OK, I know it is just wrong to post a watermelon recipe at the end of September, but this is truly the best thing I’ve ever put in my mouth and I just had to share it. We can still get decent watermelon here, those nice little Sugar Babies are available until the first frost, but I know some of you aren’t as lucky. Make this RIGHT NOW if you can get hold of a decent watermelon, and I’ll keep you posted on how the sauce works on other things. We’re experimenting tonight, and it’s good on other fruit, just not quite as orgasmic as watermelon; and we’re marinating some pork chops in it right now – should be interesting.
On to the details! This is a Paula Deen recipe, was kind of a throw-away on an episode of “Paula’s Best Dishes” featuring some steak recipe I couldn’t get excited about. This one spoke to me, though, so I printed it out and whipped it up.
1/4 cup pineapple juice
1/4 cup honey
1/4 cup lime juice
2 Tbsp sea salt
1 1/2 tsp ground ginger (I used fresh instead ’cause I can get it in a tube at my Kroger and it tastes better)
Mix, drizzle over watermelon, and serve. I swear, the layers of flavor will just knock your socks off. It’s like that scene in “Charlie and the Chocolate Factory” where Violet’s chewing the gum: “It’s roast beef, now it’s baked potato, now it’s blueberry pie!”. This is sweet, salty, spicy, fruity. Just trust me on this one. Make it, and you may eat it all before it even makes it into everyone’s lunch on Monday!