Strawberry Melon

Preparation info

  • Difficulty


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By Ben Shewry

Published 2012

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  • 120 ml ( fl oz) freshly juiced, skimmed and strained strawberry juice
  • 60 g ( oz) caster (superfine) sugar
  • 0.2 g natural citric acid*
  • 2 kg (4 lb 8 oz) seedless watermelon, peeled


In a small saucepan, bring the strawberry juice and sugar to the boil, then reduce the heat and gently simmer, skimming any froth, for 5 minutes or until reduced by one-quarter. Remove from the heat and add the citric acid. Pass through a fine sieve and chill in the refrigerator. Taste to check the balance of flavours.

Cut the watermelon into 4 cm ( inch) thick slices and then into pieces about 3.5 cm ( inch) square. Use a small 3 cm ( inch) round pastry cutter to stamp out 20 little logs. Use a small sharp knife to shape them like strawberries. (Reserve the offcuts for the melon juice.)

When ready to serve, place the watermelon strawberries in a vacuum pouch with the strawberry syrup and vacuum-pack on 100 per cent for 25 seconds in a chamber vacuum sealer* to compress. Set aside for 3 minutes before opening.