Compressed Watermelon Recipe

Prepare watermelon

Trim rind and cut watermelon into 1-inch thick rectangular slabs or 1-inch cubes depending on presentation. You should end up with about 1.2–1.5 kg usable watermelon flesh.

Salt and sugar cure

In a small bowl combine coarse sea salt and granulated sugar. Sprinkle the mixture evenly over both sides of the watermelon pieces, making sure all surfaces have contact.

Compress

Place the watermelon in a single layer in a shallow airtight container or resealable bag. If using slabs, stack with non-porous divider (plastic film) to keep shape. Cover and weight with a plate and 1–1.5 kg weight (cans or a heavy pan). Refrigerate for 45–60 minutes to draw out excess water and concentrate flavor. For a firmer, more intensely flavored result, compress up to 90 minutes.

Rinse and ice bath

Remove watermelon from the container, rinse briefly under cold water to remove excess salt and sugar, then immediately transfer to ice water (1 cup ice water in a bowl) for 3–5 minutes to firm and cool the flesh. Pat dry thoroughly with paper towel.

Prepare apple

Core the granny smith apple and using a mandoline or sharp knife, slice into very thin half-moon slices (about 1–1.5 mm). To prevent browning, place the slices in cold water until ready to assemble and pat dry before plating.

Prepare shiso and extras

Stack shiso leaves, roll tightly and thinly slice (chiffonade) if you prefer ribbons; otherwise leave whole for garnish. If using red onion or microgreens, have them ready and well-drained.

Emulsify vinaigrette

In a small bowl or jar combine tangerine juice, yuzu juice, rice wine vinegar, light soy sauce, honey, grated ginger, yuzu zest, fine sea salt and black pepper. Whisk briefly to dissolve the honey and salt. While whisking constantly, slowly drizzle in the neutral oil to create a smooth emulsification. Stir in toasted sesame oil at the end for aroma. Taste and adjust seasoning — add a touch more honey for sweetness or a pinch more salt if needed.

Strain (optional)

If you prefer an ultra-smooth dressing, strain through a fine mesh sieve to remove grated ginger and zest bits.

Arrange compressed watermelon pieces on a chilled serving platter or individual plates. If using slabs, cut compressed slabs into neat rectangles or triangles before plating.

Fan or scatter the thin apple slices around and on top of the watermelon. Tuck whole or chiffonaded shiso leaves between pieces for bright herbal notes. Scatter microgreens and very thinly sliced red onion sparingly for contrast.

Lightly drizzle the tangerine yuzu vinaigrette over the watermelon and apple — use about 1–1.5 tablespoons per serving so the fruit remains the focal point.

Finish with a light dusting of toasted sesame seeds, a small pinch of extra yuzu/tangerine zest, and an extra shiso leaf or two for garnish.

Serve immediately for best texture. Leftover vinaigrette can be refrigerated up to 3 days; compressed watermelon is best consumed the same day but can be stored airtight in the fridge up to 24 hours.