In Hawaii, Maralyn and I enjoyed the tang of local salt on plums and pineapples.
This year’s Mexican taste treat was adding hand crafted sea salt and fresh limes to our mangos, as well as rimming our margaritas.
Our family discovered two savory sprinkles to top sweet juicy watermelon at a weekend pot luck from a chef and a caterer.
Matthew preparing the cold, ripe, fragrant, watermelon with sea salt sprinkles for water ski tournament guests.
The first is a 5 ingredient mix is from Courtney Burns of Bar Tartino in San Francisco, compliments of the Tasting Table.
Ingredients:
I ripe watermelon, honey dew, or any melon
1 tbs sumac
1 tsp flaky salt
1 tsp dried mint
1/2 tsp dried anise hyssop
(Yield: two tablespoons)
Method:
Cut watermelon in round or finger slices.
In a small bowl, combine herbs and spices.
Lightly toss on top of melon.
California Caterer Charlene’s savory tip–Sprinkle kosher or sea salt on sweet watermelon. The addition of one simple ingredient is amazing. (I use hand-crafted Mexican sea salt).
Mexican sea salt
I bring several shakers back for culinary friends from the west coast of the Baja Peninsula. It costs a few pennies to enjoy tangy, hand crafted sea salt that is not mined, but harvested by evaporation.
Mexican Sea Salt
Brenda C. Hill
International Food Wine & Travel Writers Association
Society of Professional Journalists
California Writers Club
Books By Hills Success With Writing Where And What in the World
Brenda Hill is an Events Blogger with Amigos de La Cruz for the Vallarta Tribune. The weekly covers entertainment, art, culture, and news for Riviera Nayarit,
Puerto Vallarta.
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