Ingredients
| PICKLED WATERMELON | |
| 500ml water | |
| 250ml rice wine vinegar | |
| 180g caster sugar | |
| 25g sea salt | |
| 1 red chilli, sliced | |
| 6 lime leaves, finely sliced | |
| 1 thumb ginger, peeled, sliced | |
| 1 tablespoon coriander seeds | |
| 4 large wedges watermelon | |
| CHILLI & LIME SALT | |
| 1 tablespoon lime zest | |
| ½ tablespoon mild chilli powder | |
| ½ tablespoon chipotle powder | |
| 1 tablespoon sea salt |
This is based on a traditional watermelon-rind pickle recipe but quick pickling adds the bonus of the flesh, too. Just be careful not to over-pickle it so that the flesh doesn’t soften too much. You can also cut the watermelon smaller and serve bite-sized pieces for a larger group if preferred. This is epic served alongside a punchy cocktail.
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Instructions
| 1. | PICKLED WATERMELON |
| 2. | Place all ingredients except the watermelon in a pot and bring to a gentle simmer. Remove from the heat and leave to steep in the fridge overnight. |
| 3. | Submerge the watermelon in the pickling liquid and leave in the fridge for 30 minutes to an hour. The goal is to get a light pickle without the flesh going too soft. |
| 4. | To serve, remove the watermelon from the pickling liquid and allow the excess liquid to drain off. Season liberally with the chilli and lime salt and plate the watermelon skin-side down on crushed ice. |
| 5. | CHILLI & LIME SALT |
| 6. | Mix all the ingredients together. |
Recipes & food styling Regnar Christensen Photography Florence Charvin