School of tapas: Sauteed watermelon with honey and mint
>> Tuesday, May 22, 2012
Watermelon marinated in honey, vinegar and mint, then sauteed. This watermelon sauteed with honey and mint is a recipe for Michelin-starred French chef Michel Trama, quoted by Spanish chef Miguel López Castanier, chef at the Madrilenian Taberna de Liria in one of his books. Alright, I can't say it is strictly a Spanish tapa, and it's not traditional at all, but it perfectly fits the modern tapa concept. You could easily find it in any posh restaurant in any Malaga holidays, for example. And it is strikingly delicious and refreshing. I'm no fan of watermelon, I find it bland (in any case, I 'm not much of a fruit lover ). But the marinade in this recipe gives the watermelon precisely the spark I'm missing.
This is a simple, refreshing and surprising way to eat a watermelon, worth trying. And when warm weather starts to come in, you crave for these quick recipes. Serve this appetizer with a chilled beer and your guests will be delighted. Cross my heart. To the point:
Ingredients
Serves 4
- 1/2 peeled, sliced watermelon
- 1 heaping tablespoon of honey
- 2 tablespoons Spanish Sherry vinegar (or plain white wine vinegar)
- 1 good bunch of mint leaves
- Salt to taste
- Olive oil for sauteeing
Instructions
- Arrange slices of watermelon on a large dish. Wash and dry the mint, then mince finely with a knife.
- In a bowl, mix honey, vinegar and chopped mint. Stir vigorously. Spread the slices of watermelon well with this marinade and let stand at least fifteen minutes.
- In a nonstick skillet, pour a little oil and brush the entire surface with a kitchen brush. Put the pan on high heat and when hot, place the watermelon slices wetted in the marinade. Let the slices sautee 3 or 4 minutes per side, you'll notice them change color.
- Once done, remove to a platter and cut into bite-sized pieces or the size you prefer. Serve as an appetizer on a hot day, warm or at ambient temperature.
The combination of flavors is amazing in this recipe. Especially the mint gives it a great twist. And do not think I'm overdoing the mint, the taste is diluted a bit with the heat of sauteeing, and it perfectly matches the flavor of watermelon. Eager to know more?
