Best Watermelon With Fennel Salt Recipes

Shaved Cucumber, Fennel, and Watermelon Salad image

Provided by Martha Stewart

Number Of Ingredients 8

4 cucumbers
1 fennel bulb, trimmed, plus
1 tablespoon chopped fronds
3 1/2 pounds watermelon, cut into 1-inch cubes
2 tablespoons freshly squeezed lemon juice
2 tablespoons olive oil
Coarse salt and freshly ground pepper
4 ounces ricotta salata

Steps:

Using a mandoline, slice cucumbers lengthwise into paper-thin slices; slice fennel bulb crosswise into paper-thin slices. Combine cucumbers and fennel in a large serving bowl. Add watermelon, fennel fronds, lemon juice, and oil. Season with salt and pepper; toss to combine. Using a vegetable peeler, shave ricotta salata over salad, and serve.

Fennel-Scented Watermelon Cooler image

Provided by Food Network Kitchen

Categories beverage

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

1 teaspoon whole fennel seeds
2 tablespoons sugar
3/4 cup water
10 cups cubed seedless watermelon
1 tablespoon lemon juice
Pinch kosher salt
Lemon wedges

Steps:

Toast the fennel seeds in a small skillet over medium heat, shaking the skillet, until the seeds are fragrant and a shade darker, about 2 minutes. Add the sugar and 3/4 cup water and bring to a simmer, stirring constantly, to dissolve the sugar, and until the mixture is reduced by about 1/2, about 3 minutes. Remove from the heat and steep 10 minutes.
In a blender or food processor and working in batches, puree the watermelon with the fennel syrup, lemon juice, and a pinch of salt, transferring the batches to a pitcher as blended. Stir well to combine. Serve the cooler in a glass over ice and garnish with a lemon wedge.

Watermelon With Fennel and Salt image

Provided by Chef Regina V. Smith

Categories Melons

Time 20m

Yield 6 serving(s)

Number Of Ingredients 4

1 tablespoon fennel seed
2 teaspoons kosher salt
1 watermelon, about 5 pounds, quartered and cut into 12 - 1-inch thick slices
2 limes, cut into wedges

Steps:

Heat a dry small heavy skillet over moderately low heat until hot, about 3 minutes. Add the fennel seeds to the skillet and toast, stirring constantly until lightly browned, 3 to 4 minutes. Transfer the seeds to a work surface and cool 10 minutes.
Coarsely crush the seeds using a mortar and pestle.
Stir together the fennel seeds and the salt and sprinkle over watermelon.
Serve with lime wedges.

Nutrition Facts : Calories 235.9, Fat 1.3, SaturatedFat 0.1, Sodium 590.2, Carbohydrate 59.7, Fiber 4, Sugar 47.1, Protein 4.9