From grill to glass—Raleigh’s watermelon game goes wild.
“Tastes like strawberries on a summer evening”—that watermelon sugar high is more than sticky chins and spitting seeds at the family picnic. The juicy fruit isn’t just a sweet summer snack—it’s a savory superstar hiding in plain sight. Like Baby in Dirty Dancing, who famously “carried a watermelon,” local chefs here are flipping the script—playing on watermelon’s crisp, refreshing bite in everything from spicy salads and smoky grilled dishes to inventive cocktails and dreamy desserts.
“When we have our mezcal watermelon margarita on the board, the whole neighborhood knows summer is here,” says William & Company owner Lily Ballance. “Everyone sits on our patio with this fragrant and delicious refreshing watermelon pink drink—our favorite drink of the year!”
Packed with hydration and subtle sweetness, the fruit lends itself to endless creativity—even Jubala’s has jumped in with its viral watermelon tonic (read: local heirloom watermelon, yuzu, basil-mint, quinine and “some pretty wild-tasting espresso.”) So, time to rethink watermelon—and taste its surprising versatility—or flex your rind rigour on Watermelon Day Aug. 7 at the State Farmers Market, complete with a NC Watermelon Queen sighting and judging for the state’s largest upward of 300 pounds (!). Whether a dish, drink or hack for spicing up that sweet fruit at home, one thing is certain—Raleigh’s watermelon scene is anything but ordinary.
Photo courtesy of Stanbury
Watermelon Salad | Stanbury Dice watermelon into 1-inch cubes and place in shallow serving bowl. Dice Persian cucumber. Toss cucumbers with nuoc cham* and pour over plated watermelon. Top with torn herbs (mint, Thai basil, cilantro), crushed roasted peanuts**, crispy shallots*** and rice powder****.
*Nuoc cham 1/2 cup lime juice 1/2 cup sugar 1/2 cup fish sauce 1/4 cup water 1 serrano
Blend all ingredients until smooth. Stir in 1 Tbsp. sambal and two grated garlic cloves.
**Roasted peanuts Toast 1 cup raw peanuts at 350 for 5–10 minutes, until aromatic and golden. Crush with bottom of pan.
***Crispy shallots Toss 1 cup thinly sliced shallots in 1/4 cup cornstarch and fry at 275 till golden brown.
****Toasted rice Bake 1/2 cup jasmine or sticky rice at 350, tossing every 5 mins. until golden, for a total of ~30 mins. Grind in coffee mill until a coarse powder.
2 oz. Mezcal Espadín 2 oz. fresh watermelon Fresca 1/2 oz. agave nectar 3/4 oz. fresh lime juice 2–3 sprigs fresh basil Tajín for rim
Rim glass with Tajín. Combine all ingredients in a shaker and strain over ice. Garnish with watermelon slice and fresh basil sprig.
Photo by Forrest Mason, courtesy of William & Company
Hacks
Spiked Melon Party-ready and Insta-worthy, a spiked melon is the punch bowl glow-up you didn’t know you needed. Hollow, fill (think rosé, sangria or spiked lemonade), chill, serve—done.
Scoops for ’Tails Poolside pour upgrade: Scoop melon balls into your bev as juicy ice cubes or garnish. Freeze ’em for a chill twist. Pro tip? The real buzz lives in the booze-soaked scoops.
Grilled Slices Sweet meets heat—grill thick watermelon slices for 2–3 mins per side (or until caramelized) with olive oil, salt and chile powder for a smoky-sweet char that hits every note.
“Ceviche” Cool, kicky and plant-based—this watermelon ceviche is peak summer in a bowl. Just dice; mix with lime juice, chopped mint, jalapenos and a salt pinch; marinate for 10 mins; and serve chilled.
Popsicles With a Twist Hydrating and backyard-ready—watermelon pops are the new frozen flex. Blend melon with fresh herbs (basil, mint) and a citrus splash, spike if you like (tequila, rum), then freeze overnight in molds.
Editor’s note: Mama Ann Bailey passed away Feb. 16 at the age of 100.
A Raleigh treasure, Mama Ann Bailey’s “get up and go” is still full throttle—living proof that age is just a number, and hers is unlisted. “I always said my middle name was ‘Go’—and I meant it. I didn’t sit still long enough to get old. … I only have one speed: fast, fast, fast. Sitting around just never suited me.”
Turning triple digits in late June, the Bailey’s Fine Jewelry co-founder and Nash County’s first female business owner is taking stock at 100. Thanks to Mama Ann’s grit (read: orphaned at an early age), hustle and razor-sharp business sense—plus a legendary partnership with her late husband Clyde Sr., a master watchmaker—what started as one 11-foot-wide storefront has grown into a five-store NC legacy and LA studio to boot. Clearly, when love and hustle link up, the grind goes golden.
No one builds an empire—or lives a life—like Mama Ann’s without picking up some timeless tea along the way. Here, the centenarian legend shares her tried-and-true truths—straight from the source.
“If the Lord gives you a good day, you better not waste it. I tried to make each day count for something.”
“I never was much of a drinker—I think that helped me make it this far. That and staying out of other people’s business.”
“Back when I used to work, I always said, I get to go to work. Most people complain and say they have to go to work.”
“I’ve always said, ‘I’ll sleep when I’m dead.’ I like to live life to the fullest.”
“I loved the jewelry business, I loved helping customers, and I loved loading our store with beautiful jewelry. I’ve always said you can’t sell for an empty wagon.”
Just when bird flu fears have died down, a newly prevalent illness stepped in—and has made its way to the Tarheel State. Read: NC’s first case of measles has been confirmed.
The Department of Health and Human Services identified the state’s first case of the year in Kernersville June 24 in a child visiting Forsyth and Guilford counties from another country where an outbreak had recently been reported. Given how contagious the illness is, the department recommends anyone who may have crossed paths with the child review immunization records or contact a health care provider—better to be safe than sorry.
While Forsyth and Guilford counties ran short of luck, Wake County hasn’t seen any measles cases since 2016 (cue sigh of relief). But, we aren’t out of the woods quite yet. As of June 24, the CDC is reporting 1,227 confirmed cases across 37 states—a huge spike from 2024’s total cases of 285, and the year is barely half over. Texas’s infamous outbreak lays claims to sparking the first signs of nationwide fears, but clearly isn’t the only state dealing with more cases of the disease than usual.
Thankfully, there are ways for NCers to stay healthy amid the outbreak. The first step is knowing who’s at risk. Kids are at a higher risk for measles, and the numbers back this up. 68% of cases in 2025 are affecting kids under age 19.
But, as Wake County’s Public Health Director Rebecca Kaufman warns, “Measles can be dangerous for people of all ages, especially babies, older adults and those with weakened immune systems.” Symptoms usually show a week or two after infection and start with things like cough, runny nose or a high fever. A few days later, you’ll see the tale-tell rash—and often paired with a dangerous fever spike.
And in not-so-good news, it spreads fast. If someone with measles coughs or sneezes nearby, and you’re not immune, you’ve got a 90% chance of catching it. To reduce your risk, Wake County is recommending people stay on top of their vaccination game. The MMR vaccine is what brought measles under control in the U.S. in the late ’60s—NTM 96% of people contracting measles present day are either unvaccinated or unsure of their vaccination status.
Local health officials say kids should receive both doses—one between the ages of 12-15 months and the other between ages 4-6. Two doses are 97% effective at preventing measles, while one is 93% effective. And for any adult born after 1957 (aka the last year of presumed natural immunity) who never got vaccinated: The time is now.
As for summer vacation, if your crew is vaccinated, you’re in good shape—just remember to keep an eye out for symptoms up to three weeks after returning to help keep yourself—and your community—measles-free.
If you’ve been California dreaming, your thirst for the Golden State is about to be quenched. Now uncorking in Glenwood Place isNapa Bistro & Wine Bar, bringing a taste of Cali to the Carolinas via myriad vinos and ’tails, “wine-country cuisine,” and an elevated ambiance to boot—perfect for your next date night, GNO or casual dinner. If you need us, we’ll be sipping on West Coast time. naparestaurantgroup.com
