Since my childhood I felt that raw food should be vibrant, juicy, colorful, nutritious, delicious, and minimally processed. From my mother I learned that fruit was the best and healthiest dessert one could wish for.
I stick to this idea most of the time, especially in Summer when temperatures rise above the 100°F mark.
To make this beauty you will need a watermelon and seasonal fresh fruits. I used berries, grapes and red currants. It isn't easy to find ripe, seasonal, organic produce. This is what I was able to get. You may be luckier and get some organic cherries, apricots or peaches.
To make this beauty you will need a watermelon and seasonal fresh fruits. I used berries, grapes and red currants. It isn't easy to find ripe, seasonal, organic produce. This is what I was able to get. You may be luckier and get some organic cherries, apricots or peaches.
Ingredients:
Method:
- 1 watermelon
- grapes
- raspberries
- blackberries
- blueberries
- red currants
- edible flowers and fresh mint leaves for garnish
Method:
- Wash and pat dry the chilled water melon. Using a sharp knife cut off the tops, leaving a center part about 6" (15 cm) thick.
- To make the base of your cake, insert your knife between fruit flesh and the rind, and guide it around to separate the rind from the juicy part of your watermelon. Remove the rind and correct the shape with a pairing knife.
- Place the perfectly rounded watermelon base on a cake plate pedestal (cake stand) or a large platter and decorate it with berries, currants, and grapes. Add flowers and mint leaves. Serve it right away and enjoy in good company!
Tip: To make the serving easier, cut the "cake" into wedges (before decorating) the way you would cut any cream torte. I had a rather small watermelon and was able to make one-tier cake, but with a large watermelon you may be able to produce a very attractive two- or three-tier beauty. If you have the time and the patience, you can make beautiful cupcakes, too.
In radiant health, passionately raw - Dominique
Dominique Allmon©2019