Tuesday, 22 September 2015

How to eat watermelon in six weird ways in two parts, Pt. 1

Some alternative things to do with watermelon when cutting it into slices, getting drippy sticky and spitting pits like you’re 5 just doesn’t cut it (possibly because you’ve been doing this all summer long and even before the summer really started with imported watermelons from Turkey) and that don’t involve smearing it with suntan lotion and wearing a life vest like a diaper*.

 1. Sprinkle it with hot chilli flakes, salty salt and oil from olives

You can still cut this one into slices but then you should use a knife and fork to eat it them.

2Make watermelon à la Provençale (it involves wine)

Make a circular incision around the stalk of watermelon, cut off the end and scoop out some flesh. Shake the fruit (over the sink) so that some of the seeds fall out (into the sink) and fill with a dry rosé (specifically, Tavel wine, which indicates wine from an appellation of the southern Rhone valley, the only AOC in France to solely produce rosé and a rosé, at that, which was, apparently, the favourite of Louis XIV). Stop the top with the cut off end and seal with cling film. Chill in fridge for at least 2 hours.

To serve, take off end, strain wine, cut rest of watermelon into those slices we were talking about and serve with the wine.

3. Mix it with tomatoes and call it a salad

Whisk together 1tbsp sugar, 1 tsp salt, ¼ tsp cayenne pepper in a small bowl. Quarter and thinly slice ½ small red onion and toss it in ¼ cup white wine vinegar. Set aside to rest until onion softens and mellows which will take about 30 minutes.

Combine 4 beefsteak tomatoes cut into hunks with 1 medium watermelon, also cut into chunks. Pour in onion-vinegar mixture along with some extra virgin olive oil and toss. Add salt and pepper to taste.

This will serve about 5 people and is the recipe of a friend.

*This happened.  


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