Watermelon Prosciutto

Sometimes Alex gets a little nutty and because we are partners in crime, I ride the wave to see where it will take me. Today it took me to what he called watermelon prosciutto. Prosciutto because of the texture, which was amazingly similar to that of my favorite pork product eaten raw. He made his  version by removing the skin from watermelon, slicing it paper thin, brushing it with Ayu fish sauce and dehydrating it. It became chewy and pliable instead of crisp and seemed to melt on the tongue, breaking apart as I chewed and leaving a lingering sweet-savory flavor behind. It's a pretty fun ingredient to play with. In the picture above we have watermelon "prosciutto" with nasturtium leaves and blossoms, mitsuba and Minus 8 vinegar. Sounds simple and in reality it's a pretty darn tasty dish.