Delicious watermelon drink with habanero pepper in the background. Great thirst quencher for a summer day.
Watermelon has started arriving in the stores though still not at full force. I bought a large watermelon as kids love it, but after eating few slices, they are done with it. So I need to make juice with it. Yes I made this Watermelon Habanero fresco with watermelon and habanero peppers. This is really a refreshing drink with sweetness from water melon and heat from the habanero peppers.
I got this recipe from this book Street vegan which I reviewed here. I have seen my grandma making spicy drink with yogurt with Kanthari mulagu /bird eye’s chilies. Which has Scoville Heat Units 50,000-100,000 (very hot)? But never thought about adding hot chilies in a sweet drink, watermelon has its own natural sweetness which plays along with heat. Yes it is like opposite attracts, this Habanero peppers Scoville Heat Units: 100,000 to 350,000 which is hotter than Bird eye chilies. One is enough to go very long, even after deseeding they are pretty hot.
I have seen famous bottled watermelon habanero lemonade; maybe I will try it next. This watermelon habanero fresco is sweet, crisp, refreshing, which has enough heat. I used half of habanero still it has heat. My kids runaway from it say that it is so hot. Both hubby and I enjoyed it, first your taste buds gets sweetness of watermelon then next comes heat from the habanero which is lingering even after some time.
Make sure to remove the seeds of Habanero otherwise if you eat one seed you are going to feel that will be the worse experience. This is just simple add watermelon, celery and half of habanero pepper and agave nectar as sweetener.
Give it try you will like, this is really refreshing with tinge heat in the background, and the color is also very nice.
Watermelon habanero fresco
- Half of 1 small ripe water melon about 5 pounds /2 ½ kg
- 1/2 of habanero pepper seeds and stem removed if you can’t handle this much heat reduce to ¼ th pepper
- 1 ½ celery stalks
- 2 tablespoon agave nectar
- 1 cup ice cubes + more
- Chop the watermelon into big cubes and add it into a blender or juicer along with celery and habanero pepper along with ice and blend well.
- Then strain and
- add agave nectar and extra ice if you need. Serve immediately or store it in refrigerator up to 2 days.
Pin it for later
This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.