Summer 2016 | Sea Island Life Magazine Spring/Summer 2016 | Page 8

S E A S O N A L F L AV O R S
Cold watermelon is
served with wild Georgia
shrimp, feta and balsamic
reduction in this popular
Sea Island dish.

OFF THE VINE

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MELON IS A STAR INGREDIENT FOR CHEFS DURING THE WARMER MONTHS.
BY NANCY DORMAN-HICKSON

elons—cool and refreshing in desserts and salads—tantalize the palate
during the warm weather
months. Available in a variety of colors and
flavors, the fruit is incredibly versatile, and
everyone seems to have a particular type they
enjoy best. Watermelon is a favorite of Nico
Romo, the culinary executive director of the
Charleston, S.C., restaurant Fish. He says that
guests await the arrival of the ingredient every
year. “I keep the skin on the watermelon and
grill it directly on the fire with salt and pepper,”
he explains. “We serve it with coconut rice,
peas and scallops. We also grill watermelon at
stations for weddings in the summertime.”
The fruit is also highlighted in a popular
dish at Sea Island. “We pair beautiful wild
Georgia shrimp with feta, balsamic reduction
and watermelon,” says Jonathan Jerusalmy,
Sea Island’s executive chef and culinary

8 SEA ISL AND LIFE | SPRING/SUMMER 2016

director. “We make sure the watermelon is
very cold and the shrimp is hot. The shrimp
are slightly sweet and the watermelon is
really sweet, so we bring in balsamic reduction to add a little bit of acidity to tie the dish
together. We try to create contrast within the
mouth, with the hot and the cold and the acidity, saltiness and sweetness.”
But while watermelon is often considered
the quintessential summer produce, Jerusalmy
says his favorite melon is Cavaillon, a French
variety that is grown in the town of the same
name in the south of France but can be found
in U.S. markets. “They are the ones that take
me back to my childhood,” Jerusalmy explains,
adding that it’s the distinct flavor and taste
that bring to mind fond memories.
Resembling a cantaloupe with a textured rind and