Fruit salad with kombucha in a watermelon

Votes: 3

How to Make Kombucha Fruit Salad in a Watermelon

Time: 35 min.
Complexity: easily
Servings: 14

This delicious fruit salad is the perfect way to use kombucha as a marinade while preserving all its beneficial properties. Since the kombucha is not heated in this recipe, the live cultures continue to work their magic, blending with the aromatic fruits popular in Mexican salads, as well as flavorings like chamoy and tahini.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 medium seedless watermelon (about 5.5 kg)
1 pineapple, peeled and cut into 1cm thick slices.
8 strawberries
1 mango, peeled and thinly sliced
1 small jicama, peeled and cut into sticks
1 bottle (400 ml) of kombucha
0.5 cup chamoy
2 tbsp tahini spice mix + extra for sprinkling
A few drops of hot sauce
4 tamarind candies, for decoration
Special equipment: 7cm star-shaped cookie cutter; 4 wooden skewers, 25cm long.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: Watermelon, Pineapple, mango, jicama

Cooking the dish according to the recipe:

Cut a small slice from the long side of the watermelon so it stands upright. Stand it on its side, making sure it doesn't roll. Cut the watermelon in half lengthwise. Set the bottom half aside. Turn the top half cut-side down and slice into 1/2-inch-thick slices. Using a star-shaped cookie cutter, cut out 4 stars (set the watermelon scraps aside for another use or to eat).
Draw two longitudinal lines approximately 2.5 cm apart down the center of the bottom half of the watermelon. Scoop out the flesh on either side of the lines to create two cavities with a stripe down the center. Cut this flesh into large pieces.

Cut 4 stars from the pineapple rounds. Cut the remaining pineapple pieces into 2.5 cm thick cubes, discarding the stringy core.
Fruit on skewers:

Thread two strawberries onto each of four wooden skewers. Thread a watermelon star onto each skewer, then a pineapple star.
Place the sliced watermelon, pineapple, mango, and jicama in a large bowl. Add the kombucha, chamoy, tahini, and hot sauce and toss to combine. Spoon the fruit mixture into the watermelon cavities and garnish with stars and tamarind candies. Sprinkle with tahini.

Chamoy:
Chamoy is to Mexico what miso is to Japan. This umami-flavored condiment, made from pickled fruits, flavors everything from jicama to nachos, adding sweet, salty, and tart notes to dishes.

Tahin:
It's a mixture of chili pepper, salt, and dried lime juice. It's not very spicy, but it's flavorful!

Straws in tamarind paste:
Mexican tamarind candies are sticks of tamarind paste coated with chili powder and salt. They have a sweet, salty, and sour flavor.