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.