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Watermelon and Lettuce

Zero Waste: Watermelon and Lettuce

The whole watermelon, including its skin, is given a new lease of life with lettuce in this refreshing recipe.

25 October, 2022
Average: 4 (3 votes)

serves for



For the Dehydrated Watermelon
½, peeled and sliced
For the Watermelon Broth
½, roughly chopped into small pieces
Caster sugar
100 g
5 cm, peeled
20 g
Candied Watermelon Skin
Watermelon skin
400 g, peeled and diced
1 litre
White Wine Vinegar
100 ml
200 ml
Caster sugar
250 g
1 stick
Star anise
Lettuce Granita
1, fresh
500 ml
Caster sugar
150 g
200 ml
5 sheets
Micro greens
Acidic small leaves
Sweet flowers

We invited chefs from the S.Pellegrino Young Chef Academy to create recipes using leftover ingredients from preparation. The recipes we have collected are to help you fight waste at home and, more importantly, to inspire you to create something delicious with food that would typically be thrown away. 

Franklin Silva, a chef from the S.Pellegrino Young Chef Academy, uses the whole watermelon, including its skin, in this refreshing and ingenious recipe with lettuce.

Step 01

For the dehydrated watermelon 

Place the sliced watermelon on a rack, then place the rack over a baking tray.

Place the tray in the oven for at least 3 hours at 100° C. When the watermelon looks like raw meat, it's done. Set aside.


Step 02

For the watermelon broth

Mix all the ingredients in a container and place in the fridge overnight. Next, blend the ingredients with a hand blender. Pass through a fine mesh and keep in the fridge.

Step 03

For the candied watermelon skin

Combine 1 litre of water and 100 ml of white wine vinegar in a pan and add the diced watermelon skin. Cook over low heat for 1 hour and 15 minutes. 

Then, drain the liquid and put the watermelon skin back in the pot with the remaining ingredients, and cook for another 45 minutes on low heat.

Once cooked, put the watermelon, with the liquid, in a container and keep it in the fridge.


Step 04

For the lettuce granita

Blend the lettuce with 500g of water and pass through a fine mesh to obtain lettuce juice. Set aside.

Hydrate the gelatin sheets in cold water and set them aside.

Add 150g of sugar to 200ml of water in a pan and make a syrup, heating until it reaches 117°C.

Use a little syrup to dissolve the hydrated and squeezed gelatin sheets.

Mix the remaining syrup and the dissolved gelatin with the lettuce juice.

Put in a container and leave to freeze for at least 12 hours.


Step 05

For plating

Dice the dehydrated watermelon and place in the centre of the plate.

Place some pieces of the candied watermelon skin over the dehydrated watermelon.

Scrape the granita with a fork and plate next to the dehydrated watermelon.

Finish with the watermelon broth.

Garnish with acidic micro greens and sweet flowers.



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