There is something quite satisfying about holding a large watermelon in your hands, round and smooth with a satisfying heaviness and, when perfectly ripe, with an excellent dull hollow sound as you slap your hand on its skin. Watermelons are from the frisky and prone-to-cross-breeding Cucurbitaceae family along with other vine-growing members like pumpkin and cucumbers. A thirst-quenching fruit, they are about 90 per cent water, making them the most watery of all the melons - something you can taste in the texture of the fruit.
Watermelons are unpleasant when floury, and somehow perfect when made into spheres with a melon baller. It’s a refreshing treat at the end of a Chinese banquet, and even the rind can be used - pickled with sweet spices, it becomes an excellent texture. It tastes delicious when chargrilled and is good with savoury flavours: salty olives, sharp feta, fresh mint or creamy cheeses. There is also a clever thing you can do in which you pierce the skin and let vodka soak into the flesh.
The best place to eat watermelon is at the beach; you can get as messy as you like, pressing the seeds onto your forehead or have a competition to see who can spit them the furthest, then you can wash away all your sticky sins with a swim in the ocean.
Make O Tama's watermelon recipes
This is a deliciously aromatic and cooling summer dessert. There’s an Asian element to it with its almost slippery soup likeness yet the flavours combine to give you a taste almost like bubble gum. This is a particular favourite of mine.
Sago and melon balls with rosewater and cinnamon Source: Benito Martin
This is a fresh and delicate little raw fish number. The sweetness and crunch of the watermelon is excellent with the gentle flavour of the snapper while the hint of chilli and the caper saltiness add a little extra omph.
Snapper crudo with watermelon, caper and chilli Source: Benito Martin
This is a thirst-quenching and refreshing summer afternoon beverage. Don’t be tricked though as it does contain alcohol. Based on a Bermudan trademarked cocktail, Dark ‘n’ Stormy, made with Goslings Black Seal Rum, it is a drink for the sailors, made with ginger beer to help with sea-sickness and rum to keep you nice.
Watermelon granita dark & stormy Source: Benito Martin
This is a quick and easy dish that would be an ideal side for a barbeque lunch. It’s oily and juicy, perfect messy eating. As you char the watermelon, its flavour mellows and deepens but it still remains crunchy enough to give textural contrast to the soft oozy mozzarella.
Photography by Benito Martin. Food styling by O Tama Carey. Prop styling by Lynsey Fryers. Food preparation by Nick Banbury.
Charred watermelon with mozzarella and mint Source: Benito Martin
In season: summer
The seasonal cook: cherries
