|Water melon pickles, I used this recipe|
Despite the valid exhortations from the great and the good to shop local with fruit and vegetables, I must admit to a recent obsession with the tropics. Take watermelon for instance, they are almost camp as a fruit, the outsize pre-historic green bowling ball with its juicy pink interior, studded with black seeds. No artist can resist painting it. But they are a pain in the bicep to shop for…you need a man to carry them or have them delivered.
You can make vibrant salads and canapes with watermelon: use slices topped with feta cheese and mint or ceviche-style sea bass or seared tuna with a squeeze of lime. I’ve also made a southern favourite, beloved of Elvis and Dolly: watermelon rind pickles.
Watermelon are fabulously colourful to use in drinks: my favourite cocktail, a Margarita, only gets better when you include watermelon juice. (Easily made with a Vitamix blender. What’s that? A super fast and powerful blender. It can make ordinary sugar into fresh icing sugar. I was well impressed by that. )
Coconuts were used extensively on my Bestival menu. I made a ‘sambal’ (a combination of sauce/chutney) to accompany the South Seas Soup, coconut milk in the soup, and coconut cream in the delicious cocktails served in….coconut drinking shells! Again I used the Vitamix to make the sambal quickly but you could try an ordinary blender, a pestle and mortar or chop by hand.
|South Seas soup with coconut sambal|
South Seas Soup:
This is a rich tasty soup that is good for summer and winter.
Coconut, lime, chilli sambal:
Watermelon Margarita recipe:
Make sure all the ingredients are cold or use crushed ice.