1/2 small watermelon, seedless preferred Ask a question about this ingredient
1/3 cup cider vinegar Ask a question about this ingredient
1 teaspoon kosher salt Ask a question about this ingredient
1/2 teaspoon freshly ground black pepper Ask a question about this ingredient
1 teaspoon curry powder Ask a question about this ingredient
3 tablespoons olive oil Ask a question about this ingredient
1 small onion, julienne sliced Ask a question about this ingredient
Remove rind and dice the half-watermelon. .
Ask a question about this stepPlace 2 cups cubed watermeilon into a food mill. Process and discard seeds and pulp. Place the rest of the cubed melon in a large bowl and set aside.
Ask a question about this stepPlace all juices extracted by the food mill into a small saucepot and heat over high. Boil until 1/3 cup remains.
Ask a question about this stepAdd vinegar, salt, pepper, curry powder and olive oil to the pot and stir to incorporate. Add onion and stir 1 minute longer.
Ask a question about this stepTransfer to a cool bowl and allow to cool for 30 minutes. (Note - this can be made 12 hours ahead and refrigerated until ready to use)
Ask a question about this stepToss the reserved watermelon with the cooled reduction. Serve immediately or refirgerate.
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Kristen is the Senior Editor of food52.
