This article was originally published by The Mennonite

July recipe: Watermelon limeade

The summer months in Haiti are hot. July is a great time to get out of the hustle of Port-au-Prince, to leave the city through congested streets and drive up Route National 1, up the Cote des Arcadins in search of two things: salty ocean breezes and beautiful watermelons. Watermelons, by virtue of their size and water requirements, are expensive and hard to come by in the capital, but along the coast, and especially around the small town of Luly, there are mounds of them piled high on roadside stands. We pull over and I ask for one watermelon, “Yon melon dlo.” And with thoughts of watermelon recipes dancing through my head, I can’t help but ask for two more. Incredulous, the farmer asks me if I am sure I really want three watermelons? “Yes,” I say. “Well then you must have a very big family who loves watermelons,” he laughs. At home our watermelon loving toddlers can polish off watermelon saladspies and one of our new favorites, a watermelon limeade. With a spike of tartness from key limes, this is a great thirst quencher in these hot July days.

Yield: a pitcher of limeade

  • 6 cups watermelon cubed, rind removed
  • 1/2 cup fresh lime juice, we use key limes
  • 1/4 cup sugar or honey


  1. Puree the watermelon, lime juice and sugar or honey until smooth. Taste and add more lime, sweetener or water to your preference. Strain through a fine mesh strainer and discard the remaining solids.
  2. Add ice and serve.


  • You can opt to skip the straining if you are OK with a little extra texture to your juice.
  • This drink will keep for up to two days refrigerated. Stir prior to serving.

The Hungry Hounds is the food blog of Paul and Rebecca Shetler Fast, who serve with Mennonite Central Committee in Haiti. Learn more about MCC Haiti at their blog,

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