WAYS WITH WATERMELON
Savoury salads and sweet treats starring this juicy summer favourite.
SPICY PRAWN & WATERMELON BITES
MAKES 16 PREP 15 MINS + 2 HRS TO MARINATE COOK 5 MINS 80¢ EACH ✚ 2 tbsp vegetable ✚ 16 (500g) or olive oil uncooked
✚ 1 tsp Mexican prawns, peeled, chilli powder deveined
✚ 1 tsp sweet ✚ 1 tbsp chopped paprika flat-leaf parsley ✚ 1 tsp ground ✚ 400g seedless coriander watermelon, ✚ 1 clove garlic, peeled, cut into crushed bite-size pieces
ONE Combine oil, chilli powder, paprika, coriander and garlic in a shallow dish. Add prawns; stir to coat in spice mixture. Cover with plastic food wrap. Chill for 2 hrs to marinate.
TWO Preheat a barbecue plate to high. Cook prawns for 5 mins or until browned and cooked. Transfer prawns to a heatproof bowl. Season with salt, then add parsley; mix well.
THREE Thread prawns and watermelon onto cocktail toothpicks. Serve.
BUY Make sure you choose whole watermelons that have a hard skin and no cuts, blemishes or bruises. When cut, the flesh should be bright pink or red (no white streaks).
EAT Watermelon is ready to eat when you buy it – it won’t continue to ripen.
STORE You can keep whole watermelons at room temperature for a short period, or chill them in the fridge for up to 1 week. Once cut, use within 3 days.