The cocktail sauce came about because we had leftover watermelon pulp on hand after pureeing and straining watermelon for a sauce. It had a texture that looked like cocktail sauce thickened with horseradish. That being the spark, we added horseradish, ketchup, yuzu kosho, yuzu juice, Sriracha, and some thickened watermelon juice to accent the delicate watermelon flavor. It may sound like a lot of ingredients, but we used a light hand, and the best sauces are balanced and complex. It’s a fun variation on a classic condiment, and in the heat of the summer, it will come in handy for seafood, vegetables, and fruit. As we focus on using all the different parts of our produce before sending leftovers to the compost bin, we find that a whole range of new inspirations is coming to fruition.
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