Watermelon

Watermelon ice with basil is a refreshing and exquisite treat born from the desire to combine the simplicity of nature with culinary elegance. This recipe blends the sweetness of juicy watermelon with subtle aromatic notes of basil, creating a harmony of flavors that awakens the senses. Chilled watermelon cubes are crushed into a delicate, cool mass resembling frozen sorbet that melts in the mouth, filling it with fruity freshness. The added basil imparts a light spiciness and herbal depth, making the dessert not just a cool delight but a true gastronomic art. Perfect for summer days, it refreshes wonderfully and pairs beautifully with light dishes or cocktails. The simplicity of preparation and natural ingredients make this dessert a versatile choice for those who appreciate the taste of nature and original combinations.

Watermelon ice with mint is a refreshing and light dessert embodying the taste of summer. Inspired by the tradition of enjoying chilled fruits on hot days, this recipe turns juicy watermelon into a cool fruit granita. The delicate sweetness of watermelon harmonizes with the refreshing hint of mint, creating a perfect balance of flavors. This ice not only quenches thirst but also provides a feeling of vitality. It can be served as a standalone treat or used in cocktails for added freshness. Its simplicity makes it an excellent choice for a light summer dessert that everyone will enjoy.

Watermelon ice is a refreshing dessert perfect for hot summer days. Its ease of preparation makes it popular among fruit treat lovers. Watermelon, with its juicy sweet flavor, turns into soft ice that melts in the mouth, leaving a pleasant fruity freshness. The history of this dessert is linked to the tradition of freezing fruits to preserve their flavors. In Europe, such simple icy treats became popular as part of summer cuisine. Watermelon ice can be served as a standalone dessert or used in cocktails and drinks to add natural sweetness and juiciness. Decorated with a sprig of fresh mint, it gains an extra note of freshness, making it not only tasty but also aesthetically appealing.

Arina Zhuravleva, chef of the restaurant Sare, shared the recipe with us.

Recipe from Alexey Gurov, chef of the Musson restaurant.

Recipe from the chef of the restaurant "Porto Mykonos".

Watermelon and radish salad is an exquisite combination of freshness and spiciness that brings a summer mood even on cool days. Bright red watermelon slices fill the dish with juiciness, while crunchy radish adds a light sharpness. Inspired by Mediterranean motifs, this salad combines the sweetness of fruit, the spicy freshness of basil and mint, the piquancy of chili, and the creamy tenderness of feta cheese. The dressing made from olive oil and lime juice emphasizes the harmony of flavors, while balsamic sauce adds noble notes. An ideal option for a light summer dinner or an original addition to a festive table.

Watermelon jam is an unusual and vibrant treat from Russian cuisine. It is made from the sweet flesh of watermelon, which acquires delightful tenderness and rich flavor thanks to the combination of sugar, lemon juice, and pectin. The history of this jam is linked to the tradition of home canning when housewives sought to preserve summer's bounty for the long winter. It has a refreshing fruity aroma and a slight tartness, creating a perfect balance of flavors. Watermelon jam pairs wonderfully with morning tea and can also be used as a filling for pastries or an addition to desserts, giving them a special summer touch. Its bright color and delicate texture make each spoonful a true delight.

Recipe from the restaurant Eva.

Recipe by Igor Sosenkov from the Mitzva bar.

In this salad, watermelon pulp is combined with melon in a seasonal way. Serve the salad for dessert or as an appetizer - it depends on your preferences. If you season the watermelon with honey, lemon and mint, you will get a dessert fruit version, and if you add salt, pepper, a little wine vinegar and good olive oil to the same dressing, the salad will easily turn into a side dish. The watermelon in the salad should be sweet, but strong enough so that the pieces do not float on the plate. It is quite difficult to guess such a specimen on the stall among hundreds of others, but try. Recipe from Mikhail Gorbunov, chef of SOS. Café.

We all remember the eternal classic - melon plus prosciutto. Try a geographically closer version, adding fruit salsa from watermelon, apple and melon to fried chicken breast. To avoid boring and bland , the breast can be pre-marinated in a mixture of soy sauce with garlic and orange juice, adding brightness to the essentially dietary dish, but not calories. This is what they do at the SOS. Café restaurant - to the delight of girls who are always losing weight. Recipe from Mikhail Gorbunov , chef of SOS. Café.

SOS. Café chef Mikhail Gorbunov offers a simple yet elegant recipe for watermelon salad: a portioned disc is cut out of the watermelon pulp, a plume of arugula is placed on top of it and it is dressed with lemon and balsamic cream . The bitterness of arugula and the piercing sweetness of watermelon, the tartness of balsamic and citric acid - all the ingredients precisely maintain balance and sing along with each other.

There is nothing easier than to puree watermelon pulp with a blender, getting the basis for a variety of drinks. Freshly squeezed watermelon feels quite confident with carbonated mineral water and lemon, and when combined with raspberry syrup, it simply blossoms. This lemonade feels like pure snow with the taste of summer, an oxymoron that cannot exist in nature. And if after sweet lemonade you usually want to drink, then after watermelon you want more lemonade. Recipe from Evgeny Maksimov, chef de armen of the restaurants Cafémilano and Lesnoy.

Recipe from Evgeny Maximov, head bartender of the restaurants Cafémilano and Lesnoy.