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4 cups watermelon pieces pureed in food processor
6 cups diced watermelon
2 cups diced tomato
1 cup diced cucumber
1/2 cup diced red or green bell pepper
1/2 cup celery pieces
1/2 med red onion diced
2 jalapeno peppers, seeded rinsed & chopped
zest & juice of 1 large lime
2 tsps fresh ginger minced
1/4 cup fresh basil leaves
1/4 cup fresh mint leaves
1/2 tablespoon kosher or coarse seasalt
freshly ground black pepper
Puree the 4 cups of watermelon chunks in food processor and set aside.
Pulse in food processor until finely chopped: tomato, cucumber, bell pepper, celery, red onion, basil, mint and jalapeño. Pour into large refrigerator container. Add the watermelon puree, lime zest & juice, ginger, salt & pepper. Stir to combine, and add the diced watermelon.
Cover and refrigerate for at least 3 hours, but preferably 12 to 24 hours to allow the flavors to fuse and the vibrant red color to develop.
Taste before serving to tweak the seasoning.
May serve with pita bread and a wedge or slice of feta on the side.
One small seedless watermelon will be right for this recipe -- with just a little left for snacking.