Summertime brings a bounty of fruits from cherries to berries and beyond. July honors two summer fruits: the blueberry and watermelon. Both are celebrated in July with National Blueberry Month and National Watermelon Month.

Watermelon Feta Salad (serves 6)

Recipe from twopeasandtheirpod.com

Ingredients

6 cups watermelon, cubed

½ red onion, chopped

½ cup feta cheese, cubed or crumbled

1/3 cup fresh mint leaves, chopped

Balsamic vinegar or balsamic glaze (optional)

Instructions

In a large bowl, combine cubed watermelon, red onion, feta, and mint. Mix well until all ingredients are combined. Drizzles lightly with balsamic vinegar or glaze, if preferred. Serve chilled.

Campfire Blueberry Crisp
Campfire Blueberry Crisp

Campfire Blueberry Crisp (serves 6)

Recipe from mommyhatescooking.com

Ingredients

Filling:

32 ounces fresh blueberries

1 cup granulated sugar

1 tablespoon all-purpose flour (regular or gluten free)

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

½ cup water

Crisp:

1 cup old-fashioned oats (regular or gluten free)

1 cup all-purpose flour (regular or gluten free)

1 cup brown sugar, packed

¼ teaspoon baking powder

1/4 teaspoon baking soda

½ cup butter, softened

Vanilla Ice Cream (optional)

Instructions

  • In a cast iron skillet or aluminum baking pan, place the blueberries evenly on the bottom.
  • In a small bowl, mix the sugar, flour, cinnamon, and nutmeg. Then, place this mixture evenly over the blueberries.
  • Pour in the water.
  • Sprinkle additional cinnamon and nutmeg over it to enhance the flavor.
  • In another bowl, combine the oats, flour, brown sugar, baking powder, and baking soda. Then, mix in the softened butter.
  • Evenly crumble the mixture over the blueberries.
  • Cover the skillet or pan with foil and place over the campfire for 45-60 minutes until nice and brown.
  • Serve warm with a side of vanilla ice cream.

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