10461

This recipe was discovered in Las Vegas at Angelo Sosa’s Restaurant called Poppy Den. This is a refreshing and different watermelon appetizer, and it was a complete hit when we made it!

Ingredients:

  • Wasabi Powder
  • Sugar
  • Watermelon
  • Lemon
  • Thyme
  • Goat Cheese
  • Sea Salt

Directions:
You want to make the candied wasabi the morning before serving so that it has time to dry out in order to crumble. You only put a smidgen of the goat cheese and one little dab of the wasabi on top as a small garnish. The watermelon is cut into bite-size squares. Make sure to only “drizzle” the Yuzu or lemon on each bite.

10461a

Candied Wasabi

  • Use 1/4 cup sugar and 1/4 cup wasabi powder combined with 1 tablespoon of water to make a paste. Add more water if needed, to combine the sugar and powder.
  • Spread the paste thinly on a sheet of wax paper and let it dry for several hours.
  • Crumble when ready to use on top of the watermelon.

10461b

Watermelon

  • Cut into bite-size cubes (approximately 1-inch squares) and lightly sprinkle with sea salt.
  • Refrigerate the watermelon for 2 hours. You can chill the serving plate in the freezer.
  • Remove the watermelon, place it on the platter, and drizzle it lightly with lemon juice.