Let’s take a break from the mangooey goodness and shift our focus on another delicious fruit of the season…yes, it’s watermelon. It is most commonly used to make coolers, lemonades and the like. A refreshing fruit in itself, it makes any dish a refreshing one.
Here’s a summer salad with the triple dose of freshness—watermelon, mint and rose.
It is unlike any other salad and will most surely appeal your sweet tooth.
Preparation Time: 15 minutes
Chilling Time: 30 minutes (minimum)
Adapted from Australian Gourmet Traveller
400 grams watermelon balls/chunks
2/3 cup powdered sugar
¼ cup mint leaves
2 tsp rosewater
¼ cup water
1. Scoop out the watermelon using a melon scooper. Refrigerate it till the time of serving. The salad is best served chilled.
2. In a small saucepan, combine sugar and water. Stir over medium-high heat until the sugar dissolves. Bring it to a boil. Let it simmer for 3-4 minutes. Add the mint leaves and the rosewater. Let it cook for another minute. Remove from heat and cool completely. Strain and discard the solids. Refrigerate the syrup for at least 30 minutes or until serving.
3. Place the watermelon balls in the serving bowl. Drizzle the rose- mint syrup. Garnish with fresh mint leaves. Serve immediately.
- If you don’t have a melon scooper, chop the watermelon into chunks. The main thing is to ensure that they’re seedless.
- The salad is best served chilled. It would be great if the watermelon balls (or chunks) can be refrigerated for a longer duration before serving.