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Kombucha-Marinated Fruit Salad-Stuffed Watermelon
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 12 to 14 servings
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 12 to 14 servings
Ingredients
Directions
Special equipment:
a 3-inch star cutter; four 10-inch wooden skewers- 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.
Cook’s Note
Chamoy is to Mexico what miso is to Japan. This umami-spiked condiment made from pickled fruits will flavor anything from jicama to nachos with a sweet, sour and salty mix. A spice blend made with chile peppers, salt and dehydrated lime juice, Tajin is not very spicy but packs a flavorful punch! Mexican tamarind candies consist of tamarind paste wrapped around straws and rolled in chile powder and salt. They add a sweet, salty and sour flavor. You can find all three ingredients in most Mexican grocery stores or ordered online.
