Watermelon tacos
These watermelon tacos are bold with colors and different textures, from tender to crunchy. The sweetness from watermelon goes well with notes of acidity from capers, apricots, and ginger.
Servings: 2 people
Calories:
Cost: $6
Equipment
- kitchen knife
- platter
- 4 small bowls
Ingredients
- ¼ red cabbage (from a small head)
- 4 juniper berries (optional)
- 4-5 fresh apricots
- some cilantro branches
- a few parsley branches
- a few fresh mint leaves
- a few mixed nuts
- a little salt for taste
- some freshly ground black pepper (optional)
- 1 tablespoon virgin olive oil
- 1 small round watermelon
Instructions
- Start by cleaning the cabbage, fruits, and herbs, then pat-dry them.
- Shred the cabbage using a vegetable peeler and put them in a small bowl
- Add the olive oil, salt, and pepper. Stir with a spoon, and set aside
- Place the juniper berries (if using) on the chopping board. Crush them by laying the knife flat on them and pressing with your hand. Chop them and set them aside.
- Slice the apricots and place them in another small bowl. Set aside.
- Chop the herbs together and put them in a separate bowl.
- Chop different nuts and set them aside in a small bowl.
- Slice off ⅛ th of the melon; it will allow you to know what the interior of the melon looks like. Judge if the flesh can be cut into thin tacos or thick disks for pizza.
- According to the type of watermelon, processed by either slicing taco disks or pizza and placing these on a platter
- Top the watermelon disks starting with cabbage, then apricots. Garnish with nuts, herbs, and junipers.
- Enjoy. Please share this recipe.
Notes
Troubleshooting with melon;
- You could get a watermelon with granulated flesh. This can't fold; better use it for "watermelon pizza"
- Watermelon that the flesh is disintegrating (the center is falling apart or too ripe). It could be it fell. In this case, you can't use it for both "tacos or pizza."