Watermelon gets sophisticated

I have a terrible sweet tooth — except when it comes to melons. I can't eat cantaloupe or watermelon without adding salt, pepper, proscuitto, lime juice, something to cut the sweetness. You name it, I've tried it. I finally found the ultimate solution to my sweetness dilemma in Martha Stewart's book, "Healthy Quick Cook," where she douses watermelon with Campari. The bitterness of the famed Italian aperitif is the perfect complement to the sweet fruit.

 

Of course Martha — being Martha — serves her watermelon cut into squares and stacked into a sophisticated cube on a plate with the Campari on the side for dipping. We made it easy on ourselves and tossed our cubes into dessert dishes, poured the Campari over them and added an herbal garnish. It has to be one of the easiest summer desserts imaginable and is always a hit with guests. I just have to remind myself that I probably shouldn't be adding Campari when I'm eating watermelon for breakfast.

Comments

[Lisa at Greenbow]

Wait until I do this for the watermelon gobblers around here. It sounds delicious.

[Nicole]

Yum! Thanks for this new idea!

[Jim/ArtofGardening.org]

Aw, hell, Campari & watermelon for breakfast -- go for it. Who's to judge? Mark? He's probably got whiskey in his Wheaties already.