KOMBUCHA-MARINATED FRUIT SALAD-STUFFED WATERMELON
This over-the-top fruit salad is the perfect way to use kombucha as a marinade, while still reaping all of the health benefits. Since the fermented beverage is never heated, the live cultures continue to do their good deeds while mingling with the flavorful pairing of Mexican fruit salad favorites, chamoy and tajin.
Provided by Food Network Kitchen
Time 35m
Yield 12 to 14 servings
Number Of Ingredients 10
Steps:
- Trim a small slice from the long side of the watermelon to create a flat surface. Set the watermelon on this trimmed side so it is stable. Cut the watermelon in half horizontally (lengthwise). Set aside the bottom half of the watermelon. Turn the top half cut-side down and cut into 1/2-inch slices. Use a 3-inch star cutter to make 4 stars (save the watermelon scraps for another use).
- Score 2 lines lengthwise about 1 inch apart down the center of the bottom half of the watermelon. Scoop out the flesh on either side of the lines to create 2 cavities with a strip down the center. Cut the scooped flesh into large chunks.
- Cut 4 stars from the pineapple rounds. Cut the remaining pineapple pieces into 1-inch cubes, discarding the fibrous centers.
- For the fruit skewers: Thread 2 strawberries onto each of four 10-inch wooden skewers. Thread a watermelon star onto each skewer, followed by a pineapple star.
- Put the cut-up watermelon, pineapple, mango and jicama in a large bowl. Add the kombucha, chamoy, tajin and hot sauce and toss to combine. Pour the fruit mixture into the watermelon cavities and decorate with the star skewers and tamarind candies. Sprinkle more tajin over the top.
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