For the watermelon pomelo vinaigrette

  • 500g of watermelon skin
  • 488ml of white vinegar
  • 200ml of water
  • 5g of fennel seed
  • 25g of sugar
  • 1g of bay leaves
  • 300g of simple syrup
  • 250ml of white vinegar
  • 500g of pomelo (sub grapefruit or navel oranges if you can't find pomelos)
  • 80ml of watermelon juice
  • 120ml of vegetable oil

For the salad

  • 70g of watermelon balls
  • 30g of fresh strawberries
  • 5g of watercress salad
  • 2g of salt
  • 1g of pepper
  • 60ml of watermelon pomelo vinaigrette (see above)
  • 60g of cherry tomatoes


Step 1

The day before you make the salad, make a pomelo puree and a watermelon vinegar for the vinaigrette dressing: Make a watermelon vinegar, by combining the first six ingredients (from watermelon skin to bay leaves) in a pot, bring to the boil. Remove from heat and make sure to cool down. Keep overnight in the fridge in a covered bowl.

Step 2

If making your own simple syrup, combine equal parts sugar and water in a pot (recommended: 500g sugar, 500g water), simmer under low heat until sugar dissolves and remove from heat. Cover and set aside.

Step 3

Make pomelo puree by boiling just enough water to cover the pomelo (or grapefruit) in a pot. Boil for 6 minutes, drain, and refill pot with enough water to cover the fruit. Bring to the boil again for 6 minutes. Repeat this process 7 times. After the 7th time, repeat the process once more but replace the water with the simple syrup. Bring to the boil for 6 minutes. Let the fruit and syrup cool in the pot. Leaving the pomelo inside the syrup, refrigerate overnight.

Step 4

The next day, peel the skin off and remove white flesh. Juice the pulp, then whisk in white vinegar to make an emulsion.

Step 5

To finish the vinaigrette, Combine watermelon vinegar and pomelo emulsion into a bowl with watermelon juice. Gradually whisk oil into the mixture to properly emulsify.

Step 6

When ready to make the salad, mix all ingredients in a mixing bowl, toss with the dressing and season to taste. Serve cold