Serves 6
15 minutes prep, 5 minutes cooking, 20 minutes total
  • 1 tablespoon fennel seeds
  • 2 teaspoons kosher salt
  • 12 (1-inch-thick) slices from a 5-pound quartered chilled watermelon
  • 6 lime wedges

1. Heat a dry small heavy skillet over moderately low heat until hot, about 3 minutes, then toast fennel seeds, stirring constantly, until lightly browned, 3 to 4 minutes.

2. Transfer seeds to a work surface and cool 10 minutes. Coarsely crush seeds using bottom of skillet, then stir together with salt and sprinkle over watermelon.

3. Serve with lime wedges.

Reprinted with permission from Gourmet magazine. The recipe originally appeared in the May 2005 issue.