Ah, July. The month where your car becomes a sauna, the deodorant of those around you is tested hourly, and the dog refuses to go outside unless bribed (but also refuses to come back inside unless bribed. Having dogs is a weird dynamic). But it’s also National Watermelon Month, and that’s something worth celebrating — preferably with your feet in a kiddie pool and your mouth full of juicy melon.

Let’s be honest: watermelon isn’t just a fruit — it’s a summer rite of passage. It’s the only thing you can eat with your whole face and not be judged — well, I’m still judging, but you do you. It’s the dessert you didn’t know you were packing in your cooler. It’s hydration with flair.

The average watermelon is about 92% water. Which means, yes, it counts as both a snack and a drink. You’re welcome.

Watermelon has more lycopene (It’s known for its potential to protect cells from damage and may offer benefits for heart health and cancer prevention) than raw tomatoes. That means it’s basically health food. Add cake afterward to balance it out.

There are over 1,200 varieties of watermelon. That’s a lot of rind.

A Recipe with a Kick: Spicy Watermelon Gazpacho

Ready to get a little fancy and a little fiery? This Spicy Watermelon Gazpacho is a chilled soup that blends sweet, savory, and spicy in one glorious spoonful. It’s light, refreshing, and 100% oven-free. Yes, I’m still refusing to use my stove or oven unless absolutely necessary.

Ingredients:
• 4 cups seedless watermelon, chopped
• 1 large cucumber, peeled and chopped
• 1 red bell pepper, chopped
• 1 small jalapeño, seeded and chopped (or leave the seeds in if you’re brave)
• 1/4 cup red onion, chopped
• Juice of 1 lime
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional toppings: diced avocado, fresh cilantro, crumbled queso fresco

Directions:

In a blender or food processor, combine all ingredients except the toppings. Blend until smooth (or leave it a little chunky if you like texture — this is your soup journey).

Taste and adjust salt, pepper, and lime as needed.

Chill in the fridge for at least 30 minutes.

Serve cold, topped with avocado, cilantro, queso fresco, or just straight from the bowl like the watermelon renegade you are.

Watermelon Mojito Mocktail

This non-alcoholic twist on a classic mojito is super refreshing, naturally sweet, and packed with flavor. It’s the ideal sip for sitting on the porch, floating in the pool, or dramatically fanning yourself while declaring it’s “hotter than a goat’s butt in a pepper patch.”

Ingredients:
• 2 cups seedless watermelon, cubed
• Juice of 1 lime
• 1 tablespoon honey or agave syrup (optional — depends on your melon’s sweetness)
• A handful of fresh mint leaves
• Sparkling water or club soda
• Ice
• Extra lime wedges and mint sprigs for garnish

Directions:

In a blender, puree the watermelon until smooth. Strain it if you prefer a smoother texture, or leave it pulpy if you like a little chew.

In a glass, muddle the mint leaves with the lime juice and honey/agave to release that minty magic.

Fill the glass with ice, pour in your watermelon juice, and top it off with sparkling water.

Stir gently, garnish like the fancy person you are, and sip immediately.

Optional upgrade: Freeze extra watermelon cubes and use them in place of ice. No watered-down drinks, just bonus melon.