I
like to keep a large bowl of diced watermelon in the refrigerator during the
summer months. It’s the perfect cool and refreshing snack, but it also makes a
great salad.
Here’s
a quick and easy recipe:
Watermelon with
Balsamic and Fresh Mint
4
Servings
6
cups diced seedless watermelon
1/8
cup balsamic vinegar
2
tbsp. olive oil
12
fresh mint leaves
Combine
the watermelon, olive oil, and mint leaves in a large bowl. Drizzle with
balsamic vinegar and serve right away.
~ * ~
If
you use the following tips when shopping for a watermelon, you’ll be sure to
find one that’s ripe:
1.
Look for a pale yellow spot on the rind. That tells you it was left on the
ground to ripen. However, if the spot is a greenish-white, the watermelon’s
probably not ripe enough.
2.
Pick it up and make sure it’s heavy—heavier than it looks.
3.
Knock on it and listen for a hollow sound.
Please
share some of your favorite quick and easy watermelon recipes?
~*~
USA Today bestselling
author Raine English writes sweet small-town contemporary romance, along with
steamier paranormal and Gothic romantic suspense. She’s a Daphne du Maurier
Award winner and a Golden Heart finalist. Too Good to Believe, book three in her
sweet series, Love Always, is available now. It features three childhood
friends who encounter a lot more than anticipated while searching for love. To
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I love watermelon. Thanks for the tips on picking a good one.
ReplyDeleteYou're welcome, Margaret.
DeleteThanks for sharing the recipe, Raine. Looks easy and refreshing.
ReplyDeleteIt is. I hope you enjoy it.
DeleteLove this recipe! Thanks for posting it. Also good when adding pitted black (or Greek Kalamata) olives. Will be making it for Independence Day.
ReplyDelete