petrossian_fondue.jpg

petrossian_cake.jpg

Watermelon & Fig Granita

by Megan Martin
Print Email

watermelongranitaThere are few things that taste more like summer than watermelon. I still see such a vivid picture in my mind of my mother's first homegrown watermelon. She stood so proud, holding the melon by the end of the vine, like it was a prize that she'd won. Deciding whether it made a "thump" or a "thud" would make or break what seemed like the longest wait on earth for a slice of juicy watermelon.

These days, we've had a feast of watermelon with almost every meal - perfectly accommodated by natures rhythm to give something so juicy during this heat. Isn't that amazing? Our needs can always been met by what the soil gives us. I can still feel the sun in my skin long after I come inside and begin to cook dinner, so I look for something to deeply cool me from within.

Like my mother's precious watermelon, my prize grows on our fig tree. Each morning we check on the ripeness of the largest fruits that still hang from the branches. We enjoy the slow harvest that gives just a fig or two a day, the perfect slightly sweet snack.

 

"Give a kiss to the figs that aren't ripe yet", I tell Dane as I water the tree. I know those kisses make the figs taste even sweeter.

WATERMELON & FIG GRANITA

You will need:

5-6 cups of cubed watermelon (approx 1" cubes)
1 lime, juiced
1-2 tbsp honey
2-3 figs, skinned

Put all ingredients in a blender until pureed and frothy. Pour the liquid into a 10" x 10" metal pan and place in the freezer. After one hour, run over the ice with a fork, scraping it into small pieces. Repeat after another hour or two until ice is light and fluffy. Cover with wrap and keep in the freezer until ready to serve.

Serves 4

Megan Martin is the author of Fig & Fauna, a blog about farm inspired cooking and agrarian living. She lives on a small farm in South Florida, where she raises animals and grows a vegetable garden. Megan and her husband own and operate Onblonde Pet Spa of Palm Beach.

Add comment


Security code
Refresh

Restaurant News

My Comfort Zone
Los Angeles
by Sara Mohazzebi

darya painting sm
In Persian, Darya means sea
Darya in West L.A. 

 

I wish my comfort food was as simple as mac and cheese or ice cream with chocolate sauce and gobs of whipped cream.  But I grew up with a...

Read more...
London on Two Slices a Day
London - British Isles
by Ilene Amy Berg

beigel_big.jpgWhat is it with all the Queen’s men? In an earlier piece on great sandwiches in London, I mentioned my British friend Craig, who now lives in LA and told me “there are no great sandwiches in...

Read more...
Local Events: Santa Monica’s “SM Pier Seafood” Reopens as “The Albright”
Los Angeles
by The Editors

Albright Outdoor-IndoorLongtime Santa Monica Pier staple, SM Pier Seafood, has officially re-launched as The Albright. After 35 years, the family-owned and operated restaurant has passed down from mother to daughter and...

Read more...
Tiffin Wallah
New York
by Anna Harari

indianfood.jpg I first fell in love with Indian food while working at a company in West Hollywood and my boss, who was a true asshole with excellent taste in food, always ordered lunches from Anarkali.  I...

Read more...