Feasting on Art

This is one of those great recipes that is easily adaptable and open to an endless number of variations. You could freeze the margaritas and then scrape them into a bowl as a flavoured ice like a granita or you could just freeze the watermelon and break it up making it a substitution for the ice found in typical margaritas. Regardless of the style or the fruit combination the margarita is an instant favorite and is sure to be a hit at any festivity. This recipe was featured in the Stay Cool collection at The Kitchn.

Fernando Botero, Still Life with Watermelon, 1992
oil on canvas, 95 x 116 cm

Fernando Botero is a Colombian artist who gave himself the title “most Colombian of Colombian artists.” Botero is primarily known for his portraits and for the exaggerated the proportions of his subjects. His ‘large people’, deemed obese by critics, are very round and seem to be composed of several bulbous spheres stacked upon one another (1). In the still-life above, the subject material consisting of oranges, a watermelon, and a kettle all assume a similar bulging appearance. I would think it would be hard to make an orange look fat but by slicing it near the top it appears the symmetry is off kilter and the fruit looks like it is bursting with juice.

The margarita is the most common and popular tequila-based cocktail. Traditionally the tequila is mixed with triple sec and lime juice with the ratio at 2:1:1. Served on the rocks or with ground ice, the drink would not be complete without the salt rim (made special in my recipe with the addition of lime flavouring). As with many origin stories regarding food there are several accounts detailing how the margarita was developed. I like to imagine the inventor is Danny Negrete who allegedly in 1936 made the drink as a wedding gift for his sister-in-law Margarita (2). What a fun and delicious gift!

{Frozen Watermelon Margarita}

adapted from Gourmet

1 large watermelon
4 limes
1 c tequila
1/4 c sugar
lime salt (recipe below)

Cut the watermelon into cubes. Using a hand blender, puree the watermelon and add remaining ingredients. Place in freezer until solid.

Rub lime juice around the rims of the serving glasses or bowls. Press the rims into the lime salt and scrape round servings from the frozen watermelon margarita mixture. Serve as a solid or in glasses as a slush. Garnish with peels of lime zest.
 

{Lime Salt}

1/4 c salt
1 tsp dried lime zest

Combine by grinding together with a mortar and pestle. Use as a finishing salt with your favorite dishes. Perfect with fish and seafood.

This recipe is part of the Monthly Mingle Marvelous Melon event. You can find more details here!