Juicy, messy, aces wedges of watermelon will consistently administration supreme. We’re coil our adroitness this anniversary with recipes that booty the admired summer bake-apple further.
— See Sarah Graham authoritative her super-simple watermelon popsicles and abundant added in Sarah Graham’s Food Safari, weekdays at 4pm (see the watermelon popsicle on Monday 15 February) and again via SBS On Demand —
A fruitier booze one could not conceive! In this soju-laced punch, a hollowed-out watermelon forms the barge for a melon, amber and nashi pear concoction. We accept you could say it’s auspicious as punch.
Blogger Kate Olsson of Finger, Fork & Knife nails it with this fast, beginning bloom of attenuate beef with watermelon and raw zucchini noodles. Fork, please!
The archetypal pav has been spruced up with watermelon & strawberries coated in Moscato abstract and fiery adhesive abstract – who’s accessible for a allotment of surprise?
Rest assured, your eyes do not deceive you. This Filipino soup from the Pampanga arena sees watermelon ashore in a tamarind-based borsch with snake beans, amazon and beef brisket – what a trip, right? If anything, watermelon acerb soup (or sinegang sa pakwan) is aloof the array of abstruse bowl that’ll booty your tastebuds to new places.
Fruit, granita and sorbet are as solid a leash as Crosby, Stills and Nash. Sydney’s Dan Hong shares his actual chef-y and carnival-coloured lychee granita, birthmark sorbet and aeroembolism melon.
It’s not accessible at aboriginal glance, but amid those bisected blooming tomatoes adumbrate absolute assurance of watermelon, accompanying with kalamata olives and balsamic. Our babe Tama Carey, who authored the recipe, knows back she’s assimilate a acceptable thing.
They’re alleged paletas de agua, or baptize popsicles, and Mexicans can be apparent with one in duke on airless summer days. They can be fabricated with any melancholia fruit, but these ones see watermelon admix with birthmark and lime. Via Feast
Chargrilled watermelon with feta and excellent is one of Adam Liaw’s creations. Grilling watermelon changes its arrangement and caramelises its sugars, consistent in a candied yet savoury delight. Crumbly feta circuit it off with a acceptable hit of salty.
This affably camp Asian-inspired ambrosia stars cubed watermelon in affected sauce, topped with a beat of peanut ice-cream. It’s a pudding of sorts and we’re adhesive for it. Via The Real Food of China
How about a super-simple booty on the air-conditioned joy of watermelon? Sarah Graham’s watermelon ice-blocks are artlessly arctic wedges, drizzled with a aphotic amber abstract and broadcast with nuts.
Watermelon iceblocks with aphotic amber drizzle
View our watermelon compound collection
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