Recipe for watermelon and crab granita

Europe 1 06:53, July 19, 2022

Marion Sauveur… like every day, we discover or rediscover a summer product.

Today it is a summer fruit. 

The watermelon !

It's THE fruit to eat when it's hot like the last few days… since its flesh is full of water.

And the advantage is that it is not very caloric. 

I invite you to bite into it... 

Watermelon was already cultivated in ancient Egypt… The Egyptians offered travelers pieces of watermelon at the gates of the desert.

A custom that I invite you to reproduce: offer watermelon to your friends passing through these hot weather, it will always be appreciated. 

Watermelon is like melon… to choose it, you have to weigh it.

It has to be heavy…well loaded with water!

Its bark should be shiny... and if you tap it: it shouldn't sound hollow. 

Above all, do not store it at room temperature.

It is a fruit that continues to ripen… and overripe the watermelon becomes mealy. 

How do you want to cook it today? 

We want freshness… you're not going to tell me otherwise.

So what better than a granita to cool off?

This homemade glitter sorbet will be perfect as a starter. 

For the granita, start by deseeding the watermelon.

Once the pips have been removed, 19.07 - SONORE WATERMELON mix the flesh of the watermelon with a little lemon juice and icing sugar.

SOUND END  

When the watermelon is pureed, you pour it into a plate… and head to the freezer for at least 3 hours.

And every hour, you come and stir your granita with a fork. 

For a very fresh starter, I advise you to sprinkle a little crumbled crab meat on a plate, over the granita, the zest of a lime.

And we go to the table! 

Every day, you ask a chef for a tip. 

Today, it's Christophe Schmitt from the Domaine de Terre Blanche in Tourrettes.

The chef loves this fruit which brings freshness to dishes.

To change from the watermelon that you simply bite into as a starter, here are his tips.

“My trick is to cut it into very small cubes.

And then, marinate it with lime.

You can even add a little Campari, the alcohol.

Then, we put it in the freezer for half an hour, to really have the watermelon cubes that are very fresh and almost a little firm, taken by the cold.

And then you can eat them with a fish tartare - sea bream or sea bass / sea bass.

With a dash of lime at the last moment, it really brings a boost, a boost of freshness”. 

At Domaine de Terre Blanche, Christophe Schmitt uses watermelon in different ways.

At the pool, a salad is served in half a melon, with cubes of watermelon, feta, olives, mint, olive oil and Get 27. 

At the gastronomic restaurant Le Faventia, the chef creates monochrome dishes… including an all-red one… where watermelon is combined with tomato.

We find a roasted tomato with watermelon water, a veil of watermelon marinated in lime and a tomato and watermelon gazpacho.

Watermelon brings a lot of freshness to this dish. 

https://www.terre-blanche.com/

Marion, do you have a second address to taste watermelon? 

In Argelès-sur-Mer, in a colorful restaurant: Menje E Caille (in Catalan, that means: “eat and shut up”)… just next to Racou Beach.

Chef Renaud Caspar only works with seasonal and local products... a cuisine that is necessarily sea-oriented and responsible fish!

At the moment, he offers seared watermelon a la plancha… caramelized with a herb syrup… It is served hot with its very aromatic chimichurri sauce.

It changes and it tastes good!  

Thanks Marion.

The recipe and all the Destination Vacances references can be found on Europe1.fr.

See you tomorrow ! 

RECEIPTS 

Recipe for watermelon and crab granita

 Ingredient: 

• The juice of a lemon

• 120g icing sugar

• 800g watermelon 

• 200g crab meat 

Start by removing the seeds from the watermelon.

Mix the watermelon with the lemon juice and the icing sugar.

Pour the pureed watermelon into a plate… and leave to set for at least 3 hours.

Every hour, scrape the granita with a fork.

Watermelon as an accompaniment to a tartare by Chef Christophe Schmitt 

 Ingredient: 

• 250 g of watermelon 

• 1 lime 

• 2 tablespoons campari

Start by cutting the watermelon into cubes (after removing the skin).

Marinate the watermelon with the juice of a lime and the Campari, for 15 minutes. 

Remove excess liquid before placing in the freezer for at least 20 minutes.

The watermelon cubes will be very fresh: perfect to accompany a fish tartare.