Marinating and searing the watermelon concentrates its flavor and primes it for this savory treatment.
Ume plum vinegar can be found at Japanese markets, natural foods stores, and some supermarkets.
Recipe information
Yield
Serves 6
Ingredients
Preparation
Step 1
Place watermelon in a large resealable plastic bag. Purée rice vinegar, oil, soy sauce, lime juice, tahini, agave nectar, and plum vinegar in a blender until smooth. Pour over watermelon, seal bag, and chill at least 4 hours and up to 1 day.
Step 2
Heat a large skillet over medium. Remove watermelon from marinade; set marinade aside. Cook watermelon, tossing often, until lightly caramelized and dried out, 6–8 minutes.
Step 3
Meanwhile, bring reserved marinade to a boil in a small saucepan. Reduce heat; simmer until thickened to the consistency of heavy cream, 12–15 minutes.
Step 4
Chill watermelon and sauce separately at least 1 hour.
Step 5
To serve, toss watermelon with sauce; taste and season with salt as needed. Top with scallions and cilantro.
Do Ahead
Step 6
Watermelon and sauce can be made 12 hours ahead. Keep chilled.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
Tomato "Tuna" Sushi is Coming to Whole Foods
Carrot-based "salmon" and eggplant "eel" are on the horizon, too.31 Recipes Made With Soy Sauce
Turn to soy sauce to add an instant hit of umami to recipes both savory and sweet.The Top 10 Flavor Trends Right Now
It's not a popularity contest. But if it were, these foods would win.Weird and Wild Watermelon Pairings
Feta and tomatoes are only the beginning.
