Watermelon is the ultimate refreshing summer fruit. Its flesh is full of water, which makes it very appreciable when the weather is hot. The other advantage is that it is not very caloric. Watermelon was already cultivated in ancient Egypt. The Egyptians used to offer travelers pieces of watermelon at the gates of the desert.
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To choose a watermelon, you have to weigh it. It must be heavy, which indicates that it is well loaded with water. Its bark should be shiny and it should not sound hollow. Once purchased, it must then be kept cool because at room temperature, it will continue to ripen and its flesh will become floury. Thursday, our culinary journalist Marion Sauveur invites you to cook watermelon on the barbecue in order to bring out the taste of the fruit thanks to the passage to the grill. This makes it possible to offer an original accompaniment for meat such as a pork chop for example.
Ingredients :
A watermelon
olive oil
paprika
salt and pepper
rosemary
pistachios
The steps of the recipe
1. Start by slicing pieces a few inches thick.
2. Drizzle each slice with olive oil.
3. Season with a pinch of paprika, salt and pepper.
4. Grill the watermelon for a few minutes on each side on the barbecue. 2-3 minutes should be enough. The watermelon should bear the grid marks but not change color.
5. Serve with a little rosemary and a few chopped pistachios for crunch.
If you don't want to cook ...
If you walk around Marseille, you can go and taste Alexandre Mazzia's marinated watermelon, in his restaurant AM. The chef first marinates the watermelon with citrus and Asian flavors before grilling it on the barbecue. The flesh of the fruit will take on the appearance of fish flesh, for an incredible result: the smoky side of the barbecue will make you think of salting.
Chef Alexandre Mazzia's recipe:
Ingredients :
A watermelon
for the marinade:
3 oranges
3 grapefruits
3 yellow lemons
3 limes
3 tablespoons of honey
A tablespoon of orange blossom
A tablespoon of peanut oil
A teaspoon of cumin powder
A teaspoon of galangal powder
Two tablespoons of rice vinegar
Two tablespoons of Yaki Tori sauce
Preparation of marinated and grilled watermelon:
Cut a watermelon into the desired shape.
Gently score the pieces with a knife blade.
Prepare a marinade with three oranges, three grapefruits, three yellow lemons, three limes, three tablespoons of honey, one tablespoon of orange blossom, one tablespoon of peanut oil, one teaspoon of cumin powder, one teaspoon of galangal powder, two tablespoons of rice vinegar and two tablespoons of Yaki Tori sauce.
Mix everything then whisk until you obtain an emulsion.
Marinate the watermelon pieces in the marinade, eight minutes per side.
Drain the pieces on a wire rack.
Prepare a barbecue.
Grill the watermelon pieces on each side for a minute then serve.