Texas Melons, Pink Pineapple Recipe

Cube and Chill

Wash all melons and pineapple. Halve the watermelon, cantaloupe, and honeydew. Remove rinds, seeds and membranes, then cut into 1-inch (2.5 cm) cubes. Core and peel the pineapple and cut into similar 1-inch cubes. Place all cut fruit in a large bowl and chill in refrigerator for 15–20 minutes while you prepare the dressing.

Scoop passion fruit pulp: Cut passion fruits in half and use a spoon to scoop pulp and seeds into a small bowl. Set aside 2 tablespoons of pulp for finishing garnish; use the rest for the dressing (see next section).

In a medium bowl, whisk together the reserved passion fruit pulp (about 4 halves), lime juice, agave or honey, aji amarillo paste, and a pinch of fine sea salt until smooth. The aji amarillo paste will add bright, fruity heat — start with 2 teaspoons and adjust later if you want more spice.

Slowly whisk in the extra-virgin olive oil to emulsify the dressing. Taste and adjust: add remaining salt or up to 1/2 teaspoon more aji amarillo if you prefer more heat, or a teaspoon more agave if you want sweeter balance.

Remove chilled fruit from refrigerator. Add the thinly sliced shallot, chopped basil (reserve some whole small leaves for garnish), and toasted pepitas to the bowl with the fruit.

Pour the dressing over the fruit mixture and toss gently but thoroughly so each fruit cube is lightly coated. Avoid over-tossing to keep cubes intact.

Let the salad sit at cool room temperature for 5 minutes to let flavors marry, or chill up to 30 minutes for a colder service temperature.

Transfer the fruit salad to a shallow serving bowl or individual plates. Scatter the reserved passion fruit pulp over the top in spoonfuls so seeds and glossy pulp are visible.

Finish with remaining whole basil leaves or micro basil, a light sprinkle of flaky sea salt, a few turns of freshly ground black pepper, and an extra drizzle (about 1 teaspoon) of olive oil if desired.

Serve immediately. Leftovers keep covered in the refrigerator for up to 24 hours but are best consumed the same day to preserve texture and brightness.