Make the most of the season’s best produce by pickling and fermenting it in a selection of sweet and savoury recipes that are sure to add bursts of flavour and colour to any meal.
Recipe and styling by Sarah Dall
Photograph by Myburgh du Plessis
- ¼ watermelon
- 1 spanspek melon
- 330g white sugar
- 250ml (1 cup) water
- 125ml (½ cup) vinegar
- 1 tsp chilli flakes
- ½ vanilla pod
- 2 star anise
- 1 tsp fine salt
Using a melon baller, scoop out 300g watermelon. Place the balls in a large bowl. Repeat with the spanspek melon. Set aside until needed.
Place the sugar, water, vinegar and chilli flakes along with the vanilla-pod and star anise halves in a medium saucepan. Bring to a gentle simmer over medium heat, stirring the mixture continuously until the sugar has dissolved. Remove from heat and set aside to infuse, about 1 hour. Stir in the salt. Return to heat until the mixture is warm throughout.
Divide the fruit balls between 2 large sterilised glass jars with lids. Pour over the warm pickling liquid. Seal and set aside to pickle in a cool, dry place for 1 week.
Enjoy as part of a cheeseboard comprising grapes, Brie, goat’s cheese and crackers. Store any leftovers in a sealed jar in the fridge for up to 3 months.