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Two Slices of Watermelon
Schieren, Bodo A.
Buy at AllPosters.com
La Belle Cuisine
Chilled Summer Fruit Salad in
A Country Garden Cookbook
By Edon Waycott
"Watermelon is the quintessential symbol of summer.
Because of its high
water content and delicate taste and color, it is better eaten in as
as possible. An exception is in this refreshing syrup, ideal for a
combination that doubles as a salad or dessert."
1/4 cup water
1/4 cup granulated sugar
2 tablespoons coarsely chopped fresh mint
2-pound piece of watermelon
(weighed with rind on)
2 large peaches, peeled and cut
into 1/2-inch slices
2 nectarines, cut into 1/2-inch slices
2 plums, cut into 1/4-inch slices
1 cup sweet cherries, pitted
1/2 cup blueberries
1 tablespoon fresh lemon juice
Fresh mint leaves, for garnish (optional)
In a small saucepan, bring the water, sugar and mint to a boil,
cover and remove from the heat. Allow to steep for 30 minutes. (This sugar syrup
made 2 days in advance and refrigerated. Strain out the mint
Cut the watermelon from the rind and remove the seeds. Cut in half
and purée one piece in a blender or food processor. Cut the other piece into
chunks and place in a medium-sized bowl.
Toss the peaches, nectarines, plums, cherries and
blueberries with the
Add 1/4 cup of the sugar syrup and the lemon juice
to the watermelon purée and pour over the fruit mixture. Cover and
refrigerate for 1
hour. Stir gently to coat fruit with syrup and garnish
with fresh mint, if desired, before
serving. Serves 4.
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