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Compressed Watermelon

from the Ledge Rock Grille kitchen

Chef Richard Selz

by Chef Richard Selz


As I write this post, summer is giving way to fall. Colors are changing on the shore, lobster mushrooms abound, the waves are kicking up, and there is talk of the first frost in a few days.

But I am not ready to concede summer fare to the dark heavy sustenance of autumn. Summer, with its long warm days, asks for something cool and refreshing. For that, I turn to pressed watermelon.
Simply vacuum sealing watermelon concentrates flavor and moisture. The pressure in the bag breaks the cell walls and pushes out air, making the melon denser, juicier and full-flavored. Try the recipe at home with your vacuum sealer for a new experience.


½ seedless watermelon, rind removed
1 lime
¼ C. mint leaves


Cut the watermelon to a rectangle 1” thick. Sprinkle with lime juice and mint. Place in a vacuum pouch. Vacuum at maximum pressure and seal. Let it sit in the refrigerator for 2 hours. Remove from bag and dice or slice thinly, then shingle on a plate and enjoy.

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