Recipe courtesy Food Network Magazine
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Bring 1/4 cup each sugar and water to a simmer in a saucepan. Remove from the heat, add 3 mint sprigs and steep 10 minutes. Discard the mint; add the zest and juice of 1 lemon and a pinch of salt. Toss with 2 cups blueberries and 3 cups cubed watermelon. Let stand 15 minutes. Top with chopped mint.
Photograph by Antonis Achilleos
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Photo: Watermelon Salad Recipe
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By iayesha_12285745
Surprise, 41
on October 03, 2011
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We had this last nite at a dinner party (still 100+ here in Arizona it was great. As suggested, add blueberries last so they dont crush. We even drank the juice. YUM
By CupcakesForMomma
Grand Prairie, TX
on September 12, 2011
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A refreshing dessert. My only advice is toss watermelon and blueberries with simple syrup in separate bowls. The blueberries got crushed and I had to pick them out.
By alinam
CHICO, CA
on July 19, 2011
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FANTASTIC. This was so refreshing and super easy to make. We used Splenda instead of sugar and mint from our garden. I am making some of the simple mint syrup to keep on hand (for mojitos, etc. Served it on clear bowls and it was a company dinner hit. Thanks.
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