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.
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.
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.
Making the fruit salad is a simple three step process. Begin by making the “dressing”.
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.
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.
In the morning, remove the mint sprigs and garnish with mint to serve.
- 2/3 cup sugar
- 1/3 cup water
- 1/2 cup pineapple juice
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 2 cups each cantaloupe, honeydew and seedless watermelon balls or chunks
- 2 cups cubed pineapple - I use canned but fresh could be used as well
- 3 mint sprigs + more for garnish
- 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.
- In a large bowl, combine melons, pineapple and mint sprigs. Add dressing mixture; toss to coat. Refrigerate, covered, overnight.
- Discard mint sprigs. Spoon fruit with syrup into serving dishes. If desired, top with additional mint for garnish.