WATERMELON FRUIT TRAY RECIPES

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SESAME-AND-SOY WATERMELON POKE RECIPE - BON APPéTIT



Sesame-and-Soy Watermelon Poke Recipe - Bon Appétit image

Marinating and searing the watermelon concentrates its flavor and primes it for this savory treatment.

Provided by Mary Gonzalez & Maddie Gordon

Yield 6 Servings

Number Of Ingredients 12

3 pounds seedless watermelon, rind removed, cut into 1-inch pieces
½ cup unseasoned rice vinegar
¼ cup toasted sesame oil
3 tablespoons soy sauce
2 tablespoons fresh lime juice
2 tablespoons tahini
1 tablespoon agave nectar
1 tablespoon ume plum vinegar (optional)
Kosher salt
2 scallions, white and pale-green parts, thinly sliced
1 cup cilantro leaves with tender stems
Ume plum vinegar can be found at Japanese markets, natural foods stores, and some supermarkets.

Steps:

  • Place watermelon in a large resealable plastic bag. Purée rice vinegar, oil, soy sauce, lime juice, tahini, agave nectar, and plum vinegar in a blender until smooth. Pour over watermelon, seal bag, and chill at least 4 hours and up to 1 day.
  • Heat a large skillet over medium. Remove watermelon from marinade; set marinade aside. Cook watermelon, tossing often, until lightly caramelized and dried out, 6–8 minutes.
  • Meanwhile, bring reserved marinade to a boil in a small saucepan. Reduce heat; simmer until thickened to the consistency of heavy cream, 12–15 minutes.
  • Chill watermelon and sauce separately at least 1 hour.
  • To serve, toss watermelon with sauce; taste and season with salt as needed. Top with scallions and cilantro.
  • Do Ahead: Watermelon and sauce can be made 12 hours ahead. Keep chilled.

SESAME-AND-SOY WATERMELON POKE RECIPE - BON APPéTIT



Sesame-and-Soy Watermelon Poke Recipe - Bon Appétit image

Marinating and searing the watermelon concentrates its flavor and primes it for this savory treatment.

Provided by Mary Gonzalez & Maddie Gordon

Yield 6 Servings

Number Of Ingredients 12

3 pounds seedless watermelon, rind removed, cut into 1-inch pieces
½ cup unseasoned rice vinegar
¼ cup toasted sesame oil
3 tablespoons soy sauce
2 tablespoons fresh lime juice
2 tablespoons tahini
1 tablespoon agave nectar
1 tablespoon ume plum vinegar (optional)
Kosher salt
2 scallions, white and pale-green parts, thinly sliced
1 cup cilantro leaves with tender stems
Ume plum vinegar can be found at Japanese markets, natural foods stores, and some supermarkets.

Steps:

  • Place watermelon in a large resealable plastic bag. Purée rice vinegar, oil, soy sauce, lime juice, tahini, agave nectar, and plum vinegar in a blender until smooth. Pour over watermelon, seal bag, and chill at least 4 hours and up to 1 day.
  • Heat a large skillet over medium. Remove watermelon from marinade; set marinade aside. Cook watermelon, tossing often, until lightly caramelized and dried out, 6–8 minutes.
  • Meanwhile, bring reserved marinade to a boil in a small saucepan. Reduce heat; simmer until thickened to the consistency of heavy cream, 12–15 minutes.
  • Chill watermelon and sauce separately at least 1 hour.
  • To serve, toss watermelon with sauce; taste and season with salt as needed. Top with scallions and cilantro.
  • Do Ahead: Watermelon and sauce can be made 12 hours ahead. Keep chilled.

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