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LOCALLY GROWN, ORGANIC PRODUCE DELIVERED TO YOUR DOOR.

PERSIMMON CAPRESE + WATERMELON-MINT COCKTAIL POPS

08/02/17 — Heydon Hatcher

Recipes by Megan Winfrey

High-five! You made it through the hottest weekend of the summer....so far. I haven't felt much like cooking lately - the stove makes the whole house sweltering and the A/C has a hard enough time keeping up as it is. These simple no-cook snacks are perfect for the dog days of summer. Minimal effort required and guaranteed to make you feel cooler!

Persimmon Caprese
  • 2-3 ripe persimmons
  • Fresh mozzarella cheese
  • Mint leaves, a handful
  • Good quality olive oil
  • Maldon (or other good quality) sea salt flakes


Assemble each bite with a slice of persimmon, a slice of cheese, and a mint leaf. Lightly drizzle with olive oil over the plate, and top each bite with a few sea salt flakes. Serve chilled for more cooling power!

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Watermelon-Mint Cocktail Pops
  • 1 personal watermelon, cubed and deseeded
  • 1/2 cup raspberry vodka
  • Mint leaves, a handful
  • Popsicle molds


Add all ingredients to a blender and blend until a smooth, consistent texture forms. Pour the mixture into the popsicle molds and freeze for at least 8 hours, preferably overnight. Keep for up to a month in the freezer!

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