Island Fruit Salad
Servings: 2

• 2          tablespoons water
  
• 2          tablespoons coconut sugar
  
• 1/2       lime (1 tablespoon), juiced
  
• 1 1/2    teaspoons rum extract
  
• 2          kiwis, peeled and diced
  
• 1          orange, sectioned and halved
  
• 2          cups seedless watermelon, chopped
  
• 2          teaspoons flaked, sweetened coconut

1. In small bowl, combine water and coconut sugar; microwave 20 seconds. Stir to completely dissolve sugar. Let cool. Once cool, add lime juice and rum extract.
2. In medium bowl, add kiwi, orange and watermelon. Pour rum juice over top and thoroughly toss. Let sit 30 minutes to allow flavors to blend.
3. Divide fruit salad into two bowls and sprinkle with coconut.

Watermelon Protein Bites
Recipe courtesy of Anya Shinall of Anya’s Eats

• 1          cup pitted dates, soaked
  
• purified water
  
• 1 1/2    cups sprouted watermelon seeds, divided, plus additional for garnish
  
• 1          tablespoon coconut butter
  
• 1          cup fresh watermelon, chopped
  
• 1/8-1/4             cup roughly chopped beets (optional)

1. Chop dates in half.
2. Place dates in bowl of purified water and soak 1-2 hours.
3. Remove dates from water bowl and place them into food processor.
4. Pulse a few times then add 1 cup watermelon seeds, coconut butter and watermelon.
5. Add chopped beets, if using.
6. Blend until well combined, scraping sides of food processor as you go.
7. Add remaining watermelon seeds and pulse, leaving some seeds chunky.
8. For smoother texture, continue to blend.
9. Remove mixture from food processor, place in small bowl and cover, allowing to cool in refrigerator 30 minutes.
10. Remove mixture from fridge. With fingertips slightly wet, roll mixture into balls and place on a plate.
11. Once done rolling, add watermelon seeds to top.
12. Place watermelon bites in freezer 1-2 hours, or until frozen.

Steel-Cut Oats with Watermelon
Servings: 2

• 1          cup 1 percent milk, plus additional (optional)
  
• 1          cup water
  
• 1/2       cup steel-cut oats
  
• 3/4       cup diced seedless watermelon
  
• 2          tablespoons dried tart cherries or cranberries
  
• 2          tablespoons chopped pecans
  
• 2          tablespoons maple syrup

1. In medium saucepan over high heat, bring 1 cup milk and water to gentle boil. Pour in oats. Stir; return to gentle boil then reduce heat to simmer, stirring occasionally, 20-30 minutes.
2. While oats are cooking, in small bowl, combine watermelon, dried fruit, nuts and maple syrup.
3. Portion out oats and top with watermelon mixture. Add additional milk, if desired.