I NOTICE THAT EVERYONE eats watermelons the same way all summer: Cut into half- or quarter-moon slices and then toss the rest. I say: Stand back first and look at the watermelon as a whole. There are so many possibilities. Grill it like a steak, or shave it paper thin and loosely wrap it around some herbs and flowers.
Although we throw them away in the United States, in Chinese culture it’s believed that watermelon seeds are a source of good luck. In fact, they are prized even more than the actual watermelon, and are served roasted and salted with the shell on to guests on special occasions. To eat, the shell is cracked to get at the flesh within, which contains antioxidants and other nutritious properties.
SERVES 4 / TIME: 10 MIN
A thick slice of watermelon can look like a steak. Why not cook it like one? Cut a slab, sprinkle it with herbs, grill it, and carve it like a leg of lamb. (The remaining watermelon flesh can be used for soup, at right, or vinaigrette, here.)
1 watermelon or watermelon half
“as you like it” and only if you happen to have them: old aromatic herbs scraps, such as thyme and oregano, including stems
½ cup Watermelon Vinaigrette (here) or fruit vinegar (here or 111)
Heat a grill to medium heat.
Cut out a 3-inch-thick round slab from the middle of the watermelon. Scatter with the herb scraps.
Grill the watermelon steak on one side for 2 minutes, until lightly charred. Flip and repeat on the other side. Drizzle with the vinaigrette and carve a slice for each person.
SERVES 4 / TIME: 10 MIN
This soup is a refreshingly different way to use watermelon bits. I like to spoon it into shallow bowls, about 1 inch deep, add several small chunks of Pickled Watermelon Rind (here), top the rind with steamed clams, and finish with herbs, such as passionflower tendrils and wild mint leaves. On its own it makes a refreshing starter to a summer supper, garnished with a few sprigs of herbs.
2 cups chunks of watermelon flesh, preferably grilled for some smoky texture (see Grilled Watermelon Steak, at left)
2 tablespoons sunflower oil or other neutral oil
2 tablespoons cider vinegar
1½ teaspoons kosher salt
Drizzle the watermelon with the oil, vinegar, and salt. Puree in blender for a few seconds until liquid. Strain through a fine-mesh sieve. Cover and refrigerate until chilled.