Watermelons are large. We often end up eating more of the watermelon than we serve solely because of large amounts of trim and the fact that we had not thought of trying to find other uses for the vast quantities of flesh generated by a single watermelon. We now have a delicate watermelon blanket and a crispy watermelon wafer to add to our repertoire of compressed watermelon and pickled watermelon rind. The watermelon blanket is made from a watermelon pudding which is seasoned in the style of gazpacho. Actually, the crisp uses the same base, though it spends time in the dehydrator.
Our latest watermelon dish leaves the pickled watermelon rind on the shelf and utilizes the compressed, the blanket and the sheet. We serve these watermelon textures with nasturtium leaves, feta cheese and minus 8 vinegar.
