Every so often, a recipe catches my eye and I just have to try it. I get giddy when it’s a success and I love to share. There was only a 1/4 of a watermelon in my fridge and I have a bumper crop of chocolate mint. Half of cooking is having the ingredients! I really didn’t want to commit a whole watermelon to this recipe. Besides, I’ve never felt that fruit needed to be messed with. I needn’t have been so cautious because everyone wanted seconds.
1/4 watermelon, cut in bite sized pieces
2 tsp. Olive oil, light
Lime – juice from a half
handful of fresh mint, finely chopped
1/2 serrano chile pepper, seeded and minced
Toss ingredients together in a glass or wooden bowl and chill for 30 minutes.
The chile is hot, but after it has rested, the heat smoothed out and gave the watermelon more depth in flavor while the mint made it refreshing and bright.
After making this recipe, I now will mourn the end of watermelon season, however, I’m going to make this with fresh pineapple next.
P.S. and yes, I sang this song after my first bite…
Here is the original recipe: Dallas’ Watermelon Salad
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