I'm simultaneously amazed and creeped out. It looks amazing, but there is a part of my brain that thinks it's against the natural order and should be burned in a cleansing fire.
Either way, the vacuum compression of fruits and vegetables is pretty cool stuff. I can't say how it affects texture or taste. I hear it makes things more "meaty" It sure gives them a gem like quality though.
Cut some slabs of watermelon, leaving a good portion of the white rind on it.
Grill the watermelon rind side down to get some quadrillage.
Vacpac the watermelon with seasonings
Cook the watermelon sousvide and chill
Take the watermelon out of the bags, score the rind like you would a duck breast.
Sear it rind side down to get some good caramelization
Make a pan sauce with the juices in left in the vac bag.