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

A Perfect Saturday in the Bay Area
San Francisco
by Rachel Parker

sanfranciscocablecars.jpg The trouble with San Francisco is that there are way too many fabulous places to eat. Regardless of how much over-eating a person chooses to do, enjoying more than 3 meals a day may be the...

Read more...
Thelonious Monkfish
Boston
by Kitty Kaufman

monkfish 1As I walk to where I'm meeting a friend in Cambridge at Thelonious Monkfish, I pass three places with sidewalk seating. I must sit outside today. I have café envy. Sadly, no one is sitting outside...

Read more...
Cafe Orlin
New York
by Lisa Locascio

1cafeorlin.jpgThere are many foods I will not miss about New York City: street cart hot dogs dressed in a syrupy mess called “onions,” over-priced dry pasta from ancient red sauce joints in Little Italy, the...

Read more...
Philippe - The Original
Los Angeles
by Bruce Cormicle

philippe1.jpgDouble-dipped Justice at Philippe's

If you are a criminal defense attorney as I am defending cases in downtown Los Angeles, you will eventually find your way to the tangled skein of ceiling fans,...

Read more...