Science Of Watermelon’s Texture: A Guide To Understanding The Fruit’s Flavours
Watermelon, a crispy, juicy fruit with a bright green exterior and a ripe pinkish, reddish interior is often used for preparing different cocktails and mocktails particularly in summer weather. Watermelon juice and puree are extracted from the fruit to be added as mixers or smooth, flavourful components into several blends. As well, the versatile fruit is cut up into chunks or frozen into ice cubes and put to use as a garnish while serving drinks like the watermelon mojito or the watermelon basil smash.
Evidently, there are multiple ways in which this tropical fruit is incorporated into mixology craft and the primary reason for its presence in summer drinks is the watermelon’s texture. This fruit has a very crisp and light feel which makes it an ingredient that is quite easy to add into drink blends. Watermelon’s taste seeps smoothly into a blend as a result of this quality so that the fruit becomes an interesting study for a mixologist deep diving into its textural nuance.
Light And Crunchy Texture
Watermelon is filled with high water content which gives this fruit a very light texture. As well, upon carving through the hard interior, what rests inside is a pinkish flesh with brown seeds that has an audible crunch. The watery interior contributes in large part to imbuing a cocktail or mocktail with textural character. Adding a finely strained watermelon juice as a mixer to a watermelon gin fizz made using Tanqueray No. 10 Gin or any other premium gin of choice leaves the drink with a very smooth finish that is a result of this light and crunchy base.
Textural Influence In Drinks
Such a textural influence is amply visible in drinks which incorporate watermelon in different ways. When watermelon puree is added to a blend, it imbues into the drink a smooth consistency and subtle flavours of the fruit. Watermelon chunks on the other hand, when used as garnishes build a more chewy and crispy effect into a blend that goes well with smoother textures of soda water or the clear flavour of a 30 ml Ketel One Premium Distilled Vodka or any other premium vodka of choice used in the making of a watermelon basil smash.
Does Texture Impact Flavour?
One of the reasons behind understanding watermelon’s textural science is that the textures of the fruit inevitably seep into a drink, building on the flavour components of the blend. Pulpy watermelon juice often makes the fruit’s flavours appear more pronounced in a drink. This pulpy element is suitable for crafting blends with tropical-forward flavours. A spicy watermelon margarita made using 30 ml Don Julio Blanco Tequila or any other premium tequila of choice contains such a chunky watermelon juice whose flavours are highlighted when it is mixed with one teaspoon lime juice and one teaspoon agave syrup.
Watermelon’s Textures In Drinks
When watermelon juice is strained to remove pulp before adding to a blend, it gives a drink a light and smooth consistency that is ideal for blends such as highballs and spritzers. On the other hand, when watermelon puree, which is slightly thicker and more velvety is stirred into a cocktail shaker, it brings more depth and a richer consistency into cocktails such as daiquiris. Muddled into a drink like the mojito or a caipirinha, watermelon chunks in the serving glass provide a textural break giving the drink a chunky effect when blended with herbs like basil and mint.
Studying watermelon’s textures and flavours makes the process of incorporating its tasting notes into drinks tad smoother. This understanding also contributes to harnessing the most out of the fruit so that this summer ingredient can be utilised to the maximum for making drinks during summer.
Drink Responsibly. This communication is for audiences above the age of 25.
