The simplest and best dessert I know.
Extremely versatile, salt can balance flavor, tone down acidity, and highlight sweetness, especially that of the porous ruby fruit of watermelons. I use coarse sea salt, which contains essential minerals and has a gentle flavor, unlike refined table salt, which is bitter and almost completely lacking in minerals.–Peter Berley
LC Salty Sweet SurpriseNote
As much as we find ourselves swooning over a wedge of watermelon and nothing else save for a stream of sticky juice dribbling down our chins, we’re also proponents of watermelon plus one. As in, watermelon plus a squeeze of lime. Watermelon plus a potent rub of gingerroot. Watermelon plus vodka, whether a shot taken as a chaser or a bottle harnessed as a sousing, er, dousing agent for the entire oblong melon. And watermelon plus a sprinkling of coarse, crunchy fleur de sel. This last one may be the simplest, most scintillating plus one we’ve tried, enhancing yet not obscuring the watery fruit’s inherent sweetness. A salty sweet surprise. Hello, summer.
Watermelon with Fleur de Sel Recipe
- Quick Glance
- 5 M
- 5 M
- Serves 4
- 1 chilled watermelon, seedless or not, any color
- Pinch coarse fleur de sel
- 1. Slice a portion of the watermelon, rind and all, into 4 slices or wedges. Set the rest of it aside. (You’ll probably be back for more in a second.)
- 2. Sprinkle each wedge with a scant pinch of the fleur de sel.
- 3. Serve immediately. Go back for seconds.
Hungry for more? Chow down on these:
Watermelon with Fleur de Sel Recipe © 2004 Peter Berley. Photo © 2004 Quentin Bacon. All rights reserved.