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School of tapas: Sauteed watermelon with honey and mint

>> Tuesday, May 22, 2012

Sauteed watermelon with honey and mint

Watermelon marinated in honey, vinegar and mint, then sauteed. This watermelon sauteed with honey and mint is a recipe for Michelin-starred French chef Michel Trama, quoted by Spanish chef Miguel López Castanier, chef at the Madrilenian Taberna de Liria in one of his books. Alright, I can't say it is strictly a Spanish tapa, and it's not traditional at all, but it perfectly fits the modern tapa concept. You could easily find it in any posh restaurant in any Malaga holidays, for example. And it is strikingly delicious and refreshing. I'm no fan of watermelon, I find it bland (in any case, I 'm not much of a fruit lover ). But the marinade in this recipe gives the watermelon precisely the spark I'm missing.

This is a simple, refreshing and surprising way to eat a watermelon, worth trying. And when warm weather starts to come in, you crave for these quick recipes. Serve this appetizer with a chilled beer and your guests will be delighted. Cross my heart. To the point:

Serves 4

  • 1/2 peeled, sliced ​​watermelon
  • 1 heaping tablespoon of honey
  • 2 tablespoons Spanish Sherry vinegar (or plain white wine vinegar)
  • 1 good bunch of mint leaves
  • Salt to taste
  • Olive oil for sauteeing

  1. Arrange slices of watermelon on a large dish. Wash and dry the mint, then mince finely with a knife.
  2. In a bowl, mix honey, vinegar and chopped mint. Stir vigorously. Spread the slices of watermelon well with this marinade and let stand at least fifteen minutes.
  3. In a nonstick skillet, pour a little oil and brush the entire surface with a kitchen brush. Put the pan on high heat and when hot, place the watermelon slices wetted in the marinade. Let the slices sautee 3 or 4 minutes per side, you'll notice them change color.
  4. Once done, remove to a platter and cut into bite-sized pieces or the size you prefer. Serve as an appetizer on a hot day, warm or at ambient temperature.
Sauteed watermelon with honey and mint

The combination of flavors is amazing in this recipe. Especially the mint gives it a great twist. And do not think I'm overdoing the mint, the taste is diluted a bit with the heat of sauteeing, and it perfectly matches the flavor of watermelon.

11 comentarios:

Sara May 22, 2012 at 4:19 PM  

I love fruit--but I'm still curious about this. The idea of submitting watermelon to heat is intriguing.

Milin kuvar May 22, 2012 at 5:57 PM  

I will try this as soon as watermelon comes - looks amazing!

alyce culinarythymes May 22, 2012 at 10:57 PM  

sounds delish.

MyFudo™ May 23, 2012 at 3:14 AM  

I have never ever tried sauteeing fruits (unless you count tomato which is fruit too, but that is another write up in the making...)
I am definitely curious as to how I can make this happen. Excited to try out this unique recipe. Thanks for widening my cooking repertoire. =)

Maureen @ Orgasmic Chef May 23, 2012 at 1:42 PM  

What an amazing thing to do with watermelon. I love it!

CJ - Food Stories May 26, 2012 at 5:58 PM  

Thx for connecting with me on foodbuzz. I just subscribed to your blog feed and can't wait to see what your next post will be!

Sarah May 30, 2012 at 5:47 AM  

Very interesting recipe, never thought of pairing vinegar with watermelon but I can see how that would work. Lots of hot months ahead of us to try this recipe.

Barbara May 30, 2012 at 1:45 PM  

What a genius idea! Looks fabulous and I'm definitely trying this. Would never have occurred to me to saute watermelon. Great flavors too!

irmina June 1, 2012 at 7:46 PM  

Una forma diferente de comer la fruta.

Fatemah Alhusayni June 14, 2012 at 1:59 AM  

I am still hesitant towards the whole cooking watermelon thing...I would rather eat my watermelon fresh as is. But maybe in the future I will ease into the idea and try this recipe :)

Thyme (Sarah) June 17, 2012 at 3:54 AM  

What a very interesting take on watermelon. I would definitely try it and haven't seen anything like that here. Basil has become popular to sprinkle on watermelon and the Mexican population here sprinkle powdered peppers on theirs. But, this...sauteed...looks so interesting.


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