I cut out two rounds from a slice of seedless watermelon and roasted them on a baking sheet. Sprinkled with black sesame seeds and served with a balsamic-blackberry reduction, it certainly made a striking presentation on the plate (although I do think it looks eerily like raw tuna). As far as the flavor factor, I wasn’t exactly knocked out by it. Bottom line: I think I’ll stick to eating my watermelon the old-fashioned way: ice-cold slices for dessert or as a snack (or dressed up as in the “fresh fruit cake” of my June 28 post).
Has anyone else tried roasted watermelon? I’d be curious to know what you think of it.
On another topic: I’ve been asked to post the following job opportunity. If you know someone who wants to work as a vegan private chef in the Baltimore area, pass this along:
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Yikes! Roasted watermelon?!? What's so great about watermelon is how cold and refreshing it is! Thanks for trying it for the rest of us. Happy 4th!
very cool idea! Im going to try it!
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I have never heard of roasted watermelon before. How interesting! I think I'd prefer to eat mine the old fashioned way too. It's just too good on it's own to mess with.
I agree with you, it does look a bit like raw tuna. Creepy!
I am going to try it on my guests tomorrow night, pan fried with langoustine on a bed of salad leaves and a litle sauce !
I hope you enjoy it, Jane.