Peach and watermelon tartare

Tis the season for summer watermelon and peaches so why not celebrate with this delicious vegetarian tartare recipe?

12 servings

Peach and watermelon tartare on napkins



  1. In a mixing bowl combine the diced peaches, watermelon, rice wine vinegar and honey. Set aside until needed.
  2. Cut your rice paper into triangles.
  3. In a medium pan, add in the Canola oil enough to cover the rice paper. Allow the oil to heat up until it’s around 380F/195C. To test out the heat, you can add a small piece or rice paper. It should immediately sizzle and turn white when placed in the oil.
  4. Once the oil is hot, add in 3-4 rice paper triangles at a time and cook for 3-5 seconds. It’ll very quickly curl up and turn white. Remove the rice paper from the oil and strain any excess oil on a paper lined tray.
  5. To serve, lay all the rice paper crackers on a tray, spoon over the diced mixture, garnish with a small piece of burrata and basil, eat immediately, smile and ENJOY!