By PolyScience Culinary Chamber Vacuum Vacuum
January 20, 2015
Compressed fruits and vegetables are a fun and simple way to add dimension to any dish. Follow these step by step instructions and substitute other melon, pineapple, tomatoes, jicama, apples…you name it! The key is to use fruits and vegetables that are more porous than others.
For a quick infusion, place a small amount of your favorite vinegar, liqueur, juice, simple syrup or tea in with the watermelon. The fruit will absorb the liquid and create a new flavor profile.
Place sliced and seeded watermelon into vacuum bag.
Place vacuum bag into chamber vacuum sealer and pull a full, 100% vacuum on the fruit.
If using immediately, remove from vacuum bag and serve.
If saving for a later time, the compressed fruit will remain compressed for a maximum of two days. After two days, juices will start to expel from the fruit, surrounding the fruit in the vacuum pouch. The fruit is usable, but less desirable.