In Italy, watermelon is the most prominent fruit of the summer.
After spending a day in the hot summer sun, there is nothing quite so refreshing as a cold juicy slice. Because watermelon is such a great thirst quencher, you will find a proliferation of fruit stands selling it by the slice or in cups (like a fruit salad) all over Italy.
Cocomero, pronounced co-CO-meh-ro, is what the folks in Rome call watermelon, but elsewhere I’ve only heard it referred to as anguria.
As good as this fruit is by itself, I think it’s especially tasty paired with a few crumbles of Gorgonzola and drizzled with a balsamic reduction.
Serve as a first course, a light refreshing dessert or let it add great color and taste to any Merenda gathering. I use the balsamic drizzle on meats and vegetable dishes too.
- Gorgonzola cheese
- Balsamic vinegar
In a heavy-bottom saucepan, pour in 1-cup of balsamic vinegar and bring to a low boil.
Adjust heat to maintain a steady simmer ( low-medium heat). The vinegar will slowly reduce.
After about 30 minutes, add 1-2 teaspoons of honey (per 1-cup of vinegar). If you want to use this as a glaze it should be the consistency of syrup. A reduction is cooked until it’s more like molasses. If it’s thicker than you want it, add a bit more vinegar.
The one cup you started with will equal 1/4 cup drizzle.
Store covered in the refrigerator (it will keep forever). To use after it’s been refrigerated, place in a heatproof container, set in a pan of hot water (or microwave on low). For easy decorating, put in an empty squeeze bottle.
To serve, cut watermelon in cubes, arrange as many as you like on a plate or platter.
Crumble Gorgonzola over watermelon.
Drizzle with balsamic reduction.
Another idea for kids … of all ages.