This post is a yet another lovely shoot styled by Kelly Oshiro of sbchic.com and created by the amazing chef’s over at Duo Catering. I was the humble photographer merely capturing the brilliance of these great artists. The original post can be found HERE.
Today we’re continuing our food series with Duo Events and this time they’re putting a spin on a classic summertime treat, watermelon. For this recipe you will need:
-1 Small Watermelon
-6-8 Black Finger Limes (Caviar Limes) – available at specialty groceries and area farmers markets
-1 Bunch Thai Basil (can substitute lemon basil, opal basil or Italian basil)
-2 Tablespoons good quality extra virgin olive oil
-1 Tablespoons, Flaked Sea Salt (we use Maldon Sea Salt)
To begin, Start by removing the watermelon rind and reserve for another use (makes great pickles!):
- Cut the watermelon into 3/4 inch thick slices.
- Cut slices into bite sized portions (a small pastry cutter works great for this)
- Roll each finger lime under the palm of your hand on a cutting board to loosen the “beads”.
- Slice the limes in half and squeeze into a bowl.
- Drizzle limes with olive oil and spoon 1 tsp onto each watermelon segment.
- Top with a basil leaf and 2-3 flakes of sea salt
Enjoy as an hors d’oeuvre on a hot afternoon or serve as a first course for a summer dinner.