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Directions. In a small jar, combine the honey, balsamic vinegar, olive oil and a pinch of salt and pepper. Mix well. Cut the watermelon into 3/4 inch cubes and place in a large salad bowl. Add the shallots, chopped mint and crumble the feta over. Drizzle a tablespoon or so of the glaze over and mix gently, so you don't break up the feta too much.


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Instructions. In a medium saucepan, bring the water and sugar to a boil. Cook until the sugar dissolves and the liquid is clear. Remove from the heat. In a blender, add the watermelon, lemon zest, lemon juice, and simple syrup (sugar water). Pulse a few times until smooth (don't overblend). Pour into a freezer-proof container.


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Trim rind and end pieces so you have long clean rectangles. Cut into chunks. Add fruit to a platter and top with crumbled feta and fresh basil chiffonade. Drizzle with balsamic glaze and serve. Make-ahead - Prepare as directed except for the balsamic glaze. Cover and refrigerate until ready to serve, then add the balsamic drizzle.


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Place skin-side down, on center of grill over indirect medium heat. Cover and grill for 25 minutes. Turn chicken over. Brush a little of the remaining 2/3 cup glaze on skin. Cover and grill for 25 to 30 minutes more, or until juices run clear and an instant-read thermometer inserted in thickest part of thigh registers 180°F, brushing with.


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Watermelon. Prepare the balsamic glaze and set aside to cool slightly. Cut the watermelon in ½ inch thick slices. From each slice cut 3 rectangles as shown in the picture below. Cut cheese into thin slices (or to taste) To build your napoleon, place each watermelon rectangle on a plate, top with a slice of cheese, another watermelon rectangle.


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Step 1: Prepare the watermelon. First, juice the watermelon. To do so, just scoop out the watermelon flesh from the rind, place it in a large bowl, and use an immersion blender or a large blender/food processor. Blend until smooth.


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Step 2. Discard rind from watermelon and cut fruit into 1-inch chunks. In a blender purée watermelon, syrup, and lemon juice and pour through a fine sieve into a 9-inch square metal baking pan.


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Step 1. Remove the rind from the watermelon, cut the flesh into 2-inch chunks, and remove the seeds. Arrange in a single layer on a parchment-lined baking sheet or in a resealable plastic bag.


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In a large bowl, combine all of the fruit except for the bananas and apples. Cover and refrigerate for at least 1 hour. Refrigerate your UNCUT bananas and apples separately. Meanwhile, add all of the Creamy Citrus Glaze ingredients to a medium bowl and whisk for 2 minute to activate/ thicken the pudding mix.


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Take one watermelon and remove the peel. Keep the peel for later. Now cut the watermelon in thick slices and transfer them on a tray. Brush a generous amount of the ponzu on both sides of the watermelon and then dry it 90 degrees Celsius for around 5 to 6 hours. Turn it every hour for a nice even end result. Then let it cool down in your fridge.


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Divide the glaze into 2 bowls, pouring 1/4 cup in one bowl and the remaining 3/4 cup in the second bowl. Add 1 drop of yellow gel food coloring to the bowl with 1/4 cup of the gaze and 15 drops of.


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Place the watermelon, lime juice and zest into a food processor /blender and blend until smooth. Transfer the mixture to a shallow, freezable container and place in freezer. After two hours, gently scrape the top layer with a spoon. Once you get to the unfrozen mixture pop it back in the freezer. Repeat after another 2 hours.


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Combine chicken, olive oil, lime juice, red pepper flakes, cumin, and salt in a bowl or ziploc bag. Massage to coat the chicken. Allow to marinate for up to 1 hour. While the chicken is marinating, preheat a grill to medium-high heat and prepare the glaze. Combine all glaze ingredients in a blender and blend until smooth.


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Step 1. Combine the cubed tomatoes and watermelon in a large, nonreactive bowl and toss gently to combine. Add salt and let stand 5 to 10 minutes while you prepare the dressing. Step 2. Whisk together the oil and vinegar and season with salt and pepper to taste. Step 3.


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The full recipe for watermelon agua frescas is below, but here's a brief recap: First, stir together sugar and lime zest, and spread the mixture in an even layer on a small plate. Place the lime juice on a second small plate. Dip the rims of glasses in lime juice and then dip in zest mixture to lightly coat. Fill the glasses with ice.