Blend all the ingredients in a blender, strain through a sieve and serve chilled.
In a bowl, mix the yoghurt, lime juice and zest, and coconut sugar. On the other side, on a plate, have the watermelon sliced and sprinkle the classic Tajin seasoning on top. Dip the watermelon “fries” in the sauce we have prepared and enjoy 💯 rich, natural and healthy! 😎 “Leave us your comment on […]
On a skewer stick, place a ball of Fashion watermelon, previously removed with a hollowed-out scoop, two balls of mozzarella and another one of watermelon. Dress the skewer with a mixture of honey, lime juice and lime zest on top.
Place a square of Fashion watermelon, a piece of brie cheese and some rocket on a skewer stick. Once skewered, drizzle with balsamic vinegar cream just before serving.
Peel the prawns, leaving the tails on, and remove the black guts from the back. Set the heads aside. In a frying pan with a little oil, sauté garlic and parsley and add finely chopped Fashion® watermelon. Add a touch of PX, leave to reduce for seven minutes, add the basil and remove from the […]
Use a special spoon to make 36 watermelon pearls (9 per person) and place them on the plate forming a square. Fry the bread in a little extra virgin olive oil. In the same frying pan, place the 1 cm thick slices of cheese and brown on both sides until toasted. Assemble the dish by […]
We take out 12 balls from the watermelon and 16 strands and with the rest we make a watermelon jam with 4 spoonfuls of sugar, with the cutter we make 12 flowers with the cheese which we put in a shot glass spreading them with the jam and put the strands and the spun egg […]
Clean the mackerel thoroughly of skin and scrapes and freeze. Once defrosted, soak in soya for 24 hours. To assemble, we make a 3110 cm toast on which we place some leaves of tender sprouts, rocket or lamb’s lettuce (as desired) and add a vinaigrette made with peach, onion, pepper, all very finely chopped, oil, […]
Using two rings of different sizes, cut 4 watermelon tubes, place the rings on a plate and add the oak leaf as well as the surimi and the gulas, finishing with a mustard vinaigrette.
Cut the watermelon into 2x1x10 cm rectangles. To serve, arrange the rectangles in parallel, top with some mixed lettuce sprouts, the anchovies and sprinkle with the shavings and a little olive oil.