Summer in Bermuda is all about enjoying the outdoors, our beautiful beaches and getting on the water as often as possible. So whether you are planning a day of boating at the dinghy races, a South Shore gathering with the family of a day at the beach with the kids, packing the perfect picnic takes skill. We asked author, chef and general foodies Judith Wadson to give us guidance on four perfect picnics for any occasion this summer in Bermuda.



Once your boat has been anchored or moored, fun is the focus. Start serving the drinks and passing the colourful salsa and relax. The beauty of this picnic is that the work has been done ahead of time.
When the salsa has been devoured, take the BLT and roasted-turkey-pesto wraps out of the cooler and put them on a serving platter. Take the lid off the portable bowl of quinoa salad, put out the serving utensils, forks, plates and napkins and let everyone help themselves. When it’s time for dessert, just open up the tin of mocha brownies and soar into bliss.

Seasonal Veggie Salsa
BLT Wraps with Tahini Sauce
Roasted Turkey-Pesto Wraps
Red Quinoa Salad
Mocha Brownies


Seasonal Veggie Salsa
Serves 8

2 large Bermuda tomatoes, seeded and diced small
1 yellow bell pepper, seeded and diced small
1 cup corn kernels, cut from 1 ear Bermuda corn
1 small jalapeno chili, seeded and finely chopped
1 tbsp. fresh cilantro, finely chopped
1 tbsp. fresh parsley, finely chopped
2 tbsp. lime juice
Salt and freshly ground pepper to taste
1 avocado, pitted, peeled and diced small

Combine everything except avocado in a transportable bowl. To avoid avocado decimation, gently fold it in just before covering salsa with firmly fitting lid. Refrigerate at least two hours before packing into cooler. Keep chilled until ready to serve. Blue or white corn chips are perfect for dipping.



The best part of this is that kids can make the most of this picnic with minimal adult supervision. When kids take ownership of food prep, miracles happen. For safety’s sake, they can use regular serrated dinner knives to cut the cucumber and celery spears.
Bermuda carrots are not available in the height of summer when they are out of season. Whole carrots cannot be imported because of the inevitable carrot rust fly that could so easily hitch a ride on them. If this insect were to arrive in Bermuda, it would pose a serious threat to the island’s fragile ecosystem.

Veggie Spears with Dunking Dip
Baby Tomato-Cheese Skewers
Deviled Eggs
Cream Cheese and Cucumber Pinwheels
Watermelon-Citrus Agua Fresca


Watermelon-Citrus Aqua Fresca
Serves 8

6 lbs. Bermuda watermelon, rind and seeds removed
1 cup orange juice
½ cup lemon juice
½ cup lime juice
1½ cups cold water
1 tbsp. superfine (castor) sugar
Ice cubes

Put watermelon and juices in food processor and puree completely. Place fine-mesh sieve over large bowl and pour puree into it. Using a rubble spatula, press into fruit firmly to release maximum amount of juice. (Let the kids eat the leftover pulp! They will love you for it, and it’s good for them.) Stir water and sugar into juice. Cover and refrigerate overnight. Pour into large chilled thermos. Serve over ice.



This is a do-ahead meal that can be wrapped and refrigerated hours before it’s time to pack it in the cooler. Change into comfortable clothes and head to your favourite place to relax, or hop on the ferry in Hamilton and take a round trip to the West or East End. You will take in views that visitors from all over the world come to enjoy.
Don’t feel like cooking? Head to Miles Market for cooked-to-perfection beef tenderloin and The Supermart on Front Street, where the mega salad bar can easily complete this part of the feast. Desserts are stellar in both stores.

Cold Curried Eggplant Soup
Beef Tenderloin
Caesar Salad
Greek Salad
Walnut Orange Cake


Cold Curried Eggplant Soup
Serves 6

2 tbsp. olive oil
1 Bermuda onion, chopped
2 tsp. curry powder
1 large eggplant, peeled, cut into ½-inch cubes
4 cups chicken broth
1 lemon slice
½ cup low-fat plain yogurt
1 tbsp. lemon juice
2 tbsp. parsley, finely chopped
Salt and ground white pepper, to taste

In soup pot over medium heat, warm oil. Add onion and cook until softened, stirring occasionally. Add curry, reduce heat to low and stir for several minutes. Add eggplant, broth and lemon slice. Increase heat to high and bring to boil. Reduce heat to low, cover and simmer about 30 minutes. Remove lemon slice before pureeing in food processor. Transfer to bowl and cool completely. Whisk in remaining ingredients. Cover, refrigerate overnight. Transfer to chilled thermos.



For the biggest celebration of the year, our island virtually shuts down for two days when rival cricket teams from Somerset and St. George’s vie for the big silver cup. The first day of Cup Match commemorates the emancipation of Bermuda’s slaves on August 1, 1834. The second day, Somers Day, honours British Admiral Sir George Somers, who settled and colonised the island after his vessel, Sea Venture, was shipwrecked off St. George’s in 1609.
This holiday is all about food and fun. Picnics take place everywhere and anywhere: in makeshift camps, boat raft-ups, backyards and hammocks in the shade.


Lemon-Garlic Baked Chicken
Grilled Marinated Flank Steak
Potato Salad
Grilled Seasonal Vegetables and Vinaigrette
Somerset or St. George’s Fruit Salad


Somerset or St. George’s Fruit Salad
Serves 8

West End Salad
½ cup shredded coconut, unsweetened
4 lbs. Bermuda watermelon, rind and seeds removed
1 cup blueberries
8 mint leaves

East End Salad
½ cup shredded coconut, unsweetened
6 cups blueberries
2 Bermuda bananas, sliced horizontally
8 mint leaves

Preheat oven to 350°. Spread coconut on baking sheet, toast until golden—about 5 minutes—and cool. Carefully combine respective team salads in separate transportable bowls with tightly fitting lids. Keep chilled until just before serving. Sprinkle with toasted coconut and spoon onto small plates. Garnish with mint leaves.

If your guests support opposite teams, do not even think of mixing the two salads.