Do you want a crunchy, juicy watermelon salad? Don't miss this step

Don't worry – it's not just another watermelon salad recipe. I know you probably swim in the season. Instead, I am here to talk about the only problem that affects almost all of them – and this watermelon salad that drowns in its own juices and die a wet death before the party starts.

Set the scene: you can jog in watermelon, throw it away mint, feta, maybe a few sliced ​​cucumbers, tomatoes or lime peel, and appear proudly to cook your friend. But when you reveal your masterpiece, what awaits you? Sad, Sloshy watermelon soup. The mint is declining, the swimming of the feta for his life, and the whole salad taste the water. Was there? Same.

But good news! There is a simple, science -sponsored repair to this common warm weather tragedy. And no, it does not contain molecular gastronomy or blurred kitchen utensils. Just a bowl, a filter pot, a spray sugar and a 30 -minute cooling time.

Trick of watermelon that is crunchy: Macerate and Drain

The maceration sounds fashionable, but it is actually just a quick sugar bath that pulls out the water and increases the taste. Here is what you do:

1. Place the cube -greek in a large bowl.

2. Add sugar. Only 1 teaspoon sugar 4 cups of diced watermelon. (If the melon is malnably boring, go up to 2 teaspoons. Use the palate and adjust.)

3. Gently throw the coating.

4. Place the sugary melon in a filter bowl that stands above the now empty bowl.

5. Cover and cool for 30 minutes.

That's it. After half an hour, you will find a pink juice pool in the bowl and the firm, brighter and astonishingly tasteful watermelon cubes.

Why is it working

This technique lends one page from the same Playbook cucumber or tomato: osmotic pressure. When sprinkling the sugar (or salt) on the products, pull out excess water by osmosis. This is the process in which the dissolved substance (such as salt or sugar) pulls water out of the cells through their semi -permeable membranes, reducing excess moisture in high -water fruits and vegetables.

Salt is very effective in this because it is small, ionic and easy to dissociate in the water. Sprinkling on the product, the salt quickly pulls out large amounts of water and can significantly change the texture of the food. Therefore, it is often used to crumble the cucumbers or solidify eggplant slices before cooking. But in fine fruits like watermelon, the salt can easily exceed, pull too much moisture, and leave the granular, mealy or rubber fruits behind.

Sugar, on the other hand, works slower and finer. It is a larger molecule and does not dissociate than salt, so the osmotic pull it creates is less intense. This means that it pulls enough water from watermelon to solidify the texture and reduce the scandal without drastically changing the structure of the fruit, ensuring that watermelon does not flood its salad later. In addition, sugar helps to highlight the ripe, fruity sounds of watermelon without immersing on the dessert – perfect for pairing with perfect salty cheese, bright herbs, or even chiles and citrus fruits, so it is ideal for delicious salads.

Think of salt as an electrical device – you do work quickly, but it can be excessive. Sugar is more like a finishing abrasive – precise, measured and perfect tuning than for conversion. It concentrates the flavors and sets the fruit for the success of the salad.

When to use this trick

This step is roughly useful if you make a watermelon salad you do not plan to eat immediately, including the classic watermelon, feta and mint saladTo tomato-whermelon salador the Grilled Halloumi and watermelon salad– It is also great if you prepare the cap watermelon for picnic or just try to prepare the smarter preparation in the summer heat; This step helps to keep the salad cool and texture.

Bonus: You can maintain the collected watermelon juice and for cocktails such as freshly used watermelon margarita and watermelon limeadeor even add a dash in the Vinaigrette. Or just drink straight from the bowl. Nothing wasted, everything won.

Final tips

• Taste it first. Always try watermelon before adding sugar. If this peak period is sweet, you may need less.
• Don't overdo it. A little sugar goes far, especially if you plan to make a sweet-discounting salad with the melon.
• Lower it well. Give the melon a good shake in the filter pot before throwing the other salad ingredients.

There is no more mushy watermelon salad. Just crunchy, holey, perfectly juicy watermelon that holds itself on the potluck table.