Fresh Watermelon with Cool Citrus Mascarpone

By Brie

Though this cool dessert is amazing, you’d never find it on a menu in Italy, where they are smart enough to leave the perfect fruit alone. But I could not resist gilding the alleged lily.

Ingredients

• 1 orange
• 2 lemons
• 1 grapefruit
• 1 pound watermelon
• 1 cup mascarpone cheese
• 2 tablespoons sugar

Preparation

Step 1

Zest the orange, lemons, and grapefruit, then use a sharp knife to cut off any remaining peel and pith.

Cut between the membranes to free the individual segments, working over a bowl to catch the juices.

Reserve the segments and juice separately.

Halve the watermelon lengthwise.

Using a melon baller, cut the melon into balls and place in a shallow serving bowl.

Add the reserved fruit juices and set aside.

In a blender, mix the mascarpone, fruit zests, and the sugar until smooth.

The mixture should be as thick as yogurt; if necessary, thin with a little water.

Drizzle the mascarpone over watermelon balls and sprinkle the fruit segments over and serve cool.