Watermelon epitomizes refreshment. I have vivid summertime memories of mom sprinkling a pinch of salt on a giant wedge of ripened ruby-colored fruit, seed spitting contests at the fair, and growing our first melon in my dad’s garden. In my restaurants at peak season, I’ve served watermelon in every dish imaginable. From mint and feta salads, to a twist on kimchi, and salty margaritas to granita and sorbets. It’s the perfect medium for all things cool and delicious.
Agua frescas make their appearance at every backyard bbq in our home. I normally prepare them in giant Vitroleros (glass barrel jars) to show off the array of colors. When it’s just Bryan and I, I opt to transform this drink into a quick and easy cocktail. Make this in a punch bowl for brunch or a pitcher for sipping on the porch.
A farmer once taught me what to look for in choosing the perfect watermelon. 75% dark green top, 25% bright yellow bottom exterior with a fresh stem on the belly button. Heavy in weight, loud ‘thud’ when you slap it. After scooping out all the meat from the fruit, use a peeler to shave the pinkish-white flesh and reserve them to make pickled kimchi (in our upcoming recipe) or for garnish.