And that watermelon? Since I haven’t cut into last week’s, this one will be cut up and frozen for slushies like the one we have the recipe for here. I hear I’m not the only person doing that. Last week’s melon is being cut up tonight and will also go to tomorrow’s dinner party, as Watermelon Chaat. Recipe (from my standby The New York Times) below.
Ingredients:
2 pounds watermelon, cut into 1-inch cubes 3/4 teaspoon whole cumin seeds 1/4 teaspoon sweet paprika 1/4 teaspoon finely ground black pepper 1/4 teaspoon amchur powder (dried green mango) Pinch of ground cayenne (a generous pinch if you like heat) 1/4 teaspoon fine sea salt 1 orange, clementine or mandarin, juiced to make approximately ⅓ cup juice 1/2 teaspoon finely chopped jalapeño pepper 3 to 4 fresh mint leaves, thinly sliced
Preparation:
Place cubed watermelon in a wide platter with sides or in a large baking or serving dish and spread into a single layer.
In a small pan, toast whole cumin seeds on medium heat for 3 minutes, until fragrant. Remove and coarsely grind with a mortar and pestle. (You can also grind in a spice grinder, but be sure not to grind to a fine powder as the coarse grains of the spice add a wonderful texture.)
Transfer cumin to a small bowl and add all remaining spices and salt. Add citrus juice, jalapeño and mint and mix well. Pour dressing over cubed watermelon and mix to coat. Cover with plastic wrap and let marinate for 1 to 6 hours. Serve chilled the same day.