Can you sous vide watermelon?

Yes! Sous vide watermelon enhances its natural sweetness and creates a dense, flavorful texture. Simply vacuum seal the fruit and cook it at 140°F (60°C) for 1–2 hours.

How to compress watermelon without a vacuum sealer?

If you don’t have a vacuum sealer, use a ziplock bag and the water displacement method. Submerge the bag in water until most of the air is forced out, then seal it tightly.

Why compress watermelon?

Compressing watermelon intensifies its flavor and creates a denser, juicier texture. It’s perfect for adding sophistication to salads, appetizers, and cocktails.

Can you vacuum seal cut watermelon?

Absolutely! Vacuum sealing cut watermelon helps preserve its freshness and enhances its flavor when combined with sous vide cooking.

5 Easy Steps to Master Sous Vide Compressed Watermelon

Sous Vide Compressed Watermelon

Print Recipe

Transform ordinary watermelon into a culinary masterpiece with this sous vide compression technique. The process intensifies the fruit’s natural sweetness and creates a dense, juicy texture that’s perfect for salads, cocktails, and appetizers. This dish is a must-try for summer gatherings or as a refreshing snack.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 40 minutes (includes chilling time)
Yield: 4 servings 1x
Category: Dessert / Appetizer
Method: Sous Vide / Compression
Cuisine: Modern / Fusion

Ingredients

Scale

1 small seedless watermelon (cut into 1-inch thick slices or cubes)
1 tablespoon lime juice (optional, for added tang)
1 teaspoon honey (optional, for extra sweetness)
Fresh mint leaves (for garnish)
Optional marinade : Basil, thyme, or a splash of balsamic glaze

Instructions

Prepare the Watermelon : Cut the watermelon into uniform slices or cubes. Pat them dry with paper towels to remove excess moisture.
Vacuum Seal : Place the watermelon pieces in a vacuum-sealed bag. If using a marinade (e.g., lime juice, honey, or herbs), add it now before sealing. For those without a vacuum sealer, use the water displacement method with a ziplock bag to remove air manually.
Sous Vide : Set your sous vide machine to 140°F (60°C) and immerse the sealed bag for 1–2 hours . This allows the flavors to meld while maintaining the fruit’s vibrant color.
Chill : Once done, remove the watermelon from the bag and chill it in the refrigerator for 30 minutes before serving.
Serve : Garnish with fresh mint leaves or a drizzle of balsamic glaze for an elegant touch

Notes

For best results, use ripe, seedless watermelon for maximum sweetness.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Experiment with different marinades like tequila, vodka, or citrus juices for cocktail pairings.

Nutrition

Serving Size: 1 serving (approximately 1 cup of compressed watermelon)
Calories: 46 calories per serving
Sugar: 9g
Sodium: 2mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 0.6g
Protein: 0.9g
Cholesterol: 0g

Keywords: sous vide compressed watermelon, compressed watermelon recipe, sous vide fruit recipes

Find it online: https://catsoxe.com/sous-vide-compressed-watermelon/