What could be better on a hot day than 5kg of delicious watermelon? Grown in the lush area of the Northern Rivers, near Grafton NSW, and a bit bigger than normal. Whilst these are seedless they are grown from seeds. The seeds are produced by seed crossing – diploid with tetaploid lines of watermelon and this produces sterile triploid plants which are seedless of course. This hot weather is absolutely the best for creating sweeter flesh.
When using watermelon in cooking think only that it can be added to many things. Like: add to skewers (great with haloumi and feta), to salads, last topping for stir-fry, add to the plate with any meat or fish dish. It creates colour and that little flash of sweetness.
For some holidays are here so you’ll have a bit of time and if you have kids, or a kid at heart, then these recipes are fun to do.
In a small pot, bring the balsamic vinegar to a boil. Continue to boil until it has reduced to about ½ cup and has a syrup like consistency. Set aside and allow to completely cool. If you have time, you can make the balsamic syrup ahead of time and refrigerate it for later.
In a large bowl, gently toss together the watermelon, basil, and mozzarella. If you are using the larger size mozzarella balls, first cut them into bite-size pieces.
Put servings of the salad onto chilled plates. Drizzle with the balsamic syrup. Sprinkle a little salt and pepper on top of each salad.