Watermelon Cube With Aged Balsamic Vinegar Recipes

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WATERMELON CUBES WITH AGED BALSAMIC VINEGAR RECIPE:



Watermelon Cubes with Aged Balsamic Vinegar Recipe: image

Provided by What's Cooking America

Categories     Appetizer

Time 15m

Number Of Ingredients 3

About 1/2 pound watermelon (flesh, red or yellow, seedless)
Lime juice, (freshly-squeezed)
Traditional Aceto Balsamico ((aged Balsamic Vinegar))

Steps:

  • Cut the watermelon flesh into 1 1/2-inch cubes.
  • Use the small end of a melon-baller (or cut with knife into bite-size pieces) to remove a scoop of flesh from one side of the watermelon cubes, creating a small cavity for the juice.
  • To serve, place a watermelon cube, cavity-side up, on each of 6 small plates and squeeze a little lime juice over them. Fill each cavity with balsamic vinegar. NOTE: I use a dropper to add the balsamic vinegar.
  • Makes 6 servings.

WATERMELON CUBE WITH AGED BALSAMIC VINEGAR



Watermelon Cube with Aged Balsamic Vinegar image

This charming little amuse is comprised of two ingredients, and when there are only two, they had better be the best there are! My good friend Jose Andres inspired me to make this amuse one summer when he visited from his Washington, D.C., restaurant, Jaleo, where he is the chef-partner. Look for ripe, seedless watermelons in the height of summer, when they are bursting with luscious sweetness. Tap their shell; they should sound hollow and feel firm, never soft or mushy. Next, buy the oldest balsamic vinegar you can afford. You'll maybe have to purchase it at a gourmet shop, but once you discover the glories of 25-, 50- or even 100-year old balsamic vinegar, you will be hooked. This is not vinegar to sprinkle with abandon over lettuce or tomatoes, but instead a syrup elixir to use sparingly. Just a drop or two provides flavor that is rich, mellow, sweet and full - unlike any vinegar you have tasted before. When paired with watermelon, as I have here, it's heavenly.

Provided by Food Network

Categories     appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 3

About 1/2 pound seedless red or yellow watermelon flesh
1/2 lime
Aged balsamic vinegar, for garnishing

Steps:

  • Cut the watermelon flesh into 6 (1 1/2-inch) cubes.
  • Use the small end of a melon-baller to remove a scoop of flesh from 1 side of the watermelon cubes, creating a small cavity for the juice.
  • To serve, place a watermelon cube, cavity-side up, on each of 6 small plates and squeeze a little lime juice over them. Fill each cavity with balsamic vinegar.

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