We ate ours with lightly pickled cucumber and mint. Just put the watermelon on the grill, resist poking it until it’s lightly charred then flip, cook the other side and serve. This recipe involves a little forward prep – the watermelon needs to be marinated for twenty four hours – but the beauty of this is that when it comes to the day of the barbecue all the work is done. I have a box of achiote which I bought home with me but I know it’s not so readily available here so I googled for alternatives and came up with a recipe that has accessible ingredients and is a good substitute. It’s an orange/red spice which smells a little peppery and tastes slightly sweet, nutty and earthy. Achiote is made from seeds of the annato plant, a small tropical evergreen plant that grows in Mexico. There is one small hitch – the recipe uses achiote paste, which is known as Recado Rojo in the Yucatan. Spot on and very simple, which truth be told is what you need for a barbecue. I was slightly trepidatious the first time that I made it as good memories have been known to trick the taste buds but the recipe worked. Later that day I had the good fortune to pick the chefs brains and I jotted down the recipe, gram for gram in my notebook where it lounged until this summer when I bought my barbie. Pretty as a picture and the flavour and texture was so surprising. It came to the table, king of the plate with little piles of pickled vegetables and avocado around it. Grilled Watermelon Fillet with Recado Rojo. It was one of the most memorable dishes that I had on that trip, maybe because it was so surprising. Long ago, before the lockdown, we were in Campeche on the Yucatan peninsula where I ate the most amazing grilled watermelon. ![]() This is in addition to my barbecuing obsession as I have this memory of a dish we ate whilst travelling Meanwhile I’ve been obsessing about watermelons. Luckily everything is looking healthy and with time we’ll have the usual gluts. It may be the second half of summer but I’m still prowling around the courgettes plants waiting for them to spring into action, ditto with our broad beans and the tomatoes haven’t a notion of ripening yet. How time flies! We have already entered the second half of summer, having passed the longest day which seems to have come round faster than ever this year.
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