Tomato and Watermelon Skewers

Tomato and Watermelon Skewers
Staff Writer
José Andrés
Watermelon Skewers

Tomato and watermelon are an unlikely pair to many, but the juicy, refreshing fruits could not go better together. This skewer recipe makes it fun and easy to serve the two as a side dish or an appetizer. Chef José Andrés uses tomato seeds in this recipe, but suggests cherry tomatoes as a substitution.

4
Servings
145
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/4  seedless watermelon, peeled and cut into 2-inch cubes
  • plum tomatoes, quartered and cores removed for "fillets"
  • 1  Tablespoon  lemon juice
  • 1  Teaspoon  lemon zest
  • 4  Tablespoons  extra-virgin olive oil, preferably a Spanish variety
  • 1  Tablespoon  sherry vinegar
  • Sea salt, to taste
  • Fresh herbs and herb flowers (such as lavender), for garnish

Directions

Take a bamboo skewer and place the watermelon cube on first. Place 1 set of tomato-seed fillets on top. In a small bowl, mix the lemon juice, ½ the lemon zest, the oil, and vinegar to make the dressing. Place the skewers on a serving plate and pour the dressing on top. Sprinkle with sea salt, the remaining lemon zest, and the herb flowers. Serve immediately.

Nutritional Facts

Total Fat
16g
23%
Saturated Fat
2g
8%
Carbohydrate, by difference
1g
1%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
11µg
12%
Folate, total
1µg
0%
Sodium, Na
47mg
3%
Water
5g
0%

Tomato Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Tomato Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

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