Need Crisp, Juicy Watermelon Salad? Don’t Skip This Step

Don’t fret—this is not simply one other watermelon salad recipe. I do know you are most likely swimming in these this time of 12 months. As an alternative, I am right here to speak in regards to the one drawback that plagues almost all of them—and that is watermelon salad that drowns in its personal juices and dies a soggy demise earlier than the social gathering even begins.

Let’s set the scene: You lovingly dice your watermelon, toss it with mint, feta, perhaps some sliced cucumber, tomatoes, or lime zest, and present as much as your pal’s cookout beaming with satisfaction. However once you unveil your masterpiece, what awaits you? A tragic, sloshy puddle of watermelon soup. The mint has wilted, the feta’s swimming for its life, and the entire salad tastes like water. Been there? Similar.

However excellent news! There’s a simple, science-backed repair for this widespread warm-weather tragedy. And no, it does not contain any molecular gastronomy or obscure kitchen instruments. Only a bowl, a colander, a sprinkle of sugar, and half-hour of chill time.

The Trick for Watermelon That Stays Crisp: Macerate and Drain

Maceration sounds fancy, however it’s actually only a fast sugar bathtub that attracts out water and boosts taste. This is what you do:

1. Place your cubed watermelon in a big bowl.

2. Add sugar. Simply 1 teaspoon of sugar per 4 cups of diced watermelon does the trick. (In case your melon is underwhelmingly bland, go as much as 2 teaspoons. Use your palate and alter.)

3. Toss gently to coat.

4. Switch the sugared melon to a colander set over the now-empty bowl.

5. Cowl and refrigerate for half-hour.

That is it. After half an hour, you will discover a pool of pink juice within the bowl and cubes of firmer, brighter, and shockingly flavorful watermelon.

Why It Works

This method borrows a web page from the identical playbook recommending pre-salting cucumbers or tomatoes: osmotic strain. Once you sprinkle sugar (or salt) on produce, it attracts out extra water through osmosis. That is the method by which a solute (reminiscent of salt or sugar) attracts water out of cells via their semi-permeable membranes, lowering the surplus moisture in high-water-content vegatables and fruits.

Salt is very efficient at this as a result of it is small, ionic, and dissociates readily in water. When sprinkled on produce, salt shortly attracts out a considerable amount of water and may considerably alter the feel of the meals. That is why it is typically used to crisp cucumbers or agency up eggplant slices earlier than cooking. However in delicate fruits like watermelon, salt can simply overshoot, pulling out an excessive amount of moisture too shortly, abandoning grainy, mealy, or rubbery fruit.

Sugar, then again, acts extra slowly and gently. It is a bigger molecule and does not dissociate like salt, so the osmotic draw it creates is much less intense. Which means it pulls simply sufficient water from the watermelon to agency up the feel and cut back sogginess with out drastically altering the construction of the fruit, making certain the watermelon will not flood your salad later. Plus, sugar helps spotlight the watermelon’s ripe, fruity notes with out tipping into dessert territory—excellent for pairing with salty cheese, brilliant herbs, and even chiles and citrus, making it supreme for savory salads.

Consider salt as an influence software—it will get the job performed shortly, however may be overkill. Sugar is extra like a ending sander—exact, measured, and ideal for tuning relatively than reworking. You are concentrating flavors and setting your fruit up to achieve the salad.

When to Use This Trick

This step is useful just about any time you are making a watermelon salad you do not plan to eat instantly, together with the basic watermelon, feta, and mint salad, tomato-watermelon salad, or a grilled halloumi and watermelon salad. It is also nice for those who’re prepping cubed watermelon for a picnic or simply making an attempt to meal prep smarter in the summertime warmth; this step helps guarantee your salad retains its cool and its texture.

Bonus: You’ll be able to reserve the collected watermelon juice and use it for cocktails, reminiscent of our recent watermelon margarita and watermelon limeade, and even add a splash to a French dressing. Or simply drink it straight from the bowl. Nothing wasted, every thing gained.

Ultimate Suggestions

• Style first. At all times strive your watermelon earlier than including sugar. If it is peak-season candy, you could want much less.
• Do not overdo it. A bit of sugar goes a good distance, particularly for those who plan to make a sweet-and-savory salad with the melon.
• Drain nicely. Give the melon a very good shake within the colander earlier than tossing together with your different salad elements.

No extra mushy watermelon salads. Simply crisp, punchy, completely juicy watermelon that holds its personal on the potluck desk.