Watermelon with white port and pistachios

Watermelon with white port and pistachios

By
From
Arabesque
Serves
6
Photographer
William Meppem

Served well-chilled, this watermelon salad makes a lovely light ending to a meal and has an interesting alcoholic kick! Dried limes are a Persian speciality, available from Middle Eastern grocers. They need to be cracked with a heavy rolling pin and then infused to impart their musty citrussy flavour.

Ingredients

Quantity Ingredient
100g caster sugar
100ml water
1 stick cinnamon
1 lemon, peeled, (optional)
or 1 cracked dried lime, (optional)
4 cracked cardamom pods
1kg watermelon flesh
200ml white port
80g unsalted pistachio nuts, shelled
1 punnet blackberries

Method

  1. Put the sugar and water in a pan and bring them slowly to the boil, making sure the sugar dissolves completely. Add the cinnamon stick, lime or lemon peel, and cardamom pods, lower the heat and simmer for about 5 minutes to make a syrup. Remove from the heat and allow to cool.
  2. Peel the watermelon into 2 cm thick triangles. Place them in a bowl, sprinkle them with port and macerate them in the refrigerator for an hour. Roughly crush the pistachio nuts and mix them with a tablespoon of the sugar syrup. To serve, stack the watermelon slices in the centre of the plate, sprinkle them with pistachio nuts and blackberries and douse the lot with syrup.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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