Her is another gem dessert recipe adapted from Bon Appetit magazine. This combination of creamy, sweet,
savory and salty is hard to beat. And it is so easy yet looks like you worked at preparing it for many hours.
1 cup Greek yogurt
1 tablespoon honey
Pinch of non-iodized salt
2 tablespoons olive oil
2-3 rosemary sprigs, each 4-6 inches long
3 pounds seedless watermelon
3 tablespoons grapefruit juice (optional)
Flaky Kosher salt for seasoning
Pinch crushed red pepper (optional)
Mix together the yogurt, honey and the pinch of salt together and set aside in your refrigerator.
Heat up the oil in a medium sized frying pan on medium heat. Fry the rosemary sprigs one or two at a time.
The sprigs will sizzle as the moisture is driven from them by the hot oil. When the sizzling just about stops, remove
the springs and drain them on paper towels. They will get more crisp while they cool so don’t overcook them. When
they cool, crumble off the rosemary leaves from the stems and set aside while discarding the stems.
Spread out the yogurt mixture either on a serving platter or else on individual serving plates.
Toss the watermelon with the grapefruit juice if you are using it, then place the watermelon chunks on the
plate(s). Sprinkle onto the watermelon the rosemary leave, poppy seeds and flaky Kosher salt plus the optional
crushed red pepper if you are using it. And serve!
Watermelon with Yogurt and Fried Rosemary