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Grilled Watermelon with Basil

Ingredients

  • 6,8 Kg Red seedless watermelon
  • 4,4 L Water
  • 4,4 L Rice Wine Vinegar
  • 2 1/4 c. GFS Granulated Cane Sugar
  • 3 Tbsp. Kosher Salt
  • 118 mL Primo Gusto Extra Virgin Olive Oil
  • 14 g Feta Cheese Crumbles
  • Savory Lime Vinaigrette

    Ingredients

      • 6 ct. Limes
      • 1,2 L Primo Gusto Extra Virgin Olive Oil
      • 237 mL GFS Heavy Whipping Cream

      Preparation

      Wash hands. Wash all fresh, unpackaged produce under running water. Drain well.

      1] Remove zest from limes using a microplane.

      2] Juice the limes through a strainer. Place 118 mL of lime juice and 2 Tbsp. of zest in a stainless-steel mixing bowl.

      3] Add olive oil and heavy cream to the juice mixture and whisk thoroughly. Season to taste with salt and pepper. 4] Transfer to a nonreactive storage container. Cover, label, date, and refrigerate for future service. CCP: Refrigerate at 5°C, or below.

    141 mL Savory Lime Vinaigrette
  • 227 g Markon Basil

Preparation

Wash hands. Wash all fresh, unpackaged produce under running water. Drain well.

1] Remove dark layer of rind from watermelon with a vegetable peeler and discard. Slice into quarters and remove melon from rind. Reserve rind for pickling. Slice melon into 1 ½ cm thick triangles. Place in storage container. Cover, label, date and refrigerate for future service.

2] Scrape any excess watermelon off of the rind with a spoon. Slice into squares and place in a pot of boiling water. Cook up to 10 minutes or just until tender. Drain in a colander. Spread out on a parchment-lined sheet pan to cool. Place in a stainless-steel bain marie.

3] Place water, rice vinegar, sugar and salt in a non-reactive sauce pot. Bring to a boil. Simmer 4-5 minutes. Immediately pour hot bring over the watermelon rind, covering completely. Let cool at room temperature uncovered. Cover, label, date, and refrigerate for 24 hours. CCP: Refrigerate at 5°C, or below. Drain before using. 


To prepare à la carte:
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well.

1] Brush 227 g of watermelon on both sides with olive oil. Place on a heated char grill. Grill on both sides until just warmed through.

2] Ladle 30 mL of savory lime vinaigrette onto the center of a serving plate. Place the melon on the plate. Sprinkle 14 g of feta and 28 g of rind over the top of the melon. Place a basil sprig on the plate next to the melon.