Yes, it’s that time of year when everyone’s focus is on apples. Apples and caramel. Candied apples. Chocolate apples. And if it’s not apples, it’s strawberries. White chocolate strawberries, milk chocolate, dark chocolate. But what about watermelon? Just because that cool and thirst-quenching fruit is associated with hot summers, sticky fingers and juice running down our chins, there’s no reason to regulate the melon to just one season. After all, it’s always summer time somewhere!
Many of my chocolate covered delights (like popcorn) are not readily available in the summer because the heat melts them so quickly. Use the cooler temperatures to drizzle non-traditional delights in cacao goodness.
Since most grocery stores still stock watermelons, even out of season, we might as well put them to good use, during the holidays.
Watermelon is delicious with chocolate and the rind provides a built-in handle, perfect for hors d’oeuvres trays. If only the tip is dipped in chocolate, the rest of the watermelon wedge makes a succulent palette cleanser.
It’s easy to whip up this non-traditional treat. Cut the watermelon into portions.
Melt 3.5 ounces (100 grams) of chocolate in a double boiler (or Bain-Marie pot.
Dip the watermelon wedges into the chocolate and before the chocolate hardens, batters it with chopped almonds.
You can even freeze the chocolate covered watermelon and make a popsicle treat, but be sure to eat it on the same day that you put it in the freezer, if you don’t want it to loose any of its flavor.