Watermelon and summer just make sense together, and National Watermelon Month in July is another reason to bite into the season’s juicy selections.

Crisp, ruby melons are filling farmstands and supermarkets throughout the summer in Virginia—where watermelons are grown on 241 farms totaling 595 acres, according to The U.S. Department of Agriculture’s 2022 census.

The first recorded watermelon harvest occurred nearly 5,000 years ago in Egypt. Over 1,200 varieties are grown across 96 countries worldwide today, with the U.S. ranking 7th in global watermelon production, according to the National Watermelon Promotion Board.

Next to being delicious, watermelons are naturally nutritious—high in vitamins A and C and lycopene and containing carotenoids that may be good for health. One ounce of sprouted, shelled and dried watermelon seeds packs in 10 grams of protein.

Try pairing this sweet summer snack with complementary flavors. These chili-lime popsicles and pork tacos showcase watermelon’s refreshing versatility.

Virginia Cooperative Extension recommends choosing symmetrical watermelons with dried stems and yellowish undersides that are heavy for their size. Refrigerate cut watermelons in an airtight container for use within five days.

Chili-Lime Watermelon Popsicles

6 cups cubed watermelon
2 tablespoons honey
1 lime, juiced and zested, divided
3 tablespoons kosher salt
2 teaspoons chili powder

Combine watermelon, honey and lime juice in blender and blend until smooth—about 1 minute.

Evenly divide watermelon mixture between a 10-slot popsicle mold, filling each three-quarters full. Insert popsicle sticks and cover with a popsicle mold lid. Freeze for at least 4 hours, or until solid.

Meanwhile, combine kosher salt, remaining lime zest and chili powder in small bowl.

Unmold popsicles and sprinkle with chili mixture. Serve and enjoy.

—Recipe adapted from National Watermelon Promotion Board.

Pork Belly Tacos with Watermelon

1 pound pork belly
2 tablespoons Chinese five-spice powder
1 teaspoon kosher salt
2 tablespoons canola oil
2 cups beef broth
¼ cup soy sauce
¼ cup brown sugar
2 tablespoons chopped ginger
2 tablespoons olive oil
15 pieces of watermelon, cut into 1-by-3-inch pieces
15 4½” flour tortillas, warmed
1 lime, cut into wedges

Heat oven to 325°.

Rub the pork belly with the five-spice powder and salt, and let rest at room temperature for 20 minutes.

In a sauté pan, heat the canola oil on medium-high heat. Brown the pork belly on all sides, and then transfer to an oven-safe dish. Pour in the broth, soy sauce, sugar and ginger, cover with foil, and transfer to the oven to braise for 2 hours and 30 minutes.

Remove from the oven, and let cool in the liquid for one hour. Remove the pork belly from the liquid, and chill in the refrigerator for three hours. Cut the meat into 1-by-3-inch pieces.

In a large sauté pan, heat the olive oil over medium-high heat. Add the pork belly, and cook until crispy and heated through.

Place pieces of watermelon and pork belly in each tortilla, and squeeze with fresh lime juice.

—Recipe prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.