Your 4th Of July Watermelon Recipe: Compress For More Flavor

The 4th of July is about freedom, fireworks, and family. Wait, I forgot food. Major oversight, because food is the actual star of the holiday, which this year falls on a Tuesday. Sure, fireworks are nice and all, but I'd gladly forgo them for a great brisket, cooked low and slow, or the perfect hamburger, grill medium rare and served on a buttered and toasted bun.

This year I'll be cooking on Monday, and while the menu has not been finalized, one item on it is a compressed watermelon dish. Watermelon features at many 4th of July celebrations and finds its way to tables everywhere on the holiday. Some people like to simply cut it into slices, sprinkle salt on it, and go to town. Seedless or not, it's great that way. Others enjoy cutting a small round hole in the gourd and pouring a bottle of vodka into it, chilling it overnight in the refrigerator, and using it as an edible cocktail the next day.

I've eaten watermelon in both those ways, and in many more, and to mix it up, I'm compressing mine this year. It's simple to do, doesn't require anything more than a few hours, some Ziplock bags, and a freezer, and elevates the ubiquitous food to something special. The wonderful flavors are intensified, and the texture of the fruit will wow your family and guests. It's a special day, so why not have a watermelon course worthy of it?

Here's my recipe; I recommend preparing it on the morning of your meal; you don't want to leave the watermelon in the freezer for more than 3 hours. I've based my recipe on a number of versions I've encountered and made, including one that I put in the oven to thaw, an oven that was cooking pork belly at 170 degrees Fahrenheit ... we inadvertently made a smoked compressed watermelon, and it was good.

Watermelon With Tomatoes, Arugula, and Blue Cheese

Ingredients:

• 1/2 watermelon (seedless)
  
• 1 cup tomatoes
  
• 3/4 cup blue cheese, crumbled (feel free to substitute feta or goat cheese)
  
• 1.5 cups arugula
  

Dressing Ingredients:

• 3/4 cup extra virgin olive oil
  
• 2 tablespoons fresh lime juice
  
• 3 tablespoons fresh mint, choppped
  
• 1 avocado, peeled and chopped
  
• 1 teaspoon paprika
  
• Salt and pepper to taste
  

Directions

1. To begin, peel the watermelon, then cut it in half. Trim the round edges from the watermelon to transform it into a square or rectangle. Next, carefully slice the melon into 2-inch cubes that are about 1/2 inch thick; try to make them as uniform as possible. (You can cut the pieces into any shape you desire ... triangles and rectangles work as well ... as long as they are 1/2 inch thick.)
2. Put the slices in a large Ziplock bag and arrange them so that they are neatly nestled against one another and flat. Seal the bag, expelling as much air from it as you can. Lay the bag on a baking sheet (make sure the sheet will fit in your freezer), then place another baking sheet on top of the watermelon. Finally, put some heavy items on top of the sheet — you can use bricks wrapped in aluminum foil, canned goods, etc.
3. Place the watermelon in the freezer for 2-3 hours.
4. Next, combine all the dressing ingredients except the mint. (You can do this a few hours ahead of serving, and doing so will allow the flavors to intensify. If you do, leave out the avocado and the mint.) Test for flavor, and add salt and black pepper to taste.
5. Remove the watermelon from the freezer and take the pieces from the bag; place them on a plate or platter large enough to hold them all.
6. When you are ready to serve the salad, put 1/2 cup of the dressing in a large serving bowl, then cut the tomatoes into bite-size pieces and add them to the mix. Once the watermelon has thawed but is still cold, add it to the bowl, then add the arugula, mint, and avocado. Mix gently and well. Sprinkle the cheese on top of the salad.
7. Serve at the table, and offer the remaining dressing to your guests.

What do you plan to cook for your 4th of July get-together? Let us know in the comments section.

— Top Image: Pexels.com