Beverly Cox

Sandia Ochumare

Watermelon Ochumare

Preparation info
  • Serves

    4 to 6

    • Difficulty

      Easy

Appears in
Eating Cuban
Eating Cuban

By Beverly Cox and Martin Jacobs

Published 2006

  • About

In their facinating book Afro-Cuban Cuisine: Its Myths and Legends, Natalia Bolívar Aróstegui and Carmen González Días de Villegas describe this festive and refreshing dessert as part of a menu to please Yemayá, the Yoruba orisha of the sea and mother of the universe.

Ingredients

  • 1 small round seedless watermelon
  • ½ cup guarapo (sugarcane juice), or ¼ cup</

Method

Cut off the top of the melon for a lid. With a sharp knife and a large spoon, hollow out the watermelon, removing chunks large enough to dice into bite-size pieces, reserving any juice. Dice the melon flesh and set it aside in a large bowl. Pour the juice from the melon through a strainer into a large measuring cup. To 1