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1
Watermelon cubes: Cut the ends off of the watermelon.
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2
Remove the rind from the melon by standing the watermelon up on one of the flat cut ends, then running a knife down the length of the melon just deep enough to cut off all of the green/white rind part.
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3
Continue cutting the rind off the melon until all you are left with is the meat of the fruit.
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4
From this point, trim the edges to create a large, straight-edged rectangle.
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5
Dice 2/3 cup of watermelon in to cm or smaller uniform cubes using the excess pieces from trimming the rectangle.
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6
Set the diced aside in a mixing bowl, reserved for the salad.
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7
From the large rectangle cut out either all 2-3 inch cubes or varying sizes of rectangles and cubes to use for your watermelon cups.
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8
Once you have achieved this, using a paring knife and a melon baller or small spoon cut/scoop out the middle of each rectangle leaving about 1 cm wall of melon on the edges and the bottom.
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9
Repeat this process until all the watermelon cups have been hollowed out.
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10
Place all of the watermelon cups on a plate/tray, loosely cover with plastic wrap, and refrigerate until ready to be filled.
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11
Salad: In the mixing bowl with the reserved diced watermelon, add the diced jicama, peaches, sweet onion, garlic, jalapeno, cilantro, and lime juice.
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12
Toss gently to combine and thoroughly coat all of the ingredients with the lime juice to prevent them from oxidizing and turning brown.
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13
Season to taste with kosher salt and freshly cracked black pepper.
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14
Set aside.
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15
Cream sauce: To a bowl add the cream fraiche, chopped cilantro, lime juice, jalapeno, and feta.
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16
Stir to combine thoroughly.
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17
Season to taste with kosher salt and freshly cracked black pepper.
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18
Liberally fill each of the watermelon cups with the fruit salad.
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19
Garnish with a little dollop of cream sauce and a small cilantro leaf.
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20
Serve immediately.
