Watermelon skewers with lime, strawberry & raspberry coulis

by Ching-He Huang

A fuss-free, tasty and fresh use of summer fruit

For me strawberries are really about those times when you can sit down, watch the tennis or relax with friends. One of my favourite recipes for times like these is chilled watermelon dipped in a lime, strawberry and raspberry coulis. It is easy and a lot sexier than a plate of chopped assorted fruit. You just have to find the sweetest and juiciest fruit you can. The rest is easy.


100g strawberries (plus any extra you want to scatter on the plate)
250g raspberries
2 tbsp maple syrup
1 lime, zest and juice
Mint leaves to garnish
1 watermelon, skin removed and cubed


Prepare the strawberry and raspberry puree by blending the strawberries and raspberries with the maple syrup, lime zest and juice. When smooth, pass through a sieve and spoon into 4 small dipping dishes. Garnish with mint leaves. You can of course adjust the amounts for more people, or if there’s a long afternoon of relaxing ahead.

Divide the watermelon between 4 plates. You can use whatever kind of watermelon you like but smaller ones tend to be sweeter—just ask the greengrocer which variety is best at the time. Decorate with more raspberries or strawberries as you wish and serve with dipping sauce.

To sip along with this recipe, try this expert wine match chosen by Christophe Lechavalier from Borough Wines. 

Recipe: From Eat Clean: Wok Yourself to Health by Ching-He Huang published by Harper Thorsons 
Image: Myles New