Fresh watermelon is in season! Radiating bright colors, this fruit packs an impressive dose of lycopene, an antioxidant linked to decreased risk of cancer, heart disease, and age-related eye disorders.
Each slice offers an additional hydration boost, containing about 91% water. Easy to include at your next summer picnic, everyone can enjoy this lightly sweet, nostalgic fruit on its own or in a creative recipe. Preparation options are endless from watermelon salad to grilled kebabs! See one of our favorite local recipes ahead.
Alimentari Cucina e Bar’s Watermelon and Burrata
4
servingsIngredients
- For the candied pistachios:
- ½ cup
pistachios, roasted
- ¼ cup
sugar
- 1 tsp.
lemon juice
- 1 pinch
cayenne pepper
- For the balsamic reduction:
- ½ cup
balsamic vinegar
- 1 pinch
chili flakes
- For the watermelon and burrata:
- 2 cups
arugula, lightly packed
- 2 tsp.
high-quality olive oil (Georgia Olives Farms Olive Oil preferred)
- 2 pinches
flaky sea salt
- 20 1½-inch
watermelon cubes
- 4 oz.
burrata cheese, room temperature
- For the toppings:
- 2 tsp.
high-quality olive oil
- 2 pinches
flaky sea salt
Directions
Start with the pistachios. Roast them in the oven at 350° for about 8 minutes.
While that cooks, add sugar and lemon juice to a clean pan. Cook over medium heat and do not stir, but swirl the pan as needed until an amber color just starts to appear.
Add roasted pistachios, and cook further until fully coated with sugar mixture. Add the cayenne at the very end. Stir once more and cool down on a parchment-lined plate or tray. As they cool, carefully separate kernels using a spatula.
To make the balsamic reduction, reduce your balsamic and chili flakes over medium heat. Reduce by half or until you start to see bigger bubbles form on the sides of the pan. That’s a viscosity indicator. Cool completely before using.
To plate, toss arugula with oil and salt. Plate that first. Then arrange your watermelon cubes into a diagonal line. Cut the burrata into three pieces. Arrange two pieces on one side of the watermelon line, and add the last piece to the other side. Drizzle balsamic reduction over watermelon and burrata, and top with sea salt and olive oil.
Lastly, add pistachios and serve immediately.
“Nothing screams summer to me like a perfectly ripe watermelon. The reason I love this off-menu dish is that it combines sweet, spicy, salty, acidic, peppery, and rich flavors all into one perfect little bite. That combined with the textural differences throughout the dish make it sure to please.”
