Recipes

Compressed Watermelon

Compressed fruits and vegetables are a fun and simple way to add dimension to any dish. Follow these step by step instructions and substitute other melon, pineapple, tomatoes, jicama, apples…you name it! The key is to use fruits and vegetables that are more porous than others.

For a quick infusion, place a small amount of your favorite vinegar, liqueur, juice, simple syrup or tea in with the watermelon. The fruit will absorb the liquid and create a new flavor profile.

Prep time: 5 minutes

Ingredients:
Watermelon, sliced 1″ / 2.5 cm, seeds removed.
Amount, thickness and shape will vary, depending on need.

Step 1:
Place sliced and seeded watermelon into vacuum bag.

Copyright © 2012 PolyScience; Photos and Recipes by Joe Strybel

Step 2:
Place vacuum bag into chamber vacuum sealer and pull a full, 100% vacuum on the fruit.

Copyright © 2012 PolyScience; Photos and Recipes by Joe Strybel

Step 3:
If using immediately, remove from vacuum bag and serve.

Copyright © 2012 PolyScience; Photos and Recipes by Joe Strybel

If saving for a later time, the compressed fruit will remain compressed for a maximum of two days. After two days, juices will start to expel from the fruit, surrounding the fruit in the vacuum pouch. The fruit is usable, but less desirable.

 


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