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Watermelon With dishes from around the world, there’s plenty to
delve into at our Food Festival. To help you stay inspired, here’s five ways to get the most out of watermelon
Watermelon is a perfect summer ingredient: colourful and refreshing, it looks amazing and is great for cooling down. At our next Food Festival, we’ll be showcasing plenty of dishes with a global outlook — you can broaden your palate stall by stall in our exhibitor space, plus catch demonstrations and talks. For now, we’ve gathered together some of our favourite international watermelon dishes to inspire you.
CYPRUS A typical Cypriot summer evening meal is grilled halloumi served with cubed watermelon; grill the cheese for two minutes on each side until golden then add toasted pine nuts, torn mint leaves and a squeeze of lime juice.
VENEZUELA A cross between a fruit salad and a punch, tizana is a mix of fruits — watermelon, melon, pineapple, grapes, bananas, apples and really any other fruit that comes to hand, peeled and chopped and then mixed with orange juice and a splash of grenadine. Add a handful of ice and keep in the fridge.
TURKMENISTAN Watermelon is so popular in Turkmenistan that it even has its own national holiday, Melon Day, which takes place every August. A popular accompaniment to tea is watermelon jam, which is often served on toast. It’s made from pureed watermelon, lemon juice, sugar and pectin: boil and store in sterile jars.
GHANA Ghanian markets are usually full of the fruit in the summer, so watermelon lemonade is very popular. Made with plenty of lemons, it’s wonderfully refreshing. Blend the watermelon and add lemon juice, strain and add sugar syrup to taste, then chill in the fridge. Serve over ice; it can even be served in a watermelon half.
INDIA Chef and cookbook author Romy Gill has shared her simple recipe for watermelon salad. Romy will be appearing at the Speakers’ Corner at the National Geographic Traveller Food Festival to talk about her book, Zaika: Vegan Recipes from India.
Tarbuj ka salad SERVES: 4 TAKES: 5 MINS
INGREDIENTS 1 small watermelon, halved 1 lime, juiced (if you don’t have a lime, use the juice of ½ lemon)
½ tsp sea salt (substitute with chaat masala or mango powder, if you have these to hand)
2 tsp fresh mint, chopped ½ tsp black pepper, crushed
METHOD Mix all the ingredients in a bowl and serve. It’s refreshing, delicious and very simple to make.
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* A booking fee of £2.24 applies. Tickets include entry to the festival for one day only, including access to all interviews, sessions and demonstrations. Limited availability. Tickets are non-refundable; however, should the event be cancelled due to UK government advice regarding the coronavirus (Covid-19 outbreak), all ticket-holders will be refunded within 14 days of the government’s announcement.
IMAGES: CHARLIE RICHARDS; ROSALIND ATKINSON. FOOD STYLING: ANGELA ROMEO
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