It's seems to be a summer tradition to enjoy an ice cold watermelon. With the high temperatures many of us have endured recently, watermelon is a refreshing treat. Watermelons are considered a "fun food." That is, while it can get messy and you're covered with water when you eat it, it's fun to eat!
I'm sharing a recipe using watermelon and that's for a "Minted Fruit Salad." This is a beautiful and refreshing way to use and enjoy a fresh watermelon. I found this recipe many years ago and while helping with a silver wedding anniversary party, I suggested this recipe when we were assembling the menu for the event. This would work perfectly if you're planning a dinner party or a special event.
The preparation isn't really hard to do. You'll see in the recipe that it calls for fresh mint leaves. Many people grow this herb (including myself!) so if you don't happen to have fresh mint on hand, you may know someone who does. This is a great way to utilize the fresh fruits that are so abundant right now. The mint does make a difference in the recipe, helping the salad to taste even more refreshing.
To make a spectacular presentation with this salad, after you've prepared the watermelon chunks for the salad, save the rind and make a "bowl" to serve the salad in! First, when preparing the watermelon, slice the melon lengthwise. Prepare your watermelon chunks and with a spoon, scrape out any watermelon pulp, leaving the half empty. With a sharp knife, cut a zig-zag pattern around the edges of the rind. Add your salad and you'll have a salad for the gathering that also doubles as your centerpiece!
Last year, I shared a recipe for an "After Dinner Mint Pie," which is a refreshing dessert that would lend itself well to summer. In case you missed it, here's the link:
Take the refreshment of watermelon a step further and give this beautiful and tasty recipe a try!
MINTED FRUIT SALAD
- 1-1/2 cups water
- 1 cup sugar
- 1 cup fresh mint leaves, washed
- the juice of 1 lemon
- the juice of 1 orange
- 5 cups watermelon balls
- 1 cantaloupe, made into balls or sliced in bite-sized pieces
- 1 pound green grapes
- 2 cups capped strawberries
Combine water and sugar in a saucepan. Bring to a boil, stirring constantly. Add the mint and fruit juices. Set aside to cool. In a large, shallow container, combine the fruits. Strain the mint mixture and pour over the fruits. Cover and chill for at least 2 hours. Drain well before serving. Yield: 12-14 servings.