Submitted by Mary Pomerantz
from Foodnetwork.com

About 1/2 pound seedless red or yellow watermelon flesh
1/2 lime
Aged balsamic vinegar, for garnishing
Cut the watermelon flesh into 6 (1 1/2-inch) cubes.
Use the small end of a melon-baller to remove a scoop of flesh from 1 side of the watermelon cubes, creating a small cavity for the juice.

To serve, place a watermelon cube, cavity-side up, on each of 6 small plates and squeeze a little lime juice over them. Fill each cavity with balsamic vinegar.

6 servings

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