Watermelon with Rosewater and Mint

You should know that this is not a recipe. Usually, I am adamant about the fact that I don’t like my recipes changed. I mean, do as you will, but I have usually written a recipe a certain way because I have, with the assistance of trial and error, found that that is the way to get it to occur most deliciously. The thing is, there isn’t really a way to go wrong with this post, so I mostly consider it a suggestion. I mean, there are a few guidelines I would like to recommend, including: a) don’t add too much rosewater, and b) make sure the mint is chopped to your liking (e.g., I hate the sandpapery texture of fresh mint, but love the flavor, so I make sure I chop mine finely). Other than that, there isn’t much you can do wrong. Scale it down if you have only a small crowd; double it, if you need to. At the end of the day, these ingredients are so simple, pure, and delightful, there isn’t much to mess up.

You should also know that this isn’t even my own suggestion. I found it in Nigella Lawson’s cookbook Feast (see link below), in which she says exactly what I have just told you: this is a wonderfully-scented recommendation that can only go right. In the end, I am merely one hungry foodie passing somebody else’s awesome idea on to another, just in case you haven’t come across it yet.

Watermelon with Mint and Rosewater
Adapted from Nigella Lawson’s Feast

2 lb watermelon, rind removed, cut into chunks
½ cup fresh mint, chopped
1 tbsp rosewater

Place watermelon chunks into large bowl and sprinkle with chopped mint. Spoon rosewater over the mixture and gently turn fruit so that the ingredients can incorporate.



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  1. Dan

    I actually tried this while you were gone last month and it was good. The ripeness of the watermelon played a huge role on the flavor and I could tell that because the watermelon I was eating was a little more bitter it mixed differntly with the basil and rosewater. It was still good BUT it had me thinking about a time when the watermelon had more of a aweetness to it that flourished with the mint and rosewater. Thank you for the recipe.


    • queensmithereen

      I’m sorry, I should’ve tossed the rest of it before I left on my trip…it sounds like the watermelon went south rather quickly. Maybe this recipe is best when eaten right away! Regardless, I loved the way the rosewater smoothed out the flavor of the watermelon. It was such a nice treat!


  2. croquecamille

    This sounds like a lovely combination. I’ve been in a bit of a watermelon-and-basil rut (if you can really call such a refreshing and summery pairing a rut) and can’t wait to get a watermelon in my CSA so I can try it out!


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