WEEKDAYS 1e|12c|p

Fresh Watermelon with Cool Citrus Mascarpone

Mario Batali (courtesy of Simple Italian Food)
Servings: 4
1 to 30 min

Though this cool dessert is amazing, you’d never find it on a menu in Italy, where they are smart enough to leave the perfect fruit alone. But I could not resist gilding the alleged lily.

  • Ingredients
  • step-by-step directions
Fresh Watermelon with Cool Citrus Mascarpone
  • 1 orange
  • 2 lemons
  • 1 grapefruit
  • 1 pound watermelon
  • 1 cup mascarpone cheese
  • 2 tablespoons sugar
  • Zest the orange, lemons, and grapefruit, then use a sharp knife to cut off any remaining peel and pith.
  • Cut between the membranes to free the individual segments, working over a bowl to catch the juices.
  • Reserve the segments and juice separately.
  • Halve the watermelon lengthwise.
  • Using a melon baller, cut the melon into balls and place in a shallow serving bowl.
  • Add the reserved fruit juices and set aside.
  • In a blender, mix the mascarpone, fruit zests, and the sugar until smooth.
  • The mixture should be as thick as yogurt; if necessary, thin with a little water.
  • Drizzle the mascarpone over watermelon balls and sprinkle the fruit segments over and serve cool.
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