We are so excited to bring you the 3rd and final installment in our watermelon series; Pomegranate Pistachio Watermelon Rounds!!! If you’re like us and get a little bored with chocolate cake and sorbet, this dish has got your name ALL OVER IT. It’s sweet but not too sweet. And refreshing, tangy, crunchy, beautiful, unique, and savory…

[Wanna learn more about the whole bad-ass, delicious series, Reinvent Your Shelf?! Check out our 2-min intro video!]


What you’ll need for the syrup:

1/2 cup sugar. (We recommend Sugar In The Raw.)
1 cup pomegranate juice

Place sugar and juice into a pot and bring to a boil at medium-high heat. Lower heat to medium-low and cook until it thickens; stirring regularly. Remove from heat and allow to cool.


What you’ll need for the pistachios:

1 cup pistachios
1 tbsp. chipotle powder
2 tbsp. olive oil
Salt to taste

Preheat oven to 400. Place pistachios in a medium-sized bowl; add the oil and chipotle powder, coating evenly. Spread pistachios evenly on a cookie sheet and toast in oven for 12 minutes. Salt to taste and allow to cool.

Use a round cookie-cutter (or improvise using a large plastic cup!) to cut watermelon into circles. Or cut into a squares using a knife. Sprinkle pistachios on top of each piece of melon. Drizzle with pomegranate syrup. Sprinkle your finished pieces with salt (optional) and ENJOY!!

Makes approximately 4-5 servings, depending on the size of your melon pieces.


We also recommend these pistachios as a snack on their own!! They travel really well and are ridiculously delicious (and sharable!!)