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Watermelon Snack

These are the ideal summer self-serve snack. The spice and kick of the curry and cayenne are the perfect contrast to the refreshing taste of the melon and mint.
Prep Time 10 minutes
Total Time 10 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 1738.2 kcal

Equipment

  • 1 Sieve
  • 1 Mixing Bowl For collecting drained whey
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Serving Platter

Ingredients
  

Main

  • 1 cup low fat plain yogurt
  • 1 1/2 pound piece red or yellow seedless watermelon with rind
  • 1 lime cut into wedges
  • 1/2 cup chopped fresh mint leaves
  • Curry powder
  • Cayenne pepper

Instructions
 

  • Line a small sieve with a coffee filter. Put the yogurt in it, set it over a bowl, and refrigerate 2 hours. Discard the expressed liquid and put yogurt in a small serving bowl.
  • Trim the rind off the watermelon and cut the fruit into pieces a couple inches long and about 1/2-inch square. Arrange on a platter with the limes. Put the mint, curry, and cayenne, in 3 small bowls.
  • Squeeze lime on the watermelon. Dip melon into the yogurt, then into a little curry and as much cayenne as you like and finish with the mint. Nibble on.

Notes

Achieving properly strained yogurt is crucial for this snack; using cheesecloth instead of a coffee filter can yield a thicker, richer consistency. Ensure watermelon pieces are cut uniformly for elegant presentation and ease of handling. The snack's appeal lies in the dynamic contrast between sweet melon, tangy yogurt, aromatic curry, and spicy cayenne. Encourage guests to experiment with spice levels. For an enhanced flavor profile, a whisper of flaky sea salt over the melon can amplify its natural sweetness.