Chef’s Roll has partnered with the National Watermelon Promotion Board and a couple of our favorite chefs to experiment with innovative uses of watermelon flavor and preparation techniques in culinary applications. Check out these videos and visit Watermelon Board for more.
Below, Chef Mikel Anthony demonstrates several skillful yet simple procedures to prep watermelon so you can make the most of your watermelon.
Cutting Watermelon Cubes
Cutting Watermelon Wedges
Watermelon Juice & Puree
Watermelon Rind Cuts
Innovative Watermelon Dishes
Chef Karrie Hills, Exec Chef of The Red Door Restaurant & Wine Bar and The Wellington Steak & Martini Lounge, and Chef Joshua McFadden, James Beard Award winning author of Six Seasons: A New Way with Vegetables , have each created three unique and innovative dishes that highlight a variety of watermelon formats; from cubes and wedges, to juices and rind, and more! Scroll below to watch all six incredible watermelon dish creations.
Grilled & Compressed Watermelon in a Korean Marinade with Cucumber Salad
Frothy Watermelon Lassi with Watermelon Jerky, Fresh Watermelon Wedge, Hemp Hearts, and Mint
Watermelon Rind Latkes topped with Crème Fraiche, Smoked Salmon, and Watermelon Brunoise
Watermelon Granita topped with Chive Oil, Maple Tamari Glaze, Pickled Watermelon Rind, and Fermented Honey
Grilled Watermelon Ceviche with Serrano Peppers, Fried Plantain Chips, Micro Cilantro, Lime, Beet Power, and Citrus Zest
Watermelon Salsa Boraccha with Skirt Steak, Queso Cotija Chamuscado, Toasted Cumin Seeds, Pickled Tomatillo, and Blue Corn Tostadas
For more information, visit watermelon.org