JULY 2019 / SOUTHERNLIVING.COM
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filled with ice; garnish each with a mint
sprig and small watermelon wedge cut
to sit on rim of glass.
Marinated Watermelon-
and-Tomato Salad
ACTIVE 20 MIN. - TOTAL 20 MIN.,
PLUS 30 MIN. CHILLING
SERVES 8|
5 Tbsp. fresh lime juice (from
3 large limes)
1 1/2 Tbsp. honey
1 Tbsp. finely chopped fresh mint
1 Tbsp. grated fresh ginger (from
1 [4-inch] piece)
1/2 tsp. dried mint
1 1/2 tsp. kosher salt, divided
1/3 cup olive oil
6 cups 1-inch watermelon cubes
(from 1 [7-lb.] seedless
watermelon)
3 cups cherry tomatoes, halved
2 medium shallots, thinly sliced
(about 1 cup)
1/2 cup roughly torn fresh basil leaves
1/2 cup roughly torn fresh mint leaves
4 oz. goat cheese, crumbled (1 cup)
- Whisk together lime juice, honey, fresh
mint, ginger, dried mint, and 1/2 teaspoon
of the salt in a small bowl. Drizzle in oil,
whisking, until blended. Place watermelon
and tomatoes in a large ziplock plastic
bag. Pour in lime dressing, squeeze air
out of bag, and seal. Chill 30 minutes.
- Transfer watermelon and tomatoes
to a large bowl, reserving marinade in bag.
Toss watermelon mixture with shallots,
1/4 cup of the reserved marinade, and
remaining 1 teaspoon salt. Gently toss in
basil and mint. Transfer to a large platter,
and sprinkle with crumbled goat cheese.
Serve remaining marinade on the side
as a dressing.
Watermelon Chiffon Pie
ACTIVE 35 MIN. - TOTAL 55 MIN,
PLUS 2 HOURS, 30 MIN. CHILLING
SERVES 8|
2 1/2 cups crumbled crisp gourmet
cookies (such as Biscoff; from
1 [8.8-oz.] pkg.)
1/2 tsp. kosher salt
1/2 cup, plus 2 Tbsp. granulated sugar,
divided
6 Tbsp. unsalted butter, melted
1 (7 1/2-lb.) seedless watermelon
1/2 cup uncooked quick-cooking
tapioca (such as Kraft Minute
Tapioca)
1 Tbsp. lemon zest plus 1 Tbsp. fresh
juice (from 1 lemon)
1-2 drops red food coloring gel (optional)
2 cups heavy cream, divided
1 (8-oz.) container mascarpone
cheese, divided
1/2 cup, plus 1/3 cup powdered sugar,
divided
- Heavily coat a 9-inch pie plate with
cooking spray; set aside. Place crumbled
cookies, salt, and 2 tablespoons of the
granulated sugar in a food processor,
and process until finely ground, 10 to 15
seconds. Add melted butter; process until
mixture is moist and clumps together
easily, about 5 seconds. Press crumb
mixture evenly on bottom and up sides
of greased pie plate. Refrigerate until
set, about 30 minutes.
- Cut part of the watermelon into cubes
to equal 3 cups (about 16 oz.). Cover
remaining watermelon with plastic wrap,
and refrigerate until ready to use. Place
cubed watermelon in a blender, and
process until smooth, about 20 seconds.
Pour through a fine wire-mesh strainer
into a large measuring cup, pressing
gently to squeeze out juice; discard solids.
(You should have about 1 1/2 cups of
watermelon juice.)
3. Place tapioca in a spice grinder or
coffee grinder; process until finely ground,
about 40 seconds. Sift ground tapioca
through a fine wire-mesh strainer into a
small bowl. Set aside 2 tablespoons plus 1
teaspoon of the tapioca powder. (Reserve
remaining tapioca powder for another use.)
4. Stir together watermelon juice, 2
tablespoons plus 1 teaspoon tapioca
powder, and remaining 1/2 cup granulated
sugar in a small saucepan; let stand 5
minutes. Bring to a boil over high, and cook,
whisking often, until tapioca dissolves, 5 to 6
minutes. Immediately remove watermelon
mixture from heat. Let stand, stirring
occasionally, until thickened, about 20
minutes. Stir in lemon zest, lemon juice, and
(if desired) 1 to 2 drops food coloring gel.
5. While watermelon mixture stands, beat
1 cup of the heavy cream and 1/4 cup of the
mascarpone with an electric mixer fitted
with whisk attachment on high speed
until soft peaks form, about 50 seconds.
Gradually add 1/2 cup of the powdered
sugar, beating until stiff peaks form, about
10 seconds. Working in batches, gently fold
watermelon mixture into whipped cream
mixture until smooth and blended. Spoon
watermelon mixture into prepared pie plate.
Refrigerate until firm, about 2 hours.
6. Scoop out flesh of remaining watermelon
with a sharp 1-inch melon baller, making
about 10 (1-inch) balls. Cut watermelon
balls in half, and place, cut side down, on
a plate lined with paper towels; set aside.
7. Gently stir together remaining mascar-
pone cheese and 1/3 cup powdered sugar
in a large bowl just until combined. Beat
remaining 1 cup heavy cream in a medium
bowl on medium speed until stiff peaks
form. Gently fold whipped cream into
mascarpone mixture.
8. Dollop mascarpone-whipped cream
topping on top of pie, leaving a 1-inch
border. Place watermelon-ball halves,
cut side down, along edges of whipped
cream topping. Serve immediately. å
“IT WAS IMPORTANT TO DO,
and PEOPLE EXPECTED IT,” HE SAYS of
REVIVING the FAMILY MELON,
“BUT I NEEDED SOME SOUL BEHIND IT.”
