Watermelon is relishing its moment in the sun, having served time on fruit platters over the years. Matt Moran rounds out the best ways to get reacquainted with the ruby-hued treasure, adding it to sweet, salty and sour dishes for a fresh and vibrant finish.
“Sweet watermelon, smoky fish and pickles take this noodle salad to new heights. The watermelon rind pickles are a great fridge staple, so make a double batch and serve alongside roast pork and cheese platters,” says Matt Moran.
Watermelon and rose are an ideal match in this refreshing dessert. Shards of meringue add textural contrast to the smooth and creamy panna cotta. Begin this recipe 1 day ahead.
“If you can get your hands on mini watermelons go for a bit of kitsch and serve the slushie in the chilled scooped-out halves. Cocktail umbrellas optional!” – Matt Moran.
“Pomegranate molasses and sumac create a beautifully sticky glaze – you could also cook it on the barbecue, but turn the chook frequently so the glaze doesn’t burn,” says Matt Moran.
This summery side is out of every watermelon lovers dream. Guaranteed to make your day.
Amorette mandarins are seedless, easy to peel and have a nice balance of sweetness and tang.
“This tasty number is inspired by a classic gazpacho. I’ve swapped some of the tomatoes for watermelon, and gone by way of Mexico with the addition of lime, coriander and pickled chillies,” says Matt Moran. Begin this recipe 1 day ahead.
“Ginger and watermelon are good mates, and the contrast of jelly with creamy yoghurt filling and ginger crumb crust makes this beauty irresistible,” says Matt Moran.
