Watermelon Fest
A recipe for Watermelon Pistachio Cheesecake Bites.
I love a good food-themed festival. This month, we went to the Watermelon Festival. I have to admit, I was a little disappointed not to see more of an agricultural presence. When I’ve been to similar festivals on the East Coast, they’re often held on or near a farm, and the connection to the land feels much more present. I always hope to see more farmers at any gathering that claims to celebrate food—it just feels essential.
There were also only a handful of vendors actually highlighting the ingredient of the hour. That said, one standout was a watermelon cannoli—shockingly neon in color but surprisingly well-balanced in flavor. I was charmed.
One part I really did love was watching Bear play with the animals—he was absolutely wild about the goats. He was curious about the bunnies and completely indifferent to the turtles. Moments like these feel so important to me. I want him to grow up remembering that we share this planet with so many beautiful beings—and to help unlearn the default mindset that humans are the only ones who matter.
The whole experience had me itching to revisit all the watermelon desserts I’ve ever made. Like this set of watermelon curd with rye chocolate “seed” cookies and koji fermented vanilla ice cream. I served this dessert as part of a collaborative chef dinner with Chefsfeed (RIP) in Seattle in 2019. Fun fact: I flew with six miniature heirloom watermelons from Weiser Family Farms in my carry on for this dish.
While digging through my archives, I found this playful little Watermelon Pistachio Cheesecake dessert I sketched and developed back when I still had time to dream on paper. It’s quick, easy, and packed with real watermelon flavor—a fun trick for the eyes that looks, from above, just like a slice of fresh watermelon.
You have to try this one. It’s simple, surprising, and truly delicious. Small and shareable — it is perfect for summer gatherings! Swap out any melon you like really by pureeing your favorite! I’d love to see it on your tables this season.
Watermelon Pistachio Cheesecake
Once you have all the components, you would pipe a good amount of whipped cheesecake onto a pistachio shortbread round. Use the back of a spoon to create a deep divot in the center. Fill the divot generously with watermelon pudding and shower with cocoa nibs to mimic seeds.
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