Watermelon With Toasted Fennel Salt Food
FENNEL-SCENTED WATERMELON COOLER
Provided by Food Network Kitchen
Categories beverage
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Toast the fennel seeds in a small skillet over medium heat, shaking the skillet, until the seeds are fragrant and a shade darker, about 2 minutes. Add the sugar and 3/4 cup water and bring to a simmer, stirring constantly, to dissolve the sugar, and until the mixture is reduced by about 1/2, about 3 minutes. Remove from the heat and steep 10 minutes.
- In a blender or food processor and working in batches, puree the watermelon with the fennel syrup, lemon juice, and a pinch of salt, transferring the batches to a pitcher as blended. Stir well to combine. Serve the cooler in a glass over ice and garnish with a lemon wedge.
WATERMELON WITH FENNEL AND SALT
This recipe is from the May 2005 issue of Gourmet magazine. Gourmet suggest this dish as an interesting conclusion to an Indian themed dinner. "Fennel seeds and giant, crunchy crystals of salt perk up ruby wedges of watermelon, ending the meal on a clean yet exotic note."
Provided by Chef Regina V. Smith
Categories Melons
Time 20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Heat a dry small heavy skillet over moderately low heat until hot, about 3 minutes. Add the fennel seeds to the skillet and toast, stirring constantly until lightly browned, 3 to 4 minutes. Transfer the seeds to a work surface and cool 10 minutes.
- Coarsely crush the seeds using a mortar and pestle.
- Stir together the fennel seeds and the salt and sprinkle over watermelon.
- Serve with lime wedges.
Nutrition Facts : Calories 235.9, Fat 1.3, SaturatedFat 0.1, Sodium 590.2, Carbohydrate 59.7, Fiber 4, Sugar 47.1, Protein 4.9
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