Watermelon Fruit Salad
Servings: 4
Ingredients:
Watermelon Fruit Salad
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 57 |
| pro | 1 g |
| total fat | trace |
| sat. fat | 0 g |
| carb | 14 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 4% |
| vit A | 5% |
| vit C | 50% |
| folate | 6% |
-
1 grapefruit
8 oz (250 g) watermelon
1/2 cup (125 mL) raspberries
1 tbsp (15 mL) granulated sugar
1 tbsp (15 mL) thinly sliced fresh mint
Preparation:
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.)
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.)
Source
Canadian Living Magazine: August 2007
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