While this is an experiment that will be fully appreciated in the middle of summer, I could not help but to try it anyway even with mostly lame winter hothouse tomatoes and watermelon from points unknown. Compressing watermelon with very reduced tomato water, vinegar powder and pressure cooked tomato seeds is unbelievable. Almost like the new Tomato. THIS will be spectacular in July - August at the peak of the season.
The Watermelon takes on tomato flavor and acidity, the compression firms the texture and the tender tomato seeds almost convince you that you are eating a very ripe sweet tomato.
A simple variation of the classic Greek Horiatiki salad would be delicious.
How about a cold watermelon "marinara" or gazpacho.
Many avenues to pursue.




































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