Rich Tramonto says, “This charming little Watermelon Cubes with Aged Balsamic Vinegar Recipe is comprised of two ingredients, and when there are only two, they had better be the best there are! Look for ripe, seedless watermelons in the height of summer, when they are bursting with luscious sweetness. Tap their shell; they should sound hollow and feel firm, never soft or mushy.
Next, buy the oldest balsamic vinegar that you can afford. You maybe have to purchase it at a gourmet shop, but once you discover the glories of 25-, 50-, or even 100-year old balsamic vinegar, you will be hooked. This is not vinegar to sprinkle with abandon over lettuce or tomatoes, but instead a syrup elixir to use sparingly. Just a drop or two provides flavor that is rich, mellow, sweet, and full – unlike any vinegar you have tasted before. When paired with watermelon, as I have here, it’s heavenly.”
Learn about watermelons and the Egyptian-style of roasting watermelon seeds.
Cut the watermelon flesh into 1 1/2-inch cubes.
Use the small end of a melon-baller (or cut with knife into bite-size pieces) to remove a scoop of flesh from one side of the watermelon cubes, creating a small cavity for the juice.
To serve, place a watermelon cube, cavity-side up, on each of 6 small plates and squeeze a little lime juice over them. Fill each cavity with balsamic vinegar. NOTE: I use a dropper to add the balsamic vinegar.
Makes 6 servings.
Source: Watermelon Cubes with Aged Balsamic Vinegar Recipe by Rick Tramonto, Amuse-Bouche: Little Bites That Delight Before the Meal Begins, Random House, October 2002.