Fresh and pickled watermelon salsa
( SERVES 4 )
Photo by Tamara West
- Evenly cut mini cucumbers into a bowl. Add sugar and salt and set aside for 20 minutes. Strain off liquid.
- To the strained cucumber, add peaches and watermelon (chopped to the same size as the cucumber), pickled watermelon rind, the orange zest and juice, pickled watermelon juice, green chili, and grated ginger. Chill well.
- To serve, add a small handful of torn basil and mint leaves, and serve with barbecued meats and fish.