Watermelon = summer. Am I right?
Theses nothing like a thick wedge of the good stuff, so juicy that you are leaning over the grass so the dripping juices miss your shirt – the watermelon stance.
There are a few other things that are hallmark of summer for me. Lazy pool days, backyard barbecues at my aunt and uncles house, popsicles, visits to my parents garden where I grab as much fresh produce as I can get my hands on, and watermelon. Always watermelon.
I loved watermelon so much as a kid that everyone in the house knew that the “bowl” was mine. My dad would cut off one of the bowl shaped ends and hand it over, where I was waiting spoon in hand. Once I polished off all the pink flesh I could find, and stained my shirt one or two times for good measure, I would return to the kitchen where I would pile even more, now cubed, watermelon into my now hollowed out “bowl.”
Now that I’m like all grown up and stuff. I cut my own watermelon. Let’s not talk about the first few unlucky melons. Please? There was a learning curve.
As my chopping skills improved, so did my grown up tastes. Where there once might have only been watermelon (ain’t nothing wrong with that!) we now have a super impressive sophisticated salad that will make all your adult friends say, whaaaaa? In a totally good this-tastes-so-amazing way.
We are talking juicy watermelon, crisp jicama, sweet and acidic key limes, fragrant mint, a pinch of salt, and some high quality olive oil. You know, the fancy stuff.
All these flavors come together and make magic. The salad is fruity, sweet, acidic, and balanced out perfectly by the uber gourmet touch of olive oil and sprinkle of salt.
Fancy pants fruit salad.
- 4 cups cubed watermelon
- 2 cups cubed jicama
- 2 tablespoons key lime juice
- 1 tablespoon olive oil
- Big pinch salt
- 6-8 mint leaves, chopped
- 2 teaspoons lime zest
- In a bowl, whisk together the lime juice, olive oil, salt, mint and lime zest.
- Toss together the watermelon and jicama. Top with the dressing and toss to combine.
- Chill in the fridge for 4 hours and serve topped with extra mint and lime zest, if desired.