Watermelon Fruit Salad Watermelon Fruit Salad

Image: Yvonne Duivenvoorden 

Sweet, juicy watermelon is packed with antioxidants and vitamins C and A. Watermelon has an extremely high water content (about 92 per cent), giving its flesh a crumbly, subtly crunchy texture and making it a favourite thirst-quenching fruit. For best flavour, choose melons with brightly coloured flesh with no white streaks. When choosing a whole watermelon, look for one that is heavy for its size with a relatively smooth rind that is neither overly shiny nor overly dull.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: August 2007

Ingredients

  • 1 grapefruit
  • 8 oz watermelon wedges
  • 1/2 cup raspberry
  • 1 tablespoon granulated sugar
  • 1 tablespoon thinly sliced fresh mint

Method

Grate enough grapefruit rind to make 1 tsp (5 mL); set aside. Working over large bowl to catch juice, cut off rind and outer membrane of grapefruit. Cut between membrane and pulp to release fruit into bowl, squeezing membranes to extract all juice.

Cut watermelon into 1-1/2-inch (4 cm) cubes to make 1-1/2 cups (375 mL); add to grapefruit. Add raspberries, sugar and mint; stir gently and let stand for 15 minutes. Sprinkle with grapefruit rind. (Make-ahead: Cover and refrigerate for up to 6 hours.)

Nutritional facts Per serving: about

  • Sodium 1 mg
  • Protein 1 g
  • Calories 57.0
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 14 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 6.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 50.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Watermelon Fruit Salad

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