Watermelon

Composed of 92% water, the red watermelon derives its color from lycopene. Its ultra-fragile cellular structure is destroyed by heat, turning it into muddy water. However, cooked sous-vide for long hours at 80°C, or put through multiple cycles of vacuum compression and dehydration, its matrix contracts spectacularly. It loses its watery nature to acquire an astonishing dense and rubbery texture, capable of visually and tactilely mimicking a tartare or a red tuna fillet.