White cheese with watermelon
Cheese and watermelon are a summer pairing of the Levant and the Gulf that needs no introduction.
Cold sweetness meets rich saltiness. And in summer Ramadans it steps forward as a light Suhoor (pre-dawn Ramadan meal) that quenches and satisfies without weighing you down.
At least two hours in the fridge before cutting. The watermelon's chill is half its pleasure, and a warm one betrays the whole plate.
Cut the watermelon into bite-sized cubes and the cheese into slightly smaller cubes. Balanced sizing ensures every fork carries sweet and salty together.
On a wide plate, spread out the watermelon and scatter the cheese among the cubes. Tossing and stirring break the watermelon and melt the cheese.
Tear mint leaves by hand over the top, with a thread of olive oil for anyone who wants the full Levantine touch. Serve immediately with small forks.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing White Cheese with Watermelon, and how to fix them:
Luck of the fruit. Seek the one that feels heavy for its size and rings when tapped; the bland one belongs in juice, not the plate.
A quarter hour soaking in cold water returns it to balance.
You cut the watermelon too early so it wept. Cut only just before serving.
You tore it too early. Mint is torn the moment the plate hits the table.
A plate of the moment. Ten minutes and its first showing is over.
Cut watermelon in a sealed container for two days, and the cheese in its brine for a week, then they meet fresh.
Frozen watermelon is humiliated water.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Red watermelon | Yellow cantaloupe | 1:1 | The second famous summer pairing |
| Nabulsi cheese | Grilled halloumi, warm cubes | 1:1 | An elegant hot-cold contrast |
| Mint | Fresh basil | 1:1 | A Mediterranean turn |
| Olive oil | Nothing at all | to taste | The simplest, most common original |
| Ingredient | 4 servings | 2 servings | 8 servings |
|---|---|---|---|
| Watermelon | 600 g | 300 g | 1.2 kg |
| Cheese | 200 g | 100 g | 400 g |
The plate's balance lies in the cheese's saltiness: an over-salty cheese (like unsoaked Akkawi) swallows the watermelon's sweetness. Soak it in cold water for a quarter hour and it mellows.
The EEINA app saves your favorite recipes, calculates them from their real ingredients, and shows your daily numbers toward your goal. Try it free now.
