Watermelon With Parmesan And Mint Food

MINT WATERMELON SALAD

Mint Watermelon Salad image

I invented this refreshing fruit salad one sultry afternoon while my friends were gathered around my pool. It was quick to prepare and disappeared from their plates even quicker. Even the kids loved it! -Antoinette DuBeck, Huntingdon Valley, Pennsylvania

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 5

Ingredients

6 cups cubed seedless watermelon
2 tablespoons minced fresh mint
1 tablespoon lemon juice
1 tablespoon olive oil
2 teaspoons sugar

Steps:

Place watermelon and mint in a large bowl. In a small bowl, whisk lemon juice, oil and sugar until sugar is dissolved. Drizzle over salad; toss gently to combine.

Nutrition Facts : Calories 56 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

WATERMELON-MINT WATER

Watermelon-Mint Water image

Provided by Food Network Kitchen

Categories beverage

Time 4h10m

Yield 2 quarts

Number Of Ingredients 0

Ingredients

Steps:

Place 4 cups 1/2 inch-cubed watermelon (about 1 1/4 pounds; lightly smashed) and 6 sprigs mint (lightly crushed) in a pitcher. For still infused water, add 2 quarts of water. For sparkling water, add 1 quart of seltzer during prep and a second quart just before serving. Refrigerate 2 to 4 hours to allow the ingredients to infuse. Stir well and strain, discarding the solids. For serving, add fresh watermelon and mint sprigs for garnish and plenty of ice. The infused water will keep refrigerated for up to 2 days.

WATERMELON, FETA, AND MINT SALAD RECIPE

Watermelon, Feta, and Mint Salad Recipe image

There are only a few simple steps to a perfect watermelon, feta, and mint salad. This easy recipe lays it out.

Provided by J. Kenji López-Alt

Categories Quick and Easy Salads Sides

Time 5m

Yield 6

Number Of Ingredients 7

Ingredients

3 pounds seedless watermelon (about 1 small or 1/4 large), rind removed, cut into 1-inch chunks (about 2 pounds/1kg chunks after rind is discarded)
1 tablespoon (15ml) juice from 1 lemon, plus 4 (2-inch) strips zest, removed with a sharp vegetable peeler
1/4 cup (10g) roughly chopped fresh mint leaves
3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling
Up to 4 ounces (1 quart) arugula leaves (optional; see note)
Kosher salt and freshly ground black pepper
4 ounces (110g) feta cheese (see note)

Steps:

Place watermelon chunks in a large bowl. Finely chop lemon zest. Add lemon juice and half of zest to bowl with watermelon. Add mint, oil, and arugula (if using) and toss until watermelon is evenly dressed. Season lightly to taste with salt and pepper. (The cheese will add saltiness, so go light on the salt at this stage.)
Transfer salad to a wide, shallow bowl or a large plate and spread out evenly. Crumble feta over the top. Sprinkle with remaining lemon zest. Drizzle with more olive oil and a few grinds of black pepper. Serve immediately.

Nutrition Facts : Calories 176 kcal, Carbohydrate 12 g, Cholesterol 17 mg, Fiber 1 g, Protein 4 g, SaturatedFat 4 g, Sodium 225 mg, Sugar 10 g, Fat 13 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

WATERMELON AND MINT "AGUA FRESCA" (FRESH FRUIT-BLENDED WATER)

Watermelon and Mint

Provided by Marcela Valladolid

Categories beverage

Time 10m

Yield 8 servings

Number Of Ingredients 6

Ingredients

4 cups watermelon, seeded and cubed (about 3 pounds)
1/2 cup water
24 mint leaves, divided
8 tablespoons super-fine sugar (adjust if too sweet when using a naturally sweeter watermelon), divided
4 very thin lime slices, halved into half moons, divided
Ice cubes

Steps:

Add the watermelon and the water to a blender, and puree until smooth. Divide the mint leaves, sugar and lime slices among 8 glasses and muddle the ingredients. Add ice to each glass and pour in the watermelon agua fresco. Stir and serve.

WATERMELON, ARUGULA, AND PINE NUT SALAD

Watermelon, Arugula, and Pine Nut Salad image

While the ingredients can all be prepped ahead, the greens should be tossed through this simple salad just before serving.

Categories Salad Appetizer No-Cook Vegetarian Quick & Easy Feta Watermelon Pine Nut Arugula Summer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield 4 first-course servings

Number Of Ingredients 10

Ingredients

1 tablespoon fresh lemon juice
1 tablespoon red-wine vinegar
1/2 teaspoon table salt, or to taste
2 tablespoons extra-virgin olive oil
3 cups cubed (1/2 to 3/4 inch) seeded watermelon, drained (from a 2 1/2-lb piece, rind discarded)
6 cups baby arugula (6 oz)
1/4 cup pine nuts (1 oz)
1/3 cup crumbled feta or ricotta salata (1 1/2 oz)
Coarsely ground black pepper to taste
Fleur de sel to taste (optional)

Steps:

Whisk together lemon juice, vinegar, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
Add watermelon, arugula, and pine nuts and toss to coat, then sprinkle with cheese, pepper, and fleur de sel (if using).

WATERMELON MINT SMOOTHIE

Watermelon Mint Smoothie image

I'm always tossing watermelon with fresh mint, so I decided to see how the two would blend in a smoothie. The result is like a cross between a sweet mint tea and a watermelon agua fresca.

Provided by Martha Rose Shulman

Categories easy, shakes and smoothies

Time 5m

Yield One serving

Number Of Ingredients 5

Ingredients

2 cups, tightly packed, diced seedless watermelon
1 tablespoon fresh mint leaves
1 teaspoon sugar, agave syrup or vanilla sugar
3 to 4 ice cubes (more to taste)
Watermelon balls for garnish

Steps:

Place all of the ingredients except the watermelon balls in the blender. Blend until frothy, about one minute. Pour into a glass, and garnish with watermelon balls. Serve right away.