Caribbean Inspired Watermelon Rum Punch: A New Favorite

This watermelon rum punch recipe is perfect for summer, with island juices, watermelon puree and white rum.

When I was a young teenager my parents took us on a vacation to Santa Domingo where my great uncle lived. I remember some of the food tasted funny, because it was cooked with peanut oil. However, I did love the abundance of fresh fruit, and the hotel we stayed at made the most delicious rum punch. Of course, mine was sans rum but it was delicious.

Watermelon Rum Punch

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One of the waiters told us that the main ingredient was watermelon. So, here we are, some 30 plus years later, and I find myself with extra watermelon. Why not try and make a fun punch? It would be perfect to bring to my sister’s house warming party.

This is a good solution if you want to make a fruit salad and use a watermelon rind as a serving bowl. You can use some of the watermelon for the fruit salad, and freeze the rest . This is exactly what I did a little while ago. I made a fruit salad, and served it in a carved out watermelon. The extra melon was placed in a large zip bag and tossed in the freezer.

After letting the watermelon defrost on the counter, you can puree the flesh in a food processor, or a blender.  I played around with the puree and other juices to get a taste I liked. After all, my visit to Santa Domingo was a long time ago. For an extra kick I added some bitters.

I’m happy to say that everyone loved the watermelon rum punch I brought to the party.  I also brought along some cans of seltzer water to add to the punch, for those who wanted a lighter, low sugar, lower calorie drink.

Here’s the recipe:

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