Ferragosto is the Festa Grande in Italy. A major holiday established in 18 BC by Emperor Augustus, it’s been later transformed into the Christian feast of the Assumption of the Virgin Mary and celebrated on August 15th.
The whole country is on holidays and this special days is celebrated with local foods and large amounts of watermelon.
At this time of the year, the large fruits are crispy, deliciously sweet and provide a wonderful respite from the heat. There is no picnic or dinner on a breezy terrace without watermelon as a dessert.
Growing up in Umbria, we often celebrated Ferragosto with a picnic in the hills near Perugia, my hometown. For family gatherings, my mother and aunts always prepared this upgraded version, the “macedonia di melone”. A giant watermelon is used as a “bowl” for a fruit salad soaked in vermouth or dessert wine.
For smaller parties, I use baby watermelons and if I really don’t have time, I just make the macedonia in a bowl. Just make sure to cover the fruit salad and let it marinate in the delightful liquor for several hours, better if overnight and up to 24 hours.
Directions
Ingredients
- 1 small watermelon (about 2 1/2 kg or 5 lb.) preferably round in shape
- 1/2 cup each of diced peaches, watermelon, cantaloupe, green grapes or quartered plums (about 500 g / 1 lb of diced fruit in total)
- zest and juice of one small lemon
- 4 tablespoon sugar
- 2-3 cups dessert wine like moscato or Vinsanto or white Italian vermouth
If you want to make the macedonia without the watermelon “bowl”, decrease the sugar to 2-3 tablespoons. Use the juice of half lemon and 1/3 cup wine or vermouth. Taste and adjust accordingly.
Prepare the melon “bowl”
With a large, sharp knife, remove the top section of a watermelon, just below the insertion of the stem. Make sure the watermelon can stand vertical, cut side up. If necessary, cut off a slice at the bottom to make it flat. If your watermelon is really large and oblong, you might have to cut it so that it can stand horizontal.
With a metal spoon, scoop the pulp from inside the watermelon, then dice, removing as many seeds as possible. Leave 2 cm (2/3 inch) of flesh inside the shell of the watermelon.
Assemble the macedonia
Place all the cut fruit and lemon zest inside the watermelon. You might need more fruit in the case of a larger watermelon, or you will need to set aside any fruit mixture that will not fit.
Mix in the lemon juice and sugar and toss thoroughly. Add wine or vermouth to cover the fruit. Cover and refrigerate for at least half a day.
Serve well chilled, and when the fruit is finished, scoop out the watermelon flesh inside the shell, which will taste wonderfully fruity and boozy.
Serves 4-6
