Have you ever polished off an ENTIRE watermelon in 1 sitting?
And then did it all over again the next day?
Oh, you said “No” you never have. That makes much more sense. I have a feeling I might be the only one and me saying “Me too” is just a way to make me feel like less of a watermelon addict. I think they lace my watermelons with crack…That has to be the only excuse for how much of it I consume. Maybe I shouldn’t give references to illegal drugs on my blog…Hmm, is that kosher?
Since watermelon is shipped from everywhere around the world, there is always bound to be some sort of decent watermelon in the store. Which means I can feast on my addiction 365 days a year. And I almost always leave the grocery store from my weekly grocery trip with a watermelon in my cart. I can eat chunks of watermelon plain, without any accompaniments. But if I am making a watermelon or fruit dish for other people to eat, I assume they probably want something other then a heaping pile of watermelon chunks. So I fancied it up a bit. I like to think of this as ‘special occasion watermelon.’
1/2 teaspoon finely grated lime zest plus 2 tablespoons lime juice (from 1 lime)
2 tablespoons agave nectar
1/8 teaspoon salt
3 pounds seedless watermelon, cut into 1 inch cubes and chilled (about 3 cups)
3 pounds canteloupe, cut into 1 inch cubes and chilled (about 3 cups)
1/3 cup fresh mint leaves, finely chopped
In a large bowl, whisk together lime juice, agave, and salt.
Add melon to lime mixture in bowl. Sprinkle with mint and lime zest, and toss gently to combine. Serve immediately, or cover and refrigerate, up to 2 hours. Right before serving spoon the juices from the bottom over the top of the salad.
If you are serving this to a small group of people, maybe for brunch on Mother’s day, serve a single portion, juice glasses or wine glasses. Put each glass at their place setting. It is a super cute presentation that makes a simple salad seem very fancy.