The summer brings manna in our journey through life in the form of fruit here, so much of it with the fullest of flavors that you can imagine. And watermelons come in all sorts of shapes and sizes including these mini ones i picked from Joseph‘s harvest.
I have small, medium and large ones today and you can compare the size with the lemon.
Joseph has winter Cassaba melons too, the ones with white flesh and a tough bright yellow rind. It may seem a bit unusual to have fields full of winter melons in the height of summer.
I was surprised this morning while I was preparing my dish, having a feast with all the left overs because i was not expecting the ripe sweet flavors, much more so than when we find them in the middle of winter when we leave them to ripen at room temperature.
For my dish today you will need:
1/4 of a regular size watermelon, peeled and deseeded
1/4 of a winter melon, peeled and cleaned
Juice of 1/4 lemon
1 teaspoon honey
Cut equal sizes, about 1/2-inch thick square shapes of watermelon and melon. Arrange alternate colors checkerboard style on a serving tray or plated individually.
Drizzle a few drops of lemon juice and a teaspoon of honey. Refridgerate.
I used fresh chocolate mint leaves