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Take one watermelon and remove the peel. Keep the peel for later. Now cut the watermelon in thick slices and transfer them on a tray. Brush a generous amount of the ponzu on both sides of the watermelon and then dry it 90 degrees Celsius for around 5 to 6 hours. Turn it every hour for a nice even end result. Then let it cool down in your fridge.
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FileWatermelon.jpg Wikipedia
Simmer balsamic vinegar and sugar in small saucepan over medium heat until reduced to a thick syrup (any consistency between maple syrup and honey is fine). Watch closely as it reduces, as it can burn quickly. Divide watermelon and mozzarella slices between four plates. Drizzle with olive oil, then with balsamic vinegar reduction.
FileFreezeDriedIceCream.jpg Wikipedia
Instructions. In a medium saucepan, bring the water and sugar to a boil. Cook until the sugar dissolves and the liquid is clear. Remove from the heat. In a blender, add the watermelon, lemon zest, lemon juice, and simple syrup (sugar water). Pulse a few times until smooth (don't overblend). Pour into a freezer-proof container.
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Step 1. Combine the cubed tomatoes and watermelon in a large, nonreactive bowl and toss gently to combine. Add salt and let stand 5 to 10 minutes while you prepare the dressing. Step 2. Whisk together the oil and vinegar and season with salt and pepper to taste. Step 3.
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Step 2. Discard rind from watermelon and cut fruit into 1-inch chunks. In a blender purée watermelon, syrup, and lemon juice and pour through a fine sieve into a 9-inch square metal baking pan.
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Divide the glaze into 2 bowls, pouring 1/4 cup in one bowl and the remaining 3/4 cup in the second bowl. Add 1 drop of yellow gel food coloring to the bowl with 1/4 cup of the gaze and 15 drops of.
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Directions. In a small jar, combine the honey, balsamic vinegar, olive oil and a pinch of salt and pepper. Mix well. Cut the watermelon into 3/4 inch cubes and place in a large salad bowl. Add the shallots, chopped mint and crumble the feta over. Drizzle a tablespoon or so of the glaze over and mix gently, so you don't break up the feta too much.
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Step 1: Prepare the watermelon. First, juice the watermelon. To do so, just scoop out the watermelon flesh from the rind, place it in a large bowl, and use an immersion blender or a large blender/food processor. Blend until smooth.
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Step 1. Remove the rind from the watermelon, cut the flesh into 2-inch chunks, and remove the seeds. Arrange in a single layer on a parchment-lined baking sheet or in a resealable plastic bag.
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Place washed blueberries in a medium saucepan along the the water and syrup and bring to a boil and reduce to medium low. Simmer, stirring occasionally to prevent sticking. When blueberries burst and sauce has reduced by half, it should coat the back of a spoon. Remove from heat and allow to cool slightly.
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Place the watermelon, lime juice and zest into a food processor /blender and blend until smooth. Transfer the mixture to a shallow, freezable container and place in freezer. After two hours, gently scrape the top layer with a spoon. Once you get to the unfrozen mixture pop it back in the freezer. Repeat after another 2 hours.
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Trim rind and end pieces so you have long clean rectangles. Cut into chunks. Add fruit to a platter and top with crumbled feta and fresh basil chiffonade. Drizzle with balsamic glaze and serve. Make-ahead - Prepare as directed except for the balsamic glaze. Cover and refrigerate until ready to serve, then add the balsamic drizzle.
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In a large bowl, combine all of the fruit except for the bananas and apples. Cover and refrigerate for at least 1 hour. Refrigerate your UNCUT bananas and apples separately. Meanwhile, add all of the Creamy Citrus Glaze ingredients to a medium bowl and whisk for 2 minute to activate/ thicken the pudding mix.
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Place skin-side down, on center of grill over indirect medium heat. Cover and grill for 25 minutes. Turn chicken over. Brush a little of the remaining 2/3 cup glaze on skin. Cover and grill for 25 to 30 minutes more, or until juices run clear and an instant-read thermometer inserted in thickest part of thigh registers 180°F, brushing with.
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Watermelon. Prepare the balsamic glaze and set aside to cool slightly. Cut the watermelon in ½ inch thick slices. From each slice cut 3 rectangles as shown in the picture below. Cut cheese into thin slices (or to taste) To build your napoleon, place each watermelon rectangle on a plate, top with a slice of cheese, another watermelon rectangle.
