Cold cream watermelon spiced with curry

Cold watermelon cream with spicy curry sauce

Today we bring you a recipe with watermelon that the chef from La Mancha, Mayte Jiménez, from SABORES en tu CASA, has given us so that we can show it to you and invite you to try it because of how easy, tasty and refreshing it is. This seasonal fruit can be used in a wide variety of dishes, whether as a starter, main course or dessert. It is true that it is not always easy to find a recipe that is easy to prepare and that can also be kept in the fridge for later consumption.

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Today, Mayte Jiménez surprises us with this cream in which she uses a very aromatic Indian spice, such as curry, which is mixed with the freshness and light sweetness of watermelon. Let’s see how she does it!

Ingredients (for 8 portions)

  • 800 g watermelon pulp in chunks, without skin and seeds (for the cream)
  • 50 grams of watermelon balls (for the brochette)
  • 100 g spring onion
  • 350 grams of grated or diced natural tomatoes
  • 1/2 fresh red chilli, seeded (optional)
  • 1 teaspoon curry powder (for the cream)
  • 1/2 teaspoon curry powder (to garnish the skewer)
  • 50 ml extra virgin olive oil
  • 20 ml sherry vinegar
  • 1 teaspoon salt
  • 250 grams of ice cubes or very cold water


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We are going to use a blender (check beforehand that your blender can crush ice, otherwise use very cold water) to mix most of the ingredients. To do this, place the watermelon chunks, tomato, spring onion, curry, oil, vinegar, salt and ice in the blender. Blend for at least 3 minutes at maximum speed. Pour the contents of the cream into an airtight container and keep it in the refrigerator until ready to serve. It is very important that it is consumed cold.

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Continue with the decoration of the brochette and insert two balls of watermelon pulp on each brochette and for each guest. Sprinkle the curry on the skewer and, to decorate the cream, add a little chive and coarse salt to give it that “touch”. This cream is served very cold.

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As you can see, it is a very easy and tasty recipe for a starter, lunch or dinner.

A tip: consume after 24 hours in the fridge as the flavours blend better.

I encourage you to try it and I hope you like it!