Watch me make this by clicking here.
{watermelons² #squared}
Did you know that the Japanese grow square watermelons since the early 2000’s?
Space is a priority in Japan so the farmers have cultivated these square-shaped watermelons in order to save space and to ensure that the watermelons fitted into the refrigerators more easily. *I just love the Japanese …clever people*. How did they do this? Well like everything Japanese do … ingenious and yet so practical.
The watermelons while still growing on the vine, are placed in a square glass boxes. And yes, these boxes correlate to the exact dimensions of the average, domestic refrigerator in Japan. *clever people again* :-). These square watermelons are obviously somewhat higher in price but are still much sought after by many Japanese households.
{watermelon not #squared}
Moving right along from this watermelon² story, I decided to make these delicious watermelon sorbet balls to go with a strawberry + pomegranate carpaccio. Adding some fennel seeds just offers an alluring and tantalising liquorice note. *I just loved the combination of the subtle fennel-liquorice-taste with all the other fresh flalvours*.
This is a perfect summer dessert – healthy, tasty, fresh, crunchy and oh so beautiful too!
{how to produce a watermelon²}
For those keen on swatting up on the Japanese art of growing your own, perfectly squared watermelon, here is a link that you need to look up.
- 4 ½ cups watermelon juice, watermelon seeded and blitzed
- ½ cup sugar
- ½ tsp fennel seeds
- 2 Tbsp lemon juice
- Add ½ cup of watermelon juice + sugar + fennel seeds to a pot and bring to a simmer. Remove from the heat then add the lemon juice.
- Put this aside and allow it to cool down completely. Leave the fennel seeds in the mixture.
- Add the other 4 cups of watermelon juice and place it in the fridge to chill further.
- Make the sorbet in your ice-cream maker as per the manufacturer’s instruction.
- 400g strawberries
- 1 tsp icing sugar
- 1 pomegranate, peeled and seeded
- mint leaves
- Thinly slice the strawberries and sprinkle with icing sugar. Let it stand for a few minutes for the icing sugar to “melt”.
- Add the pomegranate seeds and decorate a few fresh leaves of mint.
- Lastly, add scoops of watermelon sorbet.
Let me know what you think x
Thanks for popping in Lizet
This sounds simply gorgeous. I’m definitely going to make it. What a splendid idea!
OOOh now I know what to do with that Two Ton Watermelon I got from FLM on the weekend. Perfect thanks…
🙂