Earth Eats: Real Food, Green Living

A Whale Of A Dish: Carved Watermelon With Tequila Lime Syrup

Put smiles on the faces of your brunch guests with this watermelon carved as a whale. But this dish isn't for kids. Fruit is covered with tequila lime syrup!

watermelon whale with fruit

Photo: Megan Meyer/WFIU

Fill the watermelon whale with all sorts of fresh fruit and then drizzle it with tequila lime syrup.

This dish is for folks who like cake decorating, pumpkin carving, ice sculpting and other crafty tricks with food.

This oblong watermelon came from my family’s farm in Gibson County. I’m using a serrated knife to transform it into a whale-shaped bowl. I’m then going to fill it with fruit (cantaloupe, strawberries, blueberries and blackberries) and drizzle some tequila lime syrup over top. This is an adult treat for your brunch buffet!

To sweeten the syrup, we are using agave syrup, which is fitting because tequila is made from the blue agave plant. This syrup is sweeter than sugar and since it dissolves quickly, it’s great for cold beverages like iced tea. Agave syrup is also often used as a vegan substitute for honey.

When you’re done carving, don’t discard the meat, juice or rinds! Cut up the watermelon meat and add it to the fruit mixture. Serve the juice over ice with some mint leaves. And, pickle the rinds for a sweet treat to enjoy over the winter.

Watermelon And Fresh Berries In Tequila Lime Syrup

Ingredients

  • 1 watermelon
  • fresh fruit (berries and cubed melons)
  • 1/4 cup agave syrup
  • 1/2 cup water
  • 1/2 cup tequilla
  • 1/2 lime, juiced
  • 1 tablespoon lime zest
  • pinch of salt

Cooking Directions

  1. Cut melon into the shape of a whale or any other fun animal shape. (Good luck!) Fill with fresh fruit, including cubes of the watermelon meat discarded during carving.
  2. In a bowl, combine agave syrup, water, tequila, lime juice lime zest and a pinch of salt. Stir.
  3. Drizzle fruit with tequila lime syrup. Enjoy!

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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