Getting weird with it
Sometimes I think we get stuck in routines — same salads, same flavors, same predictable bites. So I grabbed a half-melted watermelon from the fridge and some ripe avocados I’d forgotten on the counter. Usually, I’d cook or bake, but today I just wanted to see what happens if you toss those two together. The watermelon smells like summer knocked on my door — sweet, a little grassy, almost like honeydew but brighter. The avocado’s creamy texture with those tiny, almost grassy oil notes clashes against the crisp splash of cold watermelon. It’s like a mashup of a picnic and a strange, urban oasis. No plan, no recipe, just getting wild in the kitchen, maybe fooling myself that this could matter right now. Or maybe I just wanted fruit that’s not trying so hard to be fancy.
Watermelon and Avocado Mashup
Ingredients
Equipment
Method
- Use a chef's knife and cutting board to dice the watermelon into small, uniform cubes.
- Peel, pit, and chop the avocados into chunks approximately the same size as the watermelon pieces, displaying a creamy, green interior.
- Transfer the diced watermelon and chopped avocados into a large mixing bowl, gently combine using a spoon or spatula without mashing the fruit.
- Gently fold the ingredients together until evenly mixed, observing the contrast of bright red and green colors.
- Serve immediately in bowls, showcasing the vibrant mixture with a slightly glistening appearance from the natural juices.
Sometimes the messiest ideas turn out the best. It’s a reminder not to dismiss the oddball combos in the fridge. Or maybe just a reason to let your fruit get weird once in a while.
Hi, I’m Olivia Chen-Williams, a professional chef, cooking instructor, and the founder of Turn Around At 50. For nearly three decades, my life has revolved around kitchens. Not the quiet, romantic kind, but the real ones. Hot, loud, demanding, and deeply alive.
