TIP Be sure to wash the rind of the melon before you cut into it. Even though you don't eat the rind, surface bacteria can be dragged into the flesh by your knife.
WATERMELON, CUCUMBER AND BLUE CHEESE SALAD
6 cups diced seedless watermelon
3 cups diced cucumber (12 to 14 ounces)
1 cup very thinly sliced white or sweet onion
1 cup crumbled blue cheese
Combine all ingredients and serve. Makes 8 servings
Nutritional analysis for each serving: 106 calories, 5 g protein, 12 g carbohydrates, 1 g fiber, 5 g fat, 3 g saturated fat, 237 mg sodium
12 watermelon balls
12 sprigs mint
3 cups seedless watermelon, coarsely chopped
2 tablespoons sugar
2 tablespoons orange juice
1 (750-ml) bottle chilled Prosecco (sparkling wine), about 3 cups
1. Cut a slit less than halfway through each watermelon ball; place the small stem on a leaf of mint in the slit and set aside.
2. Combine the remaining watermelon, sugar and orange juice in the blender and puree. Pour 3 tablespoons of the puree in each wine or champagne glass; add 4 ounces (1/4 cup) of Prosecco. Slide the cut side of each watermelon ball onto the rim of each glass and serve immediately. Makes 12 servings.
Nutritional analysis for each serving: 75 calories, 0 g protein, 8 g carbohydrates, 0 g fiber, 0 g fat, 0 g saturated fat, 4 mg sodium
2 cups diced seedless watermelon (1/2-inch dice)
3 peaches, diced
1/4 cup chopped red onion
1 small jalapeño pepper,
seeded and chopped
1 tablespoon lime juice
1/2 teaspoon sugar
1/4 teaspoon salt
3 tablespoons cilantro leaves, coarsely chopped
Combine all ingredients in a bowl; let sit for at least 15 minutes before serving. Makes 4 servings.
Nutritional analysis for each serving: 76 calories, 1 g protein, 19 g carbohydrates, 2 g fiber, 1 g fat, 0 g saturated fat, 147 mg sodium