In a story about cooking with fruit for Juneteenth, writer Nicole A. Taylor drew on her memories of a ripe, perfect watermelon enjoyed in Austin, Texas to create her recipe for Grilled Watermelon with Chamomile-Cocoa Salt. In this quick-grilling snack, watermelon wedges take on a slightly smoky flavor from the grill that's enhanced by a toasty, crunchy spice blend of benne seeds, chamomile, fennel, and cocoa. Benne seeds have a more robust, slightly bitter flavor than their cousins, sesame seeds; either are delicious in this recipe.
This sweet, spicy, and punchy upgrade to classic slabs of salted watermelon is the palate-pleasing appetizer your cookout guests deserve, Fresh coconut water is much sweeter, and has a greater depth of flavor than bottled versions, so crack open a coconut if you can. If using store-bought, select a brand with no additives for the best tasting crudo. Reserve the strained spicy marinade to use as a fruity base for a tequila cocktail.
Chef Joe Kindred of Kindred restaurant in Davidson, North Carolina, lets watermelon sit in a savory marinade for 30 minutes to draw out the juices from the fruit and intensify its flavor. Slideshow: More Watermelon Recipes
This incredibly refreshing dish is supereasy and perfect on a hot day. The combo of watermelon and jicama is like juicy on juicy, and topping it with tangy lime juice and tart ancho chile powder brings all the flavors front and center. Slideshow: More Watermelon Recipes