We’re used to puréeing watermelons with sugar syrup and freezing it into granita. Or at barbecues, plugging their “emerald-rinded posteriors” with “an upturned bottle of vodka” for a boozy treat, said Ravinder Bhogal in the Financial Times. But more and more people are now pairing watermelon’s “refreshing flesh” with salty, herby, even hot flavours to unlock vibrant new levels in savoury dishes. Here are some of our favourite deliciously unusual watermelon combos.
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