Ahhhh, summertime. The season of sweltering hot sun and looking for ways to cool off. I ask you – is there any better way to cool off in summer than with a slice of juicy watermelon? There’s just something about this fruit that makes it refreshing like no other…the soft red flesh of the fruit, juice dripping down your arm. It’s the best!
Let’s kick it up a notch, add just a few more ingredients, and make a watermelon feta mint salad (along with a few other fruits) that’s worthy of a hot summer afternoon or a dinner party with friends. And best of all, this salad is so easy, it’ll be ready in just a few minutes!
But how to pick a ripe watermelon, you ask? There’s almost nothing worse than anticipating a cool juicy watermelon on a hot day and then getting home, cutting it open, and finding that you’ve purchased an unripe, pale pink semblance of fruit that’s sure to disappoint. So first, let’s learn how to pick a ripe one!
- Look at the skin of the watermelon – it should appear dull, not shiny.
- Find the field spot – There should be a creamy yellow patch on one side of the watermelon where it was resting on the ground. If there is no spot or it’s white, it’s unripe.
- Smell it – Moving away from the other watermelons in the pile, give it a good sniff, see if you can smell a slight sweetness…that’s a good sign.
- Thump it – You may feel silly doing it, but plenty of people swear by this trick. Give it a light rap with your knuckles…it should make a somewhat hollow sound. If it’s high pitched, underripe; a dull sound, overripe.
- Weight – While all watermelons are heavy, find one that’s particularly heavy for its size, as this means it has more water and will be juicier.
Ok, now that you’ve got your perfect watermelon, here are the rest of the ingredients. These measurements are just approximations, though…if you like more watermelon, add more; want less mint, okay, no problem; more feta, then add more of that!
Fruit Salad Ingredients (2 servings)
- 3 c watermelon, cubed
- 6 strawberries, sliced
- 1/2 c blueberries
- 4 mint leaves, torn into small pieces
- 1/2 c feta cheese, crumbled
- Balsamic vinegar
Toss all ingredients together, drizzle with just a little balsamic vinegar, and serve. Delish!
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