Cynthia Briggs — a cookbook author, and regular contributor, sent in this recipe for watermelon salad to Kitchen Geekery.Cynthia writes;My grandfather, Claude Belles, raised 10-acres of watermelons every year on incessantly thirsty ground in Hermiston, Oregon during the early 1950s. Every hot afternoon he'd pick a prime melon from the field for us to share in the shade on the front lawn. It would make a familiar hollow “thud” when he placed it on the green grass between us.Just before taking our first glorious bite Grandpa would flash me a quick wink and say, “One heart for you and one heart for me… no seeds!”With the exception of the melons listed above, use any fruits for this salad that are either your favourites or what's available and looking its best. The mixture of fresh fruit should total approximately 16 cups.In the photo above I've used more cantaloupe and honeydew melons, as the available watermelon didn't look very good. The salad will be delicious using other melons, but I remain partial to it being made with watermelon.Bananas are not recommended, as they are too soft.
- 3-4 cups watermelon
- 3-4 cups honeydew melon
- 3-4 cups cantaloupe melon
- 2 cups salsa verde (green salsa)
- 4 kiwi fruit
- 2 nectarines
- 1 mango
- 1 cup blueberries (whole)
- 1 cup cherries (pitted)
- 1 cup strawberries (halved)
- 1 red onion (finely chopped)
- a handful of fresh coriander/cilantro (finely chopped)
- lemon/lime juice
- Wash and de-seed all fruit.
For the fruit salsa
- Use same fruit choices as for salad. Chop the fruit and onion finely; add half the coriander/cilantro, lemon, and salsa verde.
- Mix all ingredients together (do not leave in layers as for salad) cover and refrigerate overnight allowing salsa to soften, and the flavour’s to combine.
For the salad
- Slice fruit into fairly large pieces and place into a large mixing bowl allowing the fruit to remain in layers.
- Add the finely chopped onion and coriander/cilantro.
- Sprinkle with lime juice and finish with the fruit salsa.
- Do not toss, and leave the salad in layers; cover and refrigerate for 4 to 6 hours.
- Toss just before serving.