Mint Watermelon Fruit Salad with Blueberries
There’s nothing like the first bite of this fresh and cool minty watermelon salad. I’ve had watermelon salads before, but never one as simplistic and refreshing to eat as this one. The difference is in a simple method for extracting the flavors from the mint without adding the leaves directly to the salad. Along with crisp and juicy watermelon chunks, the blueberries provide a pleasant pop of flavor and a burst of bright color.
Ingredients
- 8 cups watermelon (cut into 1 inch cubes)
- 2 cups blueberries
- ¼ cup sugar
- ½ cup water
- 3 sprigs mint leaves
- 1 lemon (zest and juice)
- ¼ teaspoon salt
Instructions
- Place cut watermelon and blueberries in a large bowl.
- In a microwavable glass bowl or measuring cup, add ½ cup water and ¼ cup sugar. Microwave on high for 2 minutes until the sugar has completely dissolved.
- Add mint leaves and seep for 10 minutes. Remove mint and let the sugar water cool to room temperature.
- Add lemon zest and lemon juice from 1 lemon to the sugar water. Pour over watermelon and add salt. Stir to coat the fruit.
- Eat right away, if you let it sit it will get very watery. If making in advance wait to add the syrup until right before serving.
Barbara's Notes + Tips
- If you buy your mint ahead of time and need to keep it fresh for a few days, here’s a helpful kitchen hack for storing fresh herbs.
- Don’t let this salad sit. It needs to be served fresh, otherwise, the juice from the watermelon will seep out, making this salad watery.
Nutrition
Calories: 91kcal | Carbohydrates: 23g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 75mg | Potassium: 199mg | Fiber: 1g | Sugar: 19g | Vitamin A: 886IU | Vitamin C: 16mg | Calcium: 13mg | Iron: 0.5mg
