Jun 30

Watermelon petit fours

The National Watermelon Promotion Board was kind enough to send us a CD-ROM the other day full of “great watermelon photography, recipes, health information, logos and copy.” Of course, Chrissy and I had to check out the recipes.

Actually, before I tell you any more about what’s on the CD, take a look at the cover. Is it just me, or do you not usually associate watermelon with a winter sledding scene? And look, they even put some holly on the table. Weird.

OK, back to the recipes. Some were normal, like salsas and salads. But many were, well, weird. Like they just substituted watermelon for other things. Like ice cream. Or cake.

Here’s one example. Watermelon petit fours. They aren’t watermelon flavored, or garnished with watermelon. They’re actually made out of watermelon.

Since the Fourth of July is coming up and I was eager to try out some new recipes, I thought I’d give it a go.

The cutting of the watermelon was easy enough. And at first, even frosting the petit fours was fine. But then I realized watermelons are super juicy. Which makes the frosting slide right off. I made these at night, and then put them in the refrigerator. The next morning, there was a big puddle of juice on the bottom of the plate, and the frosting in the middle of the petit fours was kind of squishy.

I realized a better option would be to freeze the watermelon first, frost them, and then stick them back in the freezer until ready to serve. They’d be easier to tote to a Fourth of July party that way. You may want to let them thaw just a bit before serving, though. Frozen watermelon – while delicious – is a bit hard.

And, hey, they’re a bit healthier than a normal petit four! And they do look festive.

The original recipe called for cream cheese frosting and candied almonds, but I thought vanilla frosting and M&Ms would taste better.

Recipe: Watermelon petit fours

Adapted from National Watermelon Promotion Board

  • 12 1-inch cubes of seedless watermelon
  • 1 cup vanilla frosting
  • 24 red and blue M&Ms
  1. Cut watermelon in half. Cut in half again, and then cut slices 1-inch thick. Using a square cookie cutter, cut out 12 squares from the watermelon slices. Place squares into freezer until firm.
  2. Place frosting in plastic baggie, and snip off the tip of one corner. Pipe two lines of frosting onto one square of watermelon. Place another square of watermelon on top of the frosting. Pipe more frosting onto the top watermelon square.
  3. Place two M&Ms on top of each petit four. Freeze squares until ready to serve.

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1 comment

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  1. Sarah

    I’m sure these are yummy, but, yeah, this is a weird watermelon recipe.

  1. Thai watermelon salad | And all the trimmings

    [...] Remember how I told you the National Watermelon Promotion Board sent us that CD-Rom of recipes? Well, not all the recipes were as strange as watermelon petit fours. [...]

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