Hey, chill out - there’s always watermelon

Lifestyle

Hey, chill out - there’s always watermelon

Three mouthwatering ways with the seasonal fruit

Hilary Biller

WATERMELON & HERB GAZPACHOServes 4 -6
500ml (2 cups) watermelon cubes
1 small English cucumber, seeded and sliced
1 small red onion, finely chopped
Handful of fresh mint leaves
Handful of fresh coriander, chopped
1 red chilli, seeded and chopped
250ml (1 cup) tomato puree or passata
60ml (1/4 cup) rice vinegar
3-4 lime or 2 lemon leaves, finely slicced
100ml lime juice
45ml (3 tbsp) fish sauce
Salt and white pepper
Combine all ingredients in a food processor or blender till smooth. Adjust seasoning to taste, pour into a container and freeze till slushy. Serve in glass jars with celery and carrot sticks and watermelon slices if desired.
WATERMELON AND FISH KEBABS WITH SALSA VERDEMakes 6
Salsa Verde:
Handful fresh flat-leaf parsley, chopped
Handful fresh basil, chopped
15ml (1 tbsp) capers, chopped
3 anchovy fillets, chopped
1 garlic clove, crushed
15ml (1 tbsp) lemon juice or vinegar
125ml (1/2 cup) olive oil
Kebabs:
15ml (1 tbsp) coriander seeds
15ml (1 tbsp) fennel seeds
10ml (2 tsp) black peppercorns
600g firm white fish, cut into 3-4cm cubes
Olive oil, for rubbing
About 2 cups of cubed watermelon
Combine all the salsa ingredients, beat well and set aside. For the kebabs, grind the coriander seeds, fennel seeds and peppercorns in a pestle and mortar till you have a fine powder. Brush the fish with olive oil and dip into the spice blend turning to coat well. Dip the watermelon  into spice blend, then thread alternate cubes of fish and watermelon onto wooden kebab sticks, allowing 2-3 pieces each per stick. Heat an oiled griddle pan and sear the kebabs  on all sides. Serve immediately with salsa.OYSTERS WITH WATERMELON GRANITAServes 2
500ml (2 cups) watermelon cubes, seeded
Juice of 1 large lemon
1 small red chilli, seeded and chopped
5ml (1 tsp) fresh ginger, grated
Salt and pepper, to taste
12 fresh oysters, shucked
In a food processor, blend the watermelon, lemon juice, chilli and ginger until smooth. Season, pour into a plastic container with a lid and freeze until firm.  Remove from the freezer 5 minutes before serving. To make granita, scrape the icicles off the top of the mixture with a fork, place in another container and refreeze. Arrange the oysters on a platter, top each with a generous spoonful of granita and serve sprinkled with coarsely ground black pepper.

This article is reserved for Times Select subscribers.
A subscription gives you full digital access to all Times Select content.

Times Select

Already subscribed? Simply sign in below.

Questions or problems?
Email helpdesk@timeslive.co.za or call 0860 52 52 00.

Previous Article