Watermelon is the perfect Summer fruit! Here is a fun way to serve it at your next gathering!
1 small (6-pound) seedless watermelon
2 cups coconut water
1 teaspoon finely grated lime zest plus 1/4 cup fresh lime juice, divided
2 tablespoons thinly sliced peeled fresh ginger
3 medium fresh green Thai chiles, stemmed and thinly sliced, divided
1 tablespoon sugar, divided
1 tablespoon extra-virgin olive oil
1/4 cup toasted flaked coconut
2 tablespoons crispy fried shallots
1 1/2 teaspoons finely chopped cilantro stems
1 teaspoon flaky sea salt
Cut watermelon into 12 (3- x 2 1/2- x 1/2-inch) wedges with rind attached; set aside. Reserve remaining watermelon for another use. Stir together coconut water, lime juice, ginger, 2 sliced chiles, and 1/2 tablespoon sugar in a 13- x 9-inch baking dish. Place watermelon wedges in dish in a single layer; cover and chill at least 2 hours or up to overnight.
Just before serving, remove watermelon from marinade; discard marinade (or strain and reserve for cocktails). Arrange watermelon on a chilled serving platter; drizzle with olive oil. Top watermelon evenly with coconut, fried shallots, and remaining chile slices.
Stir together cilantro, flaky salt, lime zest, and remaining 1/2 tablespoon of sugar. Sprinkle over watermelon. Serve immediately.
Thank you to Food & Wine for this yummy recipe!