NPR logo Watermelon Marinated In Toasted Sesame Oil


Watermelon Marinated In Toasted Sesame Oil

I was planning a summer dinner party for my favorite client, and I thought an amuse-bouche (a small bite often served between the appetizer and entree) would be fun. The idea I came up with was marinating watermelon in toasted sesame oil and sherry vinegar with mint. Serving logistics prevented serving the amuse-bouche, so instead I used the watermelon as a tasty garnish on the plate. It was a hit. You could also add some sliced red onion, goat cheese and fresh mint to make it a salad.

Watermelon Marinated In Toasted Sesame Oil i
Kevin D. Weeks for NPR
Watermelon Marinated In Toasted Sesame Oil
Kevin D. Weeks for NPR

Makes 6 servings

12 to 24 1/2-inch watermelon balls

2 sprigs fresh mint, bruised

2 tablespoons olive oil

2 tablespoons sherry vinegar

1 tablespoon toasted sesame oil (available in the Asian food section)

Coarse sea salt

Combine all ingredients except salt in a zippered bag, gently toss to coat and refrigerate 1 to 3 hours. Toss gently once or twice more.

For an amuse-bouche, spear melon balls on a cocktail fork or short bamboo skewer and serve on a small plate. For garnish, arrange 3 or 4 balls on the plate before serving. In both cases, sprinkle a few crystals of sea salt on the melon just before serving.



Please keep your community civil. All comments must follow the Community rules and Terms of Use. NPR reserves the right to use the comments we receive, in whole or in part, and to use the commenter's name and location, in any medium. See also the Terms of Use, Privacy Policy and Community FAQ.