Australian summers tend to revolve around eating watermelon in the blistering heat. It’s practically a right of passage, something we have loved since childhood. Enter: savoury fruit. I know it sounds odd, but trust me. There is something about that salty tang cutting through the sweetness that just works so well. If you’re new to savoury fruit, this is your gateway recipe; it’s easy, it’s quick and it is delicious.
1 tablespoon black sesame seeds
3 sheets of nori (the small fried sheets used as a snack)
1 teaspoon flakey salt
1-2 teaspoons of chili flakes (as little or as much as you would like)
Using a pair of scissors or a mortar and pestle, break your nori sheets down to a small flakey size and add to a small mixing bowl.
Add in the black sesame seeds, salt and chilli flakes. Mix together well until everything is evenly distributed.
Cut your watermelon into wedges.
Pour the seasoning mixture onto a flat plate. Dip the thin edge of the watermelon wedge into the seasoning and arrange on a platter. Enjoy in the sun, by the pool or ocean.
*If you don’t have watermelon on hand you can use other varieties of fruit – get creative.