📝 About This Recipe
Through the magic of vacuum compression, the humble watermelon is transformed from a porous, grainy fruit into a dense, ruby-red delicacy with a texture reminiscent of sashimi. This technique forces out air and collapses the cell structure, intensifying the natural sweetness while allowing aromatic infusions to penetrate deep into the flesh. It is a striking, sophisticated addition to summer salads or a refreshing palate cleanser that bridges the gap between sweet and savory.
🥗 Ingredients
The Melon
- 1/2 large Seedless Watermelon (chilled, rind removed, and cut into 1-inch thick slabs or cubes)
The Infusion Liquid
- 1/4 cup Fresh Lime Juice (strained of pulp)
- 2 tablespoons Agave Nectar (or simple syrup)
- 10-12 pieces Fresh Mint Leaves (bruised to release oils)
- 1/2 teaspoon Sea Salt (fine grain)
For Garnish and Assembly
- 1/2 cup Feta Cheese (high-quality sheep's milk, crumbled)
- 2 tablespoons Extra Virgin Olive Oil (fruity, high-quality finishing oil)
- 1 piece Fresh Jalapeño (very thinly sliced into rounds)
- 1/4 cup Micro-Cilantro or Basil (for a fresh herbal finish)
- 1 teaspoon Tajín Clásico Seasoning (optional for a spicy kick)
- 1 pinch Flaky Sea Salt (such as Maldon)
👨🍳 Instructions
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1
Prepare the watermelon by slicing off the ends, removing the green rind and white pith, and cutting the heart into uniform 1-inch thick slabs or 1.5-inch cubes.
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2
In a small mixing bowl, whisk together the lime juice, agave nectar, and fine sea salt until the salt is completely dissolved.
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3
Place the watermelon pieces into a high-quality vacuum sealer bag, ensuring they lie in a single, even layer without overlapping.
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4
Add the bruised mint leaves to the bag, tucking them between the watermelon pieces for maximum flavor contact.
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5
Carefully pour the lime and agave infusion liquid into the bag, being careful not to get the top of the bag wet, which could interfere with the seal.
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6
Using a chamber vacuum sealer (preferred) or a high-suction external vacuum sealer, extract the air from the bag. You will notice the watermelon turn from a pale pink to a deep, translucent garnet color.
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7
Seal the bag tightly and place it in the refrigerator to chill and 'cure' for at least 45 minutes to 1 hour.
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8
When ready to serve, carefully snip open the bag and drain the excess liquid. Discard the spent mint leaves.
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9
Pat the compressed watermelon pieces very gently with a paper towel to remove excess moisture from the surface so the oil will adhere better.
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10
Arrange the watermelon on a chilled serving platter or individual plates in an aesthetic geometric pattern.
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11
Top each piece of melon with a small crumble of feta cheese and a single thin slice of jalapeño.
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12
Drizzle the entire dish with the extra virgin olive oil and a light dusting of Tajín or flaky sea salt.
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13
Garnish with micro-cilantro or fresh basil leaves and serve immediately while the fruit is ice-cold.
💡 Chef's Tips
If you don't have a vacuum sealer, you can achieve a similar (though less intense) effect using a heavy-duty zip-top bag and the water displacement method. Always use a seedless watermelon; the seeds can puncture the vacuum bag and ruin the compression. Don't compress the fruit for more than 4 hours, or it can become overly mushy and lose its structural integrity. For a dessert version, swap the lime and salt for elderflower liqueur and vanilla bean. Ensure the watermelon is very cold before starting; the colder the fruit, the better it holds its shape during the vacuum process.
🍽️ Serving Suggestions
Pair with a crisp, dry Rosé or a chilled Sauvignon Blanc to complement the acidity. Serve alongside grilled shrimp skewers for a light and elegant summer lunch. Use small cubes of the compressed melon as a garnish for a cold Gazpacho. Place a slice of compressed watermelon atop a bed of arugula for a sophisticated salad. Serve as a palate cleanser between courses at a formal dinner party.