Watermelon tartare

This unique preparation method leaves the structure of the watermelon resembling that of meat.

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands. 

Watermelon tartare

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As needed: 



As needed: 


mustard seeds, confit

As needed: 


lime zest 




Preparation method

  • Clean the watermelon. 
  • Cut the watermelon into small pieces, place in a vacuum sealer bag, and pull vacuum.
  • Place in a sous vide system for eight hours at exactly 60°C.
  • Remove the watermelon pieces from the bag and dry for four hours at 65°C. 
  • Once the structure of the watermelon resembles that of meat, you can chop it finely.
  • Season the watermelon with the mayonnaise, mustard seeds, lime zest, and salt. 

Serving suggestions

  • As a component in a composition with a piccalilli egg yolk and drained tomato liquid. 
  • As a component in a composition with preparations of tomato and feta.

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