weighs 20–51 lbs. The flesh is pink or red and has brown seeds. The time from planting to harvest is about 90 days.


photo credit: Pinterest

Watermelon Fun Date:

August 3rd is National Watermelon Day.


What You’ll Need For The Watermelon Pie Parfait:

golden Oreos
green food dye
1-pint heavy whipping cream
1 box watermelon jello
1/2 cup warm water (must be warm enough to dissolve the powder)
1 mini watermelon or 1 package pre cut
optional - a few drops of red food dye


Crust Layer:

Place cookies in the food processor and pulse until a crumble is made. Add a few drops of green and pulse again until the green is well incorporated. Fill the cups with the green crust.

*the green might dye your tongue green if not mixed well.


Filling Layer:

Whisk the whipping cream to soft peaks. Add the warm water to the watermelon jello and stir until the powder is dissolved. Once cool add to the cream and continue to whisk to medium stiff peaks. If you are using a whole watermelon chop it up at this time. Cut it to bite sized cubes and gently fold into the watermelon cream. Once all is well mixed, scoop the filling into the cups.

These treats will last about a week when covered or unless the dairy expires before.

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Until next time …

Dessert Girlie




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