This savory snack comes together quickly and is ready to serve after at least 1 hour in the fridge.
Created by Malika Ameen, a Pakistani American cookbook author, the bright yet low-key flavors in the mixture quickly won the hearts of New York Times readers.
Ingredients:
Makes 4-6 appetizer or snack servings
2 pounds watermelon, rind and seeds removed, cut into 1-inch cubes
¾ teaspoon whole cumin seeds
¼ teaspoon sweet paprika
¼ teaspoon finely ground black pepper
¼ teaspoon amchur powder (dried green mango)
Pinch of cayenne pepper (a generous pinch if you like heat)
¼ teaspoon finely ground sea salt
orange, juiced to make about 1/3 cup juice
½ teaspoon finely chopped jalapeno
3 to 4 fresh mint leaves, thinly sliced
Preparation:
Place the cubed watermelon in a wide platter with sides or in a large baking or serving dish and spread the pieces into a single layer.
In a small pan, toast the whole cumin seeds on medium heat for 3 minutes, until fragrant. Remove and coarsely grind with a mortar and pestle. (You also can grind them in a spice grinder, but be sure not to grind them to a fine powder as the coarse grains of the spice add a wonderful texture.)
Transfer cumin to a small bowl and add all remaining spices and salt. Add citrus juice, jalapeno, and mint; mix well. Pour the dressing mixture over the cubed watermelon. Mix to coat and re-spread the watermelon into a single layer.
Cover with plastic wrap and let marinate for 1 to 6 hours. Serve chilled the same day.
—Slightly adapted from the Cooking section of the New York Times
Recipe tested by Ellen Ficklen; email questions to hello@watermelontimes.com