Watermelon With Fennel And Salt Recipe

This vibrant recipe, inspired by Gourmet magazine's May 2005 issue, is the perfect palate cleanser! Imagine juicy watermelon wedges elevated by the fragrant warmth of toasted fennel seeds and the satisfying crunch of coarse sea salt. This surprisingly sophisticated dish offers a clean, exotic finish to any meal, especially after an Indian-inspired feast. Easy to prepare in under 20 minutes, it's a guaranteed crowd-pleaser.

Prep Time 15 mins
Cook Time 20 mins
Calories 235.9 kcal
Protein 9g
Rating 1.0 (1 Reviews)
Watermelon With Fennel And Salt 13

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Watermelon With Fennel And Salt

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How to Make Watermelon With Fennel And Salt

  1. Heat a small, heavy skillet over medium-low heat for 3 minutes.
  2. Add 1 teaspoon of fennel seeds to the hot skillet and toast, stirring constantly, until lightly browned (3-4 minutes).
  3. Remove from heat and transfer the fennel seeds to a plate to cool for 10 minutes.
  4. Coarsely crush the cooled fennel seeds using a mortar and pestle.
  5. In a small bowl, gently mix the crushed fennel seeds with 1/2 teaspoon of coarse sea salt.
  6. Cut a 4-cup wedge of seedless watermelon into bite-sized pieces.
  7. Sprinkle the fennel-salt mixture evenly over the watermelon.
  8. Serve immediately, garnished with lime wedges (optional).

Nutrition Information (Approximate per serving)

Sodium

24 g

Sugar

188g

Fat

0g

Carbs

19g