4 Beach Snack Hacks for Summer

— -- Summer beach season is here, and if the thought of lugging a cooler across hot stretches of sand makes you want to head for the pool, have no fear.

Refinery29 executive food editor Elettra Wiedemann appeared today on “Good Morning America” with easy and healthy snack options for the beach.

These snack hacks are travel-friendly, so you don’t have to worry about sand ruining your goodies, and you won’t have to carry loads of supplies to and from the beach.

Pack these snacks in the morning and you’ll be ready for a healthy, hydrated and fun day at the beach.

Snack Hack 1: Fruit Slushies

Strawberry, Coconut, Ginger & Lemon Slushie

Makes enough for two people.

1 cup quartered strawberries

1/2 cup raw coconut water

1/2 teaspoon ground ginger

1/2 lemon, juiced

Place all ingredients in a high-power blender and blend until totally liquefied. Pour contents evenly into two zipper-seal bags and place in the freezer overnight. Before heading to the beach, remove the frozen fruit bags from the freezer and throw them in your beach bag. By the time you are ready for them, they will have turned into fruit slushies!

Snack Hack 2: Cucumber Boats

Cucumber Boat With Egg Salad

Slice a cucumber in half lengthwise. Use a spoon to remove the seeds and hollow out the center. Fill with your favorite egg salad or tuna salad.

Snack Hack 3: Frozen Fruit Treats

The World's Easiest Watermelon Ice Pops

Makes 12 to 16 servings.

1 mini watermelon

Salt, lemon juice or chili powder (optional)

Popsicle sticks

Slice a mini watermelon across its equator, then slice into 1-to-2-inch rounds. Cut the rounds into fourths to make wedges. Spear each slice through the rind with a frozen-pop stick. If you want to spice up your pops a bit, sprinkle the slices with salt, lemon juice and chili powder. Cover and freeze until solid, about 4 to 6 hours.

Fruit Ice Cubes

Sliced strawberries

Sliced kiwi

Raspberries

Blueberries

Mint leaves

Lemon wedges

Add sliced strawberry, sliced kiwi, blueberry and raspberries to an ice tray. Mix flavors and fruits for different ice treats. Cover with water and freeze.

Snack Hack 4: Disposable Bowls

Watermelon Bowl

1 cup cubed watermelon

1 cup cubed or scooped cantaloupe

1/4 cup fresh mint leaves, chopped

To make the bowl, cut a small watermelon in half lengthwise. Scoop out all the flesh, cube it and set aside. Use a spoon to scrape the inside of the watermelon rind so that it is as smooth as possible. The hollowed-out watermelon halves will be your bowls.

Combine all the ingredients and transfer into the watermelon bowls. Wrap with plastic wrap and refrigerate.

Pepper Cup

1 large yellow, red, orange or green bell pepper

1 large spoonful hummus

Celery sticks

Carrot sticks

Slice off the top of the pepper as close to the top as possible to create a little lid. Spoon hummus into the bottom of the pepper. Place celery and carrot sticks into the pepper. Cover with the pepper lid until ready to eat.

Recipes courtesy Elettra Wiedemann, Jackie Alpers and Ali Nardi.