Watermelon Entirely
Watermelon-Coconut Sorbet, Mandarin Meringue, Watermelon Granita, Compressed Watermelon, Mandarin Oranges, Pickled Watermelon Rind, Cilantro
Pastry Chef Anna Doole of Dedham Country and Polo Club | Dedham, MA
“When preparing this dish, I was inspired to challenge my pastry skills with a non-waste mindset. I decided to use Asian-inspired flavors to present the entire watermelon in a refreshing, elegant dessert.” — Pastry Chef Anna Doole
Adapted by StarChefs | August 2026 | Photo: Brian Samuels
INGREDIENTS
Pickled Watermelon Rind:
Yield: 1 pint
2 cups watermelon rind, skin removed, sliced to desired size
250 grams rice vinegar
100 grams elderberry honey syrup
80 grams granulated sugar
10 grams kosher salt
½ teaspoon coriander seeds
¼ teaspoon crushed red pepper flakes
4 slices ginger
Peels of 2 Mandarin oranges
Compressed Watermelon:
Melon-balled watermelon
1 cup wildflower honey
2 tablespoons elderflower syrup
1 lime, sliced
Watermelon-Coconut Sorbet:
Yield: 1 quart
700 grams watermelon, puréed and strained
20 grams lime juice
200 grams full-fat coconut milk
75 grams granulated sugar
40 grams glucose syrup
25 grams invert sugar
1 gram sorbet stabilizer
Watermelon Granita:
Yield: 2 quarts
1 kilogram watermelon flesh
130 grams granulated sugar
5 grams lime juice
Kosher salt
Mandarin Meringue:
Yield: 4 quarts
192 grams egg whites
368 grams granulated sugar
Zest of 4 Mandarin oranges
To Assemble and Serve:
Micro cilantro
Mandarin segments
METHOD
For the Pickled Watermelon Rind:
Place watermelon rind in a nonreactive container and set aside. In a saucepan over medium heat, bring remaining ingredients and 125 grams water to a simmer. Remove from heat and let cool. Once cooled, pour over watermelon rind. Cover and refrigerate 24 hours.
For the Compressed Watermelon:
Place watermelon in a vacuum bag and set aside. In a saucepan over medium heat, bring remaining ingredients and 1 cup water to a boil. Remove from heat and let cool. Once cooled, pour into bag with watermelon to submerge. Seal and refrigerate 24 hours.
For the Watermelon-Coconut Sorbet:
In a blender, combine watermelon and lime juice. Set aside. In a heavy-bottomed saucepan over medium heat, bring remaining ingredients to 180°F. Cook 1 minute. Remove from heat and let cool completely. Add to blender container and purée on high speed until smooth. Transfer to a nonreactive container and refrigerate 4 hours. Once chilled, process in an ice cream machine according to manufacturer’s instructions. Transfer to nonreactive container. Cover and freeze.
For the Watermelon Granita:
In a blender, combine watermelon, sugar, lime juice, and 60 milliliters water. Season with salt. Blend until well combined. Transfer to a shallow hotel pan and freeze 1 hour. Once edges have begun to freeze, use fork to gently stir mixture. Repeat every 30 minutes, or until a fine, crystal-like consistency is achieved.
For the Mandarin Meringue:
In the bowl of a stand mixer fitted with a whisk attachment, whip egg whites until soft peaks are achieved. Set aside. In a heavy-bottomed saucepan over medium heat, combine sugar and 75 grams water. Cook until mixture reaches 243°F. With the stand mixer running on low speed, slowly stream syrup into egg white mixture. Mix until mixture is glossy and cool. Fold in zest. Transfer to piping bags and refrigerate.
To Assemble and Serve:
On a clean work surface, slice 2 balls Compressed Watermelon in half. Set aside. Pipe desired amount Mandarin Meringue into a circle in the center of a serving plate. Using a blow torch, slightly char. Place sliced Compressed Watermelon around the left half of the Mandarin Meringue circle. Place Mandarin segments in between each piece Compressed Watermelon. Bend 1 slice Pickled Watermelon Rind into a spiral and place onto circle. Garnish with cilantro. Place 1 quenelle Watermelon-Coconut Sorbet on the right side of the Mandarin Meringue circle. Finish with 3 spoonfuls Watermelon Granita on left side of plate.
