Mojito Fruit Salad for National Watermelon Day

Happy National Watermelon Day!  Holidays like this are the important things in life and I simply couldn’t miss a chance to celebrate with you.  In observance, I’m thrilled to share a family favorite recipe that my mom made frequently growing up; it’s great as both a side dish to a summer dinner on the deck or as something to bring to a BBQ to make all of your friends love you even more.  

image

Looking for a helpful set of tips as you pick a perfect watermelon?  Check out three great tips below from The Kitchn.

1. Pick It Up: Big or small, the watermelon should feel heavy for its size.

2. Look for the Yellow Spot: Watermelons develop a splotch where they rest on the ground. When this splotch is creamy yellow, it’s ripe.

3. Give It a Thump: Tap the underbelly of the watermelon. A ripe one will have a deep hollow sound. Under-ripe or over-ripe melons will sound dull.

Modeling my beautiful little melon sunspot! Creamy yellow for the win.
Modeling my beautiful little melon sunspot! Creamy yellow for the win.

During a trip to the local Latin’s Cider Mill – a darling, quaint family farm – this weekend I was thrilled to discover that watermelon season had officially begun!  Seeing as I was able to snag a cantaloupe and honeydew, both Washington grown as well, and had a overzealous mint plant in the backyard I knew this personal favorite fruit salad was a-happen’!  A lucky coincidence that National Watermelon Day landed this week made for a perfect match.   

image

image

Making the fruit salad is a simple three step process.  Begin by making the “dressing”.

image

While that saucepan of delicious-ness cools, ball your melons and open the can of pineapple.  You are also more that welcome to use a fresh pineapple; however, I am mysteriously allergic to fresh pineapple with no apparent aversions to canned so we stick with canned pineapple in our household.  

image

image

image

In a large bowl, mix the pineapple and melons, tossing the mixture with the dressing you created in step one.  Add the 3 min springs and refrigerate overnight.  

image

In the morning, remove the mint sprigs and garnish with mint to serve.

image

Bon Appetite! 

Mojito Fruit Salad
Serves 8
A delicious presentation of summer fruits accented with a crisp mint and lime dressing
Write a review
Print
Prep Time
20 min
Prep Time
20 min
Ingredients
  1. 2/3 cup sugar
  2. 1/3 cup water
  3. 1/2 cup pineapple juice
  4. 2 tablespoons lime juice
  5. 1 teaspoon lime zest
  6. 2 cups each cantaloupe, honeydew and seedless watermelon balls or chunks
  7. 2 cups cubed pineapple - I use canned but fresh could be used as well
  8. 3 mint sprigs + more for garnish
Instructions
  1. In a saucepan, combine sugar and water; cook and stir over medium heat until sugar is dissolved. Remove from heat. Stir in pineapple juice, lime juice and peel. Cool completely.
  2. In a large bowl, combine melons, pineapple and mint sprigs. Add dressing mixture; toss to coat. Refrigerate, covered, overnight.
  3. Discard mint sprigs. Spoon fruit with syrup into serving dishes. If desired, top with additional mint for garnish.
Adapted from Taste of Home
Adapted from Taste of Home
Mr & Mrs Miller http://mrandmrsmiller.com/
0
| Filed under FOOD

One thought on “Mojito Fruit Salad for National Watermelon Day

Leave a Reply

Your email address will not be published. Required fields are marked *